Ol' Beautiful Brass Mokey Blood Orange Blonde Ale - 30 Litre Keg
Product details
| Management number | 253524050 | Release Date | 2026/10/24 | List Price | CA$61.60 | Model Number | 253524050 | ||
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Brass Monkey is the ultimate patio-slayer from Calgary’s Ol’ Beautiful Brewing Co. Known for their gritty, community-first taproom vibe in historic Inglewood and a knack for brewing effortlessly cool beers, Ol' Beautiful created this Fruit-Infused Blonde Ale as a direct ode to laid-back social drinking. Combining a light, crisp craft beer structure with real fruit integration, Brass Monkey completely skips the artificial syrupiness of commercial fruit beers, landing a perfect balance of zesty citrus acidity and crisp malt refreshment.
Beer Description
Brass Monkey pours a brilliant, glowing golden-amber color with a distinct, soft ruby-pink haze, topped with a frothy, light-pinkish foam head that leaves a delicate ring around the glass.
Aroma: The nose is extraordinarily bright, zesty, and inviting. It opens with an immediate burst of fresh blood orange flesh and tart grapefruit zest, supported by a clean, subtle base of light pilsner malt. The hop profile introduces a subtle, complementary note of Mandarina Bavaria citrus.
Palate: On the tongue, it is light-bodied with a brisk, effervescent, and tongue-tingling carbonation. It leads with a splash of tangy, organic blood orange puree, delivering an authentic orange-juice tartness rather than cloying sweetness. The middle reveals a clean cracker-malt backbone that grounds the fruit, finishing fast, dry, and crisp with a subtle citrus pith bitterness.
Profile: It sits at an ultra-sessionable 4.0% ABV and a low bitterness of approx. 12–15 IBU, prioritizing fruit-forward brightness and ultimate crushability.
Technical Notes: The execution of Brass Monkey relies on pairing a traditional American Blonde Ale base with high-quality ingredients. It is brewed with 100% Alberta pale malts and dry-hopped with Mandarina Bavaria hops a variety famous for its distinct tangerine aromatics. During secondary processing, a generous addition of organic blood orange puree is blended into the liquid. The yeast ferments out clean, leaving the tart acidity and natural crimson pigments of the fruit intact without piling on heavy residual sugars.
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