Moo Brew was started in 2005 by David Walsh, founder of the world-famous, convention-adverse Mona (The Museum of Old and New Art).
Moo Brew’s first brewery was housed in a striking glass-encased building at what was then the Moorilla Estate winery. By 2010, the Tasmanian brewery had outgrown its fledgling site and moved to a bigger site 10 minutes up the road at Bridgewater.
This Tasmanian brewery produces five core beer styles: Pilsner, Pale Ale, Hefeweizen, Belgo and Dark Ale, along with a range of seasonal brews. Its beers are completely preservative- and additive-free, and are also unpasteurised.
Just as impressive as Moo Brew’s beers are its unique sculptural bottles, which are decorated with the artwork of renowned and controversial Australian artist John Kelly.
Moo Brew Beers
A pilsner-style with a crisp, noble hop aroma, balanced by a light biscuit and toast malt profile. It redefines the classic lager, challenging the cherished belief that Pilsners can only be made in Pilsen.
This beer pays homage to the classic Bavarian wheat beer. True to style, Hefeweizen is naturally cloudy with a vibrant yellow colour and strong foam head.
The Belgo is light bodied, finishes dry and presents with a bright copper colour. A delicately textured malt background balances the Belgian yeast tartness and snappy hop bitterness.
Traditional pale ale styles are fused together to give a pungent floral and citrus aroma with a complex malt palate and pleasant late bitterness.
This American Brown ale uses resinous hop flavour in synergy with caramel, chocolate and a lightly roasted finish.
Also a number of seasonal beers are produced, including:
a Harvest Ale;
a Seasonal Stout (known colloquially as the ‘Velvet Sledgehammer’); and
a farmhouse style Saison
Moo Brew contains only the essential ingredients: malt, hops, yeast and water. No preservatives. No additives.