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Northern Monk Patrons Project 18.01 North Sea Sessions
We used Vienna as our base malt for its chunky, biscuit flavour and added the highest percentage of speciality adjunct grains we’ve ever attempted including oats, flaked wheat and chit malt, all with the goal of filling out the mouthfeel. In the boil we added unfermentable Maltodextrin sugar and then we hopped with the tropical intensity of Citra and Mosaic backed up with the classic New Zealand variety Nelson Sauvin, full of its white wine characteristics of gooseberry, grape and lime
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