In its first year open to the public, 1996, Victory Brewing produced 1,725 barrels of beer year and simultaneously operated a 144-seat restaurant with a 700-foot bar in what was once a Pepperidge Farm factory.
It has progressed quite a bit since that first year and in 2015 produced over 141,000 barrels, which were distributed in 35 countries and nine countries.
Sour Monkey is a twist on the brewery’s year-round favorite, Golden Monkey. Using hallertrau and Tettnanger hops, pilsner malt and coriander seed. The beer then spends a good amount of time with multiple fermentations using three different yeasts, brettanomyces, lactobacillus and Westmalle bacteria producing a tart, sour and yeasty brew.
The beverage pours a light golden color with ample carbonation, a half finger of head and light, spotty lacing. Aromas are lemony with touches of assorted citrus, light sweetness and some composted grass and hay.
Taste is full of lemon with a background of lemon peel. There is a pronounced bitterness that comes forth from the hops and the malt presence is balanced decently. Mouth feel is tangy and fizzy, almost like a lemonhead candy, only with a bit less sourness than said candy.