Monks Brew (Elixir) by Mikkeller Brewing is a 10% ABV Belgian Quadrupple Ale brewed with Raspberries and Aged in wine Barrels.
Brewed by Mikkeller at De Proefbrouwerij in Lochristi, Belgium. Known as Monk’s Brew in the U.S.
Ingredients : Water, malts (pils and pale), candy syrup, brown sugar, hops (northern brewer, hallertauer and styrian goldings) and ale yeast
Monk’s Elixir is a heavy dark Belgian ale inspired by the Trappist monasteries of Rochefort and Westvleteren. The beer style, characterized by its high content of alcohol, distinguishes itself by its dominant yeast character, delicious malt background and balanced hop notes.
Immediately after opening this beer, there is a strong fruity and sweet aroma. You can tell that there is grape wine fragrance along with Framboise Raspberries, apples, Dark Fruits like cherries, black berries and raisins and Belgian sweet bready aromas with nice caramel. Some of the barrel aromas are present as well. The flavor is quite vinious. There seems to be a stronger grape wine and oak presense it is immediately balanced by the dulce de leche bread. Some flavors or raspberries, raisins, bananas, figs and apples dipped in dark chocolate and caramel are also present. The wine and oak notes give it a bit of a tart, sour, lemon and bitter taste, it is not enough to take away from the the fact that this is still a quadruple ale. This means it is a hybrid of fancy wine and Belgian Dark quad ale. Something like the Cuvee de Tomme with that extra fermentation creating a quint or quintuple (5th) fermentation style which really isn’t heard of but it just makes sense when adding a 4th (quadruple) fermentation to a oak wine barrels and letting it age again. Complex dessert beer and the fact that it uses Trappist yeast is definitely one holy elixir of gods :P.