Our Sunday Roast is Back from 23 March 2025
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SUNDAY JUST GOT BETTER

Our much-loved Sunday Roast is back …

From the 23rd of March we will be serving our iconic Sunday roast sirloin of beef with all the trimmings for $29.90. Make sure to book to reserve yours at bookings@alehouse.co.nz 

While we’ve all loved our fabulous summer in the garden, Galbraith’s has always been the place to head for a cosy lunch with family and friends once the weather starts to cool down. Whether that’s outside or in, in front of the fire or enjoying the best of the early autumn sunshine.

Speaking of cool, Stout as a beer style is seriously cool across the globe at the moment, so why not try the best. April marks the return of our Igor of Kiev Stout. The little brother of our world-beating Rurik which took on the world and won in 2017.

On the food front, our new autumn menu is being released over the coming weeks and has some delicious dishes to tuck into. The Oklahoma double smash burger with double cheese, fried onions and our own special BBQ sauce is topping our current favourites list.

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 House Strain
  • Water Medium hard

RAVEN RE-FEATHERED DRY IRISH STOUT (4.6%)

13.5

We think we are pretty good at making Stout. In 2017 we won a Gold medal and a World Championship (best of all the gold medal beers in the category) at the International Brewing & Cider Awards.

This Stout has strong roast barley characters without tasting burnt, a full dry roast palate from the brown malt and has some nice complexity for the ABV finishing bitter and clean. Hops are obvious but restrained aromatically to let the warmth and depth of the malts shine through.

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

N.Z.P.A NEW ZEALAND PALE ALE (4.4%)

12.9
Brewed using Maris Otter pale ale & pale crystal malts both from Maltster James Fawcett of Yorkshire. Whole Motueka hop flowers from our friends at Clayton Hops were used for bitterness, supplemented with Rakau hop flowers for dry-hopping. A medium bodied pale ale with strong bitterness and generous aromas of apricot, mandarin and stone fruits.
Brew profile
  • Fermentation Method Enclosed Conical
  • Carbonation Level Medium - High
  • Malt Pale Ale and Crystal
  • Hops Motueka, Rakau
  • Maturation Lagered in tank
  • IBU’s 25
  • Yeast House Strain
  • Water Soft with few minerals

Gallery

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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