Barrel of Monks recently kicked off an exciting new video series that takes viewers and beer fans on a colorful journey, highlighting their beers and exploring what makes each unique and delicious. Each video will consist of one of their beers and the details behind its conception and perfection.
In the first installment, Kevin Abbott and Bill McFee from Barrel of Monks Brewery of Boca Raton, Florida give an inside taste of the recipe and characteristics of one of their most popular beers, the Wizard. Learn the inspiration and the secrets of The Wizard in an anecdotal exploration of their flagship brew and follow up with more soon to be released. From recipe to name to flavor profile, this is the straight talk from the people behind this mainstay beer.
The Wizard Wit
Barrel of Monks’ most sought-after beer, The Wizard Wit is a Witbier or White Ale whose essential recipe is a staple among Belgian brewers, as well as an ideal style for those seeking a drinkable yet full flavored beer. The large quantities of wheat lend a slight bready tang that complements the bitter orange peel and coriander spice that we add to the boil.
A dynamic, yet pleasing Belgian wit beer made with orange and coriander, the beer is meant to be cloudy from the suspended yeast and proteins from the wheat malt. The fruit notes, phenolic spiciness of the yeast and tangy flavor of the malt bill make this a refreshing and complex beer.
Barrel of Monks
Bringing a little Belgium to Boca, Barrel of Monks is a brewery that strives for something different in the Sunshine State. In a land of IPAs and fruity treatment ales, Barrel of Monks sticks to the roots of brewing with inspiration from the historic ales of Belgium, a sprinkle of sunshine, all made in a state-of-the-art brewery.
Founded by good friends who came together to create something that has seldom been done in the United States, Barrel of Monks is a brewery making exclusively Belgian-style beer, with a strict focus on quality – combining traditional techniques with modern technology.
This article originally appeared on craftbeer.com