Altitude Brewing Tap Room
How we started
Altitude Brewing was the brainchild of Queenstown local, adventurer, skier and long-time home brewer Eliott Menzies who, having broadened his beer horizons while living in the UK ten years earlier, returned to New Zealand just as its fledgling craft beer movement was getting into its stride.
It was here that an Englishman named Eddie Gapper, a then teacher at a local adventure tourism college, sank his first pint of The Kea. And as Victor Kiam used to say, he liked it so much he bought into the company.
"Like a lot of Queenstowners, I ended up here sort of by accident, fell in love with the place and then met another good dude that had a similar dream. It's a bit of a change from my previous life, but I guess it's all part of the grand adventure!"
Armed with Eliott's brewing nous and Eddie's experience in business, the unlikely duo embarked on a mission to improve the liquid lives of local adventurers with an award-wining stable of eight core styles, including a hazy German Hefeweizen and a velvety Stout, alongside an experimental range featuring delights such as a whisky barrel-aged rum & raisin stout and an elderflower IPA.
What sets us apart
"Whatever we brew, we make sure it's super drinkable," says Eliott. "Whether they're visiting or live here permanently, people want a great local beer and to share a yarn about the day's adventures in our tap room, looking up at the mighty Remarkables. It's the best way to finish an epic day sky-diving, skiing, snowboarding or throwing yourself off a bridge with nothing but a bit of an elastic attached to your leg. Queenstown's an amazing place, and a glass of characterless mainstream beer, doesn't do it justice.","Think we've won medals every year. Mischievous Kea has won gold for the last two years.
Most famous style
The Mischievous Kea IPA
With hundreds of recipe ideas fermenting in his brain and four years of amateur experimentation under his belt