Apparently you’re only supposed to make pilsners in Pilsen. We missed that memo, but we did get a bunch of German Spalt hops and put them into our take on a classic lager. The resulting brew is clean, crisp, and award-winning (if that’s your thing). Drinks well between noon and noon.
The Pale Ale family tree has grown tall, twisted, and often confusing. We keep our Pale pretty close to the roots, drawing on American Centennial and Tasmanian Cascade hops to build a gnarly floral and citrus aroma, underpinned with a healthy bitterness. Two different malts stand against the fruit and flora, creating a complex, well-balanced beer (as opposed to a confusing alcoholic fruit salad).
When life gives you lemons, make lemonade. When life gives you an Enigma hop grown half an hour from your brewery and some of the best pale malt on the planet, make this. Brewed entirely with Tasmanian ingredients (one malt, one hop), Single Hop has solid body and a hint of dryness on the finish. The oversized can also makes you feel like a winner any time you pick it up. Smash one in the sun.
A mid-strength that doesn’t taste like one? What a time to be alive. How did we do it? By packing our tanks with new world American Mosaic and Tasmanian Galaxy hops, to create an aromatic beer with tropical fruit characters and a tight floral hop bitterness. Add a mixture of German specialty Crystal malts and you end up with a big honey-coloured ale with a full and dry finish. It’s just like drinking real beer.
Some rules can be bent, others broken. Some rules you don’t touch because they’re damn good rules. Enter our Hefeweizen. Instead of fooling around stretching conventions, our Hefe hews hard to the old-school Germanic way. Brewers don cassocks and stamp around chanting, before producing a wheat and yeast-driven weißbier with classic hits of banana and clove. Low bitterness lets the flavour work without interference. Our head brewer Dave’s fave.
Looks dark, smells dark, tastes… just dark enough. Goldilocks would love it. A mess of different hop varieties (each used sparingly) roil through a rich base of Crystal malts from the darker end of the spectrum, balancing roasted chocolate, caramel and subtle coffee flavours against the rest. Surprisingly sessionable.
This might be Moo’s most famous beer. Colloquially known as the velvet sledgehammer, it’s black, it’s silky, it smacks you in the mouth. Beer nerds talk up the intense composition of roasted malts and hop-driven bitterness. Then they start singing and dancing. It’s that kind of beer.
Moo Brew and Sydney’s Archie Rose Distilling Co. have combined to create a barrel-aged stout that’s been built dark, then barrelled to blackness.
Thirty ex-bourbon single malt whisky barrels were sent from Sydney to Hobart—still dripping spirit—where we filled them with a massive Imperial Stout. After two months aging, the already-huge beer has gotten bigger, and blacker. 10.8% ALC/VOL keeps things lively all the way across the palate (and beyond).