Haze and some of the Monk team recently took a trip to the coast, heading to his favourite sea-locked knoll under the cliffs near Whitby. We went fishing, foraged for firewood, and Haze showed off his impressive outdoor culinary skills as the sun set over the sea. This backdrop inspired the fourth beer in the Haze Outdoors Patrons Project series, with conversation drifting to Haze’s memories as a kid growing up in Whitby, and his favourite treat made by local family bakery, Botham’s - Yorkshire Brack cake. This beer has been created to replicate the flavours of this Yorkshire delicacy.
We decided to keep things pretty simple and brew a classic English porter with a grist designed to replicate the sticky, dried fruit and earthy spice character of this Yorkshire fruit cake. Starting with a base of deep golden spring barley malt, we focused on layering up plenty of crystal malts for copious dark cherry, toffee and currant notes including Belgian Special B, a light crystal from Castleford’s Fawcett malt, and a touch of Crisp Malt’s dark crystal. Seeking deep colour and silky-smooth flavours whilst keeping roast levels low, we included chocolate malt and Weyermann Carafa Spezial, and bulked the grist out with plenty of flaked oats.