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

Wednesday
Jul162014

foudres.

It's been a long time since our last blog post. But we wanted to write briefly about the recent additions to the brewery -- five oak foudres (French for large, oak barrel). We purchased them used from Markham Vineyards in Napa, which used them for aging its Sauvignon Blanc. Four of these 1400gal French oak foudres are uprights, while the other one is oval shaped.

The foudres will be dedicated to wild and sour beers. We haven't decided on how we will approach all five vessels. We know it could take quite, quite some time before sour beer will be ready out of these foudres. So we would like to initiate them by devoting a couple foudres for long-haul beers, and a couple for not-too-long-ish sour beer aging. And for the oval we are planning primary fermenting and conditioning 100% brettanomyces beers.

Given our modest business model and funds, we couldn't afford barrel-aging beers at the outset as desired. Aging beers take extra-invested money, time, and real estate. But now having made it past our 2-year mark we have embarked on what we always wanted to do with Monkish -- create sour beers. So we've bought and filled dozens of wine barrels, and we couldn't resist buying these foudres.

Why buy foudres over stainless steel tanks or typical-sized (59gal) oak barrels? Why not :) At Monkish, we try to be focused in what we do and want to do. We're fairly comfortable with the amount of stainless steel fermentation capacity. This year we have invested more money in oak barrels and will continue to do so. But compared to oak barrels, with these foudres we hope we'll better be able to control things related to our brewing process and conditions. And of course, we love their aesthetic quality and storied history in beer- and wine-making! And doesn't the necessitated characteristics of foudre beers - time, patience, and mystery - jive with the virtues of being "Monkish"?!

Saturday
Mar162013

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.

Monday
Dec312012

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!

 

Thursday
Sep132012

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.

 

Tuesday
Jun262012

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.