Henry Lee’s is once again rolling out the red carpet for this September’s brewery collaboration with the fine folk from Moo Brew, Tasmania – as part of our locally sourced products.
Moo Brew represents a challenging beer experience for all beer lovers.
Moo Brew produces seven core beers: a Pilsner, a German-style Hefeweizen, an American Pale Ale, Single Hop Pale Ale, Mid Strength, American Dark Ale and Imperial Stout. Moo Brew contains only the essential ingredients: malt, hops, yeast and water. No preservatives. No additives.
The Moo Brew brewery was installed at Mona, then Moorilla Estate, in 2005. In June of that year the first keg was sold and went on tap at T42° on Hobart’s waterfront. In 2010 Moo Brew expanded and opened a second brewery site 10 minutes up the road in Bridgewater, Tasmania. Due to continued expansion all brewery operations are now carried out at this secondary site.
Moo Brew’s label designs display the works of Australian artist John Kelly. In response to Kelly’s sculpture series based on William Dobell’s camouflaged cows, Moo Brew commissioned him to produce a series of paintings for the beer labels. Kelly suggested that the connection between his sculptures and Moo Brew was a little trite and that he wasn’t working with cows any more. Kelly now lives in Ireland. www.johnkellyartist.com
Henry Lee’s will be exclusively featuring 2 of the Moo Brew range including:
Single Malt, Single Hop. Nowhere to hide.
Single Hop is an all Tasmanian Pale Ale, using a single Enigma hop for floral characteristics and a touch of bitterness. Tasmanian pale malt is added for body and a dry finish. Featuring a Single Malt and Single Hop – SMaSH in a can.
The Moo Brew Pilsner looks to redefine the classic lager with a nice dose of German Spalt hops, challenging the cherished belief that pilsners can only be made in Pilsen. Rules are meant to be broken.
Now available in bottle and can.
Henry Lee’s is proud to support local producers doing great things and welcome Moo Brew to the streets of Redfern for our September collaboration. Further information and details can be found at https://moobrew.com.au
Q&A with Moo Brew.
Moo Brew’s image appears to encapsulate both a penchant for defying convention, as well as a clear representation of Australian spirit. How do your products and processes reflect this?
To be honest, everything about Moo Brew is a bit unconventional. It’s a by-‐ product of having David Walsh at the helm, with a mischievous streak that naturally materializes every time he touches something -‐ the creation of Mona Museum being a prime example. The idea for Moo Brew actually started with a bottle. Walshy, was travelling overseas when he found a bottle-‐shape he liked, so naturally, he decided he’d build a brewery at his Wine Estate to fill it. He’d always referred to Moorilla as Moo Land, and this formed the basis for the name Moo Brew. When picking a label it needed to be making some sort of statement, so David commissioned the works of Australian artist John Kelly, who centred his work around the Australian Arts Council logo. John Kelly was railing against the ACC at the time with regards to the branding of the arts… which he ironically plastered all over a beer brand. You might notice that John Kelly’s Big Foot, as found on Moo Brew’s Single Hop can, is a direct rip off of the Arts Council logo; and the Skull as found on Pilsner, is a rip off of Sidney Nolan’s Boy and the Moon featuring the sun and roo ears from the ACC logo. John Kelly’s art takes from others and recreates it into something else and unique to his style. Moo Brew’s beers have always stayed true to this process, whereby we take traditional beer styles and tweak the recipes ever so slightly to create a product unique to us.
The Pilsner for example, which just won Best Pilsner at the Australian International Beer Awards, on paper ticks all the flavour cues for a traditional Czech Pilsner, however little do people know we have mucked around with the recipe, using non-‐traditional methods and some left of field ingredients for this style. While we experiment in the brewing process, Moo Brew upholds the Reinheitsgebot (the 527-‐year-‐old German Beer Purity Law) that limits brewing to four essential ingredients: water, hops, malt and yeast. As much as we defy convention, we’re purists at heart and respect the art of brewing.
What is your biggest passion in the Moo Brew process? What inspires you to tweak recipes, to create them?
Making the best possible contemporary versions we can, of some of the oldest beer styles out there is pretty cool. Not to mention the reward at the end of this process, where we are able to introduce beers that we have brewed here in Tassie to new consumers interstate and being able to see their appreciation for them. I’m inspired by keeping our beers relevant and having access to new and local ingredients. We are very lucky to be so close to the source of fresh ingredients with the Bushy Park hop farm only 30 minutes down the road from our brewery. HPA are always looking to develop new and exciting hop varieties, and this is always a source for new potential brews which we have fun with every March with our limited release Wet Hop Harvest Ale. There are also smaller things we do with our core range, last year we started a new dry hopping regime, adding some Vic Secret to the end of our Pale Ale brews, and a late addition of American Mosaic hops in the Dark Ale, mixing things up a little.
What do you hope to achieve with the very first sip?
A smile and obvious enjoyment of the whole experience is number one. Number two would have to be tasting a clean, fresh beer that is true to style.
What sets you apart from the rest?
At the end of the day, Moo Brew’s core range was developed for David Walsh and that’s why our beer was brewed. He sat down for a blind tasting and picked his favourites and there you have Moo Brew’s range of beers, the rest is history. As a brewer, we look to set ourselves apart through attention to detail in day-‐to-‐ day brewing practices, which is really important to us. We’re always looking for consistency and work really hard in the brewhouse to achieve this outcome. Product consistency is often hard to come by with so many craft beers out on the market today.
Other than Moo Brew -‐ who do you see pushing the boundaries of convention and style in Australia at present?
We might be biased, being intrinsically involved in some way, but Dark Mofo has really taken off down here in Tassie over winter, and Leigh and his team are pushing the boundaries in every which way they can. It’s a very carefully curated event, with amazing local craft beer, wine, spirits and so much delicious and experimental food at the Winter Feast every year, which I think certainly defies convention on a national level.