On 15 June 2018, Lion opened The Fermentist – a brewery, taproom, and café with a higher purpose. Located in Christchurch, The Fermentist was designed to create a positive legacy by integrating sustainable initiatives throughout.
The Fermentist is focused on continuously optimising sustainable practices to make the invisible, visible when it comes to brewing. We’ve introduced solar panels for a proportion of electricity usage and hot water heating, composting, waste minimisation, rain water harvesting, and recycling to reduce and limit waste going to landfill. Our staff wear uniforms from Little Yellow Bird and ethical products, such as smartass toilet paper have been sourced. We also have an electric hybrid car for deliveries.
Living up to its name, The Fermentist offers its own signature beers and cider brewed onsite. On tap we have The Fermentist Berliner Weisse (served with or without a shot of blackcurrant syrup) a Kiwi Pale Ale (late and dry hopped with NZ hops), Red Ale (more American style than English style – with an emphasis on aroma hops), and Dry Cider.
Equally innovative as the drinks, is the food. The Fermentist’s philosophy is to create nutritious food which supports wellbeing through a plant-based locally sourced menu, complementing the beer selection. New Zealand native herbs and vegetables are harvested from garden beds onsite and fermented delights such as sauerkraut, kimchi, yoghurt and fermented pickles are made in the kitchen.
Supporting local wherever we can, we work with a steadily growing pool of ethical suppliers to showcase the great produce and products right on our door step. Our team is also passionate about community outreach, working with Conservation Volunteers NZ on a project focused on Addington Brook, a springfed tributary for the Avon River.
From here, The Fermentist will act as a testing ground and blueprint for the rest of the Lion’s breweries as we continue on our sustainability journey, making positive change for the long term.