Our Monsters beers are parti-gyles: brewed with the richer, stronger wort from early in the brewing process. We hop & ferment them accordingly!
This is strong brown ale in a loosely historical style, inspired by the 1917 recipe for our Stout, Valour. Brown malt is usually used as an accent in modern brewing, at 5-10% of the grain bill: we went for a nice 30%, which gives it a rather rich and distinctive heft and depth.
This is the ‘straightforward’ version: as you’d expect, we’ve squirreled some away into various barrels!