Beer Can Chicken

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Beer Can Chicken


 

Beer Can Chicken Recipe
Only 5 ingredients


–     Moa Session Pale Ale Cans

–     Lemon

–     Cracked salt and pepper

–     Panko crumbs

–     Free range chicken

–     Olive oil


 
 

1.   Make sure your chickens’ stuffing is removed.

2.   Prepare your chicken with any rub of your choice

3.   Pop the rear of the chicken on top of the beer can (which should be 3/4 full of beer, if it’s too full it boils over the side)

4.   Cook for about an hour or two at about 170 degrees Celsius

5.   Serve with a salad & chips and another couple of Pale Ale cans!

 

 

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Shooting the extinct to preserve the endangered!

The exhibition Lonesome Beast Native was a continuation from 2014′s creative collaboration and photographic series ‘Lonesome Beast’ between Shelton Woolright and Dean Sacred, and this time round they added a few more popular local names to the mix.

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Cascara Cider

A world First...Cascara Cider

Cascara Cider

 

Cascara cider is the brain child of Moa Founder Josh Scott and self-proclaimed coffee and tea nerd Claris Jones-White. Having cottoned on to Cascara tea’s refreshing attributes, a chance meeting between Nelson-born Claris and Josh saw the collaboration take place. 

Firstly for those who don’t know, Cascara is the skin that remains after coffee beans are removed from the inside of a coffee cherry, athin-fleshed fruit which ripens around nine months after the coffee plant flowers. 

The brew was created by fashioning what became a giant tea bag, with each dunk the Moa brewers added a hit of Casacra, leaving both collaborators thrilled with the end product. 

“The black Doris plum properties and tea-like tannins of the coffee cherry skins work well with the dryness of the traditional apple cider, creating an almost peaty or whisky like finish. Serve it straight-up chilled, over ice or with a touch of fresh lime in the heat of the summer sun,” says Claris.

The result is an easily sippable cider with fruity flavours of apple, plum and cherry, a hint of oak from the French Oak chips also used in the fermentation process and a slightly peaty aftertaste. 

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