Moa Blanc wheat beer is brewed using a blend of 65% wheat malt and 35% barley malt which results in an elegantly smooth beer, with hints of spice and uplifting esters. The slightly cloudy appearance reflects its Germanic origins.
“Bottle, purchased at the Invercargill Brewery bottle shop. Also sampled on tap at the brewery in Nelson when I was there a little over a month ago. Clear sienna amber with a big sudsy tan had that retains beautifully and leaves lacy trailings. Aroma of spicy floral hops and toffee malt. Sweet butter toffee malt with fruity hop character (peach, citrus peel) and an interesting spiciness (mace). This is a malt-forward, sweeter pale ale, but I really liked the hops it is married to. I’ve said before that I like a strong malt presence in my IPAs, and in this case I can say the same for this APA. I really liked this beer.”
Source: RateBeer.com (Duffman)
Unfiltered beers are prized by artisan brewers worldwide who relish a pint that’s cloudy and hazy with nothing stripped away. We do too. So at Renaissance, our White IPA is packed with unmalted wheat and heroic doses of New Zealand grown American hops. Aromas of dried tangerine and fresh citrus. A luscious body with a dry lingering evergreen finish. Think of it as a beer made – and served – the way nature intended. “Cloudy as.”
Multi award winning Stonecutter Scotch Ale is the big, hearty, ‘red wine’ of our range. The Scotch Ale style is believed to have originated in Edinburgh in the 18th century and is colloquially known as “wee heavy” due to its higher strength than its paler siblings.
We use nine malts blended together to produce layers of caramel, toffee, liquorice, chocolate and roasty flavours. These layers are balanced by a tart, raisiny fruitiness that gradually gives way to give this dark beer a lingering dry finish.