Monyo Brewing Co.
WELCOME TO OUR HOMEPAGE
MONYO Brewing Co. was established in 2014, in the heart of Kobanya, Budapest, to revolutionize microbrewing in Hungary. The main reason for creating a brewery was Adam Pein getting fed up with not being able to serve his bars’ guests with craft beer, as their quality was unstable and breweries were not able to maintain a constant, familiar taste. To achieve his goals he won over Antal Nemeth, who is presumably the best and most precise brewmaster in the country. MONYO Brewing is a place where people are driven by passion, knowledge and creativity. MONYO uses the latest technology, pays close attention to hygiene and uses only the best ingredients. MONYO is one of the fastest-growing breweries in Hungary, in 2015 we won the title 'Brewery of the year', and other foreign awards. MONYO Co. has both traditional and new wave beers. Our flagship product is Flying Rabbit IPA, in which the Citra hop guarantees a tropical flavour -orgy.
OUR CRAFT BEERS
American IPAABV: 6,5%, IBU: 61, SRM: 12, PLATO: 16,3°
There are two ways of making American IPA. One is when you make beer from basic ingredients with basic techniques, and the added American hop will give the beer its character. The other is when you try to uniquely balance the flavor with the American hop, giving the beer its own character. Flying Rabbit is the latter. We use 5 different kinds of malt during brewing, then we add the popular Citra hop. It smells and tastes like a tropical fruit, starts out sweet with a bitter aftertaste. It was born to fly.
Vanilla Milk StoutABV: 7.1%, IBU: 16 SRM: 41, PLATO: 18.2°
Liquid euphoria, soft bite in your heart. The Black Mamba has arrived! Extra Milk Stout brewed with Madagascar Bourbon Vanilla. Black color with medium, beige head. Aroma of toffee, coffee, and vanilla. Moderate sweetness (lactose) in taste with mild bitterness for balance. Flavors of milk chocolate and coffee. Creamy and soft.
Brown PorterABV: 5,5%, IBU: 28, SRM: 28, PLATO: 13,1°
English dark beer can be produced in many different ways, but instead of a modern version ours follows a traditional English porter. We produce a relatable and popular Brown Porter. This is a dark beer which breaks the rules and has no sickeningly sweet aftertaste. When creating the recipe we used Maris Otter, the queen of malts, and added some characteristic ingredients such as peeled roasted malt, Brown Malt, caramel malt and the English hop, Fuggle. Who's it for? Hungarian dock workers and captains.
American Pale AleABV: 5,6%, IBU: 32, SRM: 5, PLATO: 13,3°
This is a traditional American Pale Ale, a piece in a ground breaking beer revolution, and the American brother of the English Pale Ale. It is an easy drinking pale ale with medium alcohol percent, and a full hop flavour. Our own American Beauty is made with 100% Pale Ale malt, the noblest Maris Otter, mixed and flavoured with Chinook and Mosaic hops. The tasty and light American Beauty will wrap everyone around her fingers.
White IPAABV: 6.1%, IBU: 40, SRM: 4, PLATO: 15.2°
Bipolar Bear is a White IPA, a mixture of traditional American IPA and spicy Belgian wheat beer (witbier). The orange citrus flavour and freshness of the coriander mixes with the bitterness of the IPA and the new wave Galaxy hop. Two styles in one bottle for adventurous people.
Blonde AleABV: 4,9%, IBU: 15, SRM: 4, PLATO: 11,8°
As the name suggests, Summer Syndrome was meant to be a seasonal beer, but it was so popular that we have to produce it all year. Summer Syndrome is a refreshing, light blond ale with hop aromas, not just for summer days. We used a dry-hopping method, so it is tasty instead of bitter. Light, peachy, flowery taste, light sparkle. Perfect for days on the beach, concerts, or just night outs in the park. Take a selfie with it and upload it to Instagram!
HefeweizenABV: 6,1%, IBU: 11, SRM: 5, PLATO: 13,1°
Schatzi is a top to bottom Bavarian wheat beer. It smells and tastes like Bavarian wheat. You can taste some banana and clove mixed with citrus. The sourness perfectly balances with the full-bodied beer, which is caused by unfiltering. This beer is the result of complex fermentation, which makes the taste so balanced. It has the same strength as the blonde, blue-eyed waitresses at Oktoberfest.
Kölsch Style AleABV: 4,6%, IBU: 23, SRM: 3, PLATO: 11,3°
The New Generation series introduces the young and talented brewers of MONYO Brewing. Our trainee, Fülöp Tihanyi as St. Stephen's University student grown up the typical yeast for us from almost one cell (WLP029). The finished beer became a straw yellow, light, pure type of Kölsch, the more it's taste malty notes and yeast esters and the fruity characters dominate, while the hops modestly in the background.
Double IPAABV: 9,5%, IBU: 100, SRM: 4, PLATO: 19°
Classic West Coast DryHopped Imperial IPA (9.5%) with huge amount of Citra, Amarillo and Centennial Hops. Hazy golden colour, creamy medium body, and very dry and bitter ending with soft carbonation. Aroma is super super tropical fruity and the taste is the same. Lot of passion fruit, mango & grapefruit. A very well balanced and refreshy Double IPA despite the high alcohol content.
Coal Miners Never...
Grisette with Raspberry & MintABV: 5,3%, IBU: 23,5, SRM: N/A, PLATO: 10,7°
First member of the Radical series. We twisted the traditional belgian type Grisette style with raspberry and fresh mint. And the final result is an extremely refreshing, summer beer at the beginning of a very hard winter.
BraggotABV: 9,5%, IBU: 10, SRM: 6, PLATO: 21°
MONYO Brewing Co. introduces its first historical beer that takes you back to ancient Egypt. The recipe was inspired by a 3000-year-old ceramic artefact, in which the remains of ancient beer were discovered. This gave the idea for this archaic beer that was made with the use of exquisite ingredients like silkweed-honey, saffron, golden raisin and grape juice. It is named after Anubis, the Egyptian god of mummification and the dead, who ushered the souls into the afterlife.
Maracuja Sour AleABV: 5,4%, IBU: 5,7, SRM: 5, PLATO: 13,1°
MONYO Brewing Co. introduces its first sour ale, Sour Rise. This light, fruity summer beer was made with the use of passion fruit puree, and was soured with Lactobacillus and Pediococcus. It was brewed with rye malt that complements the sour characteristics. A real explosion of tropical flavors with an orange color and passionfruit scent. It is refreshingly bitter, the perfect thirst-quenching beverage for hot summer days.
Franky Four Fingers
Barley WineABV: 13%, IBU: 55, SRM: 23, PLATO: 22,5°
Our most complex beer, the high alcohol percentage has nothing to do with any additional sugar. Made from traditional English ingredients, Maris Otter malt and Fuggle hop. It was aged in the bottle for a whole year to get its perfect characteristics. The result is a thick, red, rich malt drink. It tastes like sherry mixed with the aromas of the Fuggle hop. The Franky and Boris beers are limited editions, and are either in a 0,375 l or a 1,5 bottle. Only a few thousand are made. Each bottle has its own number and the year of production written on it, which is important because each year we keep the first 120 beers. We plan to make a special collection in the following years, which will contain the saved bottles.
Wheat WineABV: 11.2%, IBU: 33, SRM: 6, PLATO: 25,6°
Wheat Wine is very similar style to Barley Wine, but in this type wheat malt ratio reach the 70%. A hazy orange color with thin white head. Aroma is bready with subtle notes of caramel and honey. Dry body, high alcohol content and smooth mouthfeel. Malt flavors dominate, showing a medium wheaty backbone, with some fruitnees, like apricot. It's a real curiosity. The Franky, Boris & Avi beers are limited editions, and are either in a 0,375 l or a 1,5 bottle. Only a few thousand are made. Each bottle has its own number and the year of production written on it, which is important because each year we keep the first 120 beers. We plan to make a special collection in the following years, which will contain the saved bottles.
Hungarian Terroir: Sopron
Blaufränkisch RIS 2018ABV: 10.5%, IBU: 38, SRM: 60, PLATO: 22°
The second member of the series was made for 10th edition of Borefts Beer Festival. In every year the organizers (Brouwerij De Molen) give a topic/theme for the breweries to brew a dedicated beer for the festival. In this year had to be brewed a stout with 9+1 ingredients and the breweries could choose anything for the 10th ingredients. We chose Blaufränkisch (Kékfrankos) red wine grape for this project. We worked together with a Pfneiszl Estate from Sopron. We added directly a few litres of their Premium Blaufränkisch wine to the beer, and after that we aged the beer in the same Blaufrankisch Red Wine Barrels for months. The result is very impressive. Deep-black color with massive beige head. Thick, rich and strong taste with soft carbonation. Roasted barley, dark chocolate and coffee dominates in aroma and taste. The wine added some fruitness (dried fruits, blueberry) and a little acidity to the beer.
Boris the Blade
Russian Imperial StoutABV: 11.8%, IBU: 23, SRM: 46, PLATO: 25.3°
Traditional Russian Imperial Stout made with 7 different malts, it has rich taste and rich smell. The full-bodied, dark and thick drink is aged for a year for the perfect ratio of the hop and the malt. High alcohol percentage, berries and dried fruits with a light caramel-truffle finish. It is a beer to remember. The Franky and Boris beers are limited editions, and are either in a 0,375 l or a 1,5 bottle. Only a few thousand are made. Each bottle has its own number and the year of production written on it, which is important because each year we keep the first 120 beers. We plan to make a special collection in the following years, which will contain the saved bottles.
Hungarian Terroir: Villány
Spontan Syrah 2017ABV: 8.1%, IBU: 10, SRM: N/A, PLATO: 18.1°
The Hungarian Terroir Series was created for beers that are completely unique and unrepeatable. These beers are made with some special local ingredients, like fruits, spices or barrels. Furthermore the role of the producer is also very important. The first member of the series it's a collaboration brew with the Heumann Winery from Villány. Spontaneously fermented beer with Syrah pomace. After the fermentation we put the beer to Hungarian Syrah Red Wine Barrels for a year. The result is a very complex beer.Aroma is funky, a little brett and soft vinous notes. Taste is mildly sour with some Syrah red wine notes.
Hungarian Terroir: Tokaj
Spontan Hárslevelű 2018ABV: 5.4%, IBU: N/A, SRM: 5, PLATO: 13°
Spontaneously fermented beer with Hárslevelű Pomace from Tokaj. Collaboration brew with Gizella Winery, Tokaj.
Monyo Brewing Co.
LOOK AT OUR BREWERY
We have ten 2000 litre and four 1000 litre CKT brewing tanks. The tanks have cone-cooling and wall-cooling jackets, and they can be controlled individually. We also have two dished bottom druck tank with automatic temperature control.
We hired a Hungarian company, Agrometal-Food-Tech Kft. to build the machine. We upgraded their already existing system and tailored it to fit our own needs, this way we managed to create a flexible brewery that can produce practically any kind of beer. We use a technology that does not compromise, hence the wide variety of our products.
Saving energy was an important aspect during the building of the brewery, so we use heat recovery. We cool off the wort but we put the cooling water of 80 °C into boilers, so it can be used at the next brewing. While cooling the mash is aerated using filtered, sterile air by the internal cooling system.
The brewery has its own cooler system that uses glycol below the temperature of 0 °C. The beer is loaded into one-way PolyKegs, which have a default pressure setting of 1 bar. Plastic kegs are better than metals as they are lighter and quicker to fill, but most importantly, more sterile, as all kegs are sterile before the first use.
The brewhouse is heated by hot water and uses two, multi-functional kettle. The first is a mash kettle and filter, the second is a combined wort boiler, a whirlpool and a decoction kettle. One brew makes a maximum of 800 litres. We can mash 170 kg of malt at maximum. The brewhouse is semi-automatic, which means that the program can complete the mashing and wort boiling; our only task is to open the vessels. Other than circling the wort and the mash, everything is automatic.
We produce products other than our own brands, too. The recipe then comes from the owner of the mixture, and we provide the technology thus making a profitable product together. Working with other brewmasters helps us to learn and develop, and we have made some good friends during these years, too. We are in contact with Hungarian and other European breweries, and we have produced award winner craft beers as well.
Our combined, monobloc bottling machine can handle rinsing, filling and crowning as well. We only use one-way, brand new bottles. The maximum speed is 1000 bottle/hour. Our bottling machine uses a quite unique technology in the field of small scale brewing, so our products can have a more extended shelf life.
Monyo Brewing Co.
MEET OUR TEAM
Owner, brewmaster, and in charge of the professional management, making of the recipes and the quality control of the beers.
Owner, CEO and CFO of the brewery.
I am the Office Manager, I handle the administrative work, and I am in contact with the partners.
I am a brewer, also responsible for processes in the cold side.
I am a brewer and the maintenance guy, other than brewing I deal with broken machinery.
Production Manager - I am in charge of production planning and bottling, and also the labeling of the final product.
Warehouse Manager - Many good beers can fit in a small space.
I am a brewer and also responsible for the hot side processes, other than brewing I plan the weekly brewing plan and get the ingredients needed for the brewing.
I am the Sales Director – my job is to make sure you can buy MONYO beer in your favourite bar.
Communications and Marketing Manager - I develop marketing strategies and advertising campaigns for the products. I also manage the brewery’s social media presence, the relation with the press and PR.
Monyo Brewing Co.