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Crafty Pint

Your Guide to Australian Craft Beer / Tuesday 23 September 2014

The Monk Bounty - Monk Brewery & Kitchen (WA)


The Monk Bounty

This Coconut Stout was the first seasonal concocted by the current brewing team at The Monk, Steve Brockman and Paul Wyman, just a month after they took up the reins in 2011. It has since picked up a silver at the Australian International Beer Awards and achieved instant popularity with punters in Freo, encouraging the brewers to push their creativity, and has also gone on to win praise from visiting brewers, particularly Christian from Denmark’s Beer Here when he was in Oz. As a result, it became the only seasonal other than their Oktoberfest Marzen to be repeated. According to Steve: “It pours thick and dark with a mocha head, and anytime any pours one you can smell it straight away. The aroma is of roasted coconut, with hints of chocolate. The first sips fill your mouth with a bit of Dutch cocoa and light chocolate, before mid palate our ‘liquid Lamington’ shines, with a bit hit of coconutty goodness before finishing off with a well balanced 55 IBU, coming through as more of a dark chocolate bitterness rather than anything hops related.” A bit of a perception changer for The Monk, Steve adds: It’s a beer most people turn down at the sound of it. ‘A stout? No I don’t do dark beers.’ Until they try it…!"


The Monk

Style: Coconut Stout
Strength: 5.5%
Bitterness: 55 IBU


← Go to the main Monk Brewery & Kitchen (WA) page