Head brewer, el jefe, the big dog, all the rest. Studied science (and law, gross) before falling in love with craft beer in Canada. Started at Moo in 2014, ascended to head brewer in 2020, and the rest is history. Big fan of the IPA.
Production manager, brewer. Loves beer for the simplicity of the ingredients, the complexity you get from them, and the celebratory value of a cold beer. Also loves old Dattos, cheese toasties, and Dark Ale.
Packaging line supervisor. Been drinking Moo since before he started working here (tick), keeps things ticking on site and brews saisons at home (double tick). Go-to Moo is the Stout (triple tick).
Brewer. At his happiest making sure every beer that goes out the door is up to scratch, which he achieves through the power of spreadsheets, chemistry, and caring a lot. Favourite Moo is the BREW Tassie Ale, for no-nonsense deliciousness.
Assistant brewer. Hailing from Bruny Island—Tassie’s mecca for many things carefully-made—she’s been brewing for years, and gets out into the wilds for a bushwalk at the slightest provocation. Big advocate for Dark Ale.
Assistant brewer. Came to us from the wonderful world of wine (which made him interested in beer, weirdly). Big on the value of the community around craft beer, he also tickles the ivories and shreds guitar in local bands, Dark Ale in hand.
The Moo Story
Moo Brew was started on a whim: David Walsh—professional Tasmanian gambler, eventual builder of Mona—got a little drunk somewhere in eastern Europe, found a bottle he liked, and decided to build a brewery to fill it (as you do). He did already have a foot in the pond of booze, having bought one of Tasmania’s oldest wineries—Moorilla Estate—in the nineties, so a brewery probably made sense as well.
The brewery was initially built on site at Moorilla (which David called Moo Land—hence Moo Brew). It was very fancy, very small, and quite weird, but it was built with quality and local-ness in mind—Walshie wanted Moo to be a bit of a middle finger to the idea of ‘Tasmanian’ breweries being owned by monster national (or international) companies.
Quite a few things have changed since then, but our core DNA (a little arty, little weird, but mostly just keen on making good beers) remains.
The Bridgewater Brewery
One of the biggest changes since the early days is that we’ve moved out of the original brewery (which is now a laundry), and into a large concrete cube in Bridgewater. Here we’ve been able to spread our beery wings, growing to become Tassie’s largest craft brewery, as well as picking up a fair few awards, plaudits, laurels, etc. (if you’re into that).
Since moving to Bridgewater we’ve also had one changing of the guard at Head Brewer: Jack Viney (who’s been with us since 2014) moved up to take the reins in 2020. With a keen eye for experimentation and limited releases (while keeping the classics up to scratch), things are looking very bright for the future on the brewing front. On the business side, we were lucky enough to lure all-round operational legend (and beer fiend) Lauren Sheppard over from the world of wine to become our General Manager. She keeps us pointing in the right strategic direction and makes sure we don’t run out of beer. Bloody bright all round, really.
You can book yourself in for a tour and tasting at Manky Sally's.