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It wouldn’t be the Moo Brew way to let a birthday slip by without note. Indeed, the Tasmanian brewery has marked its ten year anniversary with nothing less than an entire “Month of Moo” – events across the state designed to engage both craft beer fanatics and newcomers alike.
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Celebrating the Milestone
They’ve tried to do “something for everyone” to celebrate the milestone as marketing and sales manager Sarah Caddick puts it. That has meant everything from a cooking classes and tastings with local businesses such as Tassal and Hobart’s Hill Street Grocer. Another is meet the brewer complete with special release beers at Launceston’s Saint John, plus menu matching. Additionally, tap takeovers and specially commissioned cocktails at various Hobart restaurants and venues. On top of that, there was the obligatory birthday party, albeit one that Sarah confesses was “actually just a pub crawl.”
If it all sounds a little excessive, it’s worth bearing in mind that Moo Brew is part of the David Walsh empire now. It is centered around MONA and also that a decade as Tasmania’s highest profile craft brewery. –It is the only one with any significant presence on the mainland. Quite the achievement. Certainly, the brewery has come a long way since it was launched.
The Big Step Ahead
The ethos at Moo remains the same despite the move to bigger premises and the change of head brewer. All their products contain just malt, hops, yeast and water, and come preservative and additive free and unpasteurized. Moo works with local growers too wherever possible. They use some hops from other countries when required as well as those grown by HPA at nearby Bushy Park. Their base malt is mainly Tasmanian, and they’re currently working on a product that will feature 100 percent Tasmanian hops and malt.
The core Moo Brew beers also remain unchanged: Pilsner, Pale Ale, Hefeweizen, Dark Ale and Belgian ale Belgo, which was the final member of the regular family of five to appear. It’s also unavailable this summer, but will return in future.
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