Moa Breakfast is a wheat beer based lager with a subtle, sweet cherry aroma and taste. Hints of almond, banana and vanilla characters can also be detected. Low bitterness levels and an absence of strong malt characters emphasise these fruit flavours. Moa Breakfast can either be poured carefully off the lees or alternatively with the lees mixed in if a stronger yeast character is desired. Moa Breakfast is best served at approximately 4°C in a pilsner glass.
Moa Breakfast is a European style beer brewed with a blend of premium wheat malt and a variety of floral hops. A very refreshing lager with an abundance of cherry character and aromas, Moa Breakfast is more commonly enjoyed as a mid-afternoon beverage here in New Zealand. Although not always.
|Croissants and summer berry fruits and cream.
Creme caramel with fresh berry salad.
|When the Moa Brewery was built it was plonked between the vines in the world famous winemaking region of Marlborough, New Zealand, which isn’t surprising considering the founder of Moa, Josh Scott, is a winemaker and according to him, “It takes a lot of beer to make a good wine”. Conveniently, it’s quite a nice place to live and provides the perfect environment for brewing.
The name “Moa” (New Zealand’s giant dinosaur bird) also derives from the region, as in the early days Josh hand delivered brews to archaeologists working a Moa bone dig near the brewery. Even half-cut they found some Moa bones, so archaeology can’t be that hard.
Moa Beer itself is brewed using traditional costly, inefficient and labour intensive techniques, with a focus on local ingredients, including internationally renowned New Zealand hops. It is rounded off through the use of winemaking techniques, like barrel ageing and bottle fermentation and conditioning (like they do with Champagne).
We could go out tomorrow and buy the same robots and machines that other breweries use instead of people. Machines that make beer syrup and inject fizz, machines that pump out 1,000 bottles a minute and zoom down those cool conveyers. But instead we invite grief into our lives by brewing the way beer used to be brewed 100 years ago.
We have won awards all over the world by brewing this way and have even heard people from far away places like Singapore, Oregon, Antarctica and Auckland exclaim, “Finally, something drinkable from Marlborough”.