Here at CBK we love MOA beer, but what makes them special?

Is it the MOA bones in the Wairau valleys water? Hmmmm doubtful. We think it's because they make beer the way beer used to be made: "most of our beers are rounded off through the use of winemaking techniques, such as bottle conditioning where a small amount of active yeast and priming sugar is added to the brew just before bottling (like Champagne). This is why you may find some sediment at the bottom of each bottle. This traditional technique naturally carbonates the beer, significantly enhances shelf life and longevity, creates dynamic and complex flavours that change over time (like a good wine), and gives the beer an elegant, champagne-like mouthfeel." Josh Scott Here on TAP: M

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