Ralph Bungard - Three Boys Brewery, Christchurch

"At Three boys Brewery we personally tend each smallscale brew, right from selecting the best malt and hops until it leaves the brewery. Our beers are a living product; not filtered and not pasteurised. Our aim is simple: finest quality beer, finest possible taste."
When did you start brewing? I started with a Wine Science Degree in 1989 but didn't hit the beer commercially until 2005.

What are your current brews? Our Three Boys Wheat, Pils, IPA, Porter and two seasonal beers; Golden Ale and Oyster Stout.

What attracted you to brewing? A few reasons - I always liked the fermentation side of wine making, and the microbial side of science, but I developed a real love of good beer from five years working in the UK and tasting those fresh hand-pulled ales in Sheffield, Yorkshire. Also I love the idea of producing beer from those primary products of grain and hops.

What was your previous profession? Scientist. I started years back in plant ecology and physiology and ended up working mainly in plant biochemistry and genetics.

What's your favourite style to drink and brew? I love to drink good, fresh British-style ale, subtle and refreshing, and in the summer a good New Zealand strong pilsner, balanced and crisp. On the brewing front that's difficult, but I'd go for the Pils again - plenty of malt and hops to play with. In winter I love brewing that Oyster Stout - get those oysters in that black, hoppy mix!

Best beer travels? Although some love the Continent or North America, I think you still can't beat England. It's the combination of the beer and the pubs. Together, when both are right, they make an unforgettable combination. Either on a cold, grim winter's day with the fire going, a pint of best and some pork scratchings or, in the height of summer, with flower baskets and a ham sandwich. Nice!

Aspirations? To be taken over by a multinational - just kidding! Actually to just be a small, viable family brewery producing some of the best boutique beers around, that people love to discover, and to be around for the long haul. Enough of thinking big and world domination - leave that to the financial organisations.