Moffat Beach Deadbeat Crisp Ale

When Matt Wilson needed a sessionable lager-like beer for his customers at his tiny Moffat Beach brewery, but knew he couldn’t afford to have lagers taking up precious tank space for five weeks… he turned to making this crisp ale.*

It has gentle fruity esters on the nose. The use of oats and corn give it enough body to crawl across the tongue. But in the end, it’s light and clean enough to do what it’s supposed to do - disappear quickly.

Mick Wust

* Technically it's a cream ale, and Moffat used to label it as such. But since there's nothing creamy about cream ales, that moniker confused many people, so the Moffat crew found "Crisp Ale" to be a more useful way to describe it to punters. It is a style originally designed to compete with crisp German lagers, after all.