Beer Jerk

Beer Jerk A beer shop on the internet Beer Jerk is the home of great independent craft beer in New Zealand.

Our webshop stocks a huge selection of carefully curated beers from the most talented brewers around. We also have awesome subscriptions and a warehouse bar, The Fridge & Flagon �

08/10/2026

This week B**R CLUB members are drinking…

BREWERY // Double Vision began in 2013 in the lunchroom of Phil & Teds, the Wellington company, where Mario, Warren, Harry and Evarn spent their working days designing prams and their downtime talking mountain bikes and hops. They all chipped in for a homebrew kit, a friend's Hataitai garage became the first brewery, and more than a hundred recipes followed in eighteen months, policed by one brutal house rule: if a batch was bad, everyone had to drink it. The name came from Evarn's partner Jane, inspired by the double garage doors (and, presumably, by the side effects of the product). Double Vision was incorporated in June 2016, launching with Expatriate APA and Red Rascal Red IPA, and in 2018 the four built a brewery and taproom in the Miramar Industrial Park with help from their tradie mates. Design is still half the business; every can is drawn in-house and their packaging has won at the Brewers Guild Awards. B**r Jerk regulars may also remember Black Narcissus, the 12.5% Mumme they brewed with Small Gods. In 2025 they became the official b**r match for Burger Wellington, and this week's b**r was brewed for the 2026 edition.

B**R // The shandy originated in 1850s England as the 'shandygaff', b**r cut with ginger soda. Over time lemonade replaced the ginger and the name shrank. The Germans and Austrians arrived at the same idea and gave it a better story. Radler means cyclist, and the popular tale credits Franz Kugler, an innkeeper outside Munich, with mixing his l***r half and half with lemon soda in 1922 when a stream of thirsty cyclists threatened to drain his cellar. New Zealand's relationship with the style took a stranger turn. DB launched Monteith's Radler in late 2002 and soon trademarked the word, so when Dunedin's Green Man brewed a radler in 2008 it was told to stop, and ended up sticking "Cyclist" labels over its own bottles. The Society of B**r Advocates fought to have the trademark cancelled and lost, with IPONZ ruling that radler wasn't known here as a style name when the mark was registered. DB has since let the trademark lapse, but for the best part of twenty years only one brewery in the country could legally call a b**r a radler. Double Vision sidestep the whole saga by calling theirs a shandy, then ignore the rulebook anyway. A traditional half-and-half mix lands at roughly half the strength of the b**r underneath it; Schandalous sits at a full-strength 4.4%, built for long afternoons in the sun rather than as a lighter alternative to a proper pint. Brewed as a b**r match for Burger Wellington, it was designed to stand next to grease and salt, and the bright, natural citrus does exactly that, cutting through richness the way a squeeze of lemon lifts a plate of fish and chips. Schandalous is far better than a traditional Shandy in that it is also far less sweet and avoids the cloying stickiness.
​
BREWERY // Double Vision
B**R // Schandalous
STYLE // Shandy
ABV // 4.4%
ORIGIN // Miramar, Wellington
TEMP // Cold!
FOOD MATCH // Cheeseburger. Obviously
VESSEL // Willi Becher

01/10/2026

This week B**R CLUB members are drinking…

BREWERY // Volstead takes its name from the 1919 Act that enforced American Prohibition. It opened on Riccarton Road in 2011 as one of Christchurch's first craft bars after the earthquakes, a lounge of battered sofas and a wall of taps and handpulls. Fast forward to 2019, and their neighbours at Golden Eagle Brewery were relocating to their shiny but doomed riverside crowdfunded location making it the perfect opportunity for Volstead to take over and start brewing their own b**r. They focussed on hop-forward b**rs, prioritising freshness with the Single Hop Hazy series (Sir Sauvin, Riwaka, Mosaic, Simcoe, Nectaron and more) becoming the house signature. A few months ago owner-brewer Jason Ray sold up to focus on his law career. The new owners are the team who recently took over Concept Brewing and includes Steve Sloan, an American who was previously named the Great American B**r Festival's Large Brewpub Brewer of the Year. The bigger brewhouse and canning line will carry Concept's b**rs too with both breweries benefitting from the efficiencies of consolidation. The new owners say the plan is investment, not reinvention. We're excited to see what will come next.

B**R // I recently heard someone describe the Hazy IPA style as a hop delivery system. Which is obviously wank-y nonsense but it kind of has a point too. The soft, cloudy, low-bitterness style born in Vermont leans on oats, wheat and enormous late hopping. Volstead brew a lot of single ho b**rs and this is probably the most popular of them thanks to the NZ superstar that is Nelson Sauvin. Bred at HortResearch's Riwaka Research Centre from a Smoothcone crossed with a New Zealand male, it is a triploid, effectively seedless, and was released in 2000. It was selected deliberately for fruity, floral character and surprisingly similar in flavour to a certain grape variety. The resemblance turned out to be chemistry. In 2009 Japanese researchers identified thiols in the hop, the same family of sulphur compounds behind the gooseberry and grapefruit punch of a Marlborough Sauvignon Blanc. American brewers took to it fast, and by 2019 it was the most widely grown hop in the country. Early advice was to use it sparingly or blend it with something gentler, because the unique flavour dominates. Hazy Sir Sauvin ignores that advice entirely. It is hopped with 100% Nelson Sauvin and a fantastic way to experience the hop. Crushed gooseberry, white grape and Sauvignon Blanc arrive first, followed by the hop's darker side, the pungent diesel edge the brewery cheerfully describes as kerosene and jet fuel. Under the soft body sits concentrated tropical and herbal flavour, a touch more bitterness than most hazies allow, and a long, slightly oily finish that drinks bigger than its strength.

BREWERY // Volstead
B**R // Hazy Sir Sauvin
STYLE // Hazy IPA
ABV // 5.8%
ORIGIN // Christchurch
TEMP // 6-8°C
FOOD MATCH // Goat's cheese and asparagus tart. Thai green curry. Fresh broad beans with feta, mint and lemon
VESSEL // Teku or Tulip

24/09/2026

This week B**R CLUB members are drinking…

BREWERY // In 1989 two Gisborne surfers, Geoff "Lumpy" Logan and Gerry Maude, were sitting out the back waiting for a set when they decided to brew the perfect b**r. That b**r was Gisborne Gold. GIt was the first NZ craft b**r poured at Wellington's original Malthouse, where it caused waves among the big brewers, and it became a student staple through the 1990s. Plenty of Wellington's reputation as the country's craft b**r capital can be traced back to that humble l***r. New owners arrived in 2013 and moved the operation to Awapuni Road, a couple of streets back from Waikanae Beach, with a new brewhouse and a taproom where you can watch the brewing through a glass wall and order a tasting paddle served on a miniature surfboard. the brewery was recently sold again and is now in the good hands of the people behind Three Sisters. That means both breweries can enjoy the benefits of having a large efficient brewhouse (for core range volume) as well as a small one for experimental and seasonal releases. The house yeast is a l***r strain and Gizzy Gold still makes up more than half of everything they brew, but the brewers have wandered well beyond it, from black bière de garde to Flanders red aged in chardonnay barrels. The Eclipse Series is their foray into darkness, and it opened with this b**r.

B**R // You know we are all about a good story, and the history of this style is rich with them - some are even true. It began in the 18th century as an extra-strong porter, brewed by London's big porter houses for export across the Baltic. The most famous came from Thrale's Anchor Brewery in Southwark, the brewery Samuel Johnson helped sell in 1781 with the promise of riches "beyond the dreams of avarice". In 1796 the painter Joseph Farington drank a porter from Thrale's that he was told had been brewed specially for Catherine the Great and "would keep seven years". The popular story that it was brewed strong so it would not freeze on the voyage is obviously nonsense (if the temperature were cold enough to freeze b**r, it would freeze the ocean too). It was strong because the Russian aristocracy in Saint Petersburg, in the grip of Anglomania, liked it that way. Curiously, nobody called the b**r "Russian Imperial Stout" until the 1920s, once the Russian market had gone for good. Sunshine's version, at 10%, is jet black and opaque, and properly true to style. Dark chocolate, coffee and roasted malt build in layers, with a warming finish that reminds you of the strength. What is surprising is how dry it drinks. Many modern imperial stouts lean heavily on residual sweetness, lactose or dessert additions; this one stays lean and roasty. That restraint makes it far easier to drink than its strength suggests. The brewery suggests drinking it now or cellaring it for a few years which is often a fun (delicious) experiment with these type of b**rs.
​
BREWERY // Sunshine
B**R // Russian Imperial Stout 2025 Vintage
ABV // 10%
ORIGIN // Gisbourne
TEMP // 10-14°C
FOOD MATCH // Braised beef cheeks. Aged Gouda. Chocolate and espresso tart.
VESSEL // Teku

17/09/2026

This week B**R CLUB members are drinking…

BREWERY // Three Sisters is what happens when a mechanical engineer decides his hobby has got out of hand. Joe Emans grew up in Buckinghamshire next door to a pub his grandfather owned, took a first-class master's from Aberdeen, spent more than twenty years in the energy industry, and in 2012 moved with his German wife Sarah and their three daughters to Taranaki. The brewery started under their house near the Oakura surf break with a fifty-litre pot, went commercial in April 2017 after Rain In The Face won the first Taranaki SOBA homebrew competition. In December 2020 a crowdfunding campaign moved them into the old Taranaki Savings Bank in New Plymouth, old TSB to new TSB, and the vault became the b**r chiller. Then everything happened quite quickly: Champion Micro Brewery in 2021, Champion Small New Zealand Brewery in 2022, back-to-back Champion International Small Brewery trophies at the Australian International B**r Awards in 2023 and 2024, a Chinese distributor emailing out of the blue wanting ten thousand cans as a "sample", four crowdfunds, a Wellington bar, and in March this year the purchase of Sunshine Brewing in Gisborne.

B**R // Oakura Blonde was their first b**r and it's still standing, still winning things and still the flagship. It is not the same b**r it was in 2017, mind. The recipe has been picked at and refined for the best part of a decade. Blonde ale is the crossover style that lives between a pilsner and a pale ale, and it's a style with no place to hide. Everything has to be done perfectly, including sourcing the ingredients. Pilsner malt for a clean, crackery spine. Wheat for head retention and a softer, rounder body, which is where the gentle cushion in the middle comes from. A touch of toffee malt for colour and a biscuity edge. The Saaz hops date back around 700 years in Bohemia and are at the heart of many classic styles, including Czech Pilsner. It's not too showy - far lower alpha acids than modern bittering hops and a relatively restrained aroma: mild, earthy, herbal, gently spicy, with a floral edge. It's the perfect session b**r that I'd be very happy drinking every day. It drinks clean and rounded, light bread and biscuit through the middle, with a light bitterness.
​
BREWERY // Three Sisters
B**R // Oakura Blonde
STYLE // Blonde Ale
ABV // 4.8%
ORIGIN // New Plymouth
TEMP // 4-6°C
FOOD MATCH // broad beans smashed on toast with feta and mint. Pan-fried snapper
VESSEL // Willi Becher

10/09/2026

This week B**R CLUB members are drinking…

BREWERY // This week we're drinking a collaborative b**r from two breweries that have suddenly found themselves related. Sunshine Brewing was dreamed up in 1989 by two Gisborne surfers waiting on a wave, and is now the oldest independent craft brewery in the country. Three Sisters is the young thruster from New Plymouth that came to life in 2017 after founder Joe Emmans decided to level up from brewing in his basement. A few months ago Three Sisters bought Sunshine outright. With their new Wellington taproom and large export orders to fulfil, they had just completed another successful crowdfunding run and were ready to invest in growing production capacity. The Sunshine owners were eyeing retirement and suddenly this became the perfect fit for Three Sisters to take the entire brewery (that would never have fit inside their New Plymouth site) along with their taproom, team, and IP. Both breweries are continuing doing their own thing but they are having a lot of crossover - The Sunshine brewhouse is 4x the size of the Three Sisters one meaning both labels can brew seasonal and experimental batches on the smaller kit and core range b**rs on the big one. This weeks b**r is a collaboration that was brewed for the Smiths NZIPA Challenge.

B**R // Cold IPAs came out of Portland about eight years ago. The idea was to build an IPA with nothing that gets in the hops' way: a lean pale malt bill with no caramel or crystal malt, a l***r yeast run warm so it ferments out clean and dry rather than throwing fruit of its own, and the hops loaded in late. What you get is a b**r with the aromatic punch of a hazy and the finish of a pilsner. It's a style that is all about the hops, and the ones on this b**r span thirty years of New Zealand plant breeding. Southern Cross is the old hand, released in 1994 and descended, via a 1950s crossbreed, from the hop bred to survive the black root rot that nearly finished the local industry. It smells of lemon peel and warm pine needles, a bit resinous, a bit herbal, and its low cohumulone means the bitterness lands soft and rounded. Then there is the shiny new hop Manilita, which almost nobody has tasted yet. One of the very few hops that makes it past Freestyle Hops' experimental breeding programme it brings grapefruit zest and sweet citrus with a tropical edge. I reckon it tastes a bit like Juicy Fruit chewing gum. Then there's the Nectaron, which went in as SubZero Hop Kief. It is concentrated liquid lupulin, made by freezing and separating the hop rather than dissolving it in anything that goes in cold, often right before the b**r is packaged. This process extracts exactly the compounds we want in a b**r like this with no vegetal character. Just juicy passionfruit guava stone fruit good times. It's a clean, lean, juicy, aromatic, crisp, hoppy treat.
​
BREWERY // Sunshine & Three Sisters
B**R // Coastal Cuzzies
STYLE // Cold IPA
ABV // 6.5%
ORIGIN // Gisborne and New Plymouth
TEMP // 4-6°C
FOOD MATCH // Asparagus & poached eggs on toast. Rhubarb & ginger crumble
VESSEL // Tulip

03/09/2026

This week B**R CLUB members are drinking…

BREWERY // Brothers Geoff and Clayton Gwynne purchased the Northland institution, the Waipu Pizza Barn, in 2003. A decade later, they decided to open a brewery next door. The McLeod's name and design aesthetic pay homage to the Scottish settlers of Waipu, while their b**r names often celebrate the stunning seaside landmarks nearby. McLeod's Brewery is one of the most highly regarded in the country, earning praise from judges, drinkers, and fellow brewers alike. Their 802 series of unfiltered IPAs get haze bois frothing every time and their Smugglers Cove series of barrel aged and mixed ferment b**rs are heavenly. The brewery and their b**rs have won countless medals and trophies - far too many to list here. No trip North is complete without stopping in for a b**r and one of their famous pizzas.

B**R // For most of human history, b**r was sour. The oldest known evidence of deliberately made alcohol comes from 13,000 year old stone mortars at Raqefet Cave in what is now Israel, where Natufian people malted and mashed grain and let wild airborne yeast do the rest. Lactic acid bacteria live on barley and wheat husks, so tartness was simply what happened. Only in the late nineteenth century, once Pasteur and pure yeast culture had explained the microbiology, did sourness get reclassified from normal to fault, leaving just a few regional holdouts with styles like Flanders Red and Gose. The method for souring these 'Kettle Sours' is to add a lactic acid bacteria (lactobacillus) to the sweet wort, waiting for it to reach the desired ph and then killing them off with a boil. A regular ale yeast is then pitched and the b**r ferments as normal. The first kettle sours were only released commercially in New Zealand about a decade ago and the style quickly found a lot of fans, as well as haters. Wicker Basket is a kind of Berliner Weisse and has a decent amount of wheat in the malt bill to give it body that counters the tartness nicely, the wheat also helps with retaining the fluffy head that enables aroma. There have been previous iterations of Wicker Basket and the current one has a failsafe pairing of mango for a lassi-like sweetness, and the unique character of passionfruit. There's also a hit of Pineapple Express that helps give the b**r an all round tropical lilt. A criticism I often have with modern fruited sours is that they can be too light-bodied, one-dimensional and acidic. Wicker Basket avoids all of these pitfalls and is a lovely well rounded and balanced b**r.

BREWERY // McLeod's
B**R // Wicker Basket
STYLE // Tropical Sour
ABV // 5.3%
ORIGIN // Waipū, Northland
TEMP // 4-6°C
FOOD MATCH // Goat's cheese pizza. Mango sticky rice. Lemon posset
VESSEL // Tulip

27/08/2026

This week B**R CLUB members are drinking…

BREWERY // It's shocking to think that it's been almost a decade since Urbanaut started brewing in beautiful Morningside in 2017. The original team are Bruce, Simon and Thomas who became friends during their days at Rangitikei College and they've been joined by a fantastically talented crew over the years. In the early days they were focussed on l***r and IPA styles but they now have a reputation for pushing boundaries with their experimental b**rs including a transparent IPA B**rvana release and brews inspired by donuts and gummy worms. Brewer Bruce honed his craft working with legendary breweries Fullers and Meantime in London while Simon and Thomas ran a property development company so their combined skills came in handy when converting an old props hire warehouse into a sparkling brewery & taproom at the end of the Auckland B**r Mile where Burgernaut serves up fantastic burgers.

B**R // In November 2017, Kim Sturdavant of Social Kitchen & Brewery in San Francisco took a punt on an idea which caught on like wildfire, becoming the hottest trend in b**r for a while. He added amyloglucosidase, an enzyme that breaks down the long-chain sugars yeast normally cannot reach to a regular IPA recipe. The resultant b**r was bone dry with no residual sugars and a reading or zero degrees Plato. It was explicitly the anti-hazy, a dry, spritzy correction to the soft, sweet, oat-laden juice bombs taking over the shelves and he called is creation Brut IPA. A few months later Urbanaut brewed the style to celebrate their first birthday and Copacabana quickly became their flagship IPA. We cannot know why they decided to brewed a 'hazed out' version of the b**r, but only presume that it was to confuse both our minds and out palates. The only thing that matters is that this b**r is damn tasty. It is still a pretty light bodied and dry b**r but the addition of oats and wheat give it a touch more weight and silky mouthfeel. The hops are Citra and Nelson Sauvin, which Bruce names as his favourite American and his favourite New Zealand variety respectively. Citra, released in Yakima in 2008, more or less defined the modern hazy: grapefruit, passionfruit, lychee. Nelson Sauvin was bred at Riwaka and released in 2000, and is named for how much it tastes like Sauvignon Blanc, all gooseberry and crushed grape and a dry, vinous edge found in no other hop. There is some bitterness to back up all that aroma. I'm confused yet delighted - fence straddling never tasted so good.

BREWERY // Urbanaut
B**R // Hazy Copacabana
STYLE // Hazy IPA
ABV // 6.8%
ORIGIN // Auckland B**r Mile
TEMP // 4-7 °C
FOOD MATCH // Smashburger with pickles. Mango and green chilli salsa. Fried halloumi.
VESSEL // Teku. Stemmed tulip.

20/08/2026

This week B**R CLUB members are drinking…

BREWERY // Brothers Geoff and Clayton Gwynne purchased the Northland institution, the Waipu Pizza Barn, in 2003. A decade later, they decided to open a brewery next door. The McLeod's name and design aesthetic pay homage to the Scottish settlers of Waipu, while their b**r names often celebrate the stunning seaside landmarks nearby. McLeod's Brewery is one of the most highly regarded in the country, earning praise from judges, drinkers, and fellow brewers alike. Their 802 series of unfiltered IPAs get haze bois frothing every time and their Smugglers Cove series of barrel aged and mixed ferment b**rs are heavenly. The brewery and their b**rs have won countless medals and trophies - far too many to list here. No trip North is complete without stopping in for a b**r and one of their famous pizzas.

B**R // Around 1720 a new b**r style turned up in London and was named for the countless river and street porters who were the lifeblood of the city, and consumed this dark b**r in prodigious quantities. Eighteenth century porter was mid brown and became more heavily hopped to compete with the more fashionable Pale Ales that were taking over. Those brown malts gave the b**r depth and flavour that was somewhat reduced in the nineteenth century when the b**r turned from brown to black. Those brown malts were much more expensive than pale malt because they were less dense (the extended time in a hot kiln dried and degraded the starch) and had a worse yield. So brewers found they could use mostly pale malt with a sprinkle (perhaps just 3% of the malt bill) of patent black malt which gives lovely black colour but virtually no flavour. Pioneer is very easy to drink and has all the character of those brown malts, Geoff describes it as "toasty rather than roasty". It's dry, restrained, cocoa and toast instead of burnt coffee, with a little US Cascade in there as a tip of the hat to the American West Coast porters.

BREWERY // McLeod's
B**R // Pioneer
STYLE // Brown Porter
ABV // 5.6%
ORIGIN // Waipū, Northland
TEMP // 8-10°C
FOOD MATCH // Mushroom pizza. Aged cheddar. Dark chocolate.
VESSEL // Nonic pint or tulip

14/08/2026

This week B**R CLUB members are drinking…

BREWERY // Sprig + Fern is a brewery that marches to the beat of its own drum and that's probably linked to the unique story of owner Tracy Banner. Liverpudlian Tracy has worked in brewing for four decades since she got a job in a brewery lab straight out of school at the age of 16. She worked at iconic breweries including Greenalls, Bass and Lion before becoming head brewer at Speight's and Mac's. As possibly the most respected b**r judge in the country, Tracy judges at the AIBA's in Australia and the B**r World Cup in the States. Hers is one of the palates NZ Hops trust to assess experimental varieties before the rest of the world gets near them. Sprig + Fern is in Tasman District, right among the hop gardens and there are 16 taverns in Nelson, Wellington and Christchurch that are all designed to fit Tracy's ideal b**r drinking environment.��B**R // Single hop b**rs are nothing new. For most of brewing history you used whatever grew nearest, which is why Pilsner Urquell has been Saaz and nothing else since 1842. In more recent times, specific varieties have been bred for their bittering or their aromatic qualities meaning most b**rs are brewed with a blend of hops. There are many varieties that can do it all though, and it's a lot of fun to drink b**rs brewed with a single hop variety to get a proper idea of its character. The breeding programme in Nelson has given the World lots of incredible new varieties including Nelson Sauvin, Riwaka, Motueka and eventually Nectaron. It took almost 2 decades to arrive on the market and Sprig + Fern brewed the world's first commercial b**r with it in 2020 to launch the hop. This is that b**r (though the recipe has been tweaked over the years). It pours clean and bright and is a perfect showcase for the hop. Pineapple and passionfruit up front, peach and apricot through the middle, grapefruit pith on the finish. Be sure to take it out of the fridge around 30mins before drinking to bring it to a temperature where you'll get the best of the hop.

BREWERY // Sprig & Fern�B**R // Nectaron�STYLE // Pale Ale�ABV // 5.4%�ORIGIN // Richmond, Nelson, New Zealand�TEMP // 6-8°C�FOOD MATCH // Fish & Chips. Grilled Halloumi with Peach. Thai Green�VESSEL // Tulip

07/08/2026

This week B**R CLUB members are drinking…

BREWERY // Alchemy Street is one of the smallest breweries in the country and one of the more inventive, tucked into an industrial pocket of Tauranga and run by brewer Ed Bolstad and his partner Kat. Ed trained as a chemical engineer and grew up in a household where everyone brewed, though he jokes that his dad's early efforts in the 1970s were "the world's most horrible b**r". Years working in the West Australian mines funded the return home and the decision to do something they actually loved. He sharpened his skills with an apprenticeship at Cassels in Christchurch, contract brewed around the country for a while, and eventually took over the old Slab Brewing site in Parkvale. The name is a nod to Ed's chemical background and the everyday magic of fermentation, turning grain and water into liquid gold. Unfortunately "Alchemyst" was already taken, which led to some quick thinking and the invention of a Street that only exists in our minds. They made waves with fruit infused sours and big adjunct stouts, and have since built a core range that stands up alongside them. The brewhouse is tiny, the tanks few, and Ed is usually the one pouring in the taproom next door.

B**R // The origin of Mexican l***r lies in a European debt collection that got badly out of hand. Mexico suspended payments to its creditors in 1861 and Britain, France and Spain sent a joint fleet to collect, and in 1864 Napoleon III installed the Austrian archduke Maximilian as emperor. It lasted three tumultuous years and ended in front of a firing squad. A story often told is that Maximilian brought Vienna l***r with him, but the style actually took hold a couple of decades later when a Swiss brewer, Santiago Graf, brought in the country's first German ice machines making proper 'l***ring' possible. The modern Mexican L***r style is a delicious fusion of cultures. That distinctive Vienna malt gives the b**r body, plus biscuit and a freshly baked bread melanoidin character. The addition of the fantastic Central American staple, corn, lightens the b**r making it that much more quaffable and suited to warm weather easy drinking. The Mex is a great local example of the style. It pours pin sharp and pale, it's crisp and properly dry.
BREWERY // Alchemy Street
B**R // The Mex
STYLE // Mexican L***r
ABV // 4%
ORIGIN // Tauranga
TEMP // 3-5C
FOOD MATCH // Grilled corn with lime and chilli. Bean and cheese quesadillas. Salted tortilla chips with guacamole
VESSEL // Tall pilsner glass

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