This stout was brewed with a plentiful mix of different grains, ranging from flaked oats to boost mouthfeel, a mix of different roasted barley varieties for layers of chocolate and liquorice character plus some special B crystal malt which is rich in berry notes.
We wanted this beer to be as rich and full in mouthfeel as possible so we also added lactose and maltodextrin to the boil, very complex sugars with low fermentability. In fermentation we added raspberry puree to give a ‘jammy’ depth to our cake interpretation, cherry puree alongside and then spun through toasted coconut flakes. They not only contribute flavour but a silky mouthfeel as a result of their oil content, as well as a touch of vanilla as a good base for bringing the custard character to the mix.
Northern Monk combines monastic brewing tradition with a progressive approach to ingredients and techniques. Starting in 2013 from a parent’s cellar in Bradford, founders Russel Bisset and Brian Dickson now run the business from a Grade II listed mill in Leeds that includes a refectory, venue and brewery and in 2018 raised over one million pounds in crowdfunding. They make exciting collaborations alongside a core range that includes their award winning Eternal Session IPA.