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Fish releases its Monkfish Triple. (Weekly Specialty Beer Report).

The Fish Brewing Company, of Olmpia, WA, has announced the release of the 2003 Vintage--Monkfish Belgian Triple Ale.

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
Geographic Code:1USA
Date:May 26, 2003
Words:138
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