Urbanaut founder Bruce Turner came back to New Zealand from England where he worked at an establishment brewery, Fuller's, and a new-wave craft brewery, Meantime. On his return to Aotearoa he wanted to brew the classic style beers he fell in love with in England, including real cask ale. Instead he's ended up brewing hazy IPAs with flavours such as Toasted Marshmallow, Raspberry Lamington and Passionfruit Cheesecake. Michael & martin met Bruce in the Urbanaut brewery and taproom to discuss how they ended up brewing such crazy beers. Plus we talk about Terpene beers, low carb beers (they have four now), the return of the Blenders and the demise of one of the original "classics" in Brixton Pale Ale.

In Episode 2 of the Third Pint Theory we talk to Three Boys founder Ralph Bungard about their status as New Zealand's reigning champion brewery from last year's NZ Beer Awards and what that meant to them. Plus we look at why they've pulled back to focus on their local area of Christchurch at the expense of bigger markets in Auckland. And finally ... is it the end of the line for their famed, multi-award-winning Oyster Stout?!

The Third Pint Theory is a podcast dedicated New Zealand craft beer — focusing on the people who brew it and the places you drink it. Hosted by Michael Donaldson and Martin Bridges.

Michael is the editor of Pursuit of Hoppiness, New Zealand's only dedicated craft beer magazine, author of Beer Nation — The Art & Heart of Kiwi Beer, The Hopfather and The Big Book of Home Brew. Martin is a beer judge and consultant with his business Beer Bigwig. We bring you stories about Kiwi beer, the people who make it and the places you drink it.