This article “Sassy with a cap on” by Cameron Williamson sheds (excuse the pun) some light on the Sassy Red, and my previous comments.
“The initial 40,000-litre brew of Sassy (120,000 bottles) was completed at the Wellington brewhouse before being tankered to Mac’s brewery in Stoke, Nelson, and matured in one tall tank under the eye of craft brewer Tracy Banner.”
Why tanker it from Nelson to Wellington? This can’t be good for the life and quality of the beer.
Why not brew it at Mac’s? They have the capacity now right?
Is Sassy Red where all the NZ B Saaz are ending up?