The Moa Brewing Company was founded in 2003 by Josh Scott, the son of renowned Marlborough winemaker Allan Scott, with a focus on brewing super premium handcrafted beers.
The Moa brewery is situated among the vineyards in the world famous winemaking region of Marlborough, New Zealand, which isn’t surprising considering Josh is also a winemaker and according to him, “It takes a lot of beer to make a good wine”.
The name “Moa” (pronounced “more”) also derives from the region as early settlers to the area hunted Moa (New Zealand’s extinct giant flightless bird), which were in huge abundance in the Wairau Valley. Josh even hand delivered early trial brews to archaeologists working a Moa bone dig near the brewery. Unlike the Moa, the archaeologists survived.
The international multi-award winning range of Moa beers and ciders are proudly brewed using traditional, costly, inefficient and labour intensive techniques with a focus on local ingredients, including internationally renowned New Zealand hops.
Made the way beer used to be made before everyone started making it differently, 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 established Moa in 2003 and was one of the pioneering founders of the recent craft beer movement in New Zealand. Josh has 16 years winemaking experience, including the last eight years as head winemaker at the family owned Allan Scott Wines, and is a three time finalist for the Australasian young winemaker of the year. In addition, Josh has almost a lifetime of home brewing experience (beginning at the age of 13).
When Josh returned home from overseas he was able to use knowledge and techniques learned while studying and winemaking in Sancerre (France) and Napa Valley (US) to create a New Zealand first by employing methode traditionelle techniques in Moa’s brewing. This, in conjunction with Josh’s focus on structure, texture, balance and drinkability, gives Moa its distinctive winemaker’s spin on beer.
Josh has a Diploma in Viticulture and Wine Production from the Nelson Marlborough Institute of Technology.
David has over 27 years commercial brewing experience, and began home-brewing prior to this in 1977. David trained in London (Institute of Brewing and Distilling), Berlin (VLB) and Amsterdam (Heineken Technical Services).
David held a number of roles prior to joining Moa in February 2007, including Technical Manager with Heineken in its St Lucia brewing facility, Brewery Manager at Heineken’s Papua New Guinea brewing facility, and Brewery Manager at Tui’s Mangatainoka facility.
David holds a Bachelor of Technology with honours in Biotechnology and has a Diploma in Brewing from London. David is also a member of the Institute of Brewing and Distilling and the Master Brewers Association of the Americas (past President, Caribbean section).
Sales and tastings of our international award winning range of super-premium handcrafted beers and ciders. We cater for tour groups and private functions. Outside beer garden and BBQ facilities available.
258 Jacksons Road
Marlborough, New Zealand
Cellar Door Phone: +64 3 572 5146