Meat the Neighbours

Media Alert

April 2016

Meat the Neighbours

A true testament to fire, food (meat) and beer, Miss Moonshines and Moa Brewing Co. bring you their inaugural Meat the Neighbours evening.

Kicking off from 1:30pm on Saturday 7th May at Miss Moonshines in Ponsonby, Moa founder Josh Scott will be putting on a demo with a portable brew kit and offering up his beer knowledge to keen punters. BBQ-mad Pitmasters are invited to bring along their own BBQ meat to be judged at a Pit Boss reunion, while throughout the day six craft beers will on tap for tasting alongside a plethora of vendors at The Street Food Collective serving up all kinds of street food, matched to or incorporating the different Moa beers on offer into their menus.

Following will be the main event, a meaty four-course feast, prepared by Pitmaster extraordinaires Cristian Jalaf and Ryan Clapham of Miss Moonshines, of popper on steroids (stuffed jalapenos), pork three ways, beef short ribs and Orleans donuts. Each course will be accompanied and matched with craft beers, one of which was pit-smoked with pohutukawa and brisket in Miss Moonshines’ BBQ and brewed exclusively by Moa for the evening’s events.

Come empty-bellied and open-minded.

WHAT: Meat the Neighbours

An evening of the finest smoky BBQ meat matched with Moa craft beer

WHEN: Saturday 7th May

WHERE: Miss Moonshines

3/130 Ponsonby Rd, Ponsonby

Auckland 1011

TIME: From 1.30pm – 5.00pm, meet Moa Brewing Co.’s founder and brewer, Josh Scott, plus taste a range of Moa’s craft beers

At 6.00pm – 8.00pm or 8.15pm – late, enjoy the four-course meaty feasts on offer

COST: Entry to the afternoon event is FREE

$60 per person includes a 4-course meal, with beer pairings for each course for an additional $30 – tickets to be booked by phone (Miss Moonshines – 09 360 4075)

Note: Beers outside of set menu for tastings are at an additional cost

1st course - Popper on steroids: banana, chilli brisket, cream cheese and bacon

2nd course - Pork three ways: pork belly, cheeky rilette and pulled pork with bacon crumbs

3rd course – Beef short rib with beetroot, pea puree and watercress

4th course – Orleans donuts with salted caramel and vanilla cream

-ENDS-

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