(Courtesy Northern Monk / University of Leeds)

Northern Monk Brew Co. and a historian at the University of Leeds have collaborated to brew a beer inspired by a 5,000-year-old recipe made in Northern England.

Here’s the deal…

Northern Monk Brew Co. is one the most interesting and adventuresome breweries in the UK. In 2019 they debuted, an Imperial Stout than was actually brewed on top on the highest mountain in the British Isles…Talk about a peak experience!

Brewed with foraged ingredients that were gathered on the snowy climb, including blaeberries (also known as bilberries) and ‘Dew of Ben Nevis’ water, Northern Monk’s Ben Nevis was an  11% ABV Imperial Stout that spent 2 months aging in a whisky barrel donated by the Ben Nevis Whisky Distillery in Scotland.

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There were only 50 bottles of the summit-brewed Stout available, which helps explain the beer’s hefty £1,000 price tag (approximately $1287 US) but it went for a good cause…

“All proceeds taken from the sale of the Ben Nevis beer were donated to the For the North Foundation, a grant created by Northern Monk dedicated to funding projects “designed to benefit the North, its people and its communities”

And now Northern Monk and a historian at the University of Leeds have collaborated to craft a beer inspired by a 5,000-year-old recipe with origins in Northern England.

Working with Dr Samuel Gartland from the University’s School of Languages, Cultures and Societies, the Leeds-based brewery has produced Mhór, a beer made using traditional ingredients of meadowsweet, spelt and honey, combined with modern hops.

“Beer has been brewed for thousands of years, right here in the North of England,” said Russell Bisset, Co-Founder and CEO of Northern Monk. When we began looking into bringing back an historic brew, we spoke to Dr Gartland who helped us delve into the beers and brewing methods of our ancestors.”

(Courtesy Northern Monk / University of Leeds)

“Taking inspiration from academic research, and the evidence of vessels that contained cereal, honey and meadowsweet from the early bronze age found in Scotland, we brewed a pilot beer. It let us try and get as close to those 5,000 years of brewing history as possible.”

“We kept the base pale as it seems likely early brewers would be sun-drying their malt, or using fresh un-dried malt rather than any form of direct heating, smoking or kilning. Initially using dried meadowsweet flowers instead of hops for flavor, which add a creamy, honey like aroma and flavor.”

“We’ve then combined this ancient-style brew with El Dorado Cryo, Centennial and Citra hops, to give a modern twist.,” Bisset said “This is a modern take on an authentic ancient ale, a barbarian’s beverage.”

“Having a creative partner like Northern Monk has made this process of recapturing an ancient beer possible.” Dr Gartland added. “And thanks to the hard work and careful research that lies behind Mhór, each time we take a sip we can sit at the bar next to people from thousands of years.”

Mhór is the seventh and final beer released as part of the brewery’s Evolution of Tradition Series.