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NORTHERN MONK

Black Friday Manchester Tart

Alc Vol. 6.0%
GUEST
GOOD MEASURE COLLAB

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. Rich and full in mouthfeel by the addition of lactose and maltodextrin, followed by raspberry puree to give a ‘jammy’ depth to their 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.

The Brew Sheet

ABV
6.0

Alcohol by Volume (a measure of booziness created by the yeast)

IBU
20

International Bitterness Unit (the bitterness of a beer from the hops)

OG
1.076

Original Gravity (abbreviated OG) is a measure of the fermentable and unfermentable substances in a beer wort before fermentation. Those substances are often the sugars that will be converted to alcohol during the fermentation process.

Style
Stout

Beer styles are the categorisation of beer into easily distinguishable types. When doing this we look at history, colour, carbonation, bitterness, ingredients, mouthfeel… the list goes on

Malts

We'd typically use a lightly kilned Base Malt in a beer recipe, then add Speciality malts (sometimes darker, more complex, different flavours) in small quantities to change the overall taste and colour of the beer.

Hops

Hops are used in loads of ways, and they can give different characteristics to beer such as Aroma and Bitterness– this is why they rock!

INGREDIENTS

water, malted barley, lactose, oats, maltodextrin, cherry, raspberry, coconut, vanilla, hops, yeast.

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