Monkish Brewing Co.

When does Pacifico peak?

 

https://www.hipcamp.com/california/angeles/mt-pacifico-campground

 

Haha. How you liking that Disco Ninja, David?

 

I'm liking it very much. Looking for Battle of the Lords. I'm hoping one of my locals will still have some left on my way home from LAX today. If not I still have DN and 2 other Rev cans to keep me happy till Easter Sunday.
How's Aroma Bro?

 

Haven't tried it yet, on deck for this weekend.

 

Let me know what you think of the Shiga Kogen IPA bottle.

 

The irony of someone named "hop addict" calling a double IPA "super green".

 

What is ironic about recognizing when a beer is super green? I love hops but there are a variety of flavors that you could get from them both from when they are added to the beer and the variety of hops used.

 

IPAs are supposed to be green, that's why they're IPAs. DIPAs even moreso. Double dry-hopped DIPAs even moreso on top of that. Saying an aggressively hopped beer is too green is like saying that water is too wet. It should go without saying.

 

Maybe he’s referring to it as not quite ready yet? I recall having one of Beachwoods first batches of Hop Ninja and it tasted like grass (meaning too green still). That was one of the first pours when it was tapped at the Long Beach location. I filled my growler to go. A week later when I opened my HN growler it was perfect. Tasted great. Not like a week earlier at the brewpub when it tasted grassy.

 

That's what I took from his comment. I've definitely had Aslin beers that were "too green" and took a week or two to settle down.

 

I agree, I have definitely had beers that are grassy and would call them "green". But I've never had a Monkish beer that was grassy, even on day 1. It just seems to me that when people say Monkish stuff is "green", they mean it's super hoppy. These grain bills are down to a science, there's no mystery ingredients. What is in the can on day 1 is usually as it is intended. Sure, every once in a while there's a fuck up. But I think it's a bit disingenuous to say to a brewer "hey, this beer that you made doesn't match up to my personal preferences, so it's not ready", and not just once or twice, but for every single beer they make.

 

Doesn't need to be grassy to be "green." It just means the beer isn't fully conditioned yet. You can brew a porter and it will be considered green if you serve it prematurely.

https://beerandbrewing.com/dictionary/m7kpIIbx7I/green-beer/

 

I can definitely understand that. But the man brews critically acclaimed IPAs every week that sell out in hours and people the world over seek out. I would think he knows a thing or two about how to condition a beer properly.

 

Does he? I thought the whole reason they can and sell so fast is because of "lack of cold storage". Therefore, it's not like he's keeping the cans until can/bottle shock would dissipate. It's not entirely unreasonable to assume that the beer is still in shock by the time it reaches consumer hands. This doesn't mean the product is bad; it's just not consumer ready by most standards.

 

I'm only speaking to your claim that IPAs are green by nature due to their usage of hops, which is incorrect.

 

Fair enough.

 

Well I opened a can today. It was absolutely too green. In this case that means Intense hop acidity that overpowers the usually powerful hop aromas. You can feel it with the burning sensation in your throat from super green hazy IPAs. As everyone else said, I expect that after a week or week and a half the acidity will be a little less intense letting me experience better the soft body that makes monkish double IPAs so delicious.

To give you a similar example, I once had a super fresh keg of duet That was so fresh that it was almost purely pine hops forward and not particularly citrusy. After about a week the pine flavors mellowed out a little bit and it became more balanced and delicious IPA. By that time it was pretty much devoured by the people for whom there is no such thing as too Piney of an IPA.

Thankfully, when my husband went up to get monkish he stayed around for a few days and also got a fresh crowler of double IPA from Highland Park brewing company. That one is not as green and is what I am drinking now. The rest of the monkish cans will be saved for later for me to take notes on how they develop and ultimately turn that into a blog post.