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Fruitful Pursuits: Cherry 2023 is a blend of 1, 2 & 3 year Spontaneous Fermentation neutral wine barrels, refermented on BC sour cherries for 2 months. It won a gold medal at the Concours International de Lyon in 2025 in Lambic And Gueuze, and was awarded the Best Beer in Canada trophy. It also won Gold at the 2025 World Beer Awards, in the Kriek category.
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.
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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We typically process fruit by cutting, de-stemming, and removing pits. We treat each fruit differently based on our desired impact on the beer.
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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