It Really IS The Breakfast Of Champions
You remember it well. That archaeological dig deep in the heart of New Zealand. You and your team were on the hunt for “Moa” bones (for those who don’t know, that’s NZ’s giant, flightless, dinosaur bird), sun beating down on your worn, brown leather hat, sweat trickling down your ruggedly handsome face. When suddenly, out of the haze, someone handed you an ice cold beer from the brewery just over the hill. It’s refreshing. It’s delicious. It’s Moa Breakfast Beer ($9.00). Brewed with fresh, locally produced hops, Moa is naturally produced, like beer should be—handcrafted in the traditional method, barrel-aged, bottle fermented and conditioned (borrowing techniques from winemaking and champagne making). And, no joke, it really was hand-delivered to archaeologists by the brewer himself near the brewery in Marlborogh, New Zealand (who may or may not have started to experiment with brewing from the time he was 13, but don’t tell the government). Moa Breakfast Beer is a delicious blend of premium wheat malt, and floral Nelson hops and cherries, giving it a subtle, sweet cherry aroma and taste, with hints of almond, banana and vanilla. It won a Silver in the Asia Beer Awards two years running, in ’11 and ’12, making it the perfect accompaniment to your Boo Berry Crunch, wouldn’t you say?
