The Third Pint Theory

"A creative studio that works in beer" — a new take on the Garage Project story

“The way we look at it is that Garage Project isn't just a brewery, it's a creative studio that happens to work in beer. It's always coming up with new beers, new names, the way you put on an event. It’s much easier to think of it as a creative studio that just happens to use beer as its medium.” Howard Greive on the essence of Garage Project. In this deeply insightful episode, host Michael Donaldson sits down with a truly foundational figure in the New Zealand craft beer scene: Howard Greive. While you might not immediately recognize his name, Howard is one of the original investors behind the iconic Garage Project. He shares his fascinating transition from a long, successful career in the high-stakes world of advertising—specifically navigating the corporate structure of agencies like Saatchi & Saatchi—to diving headfirst into the chaotic, bootstrap reality of launching a craft brewery. The conversation dives into the unorthodox beginnings of Garage Project. Howard recounts the legendary story of how the brewery was born out of a desire for a creative outlet that wasn't bound by traditional rules or massive budgets. He details their incredibly ambitious first move: committing to brewing 24 different beers in 24 weeks on a tiny, 50-litre kit and launching them out of an old petrol station on Aro Street. With the benefit of his background in advertising, Howard explains how the brand's unique identity came to be, treating Garage Project not just as a brewery, but as a "creative studio that happens to work in beer". This meant relentless innovation, playful branding, and an absolute refusal to be boxed into a standard "core range." Finally, Howard reflects on the evolution of Garage Project, from its humble, scrappy origins to becoming a global brand and a cornerstone of Wellington's creative identity. He discusses the challenges of maintaining their punk-rock, experimental ethos as the business scaled massively, requiring significant capital investment and a shift from a wild creative project into a serious, structured enterprise. Now having stepped back from the board while remaining a dedicated shareholder, Howard offers a candid look at the ongoing necessity for fresh energy and new investors to keep the brewery pushing boundaries in an increasingly competitive market. Tune in for a masterclass on branding, beer, and business! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at michael@hoppiness.co.nz or martin.bridges@beerbigwig.com.

Is it dank? The best of fresh hop beers — so far

"I think it's a little bugbear of mine that a lot of people demand or seem to want 'dank'. I think dank is not necessarily a fresh hop characteristic and to expect lots of it in a fresh hop beer is, I think, sometimes misguided." Michael Donaldson on one of the common misconceptions of fresh hop beers. Welcome to a special, guest-free episode of The Third Pint Theory podcast! In this session, hosts Michael Donaldson and Martin Bridges are flying solo—accompanied only by Martin's dog, Luna—to dive headfirst into an extensive fresh hop tasting. Fresh off his experience judging the Behemoth fresh hop competition, where he sampled more than 10 different fresh hop beers back-to-back, Martin boldly declares that, despite the sheer volume of releases flooding the market, this is the best year he has ever seen in terms of overall quality. The episode serves as a masterclass in understanding what makes a fresh hop beer truly great. The hosts kick things off by praising the ParrotDog Fresh Hop Pilsner and a weighty, oily New Zealand IPA from Duncan's called Kemical Romance, before tackling a common misconception in the craft beer community. Michael expresses his frustration with consumers who constantly demand "dank" characteristics, explaining that true fresh hop magic is more about a unique, sticky mouthfeel and a vibrant flavor integration rather than harsh, grassy chlorophyll. The duo highlights how the best beers this year, like the competition-winning St. Leonards Riwaka West Coast Pilsner, perfectly balance these elements without becoming astringent. Beyond the tasting notes, Michael and Martin pull back the curtain on the harsh logistical realities of the fresh hop season. They reveal a massive hurdle breweries faced this year: a sudden change in how air freight pricing is calculated, shifting from weight-based to volumetric. Because fresh hop cones are very light but take up massive amounts of physical space, shipping them across the country has become exorbitantly expensive, putting a massive financial strain on brewers trying to participate in the season. Grab your favorite seasonal release and enjoy this deep dive into the fleeting magic of fresh hops! The beers that the team tasted in this episode were: Parrotdog Fresh Hop Pilsner Duncan’s Kemical Romance NZ IPA Three Sisters Wayward Son NZ Pale Ale Behemoth Cheech & Chong Hazy IPA McLeods Harvest Cold IPA Brave Brewing Helping Hands IPA If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at michael@hoppiness.co.nz or martin.bridges@beerbigwig.com.

From menswear to beer — how McLeod's Brewing was born

"In essence we’re a country pub where people come together, brought together mostly by food and sociability” founder Geoff Gwynne on the magic of the McLeod's Pizza Barn. In this episode Martin makes a pilgrimage to his “spiritual home”, the McLeods Pizza Barn in Waipu, Northland, to sit down with Geoff Gwynne, co-owner of the venue and McLeods Brewery. Geoff takes us through the origin story of the restaurant, talking about how he and his brother Clayton made the not-so-obvious jump from fashion retail into hospitality. Deciding to open a brewery in the craft beer boom of the 2010s might have been a good idea, but McLeods had to overcome commercial difficulties and personal tragedy before finding success with award-winning beers brewed by their (now former) brewer Jason Bathgate. Geoff talks about their search for Jason’s successor and happily describes how Gav Williams has quickly settled into life in Northland. Along the way Geoff expounds on the McLeods ethos of delivering quality food and drink to a diverse crowd in their own slice of paradise. Grab a beer and settle in for an anecdote-filled romp through the backstory of one of New Zealand’s most-beloved breweries. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at michael@hoppiness.co.nz or martin.bridges@beerbigwig.com.

Oh Brother — Dylan Adams from Brothers Beer

Welcome to another episode of the podcast! This time, Martin sits down for a morning pint with Dylan from Brothers Beer at their impressive Mount Eden taproom, built right around a full-size 2,000-litre production brewery. The conversation kicks off with a look back at Dylan's brewing journey, starting with his nearly eight-year stint at Deep Creek. Dylan reflects on the "golden age" of the brewery, sharing the creative process behind award-winning brews like the Undercurrent Pilsner and their spontaneous sour program, before candidly discussing the perfect storm of expansion costs and COVID-19 that ultimately led to the brewery's sudden liquidation. The story takes a dramatic turn as Dylan details his transition to Brothers Beer, arriving just before the brewery faced its own economic hurdles and went into voluntary administration. In a fascinating twist, Brothers Beer was saved from liquidation by a Chinese beer distributor. Dylan opens up about the massive scale and importance of the Chinese export market, explaining how this unexpected lifeline transformed their business model and kept the brewery alive during a severe local economic downturn that saw craft beer sales plummet in New Zealand. Finally, we get a deep dive into the highly specific and demanding tastes of the Chinese craft beer market. Dylan reveals that "Hazy is king" in China, with a massive demand for incredibly strong, sweet beers, prompting Brothers to brew multiple triple and even quadruple IPAs clocking in at 10% to 12% ABV. He explains the unique technical challenges of brewing these behemoths—from managing exhausted yeast and massive dry-hopping rates to tweaking recipes to hit the exact pale mango color their export customers demand. It's a fantastic, behind-the-scenes look at the realities of the modern brewing business. Grab a beer (even if it's morning) and tune in! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at michael@hoppiness.co.nz or martin.bridges@beerbigwig.com.

Winter Wonderland — Inside the Winter Ales Festival

Michael & Martin are joined by Denise Garland and Dave Wood, who own Wellington's Winter Ales Festival. They talk to us about what's involved in running a boutique beer festival and what fans can expect from this year's event. Plus Dave and Denise are veterans of the Wellington beer and hospitality scene, so are well-placed to discuss whether the Wellington hospo scene is as bad as it's made out to to be. And with experience of the Scottish beer industry we talk also delve into the BrewDog debacle.