New Kitchen Team - New Menu
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NEW YEAR – NEW MENU

2024 is underway and our new Kitchen Team have found their groove.

Keith and the team in the kitchen have been working hard over the summer to finesse the menu.  There is something for everyone, including all the classics Galbraith’s is known for. Our new luncheon and light meals section is proving to be a hit.

The beverage accompaniments are as strong as ever.  We have beer to suit every taste.  If it’s not one of our own award-winning brews made on-site, then it could be something from our craft beer friends featured on one of our five guest beer taps.  On the flip side there is no doubt that our well-priced cocktail list has been the star performer of the summer.

The beer garden has proved a popular spot for functions, from work get togethers to engagement parties under the lights.  If you would like to celebrate your next occasion somewhere truly unique then get in touch with us at niamh@alehouse.co.nz and we can work with you to create the perfect party mix.

Speaking of groove, while daylight savings lasts our Sunday summer acoustic music sessions are still on between 2-5pm in the garden. Organised by ex-staffer Edwin Judd they are great way to wile away an afternoon.

Finally, something to put in your diary.  Sunday Roasts will be back from 31 March 2024 in time for Easter.

We look forward to seeing you soon.

Take care

Keith, Andrea and the Galbraith’s Team

Brewing and serving craft beer before it was cool

At the Alehouse we have been serving world-beating beers from our on-site brewery since 1995. Once again named one of Metro’s Top 10 Auckland Bars in 2020 and boasting one of the most extensive beer lists in the country, we are committed to being the best. Located in the beautiful lofty Grafton library building at the top of Mt Eden Road the feeling when you walk through the doors is welcoming and relaxed.

Our hand-made food showcases the heritage of our experienced team of chefs whilst staying true to our pub roots. Produce is sourced locally, delivered fresh every day and collected from the on-site gardens.

David O’Leary

Head brewer

Born and raised in Dublin, David joined the Alehouse family in 2011, training directly with Keith from the ground up. Always happy to have a yarn about what’s brewing, he is passionate about cask-conditioned ales and his family. In 2019 he became proud father to the newest additions to the Alehouse family, young twins Ted and Benji.

Keith Galbraith

Founder

Born in Hamilton across the river from the Waikato Brewery, Keith began his career working with wine. He quickly found that his skills and knowledge translated across to brewing. Seeing few true Real Ales being produced, he opened the Alehouse in 1995 with the desire to bring real, old-world beer styles, brewed with traditional techniques to New Zealand. Since opening the Alehouse, his beers have been recognised and acclaimed locally and at an international level, including in 2017 with two gold medals and a the trophy for world champion in the strong dark beer class at the prestigious International Brewing Awards in Burton-on-Trent, considered the Oscars of the brewing world.

Beers

Our specialty cask-conditioned, hand-pulled Real Ale and European inspired lagers are complimented by a range of seasonal beers from local and international producers. Available to enjoy here, or by the flagon to take home.

Real ale

Cask is cool 10°C

Galbraith’s Alehouse opened in 1995 as New Zealand’s only producer of cask-conditioned Real Ale in well over half a century. We make our real ales the same way we have for years with the finest English malt, noble English variety whole hop flowers and unique strains of ale yeast. Our ales contain no sugars (unless otherwise stated) or preservatives and are not filtered or pasteurised to retain as much flavor as possible. We are proud to be considered the best producer of authentic Real Ale outside of the U.K.

Bob Hudson's Bitter (4.4%)

12.9

Brewed using golden promise and Pale Crystal malts with generous additions of Slovenian Styrian Golding hop flowers throughout the boil.  Hard water and generous late addition hops produced a tangy and refreshing bitter. Named after Bob “Soapy” Hudson, who taught Keith how to brew the traditional way when they worked together at Larkins Brewery in Kent in the late 1980’s.

Brew profile
  • Fermentation Method Warm/Open
  • Carbonation Level Medium
  • Malt Pale Ale and Red Crystal
  • Hops Celia Flowers
  • Maturation Cask conditioned
  • IBU’s 40.0
  • Yeast House Strain
  • Water Soft with few minerals

BELLRINGER’S BEST BITTER (4.8%)

13.5

A classic Best Bitter with full palate and lingering fruity/bitter finish.

First brewed by Keith in 1987 when he worked for Larkins Brewery in Kent.
A recent upgrade has seen the ABV move up to 4.8% while the recipe remains relatively unchanged.
A classic “Best” brewed using Maris Otter Pale Ale and Crystal malts with a smidge of dark roasted malt. Goldings hops throughout lend a soft “Old World” aroma and bitterness.

Brew profile
  • Fermentation Method Warm/Open
  • Carbonation Level Medium
  • Malt Pale Ale and Medium Crystal
  • Hops Goldings Flowers
  • Maturation Cask conditioned
  • IBU’s 35.0
  • Yeast Southern England Strain
  • Water Medium hard

Man Of Kent English I.P.A (5.5%)

13.9

Man Of Kent shows strong but restrained aromas that East Kent Goldings have. There is bitterness for sure, but the rich malts used balance this beer out nicely. A dryness from hardened water that runs through the palate makes Man Of Kent very moreish, setting off the malt and hops in a game of ping pong.

Brew profile
  • Fermentation Method Warm/Open
  • Carbonation Level Medium
  • Malt
  • Hops
  • Maturation Cask conditioned
  • IBU’s
  • Yeast
  • Water Medium hard

Rurik Imperial Russian Stout (7.5%)

14.90

Imperial Russian stout brewed with flaked and roasted barley offering an initial hit of espresso, liquorice and dark chocolate.  Aged on lees for a month then given light carbonation, the dry velvet mouthful is seamlessly punctuated with whole cone Fuggles

Brew profile
  • Fermentation Method Warm/Open
  • Carbonation Level Medium
  • Malt
  • Hops
  • Maturation Cask conditioned
  • IBU’s
  • Yeast Scottish Ale
  • Water Medium

Lager & ale

SERVED CHILLED 4°C

The last 10 years have seen us venture into the world of European lager and New World beer styles. Our recent modern brewery addition has allowed us to improve our offerings markedly. Our attitude to these creations hasn’t changed though, our focus is still to produce beer that is flavoursome, unique and not run of the mill. Beer that has real flavor, more than just a thirst quencher. Like our Real Ale these beers are made only from finest malt and hops we can find and various strains of brewer’s yeast. They are unpasteurised and contain no preservatives.

Heidelberger Premium German Pilsner (5.7%)

13.9
A classic Pilsner made in accordance with the German Reinheitsgebot of 1516. 100% German malt, whole German hops flowers along with an ancient Bavarian yeast all went to make this as authentic and pure as possible.
Brew profile
  • Fermentation Method Cold Enclosed Conical
  • Carbonation Level High
  • Malt Heidelberger, Caramel Pilsner
  • Hops Tettnang, Perle
  • Maturation Lagered in Tank
  • IBU’s 40.00
  • Yeast German Strain
  • Water Medium Hard

LAGER MUNICH STYLE (5.0%)

13.5
A soft, malty lager with fine aroma and a balancing bitter finish. Batch brewed in time-honoured fashion using Bavarian malt and noble German whole hop flowers. Extended lagering has ensured a soft malty beer with a fine aroma and mildly bitter finish. The least challenging beer for those new to our range.
Brew profile
  • Fermentation Method Cold Enclosed Conical
  • Carbonation Level High
  • Malt German Lager, Carapils and Vienna
  • Hops Tettnager and Hersbrucker
  • Maturation Lagered in Tank
  • IBU’s 25.0
  • Yeast Bavarian
  • Water Soft with few minerals

DOUBLE DRY HOPPED HAZY HAZY PALE ALE (5.5%)

13.9
A true to style Hazy Pale Ale. Packed with American Hops for two dry hop additions. Think tropical fruit salad. Brewer “Hazy Davy” O’Leary thinks he’s pretty flash at making this style of ale and who are we to disagree when he’s correct for the first time in his life. Always made with the same malts and oats, Dave’s Hazy utilises different hops in each batch he brews just to keep things interesting for you. Notes for the current batch are on the bar blackboard.
Brew profile
  • Fermentation Method Enclosed Conical
  • Carbonation Level Medium-Low
  • Malt Pale Ale and Pale Crystal
  • Hops Varies
  • Maturation Served Fresh
  • IBU’s 30.0
  • Yeast London Fog
  • Water Soft

Star Spangled Banner American Pale Ale (5.6%)

13.9
Two brewing styles, two brewers and two worlds collide in a trippy melange of resinous aromas, rich textures and heavy-eyed hopping. Combining traditional Real Ale brewing using Heirloom malts and an ancient yeast, New World hopping techniques and cool fermentation, our brewers have concocted a beer for out of body experiences.
Brew profile
  • Fermentation Method Enclosed Conical
  • Carbonation Level Medium - High
  • Malt Pale Ale and Crystal
  • Hops Talus, Sabro
  • Maturation Lagered in tank
  • IBU’s 50
  • Yeast Californian
  • Water Soft with few minerals

Bookings

To avoid disappointment please book below. For groups larger than 14, please email us on bookings@alehouse.co.nz. Please do not hesitate to get in touch if you have any questions.

Our Opening hours are:

  • Monday to Sunday: From 12pm
  • No public holiday surcharge

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