Surrender Monkey | Dogfish Head Craft Brewery

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BEER INFO

Brewed by:
Dogfish Head Craft Brewery
Delaware, United States | website

Style: Scottish Gruit / Ancient Herbed Ale

Alcohol by volume (ABV): 4.10%

Availability: Limited (brewed once)

Notes / Commercial Description:
Surrender Monkey is a Scottish-style Ale brewed by our brewer Brian Connery. The beer is brewed with four traditional Gruit spices; yarrow, mugwort, meadowsweet and camomile. The spices are steeped separately and the tea is then added to the beer pre-fermentation. Surrender Monkey is malty with a flowery nose displaying hints of honey and green apple. Brian fermented the beer with our propietary Dogfish yeast. He chose this style to give a shout-out to his own Scottish heritage and named the beer in honor of Groundskeeper Willie of "The Simpsons".

Added by slvrmon82 on 02-28-2008

This beer is retired; no longer brewed.

BEER STATS
Reviews:
1
Ratings:
2
Avg:
2.68
pDev:
0
 
 
Wants:
0
Gots:
0
For Trade:
0
User Reviews
Reviews: 1 | Ratings: 2
Photo of slvrmon82
2.6/5  rDev n/a
look: 3 | smell: 3 | taste: 3 | feel: 1 | overall: 2

This just went on tap at the brewpub and I am not sure where they were going with this one.

A mild hopped scottish ale seasonal with 4 traditional gruit spices. yarrow, mugwort, meadowsweet, and chamomile.

Ummmm.... I dont't even know where to start. I think this was a trial and probably error.

It pours a golden to red with almost no head. This is the problem. It is way uncarbonated.

The smell is almost like tea with a clover honey at the end.

The taste is very interesting. At first it is spicy then like chamomile (Cozytime Tea) then extremely sweet at the end.

Mouthfeel is downright awful. There is almost no carbonation and so there is almost nothing.

The drinkability is again not that good because it is an odd beer.

Also one of the lowest abv that dogfish has ever done. Got to experiment to find what works and this one doesn't.

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Surrender Monkey from Dogfish Head Craft Brewery
- out of 100 based on 1 ratings.
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