2 O'Clock Tasting:
Moa Brewing Co.
Located in Marlborough, New Zealand - the heart of wine country - Moa Brewing Co. takes a different approach to beer making. Master brewer Josh Scott's family history of wine making (his father, Alan Scott founded the note-worthy Alan Scott Wines), bears a strong influence on his brewing technique using barrel-aging and bottle conditioning, similar to the wine making process, to give his beers a hand crafted, labor-intensive, old fashioned taste.
Using New Zealand hops and other local ingredients, like water from a natural artesian water spring that flows 200 feet below the Moa brewing facility, Moa beers have a flavor that is distinct to the Marlborough region. With a varied array of styles to choose from, today we are sampling three of their twelve brews: Moa Methode, Moa Breakfast, and Moa Imperial Stout.
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MOA METHODE
5 % ABV
Brewed with champagne yeast and a late addition of Pacifica and Motueka hops, this German-style pilsner has a mildly spicy, fresh lemon grass aroma with a mild malt sweetness. Pouring with a fluffy white head and nice lacing, this pilsner is light in body and bitter on the tongue and finishes with a pleasant bitterness.
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MOA BREAKFAST
5.5 % ABV
Moa Breakfast, brewed with wheat malt and a variety of floral hops, gives a robust nose of cherries in full blossom. This brew pours a clear marigold with a fluffy white, quickly dissipating head. The taste is at times reminiscent of sweet cherry cough drops, but finishes with a balanced, dry flavor.
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MOA IMPERIAL STOUT
10.2 % ABV
This imperial stout pours a coffee, cola with a chocolate nose. Aged in Pinot Noir barrels, this stout ale has a rich full body with a dry finish suggestive of its big red predecessor. Make sure to watch out, this Stout doesn’t hit you over the head with its 10%+ ABV, it’s a creeping silent killer, when the brunt of it hits you—it’s too late.
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