Fish releases its Monkfish Triple. (Weekly Specialty Beer Report).
Monkfish is one in a series of bottle-conditioned, oak-aged beers from Fish, and was aged in oak wine barrels for a month before being racked to stainless steel for further maturation. "Monkfish is the color of nectar," says Crayne Horton of Fish. "It is medium bodied, with a sweet malt flavor and subtle hop aroma. It has a complex alcohol character in the traditional Belgian style with many fruity and spicy esters in the flavor and aroma." Monkfish is brewed with Pale Malt, Honey Malt, Aromatic Belgian Malt, candy sugar, Styrian Golding Hops and Belgian Abbey Yeast, with 9% alcohol by volume.
The 2003 Vintage is limited to 112 cases of 12/750m1 champagne bottles and 60 1/6bbl kegs.
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|Publication:||Modern Brewery Age|
|Article Type:||Brief Article|
|Date:||May 26, 2003|
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