|| welcome ||   a journal of our journey in building and running a brewery. 


update 3.16

so i lied about trying to update the blog more. i know that there are many out there who read this with interests in starting a brewery and/or interested about our equipment. so i probably should try to add more posts.

it has now been a year since we first opened our doors to the public. first batch brewed was on 2.12.12 but the first day of sale (which we also use as our anniversary date) was 3.9.12. Much has happened over the year. Perhaps I can find time at some point to reflect on different aspects of our first year...

this merely serves as a quick update to make sure the blog is up to date. photos will be added soon...

-- in June 2012 we added 2 x 30 bbl fermenters and a 30bbl brite tank

-- in Oct 2012 we leased the adjoining unit.

-- in Jan 2013 we purchased a bottle filler.

-- in Jan 2013 we decided it was time to give up self-distribution. so we signed with Incline Beverages for the SoCal region.

-- last month we started putting beer into oak barrels.


a blog entry a week

new year resolution time...

it has been 9 months since we've been open, and it has been more than hectic; thus the silence on this blog. occassionally i meet and/or hear from people that they have benefited from my blog. not sure why really since i hardly post entries...

but i have learned a lot this past year and i feel i should be jotting down thoughts and reflections and simple Monkish updates here.

so my goal will be to write a blog entry a week. we'll see ...

happy new year!



south bay brewery shuttle bus

Join us on Saturday, Sept 22, as we celebrate LA beer week with a shuttle bus service connecting 4 breweries in the LA South Bay and Long Beach: Monkish Brewing, El Segundo Brewing, Beachwood BBQ & Brewing, and The Brewery at Abigaile's. Tickets only avilable online... so buy now.



more tanks!

Last week we received our new fermentation and brite tanks from PBST (Pacific Brewery System Technologies). We ordered them just a few weeks ago so we are happy with the quick turn around time. The tanks are 30-barrel tanks which are doubled the size of our initial (15 bbl) fermentation and brite tanks. This will close to tripling our production.

It took just a couple of hours for my uncle and I to unload the three tanks from the 45-foot long sea container. Then we stood them up outside... removed the frames... then with the help from a couple of friends the tanks were moved inside. They are now mounted and anchored in place, and they will be soon be installed and ready for use.

Here are some photos.




We have been open for about 3.5 months now. One interesting issue that has come up often is how people refer to us as MonkFISH Brewing. Hmmm... We did not name the brewery after a fish. Here is a bit about why we named it Monkish (Monk-ish).

Hopefully you know what "a monk-" is. And "-ish" is a common suffix denoting that something has qualities or charateristics similar to a noun – in this case being "monk". So the brewery is interested in having qualities similar to monks. But not just any monk. We are giving a hat tip to the monks throughout Belgian beer history who have brewed beer in and sold it through a monastery. Any google search on Benedectine – in particular, Trappist – monks reveals a rich story of monks selling wonderful beers as an act of worship to God and as forms of financial sustenance and charity. More importantly, these monks made renown beers that have inspired the direction of Monkish Brewing Co.

My wife (Adriana) and I (Henry) embrace the Christian tradition and have been involved in and worked at churches and non-profit organizations. I also have a doctorate in Theology (New Testament studies) and have taught the subject at various universities and seminaries.

So since we love Belgian beers – including monastic ones – and with our faith association, we decided to name the brewery in the same vein as the rich brewing traditions of monks in Belgium.

BUT... we are not Belgian... we are not monks... we are not merely copying well-known monastic beers... we are not limited to the same ingredients as such beers... Hence, we are just MONK-ISH.

We are who we are.