Muddis Brewery

Ice distilled imperial brown ale vintage 2017

Traditional ice-distilled eisbock, vintage 2017.

On November 9th,we were sitting in the kitchen with Marius and sampling the beers from which we would select the first beer to be brewed at the reopened Moe Brewery (former called Muddis).We had just received our exclusive jet-black bottles and it was clear immediately that we needed a dark beer with strong character,which was very drinkable,to fill these bottles. Bock was the unanimous decision. And NOVEMBER was born.

Bock beer developed from a beer famous for its strength that was brewed in the Hanseatic town of Einbeck in the 14th century.The dark bock-bier was brewed by the monks for Lent. And the“liquid bread”has a strong accent of malt and dried fruit.

A few tips for pairing MUDDIS NOVEMBER with food:

• Aged cheese
• Meat
• Sausages
• Chocolate

Brew Master Marius’s diary: 29 May 2011, Flam, Norway

“There is too much shoving on the paved sidewalk I am standing on and little personality. Production, walking in formation … a lack of soul. I step up into the brew master’s workroom… I encounter an aroma and taste nuances … seemingly bitter, but more reminiscent of grapefruit, and yet enjoyably sweet… even hours later my taste buds are excited by the unique character of this beer… I will brew MUDDIS INDIA PALE ALE.”

A few tips for pairing MUDDIS INDIA PALE ALE with food:

• Blue cheeses
• Spicy, traditional Asian-style dishes
• Grilled meats

“A dusky September evening. I’m on the path of the Old Town craft-beer movement. I try …and try again …intensive thoughts are predominant in the choices… it would be good to fnd a beer brewed by a master with lighter thoughts … which could be enjoyed with good conversation without the obligation to analyse every sip. Beer with which to start a night at a restaurant. A beer that would help one read the menu and wait for the desired meal. Something pleasant and light.”

A few tips for pairing MUDDIS GOLDEN ALE with food:

• Light pizzas and pasta dishes
• Chicken and poultry dishes
• Summery salads

Brew Master Marius’s diary: 24 August 2012 Auckland, New Zealand

“I spoke with John at the brewery. The problem is the brewing technique… the air temperature in Auckland is too high for the initial fermentation of ordinary yeasts … the beer tastes strange, the yeast does not react as expected in this hot climate. The masters teach me small details. John recommends that look to the past, back in time, when the beer master did not control the brewing process, but the beer controlled the brew master: ‘There is a solution and answer to everything in this world. Ask those who have always believed in this. Ask the Belgian farmers. Let their experiences direct you to your own path…’ And he then urged me not to forget that beer brewing is largely related to the seasons. So I should proceed from by surroundings rather than my expectations..”

A few tips for enjoying this beer:

• Serve at temperatures from 7° to 12°C or cellar temperatures from 12° to 13°C
• Pour into a flute or pilsnerglass

A few tips for pairing MUDDIS SAISON-STYLE beer with food:

• Hard goat cheeses
• Latin-American
• Ceviche-style seafood (from fresh raw fsh cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.)
• Spicy dishes

We discussed with the brew master that it was time to brew a new beer,using the excellent local Sangaste rye malts,which are produced exclusively for us by the masters at EstMalt.To balance the acidity of the rye,we added heather blossoms from the Kubja Herb Farm.And we found the right recipe for Wee Heavy beer in Scotland.

Since hops do not grow in Scotland,they were very expensive and used minimally.Instead,they added local herbs,and the most popular was heather. A strong,golden Scottish-style beer that is surface fermented.This type of beer is fermented a lower than average temperature.

Kanarbik is a strong Wee Heavy Scottish beer,with distinct malt and caramel flavour and a slightly spicy taste.

A few tips for pairing MUDDIS KANARBIK beer with food:

• Game animals and birds
• Haggis
• Desserts with cream and berries

The best known beer from the Baltic Sea countries – Baltic Porter. Full-bodied,dark,intensive,with a mild roasted malt aftertaste.

Derived from English porter and influenced by the strong and dark stouts popular with the Russian Imperial Court.The recipe calls for a mixture of six different malts,including traditional brown English malt.

A few tips for pairing MUDDIS BALTIC PORTER with food:

• Stews
• Smoked meats
• Chocolate desserts

Having left behind our years of gypsy brewing (i.e.brewing at other people’s breweries),we decided to tackle the classical in the reopened Moe Brewery.The first challenge became lager.Marius had brewed lagerr in New Zealand,using the local Motueka hops,which are a local variety of the original Saaz hops. Lager must be brewed using the decoction method,which is quite complicated, and tests the brewing kettle and the skills of the brewmaster.

Pilsner lager was the world’s first pale and clear beer and it dates from 1842 in Plzen ˇ ,Bohemia,Czech Republic.The Motueka hops we use in the Muddis Lager are a New Zealand variety of the Saaz hops used in the Czech pilsner.

Brewed according to traditional Czech pilsner-brewing methods with Motueka hops from New Zealand. A crisp and refreshing pale beer with a rich bouquet.

A few tips for pairing MUDDIS Lager with food:

• Slightly spicy dishes
• Risotto
• Seafood