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Meet the brewer: Kerry Gray – Choice Bros and Husk

26 Mar 2019


Inspired by collaborative beer communities around the world and their incredible beer, the Choice Bros team of Kerry Gray and Mike Pullin are passionate about cultural capital Wellington and trying new things.

After arriving back in Wellington from his OE, Kerry Gray started homebrewing to solve a very real problem – he couldn’t afford decent beer.

Kerry picked up a kit to teach himself and through YouTube videos, trial and error, soon became one of Wellington’s most well-known brewers.

Shortly after in 2014, Kerry and his good friend Mike Pullin established Choice Bros as they contracted their suburb brewing skills at many of New Zealand’s favourite breweries, including Panhead, Kereru and Townshends.  

Known for their innovative and quirky beers, Choice Bros took the plunge and set up their own brew pub, Husk, on Wellington city’s Ghuznee St in 2016.

“For us, it was a no brainer we’d launch a brew pub combining our favourite things: beer, food and coffee,” says Kerry.

“Wellington is the cultural capital of New Zealand. Our food, our coffee and our beer are all interrelated, and Wellingtonians are a great community of people who jump on board and support new ideas.”

Kerry noted the supportive relationships between brewers overseas in Portland and San Diego and found the same community in Wellington.

“We were really lucky to form a great relationship with Jos Ruffell at Garage Project as well as the wider brewing community in Wellington. Our early inspiration definitely came from Garage Project and Yeastie Boys, as well as the styles of beer I discovered while overseas.”

Kerry is also described as a fountain of knowledge for other brewers taking off in Wellington, particularly Warren Drahota from Double Vision Brewing.  

Currently brewing around 75,000 litres of beer a year, inspiration for new beer comes easily for Kerry living in Wellington.

“I love the creativity in coming up with new beers. There’s inspiration everywhere in Wellington – I can catch up with a chef and talk flavours, go for a bush walk or talk to the beer community.

“I spend a bit of time researching ingredients before starting the brew and tend to take a culinary approach to the flavours we come up with.”

One of Kerry’s earliest and most creative combinations is his ‘Sun Machine’ Saison using Wormwood, Coriander, Fennel, Clove and Anise, and inspired by his love of Absinthe. 

You can find Husk at 62 Ghuznee St.

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