Monk Soup Gluten Free Belgian Style Beer Kit

Brew a uniquely flavorful Belgian style gluten free beer at home with Monk Soup, a handcrafted beer kit that blends traditional Belgian brewing character with the smooth sweetness of natural wildflower honey. Featuring 1.5 lbs of premium wildflower honey, classic East Kent Golding and Czech Saaz noble hops, and an expressive Belgian saison yeast (SafAle BE-134), Monk Soup delivers a complex yet highly drinkable ale with authentic farmhouse inspired character.

This gluten free Belgian beer kit produces a refreshing ale with delicate floral aromas, subtle spice notes, and a crisp finish. The addition of wildflower honey contributes layers of honeyed complexity without excessive sweetness, while the saison yeast develops distinctive fruity esters and peppery undertones that make every sip memorable.

At approximately 5.4% - 5.7% ABV, Monk Soup strikes the perfect balance between flavor, drinkability, and traditional Belgian inspired craftsmanship. Noble hop additions from East Kent Golding and Czech Saaz provide gentle earthy, herbal, and floral notes that complement the honey and yeast profile without overwhelming the palate.

Whether you're an experienced homebrewer or brewing your first gluten free batch, Monk Soup offers a rewarding and approachable brewing experience with exceptional results.

Monk Soup Gluten Free Beer Kit

Original Gravity: 1.052 - 1.056
Final Gravity: 1.011 - 1.013
ABV: 5.4% - 5.7%
IBUs: 27
SRM: 14
Disclaimer: All calculations are approximate.

INGREDIENTS

Extracts and Honey:
3.3 lbs - White Sorghum Syrup - Gluten Free
2 lbs - Belgian Candi Syrup D-45
1.5 lbs - Wildflower Honey (added in with 10 minutes left in boil)
1 lb - Maltodextrin
 
Hops: ***Substitutions based on availability***
1 oz - East Kent Golding (Boil for 60 minutes)
1 oz - Czech Saaz (Boil for 20 minutes)
 
Yeast: ***Substitutions based on availability***
- Packet of Dry Yeast (SafAle BE-134)
 
Also Included:
-5 oz Priming Sugar
- 1x Irish Moss/Energizer Combo Packet

INSTRUCTIONS

1. Heat 2-3 gallons of water to near boiling point. 
2. Add in your sorghum syrup, candi syrup, and maltodextrin. Stir until fully dissolved. 
3. Add some hot water to the empty containers and shake to dissolve any syrup stuck to the sides. Add into the wort.
4. Bring the wort to a rolling boil. 
5. Add the hops according to the hop schedule. 
6. Boil for 60 minutes, stirring occasionally.
7. With 15 minutes left, add Yeast Energizer / Irish Moss Combo Packet.
8. with 10 minutes remaining, add the wildflower honey. Use the same hot water method used with the sorghum to ensure you get all the honey added into the wort.
9. Terminate boil and cool the wort to 70°F. An immersion chiller or ice bath works well for this. 
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons. 
11. Pitch the yeast and seal the fermenter. 
12. Ferment at 68-70°F for 5-7 days.
13. Transfer off the sediment to a sanitized secondary fermenter to condition for 2-3 weeks.
14. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
15. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!