Better together

WORDS TALIA WALDEGRAVE PHOTOS TRACIE HEASMAN

It's unusually cold at the Rising Tide today. Probably because most of one wall and part of the roof is missing. But it’s for a good cause. They’re making room for beer. Better beer.

I'm here to meet a bunch of brewers and brewers are busy people, but luckily, some of them are free to speak to me.

I wrote about the launch of Rising Tide in the spring issue in 2016. The bar is adjacent to (and owned by) Mount Brew Co on Newton Street in The Mount. I’m back so soon because exciting things are happening. Recently, the glorious outdoor decking was extended. This prime spot is always heaving with Friday post-work revellers and keen Sunday sessioners, not to mention the throngs of beer enthusiasts every other day of the week. The new deck didn't need justification, but there's a really good one. Glenn and Virginia Meikle of Mount Brew Co are now sharing their digs with Funk Estate; a brewery started by three guys, Dylan Shearer, Jordan Evison and Shigeo Takagi (Shiggy). 

THE STORY

While studying in Wellington, Dylan, Jordan and Shiggy formed a bond over beer. They started brewing at home and before long had their very own brewing company. They’ve been brewing in Auckland since 2015 and now they’re headed our way. 

At my bar leaner today are Rising Tide owners Glenn and Virginia, along with two thirds of Funk Estate, Dylan and Jordan.

I try to understand why two competitors are joining forces to brew their beers under one roof.

G: Craft brewing isn’t a competition. We are in it for the greater good. It’s about making better beer.

Locally born and bred, Jordan has long-running connections with Glenn and his family. 

G: Jordan and I were catching up over a cold beer. I was moaning about our out-of-date equipment.

J: I was moaning about our premises in Auckland. We were looking for a new place to brew.

Mount Brewing Co. had the perfect venue in a killer spot, and Funk Estate had the best 'stainless' (brewery lingo for equipment), including a canning machine. Competition or not, it was a no brainer. Cans of beer are big. Their popularity is growing over glass bottles. Don't be surprised if you see some pretty inventive labels cropping up in the next year from these two breweries.

J: I suggested we move production down here and co-share the space at Mount Brew Co and its pub, The Rising Tide.

Funk Estate began in beer Mecca, Wellington in 2012. Shiggy worked at underground icon Hashigo Zake. Jordan and Dylan drank there and beer bromance ensued. 

Funk Estate have been given a moniker by their fans, the ‘rebels of the craft beer industry.’

D. Haha I’m not sure about that, but it’s flattering! Basically, we make beer we like to drink. Primarily hop-forward beers. Our personal favs are our sour beers like Jungle Boogie Blood Orange Sour.

For Jordan, the move to the Bay is a bit of a homecoming. For Shiggy and Dylan, it’s a chance to settle down somewhere new and, surprise surprise, they’re already falling for the lifestyle. 

D. Walking into an already established bar and outlet is beneficial and it’s what we've always wanted. Being able to slot right into this set-up is fantastic.”

Last year I asked what Mount Brewing C. had planned for the future. Glenn was hoping for one more kettle. Now has a whole new brewery. I mention this to him and he smiles, shaking his head in disbelief. For him, it’s all about the beer and constantly striving to make it better. 

G. You can’t beat fresh beer and the biggest problem with flagons is that it loses its freshness quickly. These guys have brought down state of the art canning equipment so now we can produce stubbies and cans with a much longer shelf life. We are making better beer than ever.

In time for summer, that sunny deck just got even better, with an outdoor bar offering ten additional taps to the existing 29 inside.

I broach the subject of a special release beer mash-up between the two labels. Dylan is quick to reply - I'm 100% sure it'll happen one day.