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.

  1. 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.

  2. 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.

  3. 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.