The Amuse-ing Monk KimChi Saison | Monk Craft Brewery Kitchen
ABV: 6.6%
Style: Saison / Farmhouse Ale
Out of Production
Description: A crazy Saison brewed with Pilsner, Acidulated, Smoked, Crystal & Rye Malt and the addition of Sorachi Ace hops to mimic the colour and flavours of Kim Chi. With real fermented Kim Chi added as a dry hop adding cabbage, garlic & chilli aromas with a hint of spice on the finish to balance the sweetness of the Saison. Detailed description: This beer will be a serious hybrid ale using lots of speciality malts, hops and yeast to try and mimic the uniqueness of the ingredient we are using in the beer, KimChi. Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasoning, it is often described as "spicy" or "sour". The idea to use such a crazy product came from Hadleigh the head chef at Restaurant Amuse, East Perth. He thought one fermented product going into another could be really exciting and cool! Hoping the end product will be an out their Red Saison to replicate the KimChi colour, with lots of interesting aromas and spiciness from the hops and yeast. Special ingredients used: Caramel, Smoked, Acidic and Rye Malts. Sorachi Ace Hops for an Asian flavour and feel. Belgian Saison yeast for the funk, dryness and spiciness. Possibly some KimChi as a dry hop post fermentation.
Style: Saison / Farmhouse Ale
Out of Production
Description: A crazy Saison brewed with Pilsner, Acidulated, Smoked, Crystal & Rye Malt and the addition of Sorachi Ace hops to mimic the colour and flavours of Kim Chi. With real fermented Kim Chi added as a dry hop adding cabbage, garlic & chilli aromas with a hint of spice on the finish to balance the sweetness of the Saison. Detailed description: This beer will be a serious hybrid ale using lots of speciality malts, hops and yeast to try and mimic the uniqueness of the ingredient we are using in the beer, KimChi. Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasoning, it is often described as "spicy" or "sour". The idea to use such a crazy product came from Hadleigh the head chef at Restaurant Amuse, East Perth. He thought one fermented product going into another could be really exciting and cool! Hoping the end product will be an out their Red Saison to replicate the KimChi colour, with lots of interesting aromas and spiciness from the hops and yeast. Special ingredients used: Caramel, Smoked, Acidic and Rye Malts. Sorachi Ace Hops for an Asian flavour and feel. Belgian Saison yeast for the funk, dryness and spiciness. Possibly some KimChi as a dry hop post fermentation.
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