BROOD FERMENTATION

We’re Lauren and Jim! We’ve been crafting beer and wine for over 15 years across six different countries. At our brewery, we use a direct-fire brew system and focus primarily on seasonal beers and barrel fermentation. Our brewery is really a celebration of the rich diversity of Nelson’s horticulture—hops, grapes, fruits Since moving to Nelson in January 2020, we’ve been farming our own small organic, dry-farmed vineyard. We produce organic wines using wild fermentation, without fining or filtration, with the goal of creating balanced wines that reflect the region's clay soils, cool climate, and abundant sunshine. The result? Wines with bright citrus notes, a touch of saltiness, and elegance. The name "Brood" is inspired by Lauren’s experience in beekeeping. In apiculture, the "brood" is the area of the hive where life begins, where the queen lives, and where new bees are encouraged to grow. This concept aligns with our approach to our craft, as our aim is to nurture growth and creativity in everything we do. "Fermentation" ties our projects together, representing our commitment to winemaking, brewing, cider making, and anything else we might want to dive head first into in the future.

We're Lauren and Jim! We've collectively worked across the beer, wine, hop, and malt industries for 10+ years and have now landed in the rich fruit basket that is Nelson, Aotearoa New Zealand. We farm our own organic vineyard with biodynamic practices and make minimal intervention wine. We brew unfined, unfiltered, beer that celebrates the seasons and takes time.