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Galaxy & Saaz 2023 is a blend of 1, 2, 3 and 4 year Spontaneous Fermentation barrels, dry hopped with Galaxy and Saaz hops.

Bottle
Bottle

Spontaneous Fermentation

An extremely specialized method of inoculation where airborne microorganisms are introduced to the wort in our coolship, without direct intervention.

We use our coolship immediately after brewing to both cool the wort overnight and inoculate the wort via microbes delivered into the vessel by the air of Edmonton.

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FERMENTATION

Every beer from The Monolith is fermented in barrels for years.

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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Dry-Hopping

Dry hopping is the addition of hops to beer in the fermenting, conditioning, or serving vessel.

Dry hopping is a cold infusion technique that not only intensifies hop aromatics in beer but also adds flavours and aromatics that are substantially different from those achieved by late hopping.

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Conditioning & Cellaring

Bottles are conditioned and cellared to perfection.

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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