Mentis Oculi is a blend of one and a half year Mixed Fermentation barrels, dry hopped with Old World Tettnang and New World Simcoe.
This beer is in our cellar, and is no longer for sale. We occasionally make beers from our cellar available, so keep an eye out for a re-release.
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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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.
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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