GABS edition: 5 Minutes with Alex from Cheeky Monkey

5 minutes with Alex, brewer at Cheeky Monkey, about their entry for this years Great Australasian Beer SpecTAPular ….

The year is passing quickly, Easter is just a few weeks away and that means May isn’t far behind. You might be asking “what’s so special about May?” and if that’s the case I have three words for you –




It’s ten days of beer love in Melbourne with more events than your liver could possibly fantasise about. I popped my Good Beer Week cherry last year and it was as amazing as everyone said it would be, so much so that I am heading back for a second taste this year, May 17-25.

Part of Good Beer Week is the epic adventure that is the Great Australasian Beer SpecTAPular, aka GABS for short (and much easier communication after many beers). It is a celebration of brewing creativity with the heart of the festival lying in the “GABS beers”, beers brewed especially for and launched during the festival. The result is 115 beers that are totally unique and available for very first time.

This years GABS will be 23-25 May at the Royal Exhibition Building in Carlton, Melbourne.

One of the many, many GABS beers will be a Belgian Stout from Margaret River’s Cheeky Monkey. Brewer Alex Poulsen had the big brew day last week and took a few photos too, here is 5 minutes to find out more about this drop …

What’s so exciting about GABS?

GABS, what’s not to love? A whole weekend featuring never before seen beers from pretty much every Australian brewery!

Tell us about your GABS beer …

We are brewing a Belgian stout. A sort of Belgian dubbel meets Oatmeal stout.


What do you think will be the trickiest part of the brew?

The whole thing is pretty ridiculous. I’ve never brewed this kind of beer before commercially. We’re using malts I’ve never used before and if that isn’t enough we’re making the dark candi syrup during the mash rest.

What are the malts you are using that you’ve not worked with before?

I’m using Simpson’s malts for the first time. Specifically Simpson’s Chocolate and Black malt which I’m using to give hopefully awesome, rich coffee/chocolate/toast flavours.

What made you choose to make the dark candi syrup rather than just get some in?

It’s pretty easy to get but I’ve always wanted to make it myself and this seemed like the perfect time to try it!


What was your favourite beer from last year’s GABS?

I can’t pick between Feral Barrique O’Karma, Brooklyn Brewery Grand Cru or Two Birds Taco.

Who’s beer are you most keen to try?

There’s a number of breweries who’s beers I’ve never tried so getting a first impression when they’re brewing balls to the wall is going to be awesome.

Alex and Ross hard at work in the brewhouse

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