Moo Brew contains no additives or preservatives and is not pasteurised. Store cold, drink fresh and enjoy.
Pilsner
This iconoclastic Pilsner-style beer has a noble hop aroma and delicate malt flavour. Departing from tradition, this Pilsner uses only German Spalt hops to achieve is unique aroma and lingering bitterness.
Pale Ale
This American style Pale Ale represents the quintessential microbrewery beer. Traditional Pale Ale styles are fused together to give a pungent floral and citrus aroma, with a complex malt palette and pleasant late bitterness.
Hefeweizen
This beer is inspired by the classic Bavarian wheat beer. Hefeweizen is naturally cloudy with a vibrant yellow colour and strong foam head. The flavour and aroma of this beer is based on yeast derived banana and clove with a hint of vanilla.
Dark Ale
The Dark Ale pays homage to the American Brown Ale, presenting dark with a deep sherry-red hue. The palette has caramel and chocolate and a lightly roasted finish. Hop bitterness and aromatic character are balanced and pleasantly textured.
Imperial Stout
Moo Brew Imperial Stout is built around showcasing the rich dark chocolate obtained through the use of specialty malts. Roast and astringent characteristics are present but relatively restrained and balanced. The palette is carried by a complex matrix of high residual sugar and bitterness elevated to maintain balance, with an active alcohol vector to enhance the delivery of the flavours.
The vintage release has evolved slightly from its inaugural 2007 brew and 2008 release. The control in the brewhouse was better this year, as we are a little more familiar with the grist and performance of the two husk-less grains we use. This resulted in a slightly drier finish for the 2008 seasonal stout and carried over into the barrel aged vintage release. Of the 4 barrels used in maturation 1 was culled completely and the remaining 3 were blended in equal portions to give the final product. The final stage is bottle conditioning, which we allow 3 months for. Although carbonated relatively quickly, the extra time allows maturation of the flavour and gives it the opportunity to 'settle down' a bit.