Water & Soil

Wellington's tap water is very soft and contains few minerals. Soft means it carries little dissolved lime or gypsum, so the water tastes almost neutral.

The city draws it from three sources. Roughly half comes from the Hutt River catchment, captured at the weir near Kaitoke. About 15 percent comes from the Wainuiomata and Orongorongo rivers. Groundwater from the Waiwhetu Aquifer in the Hutt Valley adds the rest.

For brewers, this is an advantage because they're starting from a blank slate. They can add salts to the soft water and tailor it to the style. More sulfate emphasizes bitterness and makes the beer taste drier, more chloride makes it rounder and fuller. A hazy IPA calls for a different water profile than a clear, lean lager.

Terroir matters less for Wellington than the weather does. The city sits on Cook Strait, and the winds are famous. Cool air and mild winters make cooling easier, and there are no cellars dug into hillsides. Beer is stored in stainless steel tanks, often just a few meters from the tap.

Many of the city's taprooms occupy converted workshops and warehouses. The beer doesn't have far to travel, and you can taste that freshness in the glass.

Right behind the city center, the terrain rises steeply, as in the Aro Valley, where Garage Project brewed its first beers. The valley sits between forested slopes, and the rivers that supply the city's water rise in similar hills. Brewery and source lie close together, which makes planning easier for brewers.