Justin explained us his brewing philosophy, a combination of British, American and German traditions. With a focus on drinkability, Moor beers are hoppy but without losing balance and flavor.
They are characterized by using floor malted barley - the traditional way of producing malt for brewing before the Industrial Revolution -, and hops from Southern and Northern Hemisphere plus some British and Europeans too. His love for real ale has led to them opting for traditional British secondary re-fermentation and this is why their cans are conditioned with live yeast.
So probably, after hearing this, we only have one choice: drink moor!