Ralph Bungard launched the brewery in 2004 from his garage, opening up commercial operations in 2005. Ralph, who has a PhD in plant biochemistry, spent several years in the United Kingdom, researching, lecturing, and enjoying finely crafted beers during his travels. Upon his return to New Zealand, he wanted to bring more flavour to the local beer scene, so he started his own brewery. The team spoke to Three Boys brewer Misty Weed about the business.
What is the current product range and variants and how do these products stand out in the market?
“Three Boys currently has eleven beers in the core range, beer styles can be available in 500ml and 330ml bottle, 330ml can, keg and 20L bladder. We also have our “Brewers Reserve” series of beer which are released intermittently throughout the year. These consist of smaller 1200L batches of beer that is available in the 50L keg and once it’s gone, sadly, it’s gone! The Brewers Reserves give us the opportunity to play around with ingredients, as well as with our customers! Our most recent was the Sea Salt & Toffee Amber Ale, an extraordinarily delicious and well-balanced beer. We’ve also been known to make a Coconut Milk Stout, Japanese Green Tea Pale Ale, Beetrooted Ale – this list could go on and on, check out our Facebook for updates!”
Has there been any recent company news?
“On the 21st June we will be releasing an Imperial Oyster Stout. The Three Boys Oyster Stout is New Zealand’s top awarded dark beer, so the release of this is double trouble! We’ve teamed up with Cryer Malt to brew this double everything beer and it’s going to impress the punters! Double malt, double hops, double Bluff Oysters and double alcohol. Not for the faint at heart!”
What are the plans for the business moving forward, is there any expansion on the horizon?
“As a brewery in the modern age of beer, you have to be consistently innovating and moving forward. However, we are not here to dominate the globe – there are enough breweries around that think that way! We are here to first look after our locals. They are the bedrock of our business. With that in mind we look after them first and anything on top of that is a bonus!”
Where are your products currently available to buy, and are you looking at or wanting to expand your availability?
“You can find the Three Boys range throughout the country in bottle stores, supermarkets, bars, restaurants and filleries. If our beer isn’t where you are, give us a shout, we’ll try to change that! Otherwise, here at Three Boys we love being in the moment. We’re producing about 450,000L per year and looking to the future we’re quite happy where we are – a cornerstone of the craft beer industry in New Zealand.”
