If there are two things our mates across the ditch are known for, they are speedy kiwis and luscious hops. The Kveik yeast used in this brew ferments about as quickly as these native birds can run. This process yields fruity esters, which join forces with modern hops to provide massive doses of passion fruit, pineapple and stone fruit flavours and aroma. A thick and ominous haze, reminiscent of the mist that rolls through Milford Sound, fills the glass upon pouring. Sounds pretty Kiwi to me.  Chur Bro!