moabeer [dot] co [dot] nz There is nothing else like it. Only the very lucky have even encountered it. Those who did will never forget it. New Zealand’s native Moa is the only beer to be fermented in the bottle, like French champagne. It is also one of the rarest beers in the country, crafted somewhat eccentrically in a small rural brewery. This Moa is only ever seen in emporiums of good taste.
Discovery
Moa was considered a myth for many years, something that just existed in the minds of men. But over time, tangible evidence came to the fore.
A vision of Moa beer came to Josh Scott, winemaker for Allan Scott Family Winemakers...
What if he used his winemaking expertise to craft an exceptional quality beer? The process starts off quite normally. Josh brews the beer using mainly local hops, malt, wheat or barley. Then he veers off the well-worn path. Josh bottles the beer, adds a dose of yeast and sugar and then seals the cap.
Just like champagne, the bubbles produced by this second fermentation are dissolved in the liquid. The result is a beer unlike any other — clear, exquisite, and bottle-fermented.
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