It's birthday time at Moo, with the brand turning eight and the new (well, newer than the original one) brewery celebrating three years in business this month. There's no birthday brew to celebrate, instead the third release of its Seasonal Saison. The beer first hit a handful of taps around Hobart for Beer Lovers Week and the Tasmanian International BeerFest, as well as the brewery's stand at Taste of Melbourne. And, as of this week, it's set to land on taps at craft beer venues all over the land. It's been brewed as in previous years, using traditional floor malted pilsner malt along with raw spelt and hops sourced from just up the road at Bushy Park. It's a bright, zesty take on the style, with just the merest hint of tartness creeping in among the spicy, lemony and peppery elements to create the sort of thing a doctor would prescribe for the warmer weather. If doctors were ever minded to do such a thing.
