Schedule
CRAft beer Academy
12:00pm | john penno | bold river hops
Bold River Hops are the only commercial hop grower on the east coast of the South Island, taking advantage of a changing climate to produce unique variations of hops traditionally grown on the opposite side of the island, in Nelson.
1:00pm | bruce turner | urbanaut
This Auckland brewery is renowned for their outlandish IPAs with flavours such as Toasted Marshmallow, Raspberry Lamington and Passionfruit Cheesecake. But they are equally known for their great range of low carb beers, as well as their funky “blenders”. Founder Bruce Turner talks about how they come up with their ideas and why breweries need to constantly innovate.
2:00pm | dave dixon | two thumb brewing
Two Thumb shocked the brewing world when they purchased The Fermentist brewery from global giant Lion. It was the start of a gradual expansion for the Christchurch brewery which now has additional tap rooms in Nelson, Sumner and Diamond Harbour.
3:00pm | steve gebbie | thief brewing
Located in a remote setting in Banks Peninsula, Thief Brewing operates a sustainable brewing model under the guidance of an Environmental Plan developed by the Lincoln University Environmental Studies Department. It’s a unique operation producing great beer.
4:00pm | thomas deverson | renegade brewing co.
Renegade Brewing, run by Thomas and his wife Amy, opened last year in a light industrial part of Sydenham on the southside of Christchurch. Thomas talks about the why he chose to open a brewery during craft beer’s toughest economic challenge.
cooking theatre
12:00pm | gary miller | Humble spud to culinary capers
A festival favourite since 2012, Gary Miller returns with his signature humour, hearty storytelling, and decades of culinary wisdom. As head of food operations at Addington Raceway, he’s known for feeding crowds with flair and personality. This year, he’s taking us back to where it all began, the humble spud, and the tasty adventures it started. Expect laughs, tips, and plenty of flavour.
1:00pm | nik mavromatis | sour beer & salmon
Christchurch chef and Akaroa Salmon’s marketing lead, Nicholas Mavromatis, knows a thing or two about great flavour and good times. With a background working hands-on with top Kiwi seafood, he brings a laid-back, creative style to the kitchen. This year at the Great Kiwi Beer Festival, he’s diving into the combo of sour beer and fresh Akaroa salmon – a fun, punchy pairing that shows just how tasty local ingredients can be.
2:00pm | bruce griffiths | wild foods
Wild food expert Bruce Griffiths brings the flavours of Aotearoa’s outdoors to the Cooking Theatre. With years of foraging, hunting, and cooking across the South Island, Bruce shares his knowledge with warmth and Kiwi authenticity. His session explores unique ingredients, sustainable cooking, and the bold flavours that make wild food so exciting.
3:00pm | rychalo thompson | bbq leftovers
Rick Thompson is back with big energy and bigger flavours, transforming BBQ leftovers into beef cheek, jalapeño, and cheese croquets topped with horseradish cream. Expect humour, great tips, a few surprises, and a full walkthrough of texture, structure, rolling, frying, and tasting. Plus, he’ll showcase his own product range to help recreate the dish at home.
4:00pm | Clotilde romano | pasta perfection
Italian-born and Christchurch-based, Clotilde Romano brings warmth, charm, and beautiful simplicity to the Cooking Theatre. She’ll be crafting handmade pumpkin ravioli with butter and sage, showcasing seasonal produce, traditional technique, and the magic of fresh pasta. A delicious, elegant session full of inspiration and Italian flair.
