Pomeroy's Old Brewery Inn

 

Welcome to Pomeroy's Old Brewery Inn

 

Pomeroy's Old Bewery Inn is a comfortable and traditional English style pub that offers patrons an unsurpassed range of hand- picked beers, with a focus on offering the best of New Zealand's boutique and craft breweries complemented by some of our imported favourites. We even have our own craft beer on tap, and offer many seasonal and limited run varieties, meaning that each trip to Poms offers something new for the senses!

Pomeroys is family owned and operated, and we pride ourselves on being a real community-based pub. There's always someone to chat to, and always something going on with our jazz, folk, blues, and acoustic music nights, not to mention our quiz nights and regular events.

Housed in the historic Wards Brewery and always warm and inviting with pint glass in hand, your host Steve Pomeroy invites you to come and enjoy the unique Pom's experience and take the time to relax, unwind, meet friends whilst sampling a range of the best beers you'll find at one location.

 

What's All This Hand Pump Business?

The popular Three Boys Oyster Stout will be due to return 
in the Autumn. Subject to availability and popularity, we'll be having 
nights serving via traditional handpump. What does this mean...?
 
Well, Real Ale by definition is beer that is dispensed from the container 
(cask) it was fermented in. We've cheated as the Oyster Stout is fermented 
in an 1800 litre stainless steel tank… and Steve couldn't find room for 
that in Vic’s kitchen! Apart from that—it's authentic. British ales should 
traditionally be served around 10—13ºC with moderate, not excessive, 
carbonation. The beer has some 'condition' remaining from fermentation but 
no artificial CO2 has been added to give it any additional fizz. Lower 
temperature and carbonation are the two main contributing factors that 
reduce flavour in beer, so here you get the full enjoyment. It is gravity-
pulled through a traditional handpump, so give the barstaff a workout and 
grab a few pints when you see it on. It’s like breakfast, dinner, lunch & tea in one glass!]

 

 

Craig's beers of the month

March:

Amberley Pale Ale 4%—Brew Moon, North Canterbury

From the brewery we've all driven past and where only the really sensible among us have stopped. Sweet floral notes, combined with light citrus, make this is a real quaffer—delicious flavours & a medium bitter finish. While this isn't a beer of 'Epic' proportions—a nice balance between toasty malt and fruity hops is just how a Pale Ale should be! 

April:

Return To Magenta 5.5% (est)—Yeastie Boys, Wellington

 

 

Named after nothing more than a lengthy debate about the colour of one's 'man-purse', the Yeasties prepare to assault your tastebuds with something new. This time an American Amber Ale, rather hoppy but fermented with a Belgian yeast to give it "a touch of fruit, a touch of spice - a touch of all things nice". Touchy feely!

 

 

May:

Golden Rye Ale 5.5%, Kaimai Brewing Co, Mt Maunganui

Rye in beer is technically more difficult than traditional barley - this beer comprises 40% rye! Brewer Andrew Larsen is introducing NZ palates to the delicacies of rye textures and flavours in this and his Porter Rye Ale. Golden Rye Ale is tinged with flavours of passionfruit and citrus. It is refreshingly smooth and silky and the rye produces a unique aroma and texture.