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Bière de Gascony is a 100% mixed fermentation blend that spent 24 months in French Armagnac barrels.
Saccharomyces (common brewers yeast), Brettanomyces (so-called “wild” yeast) and yeasts that our brewers have isolated from the environment are added to already cooled wort, and put into barrels for fermentation.
Read more →Most breweries use stainless steel tanks to ferment their beer. At the Monolith we occasionally use stainless steel for fermentation, but the vast majority of our production ferments for years in barrels. Here we discuss the details about our processes and the reasons we like to ferment in wood.
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The final step before packaging our beer is one of the most important: blending. While we occasionally have an amazing barrel that doesn’t need to be blended with others to be maximally delicious we’ve found that blending multiple barrels together gives us the ability to corral our unpredictable process and provide consistently balanced beers. Read on to learn about how we create the final version of our beers.
Read more →Bottle conditioning creates one final fermentation where the beer is naturally carbonated in the bottle. In theory one could just force carb it and be done, but the outcome just isn’t as good. Bottle conditioned beers are more stable and better integrated. If you’re buying a special bottle why wouldn’t you want it to be the best it could be? Read on to learn more.
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