Mac’s came into the world in 1981 when the beer market was as about as competitive as the average government department. Former farmer and All Black and Picton publican, Terry McCashin, decided to enough was enough when told by a particular brewery rep that his pub’s customers would pretty much have to drink what his bosses were making now.
Why did he have to put up with this crap? Why couldn’t he find a beer that he wanted to drink himself and would be proud to serve to friends? And what was stopping anyone from making that beer?
Apparently six months of red tape was the answer to the last question. (No one has asked for 50 years for a licence to brew beer and the guy who knew what forms to fill out had died.) Terry, however, persisted in the face of adversity and so Mac’s Beer was born and has been a national favourite ever since.
There are only four things that go into Macs beer- water, yeast, malt and hops. (we’ll allow an exception for the odd bit of wheat or coriander) The brewing of Macs beer works hand in hand only with natural elements and processes.
Macs brewery should mean a load of good things to our customers and our own people. For instance, we embrace individuality. We have only one target market- people who appreciate good beer.