50 Best Oceania Beers to Drink in 2026
Oceania beer is bigger than the Australia–New Zealand rivalry. Those two countries supply the region’s deepest craft benches, but the Pacific islands add national lagers, strong export bottles, tropical drinking traditions, and breweries shaped by heat, distance, and local identity.
This Top 50 keeps 14 Australian and 14 New Zealand landmarks as its backbone, then opens 22 places for Fiji, Papua New Guinea, Samoa, New Caledonia, Tahiti, Vanuatu, Guam, the Solomon Islands, and Tonga. It is a regional tasting map, not a renamed Trans-Tasman list.
50 Best Oceania Beers to Drink in 2026
Begin with the region’s most influential ales and hop showcases, then follow the board outward through island lagers, strong exports, wheat beer, amber lager, and distinctly Pacific labels.
Coopers Sparkling Ale
Brewed by Coopers Brewery
fruity yeast, firm malt, and lively natural conditioning
BAR NOTES
Why it earns a place: Coopers Sparkling Ale represents Australia’s bottle-conditioned ale benchmark. From Australia, it brings fruity yeast, firm malt, and lively natural conditioning, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with roast chicken, burgers, or barbecue; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Garage Project Pernicious Weed
Brewed by Garage Project
pink grapefruit, passion fruit, white grape, resin, and firm bitterness
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Why it earns a place: Garage Project Pernicious Weed represents New Zealand hops at full double-IPA volume. From New Zealand, it brings pink grapefruit, passion fruit, white grape, resin, and firm bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it cool rather than ice-cold in a smaller glass, allowing its malt and fermentation character to open as you drink. Pair it with lamb burgers, blue cheese, or spicy ribs; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Stone & Wood Pacific Ale
Brewed by Stone & Wood
passion fruit, citrus, soft malt, and low bitterness
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Why it earns a place: Stone & Wood Pacific Ale represents the beer that defined modern Pacific Ale. From Australia, it brings passion fruit, citrus, soft malt, and low bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with fish tacos, grilled prawns, or burgers; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
8 Wired iStout
Brewed by 8 Wired Brewing
espresso, dark chocolate, molasses, licorice, and dark fruit
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Why it earns a place: 8 Wired iStout represents New Zealand’s benchmark imperial stout. From New Zealand, it brings espresso, dark chocolate, molasses, licorice, and dark fruit, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it cool rather than ice-cold in a smaller glass, allowing its malt and fermentation character to open as you drink. Pair it with brownies, smoked brisket, or blue cheese; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
BentSpoke Crankshaft IPA
Brewed by BentSpoke Brewing Co.
citrus, pine, tropical fruit, and firm bitterness
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Why it earns a place: BentSpoke Crankshaft IPA represents a defining balanced Australian IPA. From Australia, it brings citrus, pine, tropical fruit, and firm bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with spicy chicken, burgers, or sharp cheddar; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Garage Project Hāpi Daze
Brewed by Garage Project
lime, mandarin, passion fruit, white grape, and crisp bitterness
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Why it earns a place: Garage Project Hāpi Daze represents a bright modern showcase for Kiwi hops. From New Zealand, it brings lime, mandarin, passion fruit, white grape, and crisp bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with fish tacos, fried chicken, or mild curry; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Mountain Culture Status Quo Pale Ale
Brewed by Mountain Culture
tropical hops, citrus, and a soft hazy body
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Why it earns a place: Mountain Culture Status Quo Pale Ale represents Australia’s polished hazy-pale reference. From Australia, it brings tropical hops, citrus, and a soft hazy body, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with fried chicken, tacos, or pizza; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
8 Wired Hopwired
Brewed by 8 Wired Brewing
passion fruit, lime, gooseberry, pine, caramel, and bitterness
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Why it earns a place: 8 Wired Hopwired represents an early landmark for New Zealand IPA. From New Zealand, it brings passion fruit, lime, gooseberry, pine, caramel, and bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with lamb burgers, curry, or aged cheddar; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Balter XPA
Brewed by Balter Brewing
citrus, tropical fruit, and crisp pale malt
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Why it earns a place: Balter XPA represents Australia’s clean and highly drinkable XPA. From Australia, it brings citrus, tropical fruit, and crisp pale malt, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with grilled chicken, pizza, or fish and chips; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Garage Project Garagista
Brewed by Garage Project
citrus peel, tropical fruit, pine, biscuit, and resin
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Why it earns a place: Garage Project Garagista represents Wellington’s crisp garage-built IPA classic. From New Zealand, it brings citrus peel, tropical fruit, pine, biscuit, and resin, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with burgers, spicy noodles, or cheddar; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Little Creatures Pale Ale
Brewed by Little Creatures
citrus hops, caramel malt, and firm bitterness
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Why it earns a place: Little Creatures Pale Ale represents Australia’s influential modern pale ale. From Australia, it brings citrus hops, caramel malt, and firm bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with burgers, grilled prawns, or pizza; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Garage Project White Mischief
Brewed by Garage Project
white peach, lemon, soft wheat, sea salt, and gentle tartness
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Why it earns a place: Garage Project White Mischief represents a low-strength white-peach gose original. From New Zealand, it brings white peach, lemon, soft wheat, sea salt, and gentle tartness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it at 5–7°C in a wheat glass or tulip, leaving room for its fruit, spice, acidity, and lively carbonation. Pair it with goat cheese, ceviche, or summer salads; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Coopers Original Pale Ale
Brewed by Coopers Brewery
pear-like yeast, grainy malt, and a dry natural finish
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Why it earns a place: Coopers Original Pale Ale represents an enduring naturally conditioned pub ale. From Australia, it brings pear-like yeast, grainy malt, and a dry natural finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with meat pies, roast chicken, or burgers; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Garage Project Pickle Beer
Brewed by Garage Project
fresh cucumber, dill, lemon, brine, and a dry tart finish
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Why it earns a place: Garage Project Pickle Beer represents Wellington’s briny cucumber-and-dill curveball. From New Zealand, it brings fresh cucumber, dill, lemon, brine, and a dry tart finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it at 5–7°C in a wheat glass or tulip, leaving room for its fruit, spice, acidity, and lively carbonation. Pair it with fried chicken, deli sandwiches, or salty snacks; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Hop Nation Rattenhund Classic Pilsner
Brewed by Hop Nation
cracker malt, floral hops, and a firm dry finish
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Why it earns a place: Hop Nation Rattenhund Classic Pilsner represents a precise Australian classic pilsner. From Australia, it brings cracker malt, floral hops, and a firm dry finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with sausages, schnitzel, or grilled fish; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
8 Wired Saison Sauvin
Brewed by 8 Wired Brewing
white grape, gooseberry, pepper, lemon, and dry grain
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Why it earns a place: 8 Wired Saison Sauvin represents saison shaped by wine-like Nelson Sauvin. From New Zealand, it brings white grape, gooseberry, pepper, lemon, and dry grain, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with goat cheese, roast chicken, or mussels; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Coopers Best Extra Stout
Brewed by Coopers Brewery
coffee, dark chocolate, roast, and firm bitterness
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Why it earns a place: Coopers Best Extra Stout represents Australia’s sturdy bottle-conditioned stout. From Australia, it brings coffee, dark chocolate, roast, and firm bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it cool rather than ice-cold in a smaller glass, allowing its malt and fermentation character to open as you drink. Pair it with oysters, barbecue, or chocolate cake; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
8 Wired Wild Feijoa
Brewed by 8 Wired Brewing
tart feijoa, lemon, oak, white wine, and farmhouse funk
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Why it earns a place: 8 Wired Wild Feijoa represents a singular barrel-aged feijoa sour. From New Zealand, it brings tart feijoa, lemon, oak, white wine, and farmhouse funk, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it at 5–7°C in a wheat glass or tulip, leaving room for its fruit, spice, acidity, and lively carbonation. Pair it with goat cheese, roast pork, or fruit desserts; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Mountain Culture Cult IPA
Brewed by Mountain Culture
mango, citrus, stone fruit, and soft bitterness
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Why it earns a place: Mountain Culture Cult IPA represents Blue Mountains haze with modern polish. From Australia, it brings mango, citrus, stone fruit, and soft bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with spicy chicken, burgers, or curry; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
8 Wired Tall Poppy
Brewed by 8 Wired Brewing
grapefruit, pine, toffee, toast, berries, and firm bitterness
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Why it earns a place: 8 Wired Tall Poppy represents New Zealand’s bold India red ale reference. From New Zealand, it brings grapefruit, pine, toffee, toast, berries, and firm bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with barbecue ribs, cheddar, or roast beef; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Mismatch Lager
Brewed by Mismatch Brewing
clean grain, floral hops, and a crisp dry finish
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Why it earns a place: Mismatch Lager represents a clean independent Australian lager. From Australia, it brings clean grain, floral hops, and a crisp dry finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with grilled fish, pizza, or fried chicken; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Liberty Citra
Brewed by Liberty Brewing
orange, grapefruit, mango, resin, and pale caramel
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Why it earns a place: Liberty Citra represents a focused and muscular Citra showcase. From New Zealand, it brings orange, grapefruit, mango, resin, and pale caramel, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it cool rather than ice-cold in a smaller glass, allowing its malt and fermentation character to open as you drink. Pair it with blue cheese, spicy ribs, or burgers; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Hawkers IPA
Brewed by Hawkers Beer
citrus, pine, caramel malt, and solid bitterness
BAR NOTES
Why it earns a place: Hawkers IPA represents Melbourne’s dependable West Coast-leaning IPA. From Australia, it brings citrus, pine, caramel malt, and solid bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with barbecue, burgers, or sharp cheddar; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Liberty Yakima Monster
Brewed by Liberty Brewing
grapefruit, orange, pine, biscuit, and tropical fruit
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Why it earns a place: Liberty Yakima Monster represents a Kiwi cult classic with Yakima swagger. From New Zealand, it brings grapefruit, orange, pine, biscuit, and tropical fruit, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with pizza, roast pork, or mature cheddar; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Modus Former Tenant Red IPA
Brewed by Modus Brewing
caramel malt, citrus, pine, and firm bitterness
BAR NOTES
Why it earns a place: Modus Former Tenant Red IPA represents Australia’s award-winning red IPA standard. From Australia, it brings caramel malt, citrus, pine, and firm bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with barbecue beef, burgers, or cheddar; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Liberty Knife Party
Brewed by Liberty Brewing
pineapple, grapefruit, pine, caramel, and a dry finish
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Why it earns a place: Liberty Knife Party represents a resinous old-school Kiwi IPA favorite. From New Zealand, it brings pineapple, grapefruit, pine, caramel, and a dry finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with spicy wings, burgers, or aged cheese; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Hop Nation J Juice Hazy IPA
Brewed by Hop Nation
mango, orange, peach, and soft oat texture
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Why it earns a place: Hop Nation J Juice Hazy IPA represents a benchmark for Australian juice-forward haze. From Australia, it brings mango, orange, peach, and soft oat texture, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with fried chicken, curry, or tacos; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Epic Armageddon IPA
Brewed by Epic Beer
grapefruit, pine, passion fruit, biscuit, and emphatic bitterness
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Why it earns a place: Epic Armageddon IPA represents the beer that made bold Kiwi IPA famous. From New Zealand, it brings grapefruit, pine, passion fruit, biscuit, and emphatic bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it fresh at 6–8°C in a clean tulip or pint so the hop aroma stays vivid and the finish remains precise. Pair it with burgers, spicy ribs, or mature cheddar; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Fiji Bitter
Brewed by Paradise Beverages
light grain, faint caramel, herbal bitterness, and brisk fizz
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Why it earns a place: Fiji Bitter represents Fiji’s defining green-can national lager. From Fiji, it brings light grain, faint caramel, herbal bitterness, and brisk fizz, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with kokoda, grilled fish, or cassava chips; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Fiji Gold
Brewed by Paradise Beverages
pale bread, soft honey, low bitterness, and a clean finish
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Why it earns a place: Fiji Gold represents Fiji’s lighter golden everyday lager. From Fiji, it brings pale bread, soft honey, low bitterness, and a clean finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with grilled prawns, curry, or taro chips; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Vonu Pure Lager
Brewed by Paradise Beverages
cracker, lemon, soft herbs, and a very dry finish
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Why it earns a place: Vonu Pure Lager represents Fiji’s turtle-label low-carb lager. From Fiji, it brings cracker, lemon, soft herbs, and a very dry finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with ceviche, grilled chicken, or salads; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
SP Lager
Brewed by South Pacific Brewery
grain, gentle fruit, grassy hops, and crisp carbonation
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Why it earns a place: SP Lager represents Papua New Guinea’s national lager. From Papua New Guinea, it brings grain, gentle fruit, grassy hops, and crisp carbonation, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with mumu pork, grilled fish, or peanuts; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
South Pacific Export Lager
Brewed by South Pacific Brewery
bread, caramel, soft fruit, herbal hops, and a dry close
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Why it earns a place: South Pacific Export Lager represents PNG’s fuller-bodied export-lager classic. From Papua New Guinea, it brings bread, caramel, soft fruit, herbal hops, and a dry close, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with roast pork, grilled beef, or fried snacks; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Niugini Ice
Brewed by South Pacific Brewery
light malt, faint fruit, soft sweetness, and sharp fizz
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Why it earns a place: Niugini Ice represents PNG’s cold-filtered premium lager. From Papua New Guinea, it brings light malt, faint fruit, soft sweetness, and sharp fizz, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with barbecue chicken, fried fish, or peanuts; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Kundu Lager
Brewed by South Pacific Brewery
grain, mild honey, light herbs, and a quick finish
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Why it earns a place: Kundu Lager represents PNG’s value lager with a national symbol. From Papua New Guinea, it brings grain, mild honey, light herbs, and a quick finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with sausages, grilled fish, or chips; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Vailima Lager
Brewed by Samoa Breweries
pale malt, faint fruit, Hallertau herbs, and soft bitterness
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Why it earns a place: Vailima Lager represents Samoa’s defining national lager. From Samoa, it brings pale malt, faint fruit, Hallertau herbs, and soft bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with oka, grilled pork, or taro; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Vailima Export Lager
Brewed by Samoa Breweries
bread, spicy hops, mild sweetness, and warming strength
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Why it earns a place: Vailima Export Lager represents Samoa’s full-strength export bottle. From Samoa, it brings bread, spicy hops, mild sweetness, and warming strength, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it cool rather than ice-cold in a smaller glass, allowing its malt and fermentation character to open as you drink. Pair it with roast pork, barbecue, or aged cheese; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Taula Original Lager
Brewed by Samoa Beverage Company
cracker, soft grain, faint herbs, and brisk carbonation
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Why it earns a place: Taula Original Lager represents Samoa’s independent green-can rival. From Samoa, it brings cracker, soft grain, faint herbs, and brisk carbonation, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with grilled fish, pork buns, or taro chips; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Taula Strong
Brewed by Samoa Beverage Company
sweet grain, bread, mild fruit, and warming alcohol
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Why it earns a place: Taula Strong represents Samoa’s robust yellow-label strong lager. From Samoa, it brings sweet grain, bread, mild fruit, and warming alcohol, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it cool rather than ice-cold in a smaller glass, allowing its malt and fermentation character to open as you drink. Pair it with barbecue pork, grilled beef, or sharp cheese; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Number One Original
Brewed by Grande Brasserie de Nouvelle-Calédonie
pale bread, soft sweetness, mild herbs, and clean fizz
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Why it earns a place: Number One Original represents New Caledonia’s unmistakable number-one lager. From New Caledonia, it brings pale bread, soft sweetness, mild herbs, and clean fizz, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with prawns, baguette sandwiches, or grilled fish; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Manta Gold
Brewed by Manta
grain, light honey, herbal hops, and a rounded finish
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Why it earns a place: Manta Gold represents New Caledonia’s gold-can local lager. From New Caledonia, it brings grain, light honey, herbal hops, and a rounded finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with grilled seafood, fried snacks, or roast chicken; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Havannah Blanche
Brewed by Grande Brasserie de Nouvelle-Calédonie
orange, soft wheat, coriander, lemon, and creamy fizz
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Why it earns a place: Havannah Blanche represents New Caledonia’s beach-label wheat beer. From New Caledonia, it brings orange, soft wheat, coriander, lemon, and creamy fizz, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it at 5–7°C in a wheat glass or tulip, leaving room for its fruit, spice, acidity, and lively carbonation. Pair it with mussels, salads, or goat cheese; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Number One Extra Forte
Brewed by Grande Brasserie de Nouvelle-Calédonie
bread, pale caramel, soft herbs, and warming strength
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Why it earns a place: Number One Extra Forte represents New Caledonia’s stronger flagship lager. From New Caledonia, it brings bread, pale caramel, soft herbs, and warming strength, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it cool rather than ice-cold in a smaller glass, allowing its malt and fermentation character to open as you drink. Pair it with roast pork, burgers, or aged cheese; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Hinano Blonde
Brewed by Brasserie de Tahiti
pale bread, faint sweetness, floral hops, and clean bitterness
BAR NOTES
Why it earns a place: Hinano Blonde represents Tahiti’s famous vahine-label lager. From Tahiti, French Polynesia, it brings pale bread, faint sweetness, floral hops, and clean bitterness, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with poisson cru, grilled tuna, or fries; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Hinano Ambrée
Brewed by Brasserie de Tahiti
toast, caramel, nuts, aromatic hops, and a clean finish
BAR NOTES
Why it earns a place: Hinano Ambrée represents Tahiti’s fuller-bodied amber lager. From Tahiti, French Polynesia, it brings toast, caramel, nuts, aromatic hops, and a clean finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with roast pork, grilled tuna, or nutty cheese; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Tusker Premium
Brewed by Vanuatu Brewing Limited
pale grain, soft honey, grassy hops, and brisk carbonation
BAR NOTES
Why it earns a place: Tusker Premium represents Vanuatu’s elephant-label national beer. From Vanuatu, it brings pale grain, soft honey, grassy hops, and brisk carbonation, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with lap lap, grilled fish, or coconut crab; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Guam Gold
Brewed by The Guam Brewery
lemon, soft grain, flowers, mild citrus hops, and a clean finish
BAR NOTES
Why it earns a place: Guam Gold represents Guam’s crisp maize-and-wheat cream ale. From Guam, it brings lemon, soft grain, flowers, mild citrus hops, and a clean finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with kelaguen, barbecue, or fried seafood; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
SolBrew Lager
Brewed by Solomon Breweries
pale bread, soft fruit, gentle bitterness, and lively fizz
BAR NOTES
Why it earns a place: SolBrew Lager represents the Solomon Islands’ nautical-label lager. From Solomon Islands, it brings pale bread, soft fruit, gentle bitterness, and lively fizz, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with grilled reef fish, cassava, or barbecue pork; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
SB
Brewed by Solomon Breweries
bread, light caramel, herbs, and a dry warming close
BAR NOTES
Why it earns a place: SB represents the Solomon Islands’ stronger gold-can lager. From Solomon Islands, it brings bread, light caramel, herbs, and a dry warming close, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with roast pork, grilled chicken, or fried snacks; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
Ikale Export Beer
Brewed by Tonga Breweries
pale malt, mild sweetness, soft herbs, and a clean finish
BAR NOTES
Why it earns a place: Ikale Export Beer represents Tonga’s enduring eagle-label export lager. From Tonga, it brings pale malt, mild sweetness, soft herbs, and a clean finish, giving this broad regional flight a specific cultural and stylistic point rather than reducing Oceania to one generic lager story.
How to drink it: Serve it properly cold at 3–6°C in a tall clean glass, then finish the pour while its carbonation and delicate hop character remain lively. Pair it with lu pulu, grilled fish, or cassava; the combination uses carbonation, bitterness, malt, roast, or acidity to keep the food and beer in balance.
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