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Craft Beer Times | From Cali to Bristol: Mastering the Art of Brewing Old Ale with Moor Beer

From Cali to Bristol: Mastering the Art of Brewing Old Ale with Moor Beer

From Cali to Bristol: Mastering the Art of Brewing Old Ale with Moor Beer


Nestled in the vibrant city of Bristol, Moor Beer is a one-of-a-kind brewery that has been winning hearts with their unique take on brewing old ale. With a rich history that traces back to sunny California, this brewery has brought a slice of American craft beer culture to the UK. Join us as we delve into the journey and methods employed by Moor Beer to brew their exceptional old ale.

The California Connection

The story of Moor Beer’s old ale can be traced back to the captivating beer scene of California. Justin Hawke, the founder of Moor Beer, fell in love with brewing during his time studying biochemistry in California. The eclectic craft beer culture, hop-laden IPAs, and innovative brewing techniques ignited a passion in him that would eventually culminate in the creation of Moor Beer.

Inspiration from the West Coast

Inspired by the West Coast brewing scene, Moor Beer set out to bring the Californian flavors and brewing ethos to Bristol. Their old ale is a testament to the brewing styles and traditions that shaped the American craft beer industry. By blending the best of both worlds, Moor Beer has managed to create a unique and exciting old ale that is beloved by beer enthusiasts around the UK.

Embracing Traditional Techniques

While Moor Beer draws inspiration from California, they also value and incorporate traditional brewing techniques in their old ale production. By combining the innovative spirit of American craft beer with traditional British brewing methods, the brewery has crafted a beer that beautifully balances tradition and innovation.

The Brewing Process

Brewing old ale requires meticulous attention to detail and a focus on quality ingredients. Moor Beer takes pride in their brewing process, ensuring that each batch meets their high standards. Let’s take a closer look at their brewing process:

Malted Barley and Selecting Grains

Moor Beer carefully selects the best quality malted barley for their old ale. They believe that the quality of the grains directly impacts the flavor profile of the final product. By sourcing premium grains, they ensure that their old ale achieves the perfect balance of maltiness and complexity.

The Magic of Hops

Hops play a crucial role in Moor Beer’s old ale. They select specific hop varieties that enhance the beer’s aroma and provide the perfect bitterness. By experimenting with different hops, Moor Beer creates unique flavor profiles that keep their old ale exciting and dynamic.

Patience is a Virtue: Aging Old Ale

After the brewing process is complete, Moor Beer takes an additional step that sets their old ale apart. They believe in aging their beer to enhance the flavors and create a depth that cannot be achieved otherwise. This patience in the aging process results in a smoother, more complex old ale that is worth the wait.

The Final Product

After going through the meticulous brewing process, Moor Beer presents their old ale to beer enthusiasts across the UK. Oozing with character and bursting with flavor, their old ale is well worth a try. Whether you’re a fan of traditional British ales or an adventurous craft beer lover, Moor Beer’s old ale offers a unique experience that satisfies the taste buds and showcases the best of both California and Bristol.


Moor Beer’s journey from California to Bristol has brought a refreshing perspective to the art of brewing old ale. By drawing inspiration from the West Coast brewing scene and combining it with traditional brewing techniques, the brewery has created a compelling and dynamic old ale that captivates beer enthusiasts. So, the next time you find yourself in Bristol, be sure to indulge in Moor Beer’s old ale and experience the melding of two vibrant beer cultures in every sip.


Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

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