Crafting Beers and A Greener Future
Sawmill Brewery celebrates its 20th anniversary, reflecting on two decades of growth, sustainability, and local influence.
Founded in 2004 by Peter and Decima Freckleton, Sawmill Brewery began in a modest shed adjacent to the Leigh Sawmill Café. Named after the site's timber mill origins, the brewery was set up with repurposed dairy farm tanks and a hands- on, DIY approach.
When Peter and Decima considered selling in 2009, Matakana newcomers Mike Sutherland and Kirsty McKay saw potential after a chance meeting; they took a leap and four weeks later acquired the brewery. The couple recall long hours learning the craft in the isolated brewery, saying that the absence of other breweries nearby is what ended up shaping Sawmill’s identity. “Rather than looking at what other breweries were doing, we made our own decisions,” Kirsty reflects. “The more you do that the more confident you become.”
Sawmill has since evolved from its humble beginnings into an industry leader, celebrated for its quality and innovation. Their story isn’t just about brewing - it’s about championing a responsible approach to business and sustainability. In 2019, Sawmill became New Zealand’s first B Corp-certified brewery, and this year won the Brewers Guild Sustainability Award for the fifth year running - the longest trophy winning streak in the Award’s history.
Today, Sawmill Brewery champions multiple innovative manufacturing initiatives, including capturing 2 million litres of rainwater annually, using solar energy to power 17% of operations (set to increase to 60% in 2025), and carbon recapture to recover CO2 from fermentation. The brewery's landfill contributions average just 11kg weekly - less than a typical household - while extensive tree planting and habitat protection efforts, in partnership with Forest Bridge Trust, support local ecosystems. Reducing packaging weight, composting, and their ‘borrow-a-flagon’ system further reduce waste. Additionally, a state-of-the-art wastewater system is under construction to capture biogas for process heat, with projected savings of 90,000 litres of LPG annually.
Looking ahead, Sawmill will continue to balance the rich tradition of brewing with forward-thinking, innovative practices. Emphasising that meaningful change requires industry-wide efforts, Mike explains, “Real momentum comes when we show that these changes not only benefit the environment but make good business sense.”
As Sawmill Brewery raises a glass to 20 years, they celebrate their journey from a small shed in Leigh to a pioneering force in New Zealand’s brewing industry, committed to quality, sustainability, and community. Cheers to many more years of good beers and positive change.