Coffee, culture, craft beer, and crosswinds. Described to me as the San Francisco of New Zealand, Wellington is genuinely its own vibrant, captivating city. Living in the Bay Area, I can see the similarities\u2014city on water, hills aplenty, and more great breweries than clouds in the sky. Yes, there\u2019s even a cable car. But, to me, Wellington has its own buzzing energy with distinct natural, historical, and culinary wonders to explore. <\/p>\n
Situated at the bottom of New Zealand\u2019s North Island on the Wellington Harbour, Wellington is only a three-hour flight from Australia\u2019s East Coast. Albeit, it was a much lengthier fifteen-hour flight for me from that other hilly city we mentioned. But one hundred percent worth it. <\/p>\n
Known for its warm locals, Wellington welcomed us immediately with crackly croissants, cracking cups of coffee, and beers that blew us away like the city\u2019s famous crosswind.<\/p>\n
![\"wellington](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/wellington-sign-credit-grace-lee-weitz-LEAD-1024x683.jpg\")
<\/p>\nPhotography courtesy of Hop Culture<\/p>\n<\/div>\n
For the uninitiated, Wellington winds can often reach 120 kph (74.5 mph) highs. \u201cWhen it hits you, it cuts your breath,\u201d WellingtonNZ Communications Advisor Clarisse Christie told us over waffles and coffee flights at the popular breakfast spot The Hangar<\/a>. <\/p>\n Having lived in Chicago, The Windy City, we thought we knew gusty conditions, but Wellington is in a league of its own. <\/p>\n And not just when it comes to the weather. <\/p>\n \u201cWe\u2019re quite unique,\u201d says Christie. \u201cWe\u2019re small compared to Auckland but have so much to offer. We have heaps to do.\u201d <\/p>\n Christie says they often refer to the city as \u201cThe Compact Capital\u201d because there is just so much to do in such a small space, whether it\u2019s surfing, taking nature walks, visiting museums, drinking craft beer or coffee, or just eating your way through award-winning restaurants. <\/p>\n Shannon Thorpe, founder of Fortune Favours<\/a>, a local brewery in Wellington, describes the city as \u201cmore about your individuality and creativity.\u201d <\/p>\n Something you\u2019ll definitely see in the breadth of craft beer across the city. From passionfruit miso sours to some of the highest-rated fresh-hop beers from one of the best breweries at the bottom of the world<\/a> to an award-winning Scotch ale, Wellington has earned its stripes as New Zealand\u2019s \u201cCraft Beer Capital.\u201d<\/p>\n While we wish we could have spent a little more time here, Wellington is one of those places we\u2019ve tucked into our back pocket to return to someday\u2026because two days certainly weren\u2019t enough. <\/p>\n Follow our footsteps (if you wish) with a little help from the folks at WellingtonNZ<\/a> as we eat and drink our way through forty-eight hours in Wellington. <\/p>\n Nau mai ki Te Whanganui a Tara<\/em>, the M\u0101ori words for \u201cWelcome to the Great Harbour of Tara,\u201d aka Wellington. Get to know Wellington through the area\u2019s history and heritage\u2014starting with coffee, learning about the M\u0101ori history and culture, and, of course, drinking a few beers. <\/p>\n 60 Ghuznee Street, Te Aro, Wellington 6011, New Zealand | +64 4 830 0996<\/em><\/p>\n Photography courtesy of WellingtonNZ<\/p>\n<\/div>\n Photography courtesy of The Intrepid Hotel<\/p>\n<\/div>\n 8:00 AM Drop bags, pick up croissant<\/strong> \u2013 We flew in from Nelson Tasman, New Zealand<\/a>, bright and early, so we headed straight to the Intrepid Hotel<\/a> to drop our bags. This boutique accommodation in the Te Aro neighborhood gave us one of the biggest surprises of the entire trip. <\/p>\n Sitting in the lobby lounge downstairs, we smelled something extraordinary\u2014butter. We followed our noses to a basket with a blanket on top. Underneath, a cornucopia of crusty, crispy croissants. <\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n Shatteringly delicate on the outside and beautifully pillowy on the inside, the croissants at the Intrepid Hotel were sneakily some of the best we\u2019ve ever had (and we\u2019ve been to Paris<\/a> and lived in New York). Plus, they were free for guests! <\/p>\n Curious, I asked the receptionist where they sourced these little morning parcels of pleasure. She told me the hotel makes the pastries themselves, sourcing all the ingredients and blending and laminating the dough before sending it out to a local bakery for the final bake. <\/p>\n The spiral presents hinted at the luxury within here. <\/p>\n Situated in a former office for 1909 Cadbury Chocolate, the Intrepid Hotel offers eighteen gorgeous rooms decked out in plush, deep forest green tones. Every floor has its own coffee, tea, and still and sparkling water station. And you get free local snacks in your room, including popcorn, crisps (chips as we call them in the States), almonds, and gummies. <\/p>\n Again, it\u2019s just these little touches that make the Intrepid Hotel a cut above. <\/p>\n Besides the croissants, the Intrepid Hotel also houses The Puffin Wine Bar & Shop, which serves organic, biodynamic, and minimal-intervention wines along with craveable small plates. <\/p>\n You could probably spend all day in the hotel and be happy. But that\u2019s not why we\u2019re here! <\/p>\n With a few more butter-flecked stains on our pants and crusty crumbs in the corners of our mouths, we set out to explore Wellington. <\/p>\n Learn More<\/a><\/p>\n 119 Dixon Street, Te Aro, Wellington 6011, New Zealand | +64 27535 0884<\/em><\/p>\n Photography courtesy of WellingtonNZ<\/p>\n<\/div>\n 9:00 AM Flights of coffee<\/strong> \u2013 You must start your time in Wellington with a cup of coffee. \u201cIf you go anywhere for coffee,\u201d Christie told us, \u201cyou go to Wellington.\u201d <\/p>\n One of the most popular breakfast spots in Wellington, Flight Coffee Hangar, aka The Hangar<\/a>, gets your engine revving with its famous \u201cCoffee Tasting Flights.\u201d Served on a glass board, the flight gives you coffee three ways\u2014espresso, flat white, and iced. You even get a little shot of sparkling water to cleanse your palate. <\/p>\n Photography courtesy of WellingtonNZ<\/p>\n<\/div>\n When we visited, The Hangar\u2019s coffee flight featured Doi Pangkhon, a single-origin bean from the Chiang Rai province of Thailand. According to a little card with the flight, Doi Pangkhon produces one to two tons of parchment coffee every year, exhibiting tasting notes of pi\u00f1a colada, papaya, and marshmallow. <\/p>\n Foodwise, The Hangar shows you a significant slice of the city with its granola bowls, brekkie burritos, and build-your-own breakfast sandwiches. Whatever you choose, though, do not sleep on the Belgian waffles. The locals know; you\u2019ll see a plate of these crispy, craggy, sugar-dusted shingles on almost every table. Crowned with slices of strawberries and atop a bed of Italian mascarpone, this breakfast classic flies a little higher here. <\/p>\n Fully fueled, we quickly agreed with The Hangar\u2019s motto: \u201cGreat Coffee, Great Food, Even Better People.\u201d <\/p>\n Learn More<\/a><\/p>\n 55 Cable Street, Te Aro, Wellington 6011, New Zealand | +64 43 81 7000<\/em><\/p>\n Photography courtesy of WellingtonNZ<\/p>\n<\/div>\n 11:00 AM Educate yourself<\/strong> \u2013 After breakfast, stroll down to the harbor and walk along the water to reach the Museum of New Zealand Te Papa Tongarewa<\/a>. Rated by Lonely Planet as one of the top five hundred places on Earth<\/a>, Wellington\u2019s interactive museum takes you through the entire journey of New Zealand from origin to present day. Through interactive exhibits, you\u2019ll learn about New Zealand\u2019s history, art, culture, wildlife, and more\u2014all from the national museum\u2019s beautiful location on the waterfront. <\/p>\n According to our guide, Jennifer Sanga, who has worked in the museum since 2001, the name\u2014Te Papa Tongarewa\u2014translates from M\u0101ori to \u201cThe House of Treasures.\u201d Inside, you\u2019ll find exhibits ranging from ones on earthquakes (\u201cYou need not live in fear,\u201d Sanga assures us. \u201cLife goes on!\u201d), the Kiwi bird (\u201cOur pride and joy and national identity,\u201d says Sanga) and other animals, and, of course, M\u0101ori history, customs, and culture. <\/p>\n Te Papa Tongarewa truly is a gem in Wellington. <\/p>\n Learn More<\/a><\/p>\n 7 Leeds Street, Te Aro, Wellington 6011, New Zealand | +64 4 595 4092<\/em><\/p>\n Photography courtesy of Fortune Favours<\/p>\n<\/div>\n 12:30 PM We see a beer in your future<\/strong> \u2013 Located in an old dip stripper factory, Fortune Favours<\/a> makes beer for the bold. <\/p>\n After all, it took a pretty bold leap (and a bit of luck) for Fortune Favours Founder Shannon Thorpe to open a brewery in Wellington. <\/p>\n As a university student, Thorpe wrote letters to breweries with some of his ideas. \u201cI\u2019d cringe if I read them now,\u201d he laughs. After working at one of New Zealand\u2019s big breweries, DB, for ten years, developing concepts for bars, Thorpe decided to strike out on his own. <\/p>\n \u201cFortune Favours relates to a lot of people,\u201d says Thorpe. \u201cIt could be asking someone out on a date or running a marathon. You always have these moments in life where if you don\u2019t take a risk, you don\u2019t take that leap of faith, there will be no reward.\u201d<\/p>\n At Fortune Favours, Thorpe wants to encourage you to have conversations. He keeps his taps at the back of the bar to free up space between the bartender and the customer. And why he serves a whole heap of meat and cheese boards to encourage sharing. <\/p>\n In the 1,000-litre brew house (and offsite contract brew site), Fortune Favours brews everything from its OG unfiltered pale ale, The Naturalist<\/a>, to The Adventurer<\/a>, a punchy pilsner with Green Bullet, to the flagship, award-winning Wellingtonian, a New Zealand IPA that Thorpe is incredibly proud of. <\/p>\n Photography courtesy of Fortune Favours<\/p>\n<\/div>\n \u201cI\u2019d say ninety percent of what we use is New Zealand hops,\u201d explains Thorpe, whose goal at Fortune Favours is to make craft beer accessible to all.<\/p>\n \u201cBeer is a great leveler,\u201d he shares as we sip on pints of The Adventurer. \u201cAny two people should be able to sit down and have a beer together. There is no hierarchy, no status\u2014just two people having a beer.\u201d <\/p>\n With over five hundred beers, Fortune Favours isn\u2019t shy about getting creative. For instance, a kettle-soured ros\u00e9 beer with strawberries that\u2019s \u201csuper delicious,\u201d according to Thorpe. <\/p>\n During our visit, I was keen to try The Claymore<\/a>, a Scotch ale<\/a> that had recently won a gold medal at the Untappd Community Awards<\/a>. Thorpe pulled a bottle for me. <\/p>\n \u201cI find this one quite well balanced,\u201d says Thorpe. \u201cEven though you get the peat up front, by the end of the pint, I don\u2019t feel it\u2019s overpowered my palate. I think it\u2019s highly drinkable.\u201d<\/p>\n Bottom line: You don\u2019t need a Magic 8 Ball to tell you what to drink here. You could close your eyes, point to something, and let Lady Luck show you the way. Anything you hit is going to be tasty. <\/p>\n Learn More<\/a><\/p>\n 149 Cuba Street, Te Aro, Wellington 6011, New Zealand<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 1:30 PM Sensational sandwiches<\/strong> \u2013 On a suggestion from Thorpe that Fred\u2019s<\/a> has \u201cawesome sandwiches,\u201d we strolled a block and a half over to Cuba Street. At Fred\u2019s, sandwiches transform from simple ingredients between two pieces of bread to time-stopping moments of deliciousness. <\/p>\n My Ultimate Salad & Cheese came stuffed under a Shelly Bay Bakery focaccia-like bread with cheddar, caramelized almond and walnut dukkah, cucumber, roasted red peppers, pickled onions, greens, alfalfa, house beetroot relish, and sage aioli. I\u2019m not ashamed to say that I ate the whole thing. My partner\u2019s chicken sandwich (one Fred\u2019s is known for) included an extra juicy piece of free-range chicken, pounded and breaded with panko and togarashi. Shredded iceberg lettuce gave the perfect textural crunch, while pickle mayo added the right hint of acidity. <\/p>\n If you\u2019re hungry, go to Fred\u2019s. Added bonus: This place will be the perfect opportunity to sop up some beer while you\u2019re brewery hopping. <\/p>\n Learn More<\/a><\/p>\n Wellington Chocolate Factory: 5 Eva Street, Te Aro, Wellington 6011, New Zealand | +64 4 385 7555<\/em><\/p>\n Photography courtesy of Celeste Fontein | WellingtonNZ<\/p>\n<\/div>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 2:30 PM Sweet, sweet shopping<\/strong> \u2013 The vibrant heart of Wellington, Cuba Street\u2019s several colorful blocks feature little boutiques, cafes, and eateries. Walk off a bit of lunch by ambling up and down Cuba Street\u2019s dusty red cobblestones, which often feature lively performers. <\/p>\n One alley over, on Eva Street, you\u2019ll find Wellington Chocolate Factory<\/a>. Pop in to find organic, ethically traded, bean-to-bar single-origin chocolates. If you\u2019re lucky, as you\u2019re browsing, you can watch the WCF chocolatiers work their magic, roasting, tempering, and shaping chocolate. <\/p>\n Pro Tip: This is a wonderful place to pick up gifts for loved ones back home. I know I sure did!<\/em><\/p>\n Learn More<\/a><\/p>\n 91 Aro Street, Aro Valley, Wellington 6021, New Zealand | +64 4 802 5324<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 3:30 PM Bucket list checked<\/strong> \u2013 In 2024, we named Garage Project one of our \u201c13 Best Breweries to Watch in 2024,\u201d<\/a> crossing our fingers that we\u2019d have a chance to visit in person soon. <\/p>\n Well, tick that off the bucket list! <\/p>\n Garage Project lived up to its hype and name. <\/p>\n Covered in sh*t, fenced in by barbed wire, graffitied to the gills, the old petrol station in Wellington, New Zealand, had seen better days when two locals decided to clean it up and start a brewery. Thirteen years later, what began as \u201cthe garage project,\u201d brewing audaciously whacky beers, has become Garage Project<\/a>, making some of the highest-rated beers in the world. <\/p>\n Founded in 2011, this Wellington, New Zealand-based brewery has led the way for craft beer in New Zealand over the past decade-plus. <\/p>\n It all started with the 24\/24 series: For the first twenty-four weeks at the brewery, Ruffell and Garage Project Co-Founder Pete Gillespie brewed twenty-four different beers on a tiny 50-liter Sabco BrewMagic kit in just twenty-four weeks.<\/p>\n Ruffell describes the decision as terrifying. \u201cWe had to hold our breath,\u201d he says. \u201cWe were just sort of eating off our savings.\u201d<\/p>\n But the bet paid off. <\/p>\n Today, Garage Project has the ten highest-rated beers in New Zealand on Untappd. They also hold eighteen of the top twenty New Zealand beers on Untappd and most of the top fifty.<\/p>\n And they\u2019ve collaborated with legends like Stone, Sierra Nevada, Monkish, Trillium, Firestone Walker, and many others (the list is mind-blowing\ud83e\udd2f). Chances are, if you\u2019re asked to name just one brewery in New Zealand, these Kiwis come to mind. <\/p>\n Even with over one million check-ins and over seven hundred beers created, Garage Project stays true to its roots. Head Brewer Pete Gillespie and his team are constantly experimenting, playing with new ideas, and pushing the envelope of what beer can be. They even dove into creating natural wines and non-alcoholic beers.<\/p>\n Ruffell pulled a few beers off the taps during our visit, including Sunrise Valley. Originally a collab with Trillium, this imperial IPA included a hop-free boil combined with a massive dry-hop of New Zealand Nelson Sauvin and Rakau hops.<\/p>\n Across the street, at the bustling taproom, I put myself in Ruffell\u2019s hands. He curated a flight of five beers, including Pernicious Weed<\/a>, Snug<\/a>, Spicy Pickle Beer<\/a>, the latest March 2025 version of Fresh, and Swifty<\/a>.<\/p>\n I loved Spicy Pickle Beers\u2019 bright, briny notes, Snug\u2019s dry roastiness as an Irish stout, and Swifty\u2019s refreshingly uncomplicated nature as a pale ale. <\/p>\n My favorite, though? A whole pint of Czech pilsner he pulled off the LUKR tap simply called Beer<\/a>. <\/p>\n Simple yet complex, Beer was Garage Project\u2019s unfussy yet still elegant version of the style. <\/p>\n Two hours later, I felt a little dazed when I stepped out of the Garage Project taproom into the late afternoon sun. <\/p>\n I\u2019ve been clamoring to visit this mighty brewery at the bottom of the world for a long time, and having it blow through all my expectations felt like a lucid dream. <\/p>\n Garage Project are considered the cool kids on the block around Wellington, but you absolutely cannot visit Wellington without stopping at the OG taproom. <\/p>\n Pro Tip: Are sours and wild ales more your thing? Then check out Garage Project\u2019s Wild Workshop, a unique bar and bottle shop dedicated to all things funky, fruity, and wild.<\/em><\/p>\n Learn More<\/a><\/p>\n 264a Cuba Street, Te Aro, Wellington 6011, New Zealand | +64 20 443 9329<\/em><\/p>\n Photography courtesy of Pivot Photography and WellingtonNZ<\/p>\n<\/div>\n 5:00 PM Have yourself a great little heyday<\/strong> \u2013 You can\u2019t miss Heyday Beer Co.<\/a> on Cuba Street. The sea foam green exterior sticks out. Even if you don\u2019t see<\/em> Heyday, you\u2019ll probably hear<\/em> it. <\/p>\n Behind a simple wooden slatted fence, an outside beer garden buzzes, packed picnic tables full of flights and conversation. Groups of people stand around on the turf, soaking up the intermittent rays of sun peaking through the clouds. <\/p>\n Walking under the rolltop doors, a similar seafoam-tiled bar immediately splashes out at me, drawing me closer. To my right, the brewery\u2019s gleaming steel tanks stand open for all to see, a conscious decision from Heyday Beer Co. Co-Founder, Director, and Designer Hannah Blackwood \u201cto get the best out of the brewers, but also to let the customer feel involved in the process.\u201d <\/p>\n At Heyday Beer Co., at the bottom of New Zealand\u2019s North Island, the motto is simple: \u201cBe Kind, Stay Safe, Drink Beer.\u201d<\/p>\n It\u2019s a slogan that harkens back to a different time. One where neighbors traded sugar and hosted summer barbecues. Walking inside feels like stepping into your childhood best friend\u2019s basement rather than a brewery. <\/p>\n This is not to say the brewery is old-fashioned, far from it. But it\u2019s hard to stand in front of the aquamarine bar without seeing flashes of Julia Child\u2019s kitchen, all celadon green tile and colored cabinets. There is an intentional simplicity here that harkens back to, well, a heyday. <\/p>\n \u201cWhen things are in their heyday, they\u2019re nostalgic and at the height of their popularity,\u201d explains Blackwood, dressed in a navy polka-dotted dress. \u201cI wanted the place to be a little bit retro, a little bit funky.\u201d <\/p>\n The design isn\u2019t the only nod to the past here. <\/p>\n A designer by trade with an honors degree from Massey, Blackwood dreamed up the idea to start a brewery with one of her other business partners during a three-month trip across the States in 2015. <\/p>\n Yes, you\u2019ll find the ever-popular hazies here. For instance, Soul Cat<\/a>, a nod to Blackwood\u2019s cat Queenie, and a part of a larger limited series of hazies built on Marvel\u2019s Infinity stones. <\/p>\n But you\u2019ll also encounter a single called Enkel, the first of four Belgian beers Heyday has planned for the year. <\/p>\n A core imperial pilsner called Jeremiah<\/a> and a Passionfruit Miso Sour<\/a>. The former and latter are a part of Heyday\u2019s monthly lager and sour series, where they release a new beer in each category every month. <\/p>\n Personality oozes out of Heyday\u2019s beers and taproom. <\/p>\n \u201cI wanted bright (but not fluoro), airy, and cheerful,\u201d explains Blackwood, who hoped her focus would make the place more inclusive of everybody, \u201cnot just the beer connoisseur who sits at a dark mahogany bar.\u201d <\/p>\n She adds, \u201cAnd if there is a beer connoisseur, he doesn\u2019t care that he\u2019s sitting on a pink seat!\u201d <\/p>\n Heyday isn\u2019t afraid to embrace who they are: a little vintage, a little thrifty, a lot of soul. <\/p>\n Those iconic mint green tiles? They came at a bargain on Trade Me, a New Zealand auction site, inspiring the bold color that pops on the exterior. <\/p>\n Instead of a huge space full of knick-knacks, Blackwoods went for a more clean aesthetic. \u201cThat has evolved over time to make the place seem more lived in,\u201d wrote Blackwood in a follow-up email to Hop Culture, \u201cand show the personality of the staff and beers.<\/p>\n Between the people, the vibe, and the beers, Heyday has created a place that we\u2019d go back to again and again if we lived in Wellington. <\/p>\n Since we were only visiting, we stayed as long as possible, arriving at 5 p.m. and closing the place down a little after 8. <\/p>\n We highly recommend you do the same. In fact, go even earlier. <\/p>\n Learn More<\/a><\/p>\n Te Aro, Wellington 6011, New Zealand | +64 4 381 3616<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 8:00 PM Take the dive<\/strong> \u2013 A true North American dive bar, Golding\u2019s Free Dive is where you should go towards the later hours of the night, in my opinion. <\/p>\n Pro Tip: Although, if you go a little earlier, you can order Neapolitan pizza from Pizza Pomodoro just across the lane.<\/em><\/p>\n With strings of Christmas lights on the ceiling, stickers plastered all over the front door, and a huge light-up sign that just says \u201cBEER,\u201d Golding\u2019s has all the markings of a classic dive bar. But you\u2019ll find a little more than just \u201cBEER\u201d here. With the addition of \u201cFree\u201d in its name, Golding\u2019s is a free house, meaning it\u2019s not tied down to contract beer from any one brewery. So you\u2019ll find many local craft breweries on tap, such as Parrotdog Limited Release 25 IPA<\/a> and Liberty Yakima Monster<\/a>. There\u2019s also an interesting selection of wines, whiskey, and rum. <\/p>\n If you missed the pizza, order some salty snacks from behind the bar. We had some type of puffy, cheesy thing that I didn\u2019t catch the name of but again seemed to scream, \u201cYou\u2019re in a dive bar!\u201d <\/p>\n Learn More<\/a><\/p>\n Basement level\/126 Cuba Street, Te Aro, Wellington 6011, New Zealand<\/em><\/p>\n 10:30 PM Basement cocktails<\/strong> \u2013 To end the night, walk over to the lively Cuba Street, look for the stag head, and walk down a set of stairs to Dee\u2019s Place<\/a>. The basement cocktail bar isn\u2019t a speakeasy or a well-kept secret, but I would consider Dee\u2019s Place a semi-hidden spirits paradise. <\/p>\n The subterranean Dee\u2019s Place just oozes casual cool. With Wellington\u2019s biggest selection of American whiskey and constantly changing cocktails, this cozy cave has plenty to whet your whistle.<\/p>\n Learn More<\/a><\/p>\n Today, we explored Wellington\u2019s wildlife and wild, windy beaches. Oh, we drank some beer, too. <\/p>\n Pro tip: Don\u2019t forget the free croissants downstairs at The Intrepid. We grabbed the crackly, buttery bite before heading out for coffee. Seriously, life-changing!<\/em> <\/p>\n 39 Ghuznee Street, Te Aro, Wellington 6011, New Zealand<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 8:00 AM Supreme coffee + vibes<\/strong> \u2013 A recommendation from Ruffell, Customs<\/a> is a must-visit if you love coffee. Serving beans from Coffee Supreme, Customs also offers a whole selection of serve-yourself pastries and simply delicious toasts. <\/p>\n Even though we had breakfast plans, I couldn\u2019t pass up ordering the toast with caramelized banana butter, which the barista described to me as bananas cooked down to almost burnt and whipped into butter. <\/p>\n With its cool mid-century decor, Customs is the kind of place where you can park yourself, pick up a pastry, pick out a magazine, put down your coffee, and people-watch for a good couple of hours. You\u2019ll never want to leave. <\/p>\n Learn More<\/a><\/p>\n 8 Left Bank, Te Aro, Wellington 6011, New Zealand<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 8:30 AM Gloat over your oats<\/strong> \u2013 Down a tiny alleyway off Cuba Street, you\u2019ll find an oasis of oats called The Oatery<\/a>. You come here for the o-a-t-s\u2026oats, oats, oats! As someone who eats overnight oats almost every day for breakfast, I cannot tell you how excited I was to visit this place. <\/p>\n An extensive blackboard menu has hot and cold options, from peanut butter and raspberry coconut chia pudding to a banana and cacao oat milk porridge. If oats aren\u2019t your thing, no worries. There are sweet and savory toasts featuring sourdough from Wellington Sourdough just a few meters away.<\/p>\n If there are huge chunks of banana bread on a wooden plate next to the register, get one. <\/p>\n Learn More<\/a><\/p>\n 53 Waiapu Road, Karori, Wellington 6012, New Zealand | +64 4 920 9213<\/em><\/p>\n Photography courtesy of Phoebe Mackenzie | WellingtonNZ<\/p>\n<\/div>\n 10:00 AM New Zealand\u2019s Narnia<\/strong> \u2013 An award-winning eco-attraction, Zealandia<\/a> is the world\u2019s first fully fenced urban ecosanctuary. With a goal to restore the area to a time before humans, Zealandia provides 225 hectares (500+ acres) of native trees, plants, birds, and other wildlife. <\/p>\n And it\u2019s only a quick ten-minute ride outside Wellington\u2019s Central Business District (CBD). <\/p>\n Pro Tip: Zealandia offers free ecosanctuary shuttles from the busy bay on 145 Wakefield Street that will take you right to Zealandia\u2019s front door.<\/em><\/p>\n Named after what was once the eighth continent of the world, Zealandia is the most biodiverse-rich square mile of the mainland in New Zealand. <\/p>\n Eighty-five million years ago, Zealandia separated and sank underwater. Aotearoa (the M\u0101ori word for New Zealand) formed when a volcanic eruption forced the land upwards. In the middle of the ocean, New Zealand became home to countless birds, bats, and insects. But there were no animals. That makes sense, right? The only way to get to this lush land was through the air. <\/p>\n Unfortunately, when humans finally made landfall about 750 years ago, bringing with them things like rats and dogs, much of the flora, fauna, and species in this Eden went extinct, including fifty-one birds, three frogs, and four plant species, among others. <\/p>\n Photography courtesy of Phoebe Mackenzie | WellingtonNZ<\/p>\n<\/div>\n Today, the lush reservoir works to restore this once-in-a-lifetime paradise, housing some of New Zealand\u2019s rare wildlife\u2014like the t\u012beke, hihi, little spotted kiwi, and tuatara. <\/p>\n Living and growing itself, Zealandia has a clear vision. <\/p>\n \u201cThis is a five-hundred-year project,\u201d our guide, Roy, explained to us, \u201cbecause it\u2019ll take that long until this area looks like it once did.\u201d <\/p>\n He smiles, \u201cSo you can come back in 475 years and book a trip!\u201d <\/p>\n Today, you can walk around the wildlife sanctuary at your leisure or book a tour for the best chance at snagging a view of some of the species that now call Zealandia home, as they once did eighty-five million years ago. <\/p>\n Pretty cool, right? <\/p>\n Learn More<\/a><\/p>\n 219 Onepu Road, Lyall Bay, Wellington 6022, New Zealand | +64 4 891 0198<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 12:30 PM Brunch by the beach<\/strong> \u2013 From plants to\u2026more plants. Catch a cab or Uber to Lyall Bay, where you\u2019ll find this innovative plant-based eatery. Just a stone\u2019s throw from Wellington\u2019s famous surf spot, The Botanist<\/a> serves up sunny classics with a New Zealand twist. Things like a vegan breakfast burger, Thai salad with plant-based chicken, Asian slaw, mixed greens, and fried shallots, or the Veganise Me, a plate heaped with smashed avocado, facon, hash browns, wilted spinach, chili beans, plant-based sausage, roasted tomato, battered jalape\u00f1os, vegan hollandaise, and toasted five-grain bread. (Of course, I \u201cunveganised\u201d this dish and added halloumi and eggs). <\/p>\n Bright, breezy, and buzzy, The Botanist was a wild eating adventure. <\/p>\n Learn More<\/a><\/p>\n 60\/66 Kingsford Smith Street, Lyall Bay, Wellington 6022, New Zealand | +64 4 384 8077<\/em><\/p>\n Photography courtesy of Parrotdog<\/p>\n<\/div>\n 1:30 PM Squawk, bark\u2026a beer<\/strong> \u2013 A Wellington OG, Parrotdog<\/a>, was started in 2011 by three guys\u2014all called Matt\u2014who loved good beer. A mashup referencing a pet parrot and a tendency to call each other \u201cdog,\u201d Matt Kristofski, Matt Warner, and Matt Stevens* started Parrotdog because they wanted to save money on beer. Paul Watson, an honorary fourth \u201cMatt,\u201d joined the team later.<\/p>\n Parrotdog formed its roots in the early 2010s as Wellington started to come into its own as the country\u2019s craft beer capital. <\/p>\n Today, Parrotdog is a watering hole for Wellingtonians. Modeled off an English pub, Parrotdog has become a place for all to drink\u2014families and hopheads alike. <\/p>\n \u201cWe want to be a pub where everyone feels welcome,\u201d Parrotdog People & Culture Manager Tiff Stewart tells me as we work through a flight.<\/p>\n Photography courtesy of Parrotdog<\/p>\n<\/div>\n Behind us, a couple plays on a red-velvet-topped pool table. I pointed out an old jukebox to Stewart and asked if it still works (it\u2019s just for show). In the corner, a band starts setting up for a set. It wasn\u2019t a great day for surfing, but Stewart assures me most weekends, you\u2019ll see a few sand-flecked folks coming inside after a set for a couple of beers. <\/p>\n That\u2019s the bar\u2019s mantra, \u201cCome as you are.\u201d <\/p>\n With a tagline of \u201cNice,\u201d which you\u2019ll notice plastered on Parrotdog\u2019s cans and signs throughout the taproom, Parrotdog offers something to drink for everyone. <\/p>\n For instance, in front of me is a tasting paddle shimmering in an ombre of clear to hazy gold beers. <\/p>\n First, I try Bitterbitch<\/a>. \u201cOur history and core,\u201d Stewart explains. The flagship IPA that put Parrotdog on the map almost died before it saw the light of day. The first 1,200-litre batch nearly went down the drain after adding the wrong hop quantities too early in the boil. A surprise dry-hop with Nelson Sauvin saved Bitterbitch, balancing the bitter beer with a pleasant sweetness. Launched in July 2011, Bitterbitch instantly sold out in record time and continues to be a favorite at Parrotdog. <\/p>\n In 2020, Parrotdog launched Birdseye<\/a>, the second beer I tried. A hazy counterpoint to Bitterbitch, the New England-style IPA quickly became Parrotdog\u2019s top seller. Stewart describes the beer as \u201cinsanely drinkable.\u201d <\/p>\n On the lager side, Sundog<\/a> pilsner won gold for the Best New Zealand Lager \/ New Zealand Pilsner at the 2024 NZ Beer Awards. \u201cIt has a bit of a cult following,\u201d shares Stewart, noting the beer\u2019s higher New Zealand hop character that adds a lovely passionfruit and white-wine-like quality. <\/p>\n Whether you\u2019re coming in off the waves from the beach, just touched down at the Wellington Airport (just across the road), or driving fifteen minutes from the CBD, Parrotdog is the warm, welcoming place to put your feet up for a few pints. <\/p>\n *Editor\u2019s Note: Matt Stevens has stepped back from day-to-day operations but remains a major shareholder in Parrotdog.<\/em><\/p>\n Learn More<\/a><\/p>\n 128A Unit E, Park Road, Miramar, Wellington 6022, New Zealand | +64 4 213 9204<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 3:30 PM Seeing double<\/strong> \u2013 Remember the folks from Eddyline in Nelson Tasman<\/a>, who moved from Colorado to New Zealand to open a new taproom? Must be something in the water, because Double Vision<\/a> Co-Founder Warren Drahota also moved from Colorado to New Zealand after falling in love with the country during a family vacation. <\/p>\n \u201cMy dad described Queenstown like Boulder in the 1970s,\u201d says Drahota, who went down there to check it out. \u201cThere was just something about that place. It was removed from the rest of the world. My dad said you should figure out how to get down here.\u201d <\/p>\n Fortuitously, work eventually led Drahota down to New Zealand. Not Queenstown as life would have it, but Wellington, where he met his business partners Harry, Evarn, and Mario. \u201cWe got paid jackshit and couldn\u2019t afford craft beer,\u201d he laughs. So they started homebrewing with a little 100-litre pilot kit. \u201cWe thought, sweet, we\u2019re brewers now!\u201d <\/p>\n The hobby became a habit. \u201cIt was taking like a quarter of our paychecks,\u201d says Drahota, mentioning they started entering beers into competitions and earning a few accolades. <\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n Double Vision launched eight years ago with an American pale ale (APA) and red IPA called Red Rascal<\/a>. Yes, you read that right. Drahota says over a hundred people showed up to try the esoteric style. \u201cThey thought it was either going to be so terrible they could watch us fall on our face or that we had the courage to give it to go.\u201d<\/p>\n But Double Vision believed in its red IPA. \u201cWe did like thirteen versions of Red Rascal before we released it,\u201d says Drahota. \u201cAnd we drank every shitty one!\u201d <\/p>\n Feeling like red IPAs were an underappreciated style and knowing they couldn\u2019t swoop in as a new Garage Project or Liberty Brewing, Drahota says they thought, \u201cIf we can crack this, that\u2019s a good testament.\u201d <\/p>\n Spoiler alert: Nothing fell flat. <\/p>\n Eight years later, Red Rascal, the red IPA with Riwaka as the hero and Nelson Sauvin as a supporting star, is now a staple at Double Vision.<\/p>\n In 2020, after contract brewing at five different places around Wellington and beyond, Double Vision opened its own brewery and taproom. <\/p>\n \u201cWe literally built everything here,\u201d Drahota says as he sweeps his arms around. \u201cWe built the tables, the bar, everything by hand.\u201d <\/p>\n Look close enough, and you\u2019ll find these little homemade touches everywhere, from the decor to the beer to even the food. <\/p>\n Pro Tip: Order the chips (fries to us North American folks) and homemade tomato sauce (ketchup again to those from the States). Perfectly crisp, salty fried wedges tempered with brightly acidic tomatoes. Oh, and Drahota says the Philly Cheesesteaks and wings are bomb, too.<\/em><\/p>\n At Double Vision, Drahota says there\u2019s another meaning to everything. <\/p>\n \u201cWe wanted to take the pretentiousness out of beer,\u201d says Drahota, who describes himself and his partners as just a bunch of nerds. \u201cSo Double Vision is kind of a smart-ass approach to lighten the mood and take the seriousness out of drinking.\u201d <\/p>\n Like Double Vision\u2019s logo, which reads like an eye chart. <\/p>\n Or Expatriate<\/a>, an APA with half American, half New Zealand hops whose graphic includes a guy that looks like Uncle Sam with an I love New Zealand shirt. <\/p>\n At Double Vision, it\u2019s all about community. \u201cWe don\u2019t want people just getting pissed,\u201d says Drahota. \u201cWe want them to enjoy and appreciate the beer.\u201d <\/p>\n For instance, Naughty Hopper<\/a>, an imperial IPA that is one of Drahota\u2019s favorites. A recipe based on the ratios of the first beer the quartet ever brewed together, Naughty Hopper includes Simcoe, Amarillo, and Mosaic hops. \u201cLate additions and awkward positions are what Naughty Hopper is all about,\u201d reads the beer\u2019s description. <\/p>\n \u201cIt turned out perfect,\u201d gushes Drahota, who believes Double Vision\u2019s Head Brewer Mario\u2019s best superhero skill is hiding ABV. \u201cIt was our first beer where we thought, hey, maybe we can make some good beer together.\u201d <\/p>\n One of my favorites, and a surprise hit for the day, was Smooth Operator<\/a>. \u201cWe take the boundaries and give them a nudge,\u201d says Drahota. So when I say Smooth Operator is a cream ale with vanilla, stick with me. <\/p>\n The beer starts with flaked maize and wheat, giving it that luxurious mouthfeel. \u201cWe thought, what goes well with this?\u201d says Drahota. \u201cOh, you know, a bit of vanilla and honey.\u201d <\/p>\n The first sip immediately reminded me of the cans of Dr. Brown\u2019s cream sodas I\u2019d drink by the poolside during neighborhood barbecues in muggy Minnesota summers. <\/p>\n \u201cI\u2019d watch an older audience try it and go, oh my god, this takes me back to being a kid,\u201d says Drahota. I wonder if I just dated myself, but as I take sip after sip of this cream ale, constantly drawn back to its smooth complexity, I realize I don\u2019t even care. <\/p>\n Learn More<\/a><\/p>\n 66 Tory Street, Te Aro, Wellington 6011, New Zealand | +64 4 213 6551<\/em><\/p>\n Photography courtesy of Hop Culture<\/p>\n<\/div>\n 5:30 PM Mean doses, happy times<\/strong> \u2013 Through the open doors and up the stairs, walk into a brewery with neon signs, tabletop shuffleboards, and arcade games. Mean Doses<\/a> takes you back to the streets of Miami Vice. <\/p>\n At its heart, Mean Doses replicates the vibe founder Dean Moses loved growing up, heavily inspired by the \u201880s. \u201cWe took things that were really, really awesome from that era and reintroduced them,\u201d he says as we bask in the glow of a purple Mean Doses sign in N\u00e9o noire font. \u201cWe funnel everything through that neon sign to see what comes out!\u201d <\/p>\n That\u2019s the test at Mean Doses. And people have taken to it, like Richard Simmons to aerobics. <\/p>\n The community loves Mean Doses. So much so that Moses says if he works behind the bar, he just slows things down because everyone wants to talk to him. <\/p>\n I believe it, because while I asked Moses to share his story with me, he often paused as another person approached him to say hello and catch up. <\/p>\n Before opening a brewery, Mean Doses Co-founder Dean Moses worked in government, which \u201cto be frank,\u201d he says, \u201cjust sucked.\u201d At home, Moses enjoyed brewing in the basement on his 30-litre start kit, so he quit his job to pursue a career in beer. \u201cJust to test the theory, because sometimes turning a [hobby into a job] can ruin it,\u201d he explains as we sit at the bar. \u201cBut I still love it!\u201d <\/p>\n Moses launched the brewery in 2018, officially opening the pub spot we sit in around 2023. <\/p>\n \u201cIt\u2019s a funny story,\u201d says Moses. A former cowboy-themed restaurant, the space lay vacant for at least three years, owned by someone who didn\u2019t quite know what to do with it. \u201cHe used it for a Halloween party once,\u201d laughs Moses, who thought the spot would be perfect for Mean Doses. <\/p>\n With the goal of being a beer place with amusements, Mean Doses is known for bringing shuffleboard to Wellington. \u201cPeople had no idea what it even was,\u201d says Moses, who mentions that the bar\u2019s manager now runs a league once a month. <\/p>\n But make no mistake, people come for the beer, too. <\/p>\n With just a 600-litre kit, \u201cwe can roll the dice a little bit more,\u201d says Moses. \u201cWhile I say we haven\u2019t got a core range, there are definitely beers on repeat.\u201d Those like the Mean IPA, Mean APA, and Mean Sour. <\/p>\n For Mean Angel<\/a>, a 6% ABV IPA with a mix of New Zealand and American hops\u2014Nelson Sauvin and Simcoe\u2014Moses says he\u2019s \u201creally chuffed with how that came out.\u201d <\/p>\n On the other hand, a best-selling hazy pale called Mean Juice<\/a> exclusively features American hops\u2014Citra, Amarillo, and Simcoe. \u201cThat\u2019s pretty proper, big orangey vibes to that one,\u201d says Moses. <\/p>\n While Mean Doses does have an in-house kitchen for bar bites like tater tots and cheesy garlic flatbread, your best bet is to take advantage of a restaurant downstairs called Apache. The French-inspired Vietnamese eatery offers a totally different type of brewpub food, including a chicken burger, charred eggplant salad, and pork and prawn dumplings you can enjoy in Mean Doses upstairs. <\/p>\n Perhaps Heyday\u2019s Blackwood put it best when I asked about her favorite spots around town. \u201cIf you just want a real casual beer with a pool table and shuffleboard, I\u2019d go to Mean Doses.\u201d <\/p>\n Learn More<\/a><\/p>\n 3 Eva Street, Te Aro, Wellington 6011, New Zealand | +64 4 384 3488<\/em><\/p>\n Photography courtesy of Phoebe Mackenzie | WellingtonNZ<\/p>\n<\/div>\n Photography courtesy of Phoebe Mackenzie | WellingtonNZ<\/p>\n<\/div>\n 7:30 PM Pan-Asian food tucked away in an alley<\/strong> \u2013 Tucked down that same alleyway where you\u2019ll find Wellington Chocolate Factory and Fortune Favours, Mr. Go\u2019s<\/a> calls itself neither a Chinese restaurant nor a Western one. \u201cWe\u2019re a harmonious in-between,\u201d writes the restaurant on its website. <\/p>\n The restaurant pays homage to the story of Mr. Ah Go, a local Chinese market gardener in the 1800s who tried to save his land from being taken over by Western settlers. While the city wanted Ah\u2019s land for residential development, he proposed diverting a stream that ran through his property to offer an area where his garden and Western settlers could live side-by-side. <\/p>\n In a pretty typical colonial story, the city disagreed, giving Ah \u00a33 for his land and building on it. <\/p>\n According to the restaurant, Mr. Go\u2019s is a nod to what Ah wanted\u2014Western settlers and Chinese market gardeners living peacefully side-by-side. <\/p>\n With an emphasis on pan-Asian cuisine, Mr. Go\u2019s standouts include Kung Pao cauliflower, Taiwanese popcorn chicken, pork belly bao buns, and cream cheese wontons. <\/p>\n This type of food will make you pause and reflect, telling a story beyond just what\u2019s on your plate. Even though that alone is incredibly delicious, we encourage you to think not only of the food but also the history and story behind it when you take a trip to Mr. Go\u2019s. <\/p>\nFriday: Warm Welcomes in Wellington<\/h2>\n
Hotel Check-In: The Intrepid Hotel<\/h3>\n
![\"the](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/intrepid-hotel-wellington-credit-wellingtonnz-1000x667-1.jpg\")
<\/a><\/p>\n![\"the](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/intrepid-hotel-inside-wellington-credit-the-intrepid-hotel-1000x667-1.jpg\")
<\/a><\/p>\n![\"interpid](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/intrepid-hotel-wellington-croissants2-credit-grace-lee-weitz-1000x1333-1-768x1024.jpg\")
<\/a><\/p>\nBreakfast: Flight Coffee Hangar<\/h3>\n
![\"the](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/the-hangar-people-credit-wellingtonnz-1000x667-1.jpg\")
<\/a><\/p>\n![\"the](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/the-hangar-coffee-flight-credit-wellingtonnz-1000x667-1.jpg\")
<\/a><\/p>\nMuseum of New Zealand Te Papa Tongarewa<\/h3>\n
![\"te](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/Te-Papa-wellington-Credit-WellingtonNZ-1000x667-1.jpg\")
<\/a><\/p>\nFortune Favours<\/h3>\n
![\"fortne](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/fortune-favours-sign-outside2-wellington-credit-fortune-favours-1000x667-1.jpg\")
<\/a><\/p>\n![\"fortune](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/fortune-favours-glass-wellington-credit-fortune-favours-1000x667-1.jpg\")
<\/a><\/p>\nLunch: Fred\u2019s<\/h3>\n
![\"fred's](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/freds-sandwiches-collage-credit-grace-lee-weitz-hop-culture-1000x667-1.jpg\")
<\/a><\/p>\nWalk Down Cuba and Eva Street<\/h3>\n
![\"cuba](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/Cuba-Street_2020_-wellington-Credit-Wellingtonnz-Celeste-Fontein-1000x667-1.jpg\")
<\/p>\n![\"wellington](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/wellington-chocolate-factory-credit-grace-lee-weitz-hop-culture-1000x667-1.jpg\")
<\/a><\/p>\nGarage Project Taproom<\/h3>\n
![\"garage](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/garage-project-wellington-taplist2-credit-grace-lee-weitz-1000x1000-1.jpg\")
<\/a><\/p>\nDinner + Drinks: Heyday Beer Co.<\/h3>\n
![\"heyday](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/heyday-beer-co-front-credit-pivot-photography-and-wellingtonnz-LEAD-1024x683.jpg\")
<\/a><\/p>\nGolding\u2019s Free Dive<\/h3>\n
![\"golding's](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/goldings-free-dive-wellington-collage-credit-grace-lee-weitz-hop-culture-1000x667-1.jpg\")
<\/a><\/p>\nNightcap: Dee\u2019s Place<\/h3>\n
Saturday: Birds, Beers, and Beach<\/h2>\n
Coffee: Customs Brew Bar<\/h3>\n
![\"customs](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/customs2-wellington-credit-grace-lee-weitz-1000x750-1.jpg\")
<\/a><\/p>\nBreakfast: The Oatery<\/h3>\n
![\"the](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/the-oatery-wellington-collage-credit-grace-lee-weitz-hop-culture-1000x667-1.jpg\")
<\/a><\/p>\nZealandia<\/h3>\n
![\"zealandia](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/zealandia-wellington-Credit_WellingtonNZ_Phoebe-Mackenzie-1000x667-1.jpg\")
<\/a><\/p>\n![\"zealandia](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/Zealandia_-wellington-Credit_WellingtonNZ_Phoebe-Mackenzie_-1000x667-1.jpg\")
<\/a><\/p>\nLunch: The Botanist<\/h3>\n
![\"the](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/the-botanist-wellington-collage-credit-grace-lee-weitz-hop-culture-1000x1460-1-701x1024.jpg\")
<\/a><\/p>\nParrotdog<\/h3>\n
![\"parrotdog](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/parrotdog-inside-wellington-credit-parrotdog-1000x667-1.jpg\")
<\/a><\/p>\n![\"parrotdog](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/parrotdog-wellington-collage-credit-parrotdog-1000x1284-1-798x1024.jpg\")
<\/a><\/p>\nDouble Vision Brewing<\/h3>\n
![\"double](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/double-vision-brewery-wellington-co-founder-warren-credit-grace-lee-weitz-1000x1000-1.jpg\")
<\/a><\/p>\n![\"double](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/04\/double-vision-brewery-collage-credit-grace-lee-weitz-hop-culture-1000x667-1.jpg\")
<\/a><\/p>\nMean Doses<\/h3>\n
![\"mean](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/mean-doses3-wellington-credit-grace-lee-weitz-1000x700-1.jpg\")
<\/a><\/p>\nMr. Go\u2019s<\/h3>\n
![\"mr](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/Mr-Gos_-wellington_Credit-WellingtonNZ_Phoebe-Mackenzie-1000x667-1.jpg\")
<\/a><\/p>\n![\"mr](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/Mr-Gos_wellington_Credit_WellingtonNZ_Phoebe-Mackenzie_-1000x667-1.jpg\")
<\/a><\/p>\n
![\"mount](\"http:\/\/www.hopculture.com\/wp-content\/uploads\/2025\/03\/Mt-Vic-Lookout-Scenic_2018_-wellington-Credit_WellingtonNZ-1000x667-1.jpg\")
<\/p>\n