Monkish Brewing Co.

It's a combination of both. It's not really any different than pop-up shops or companies like Supreme, except it's beer with dumb names instead of a shirt with cats printed all over it.

Quality isn't the only factor in generating a positive response, inclusion (or in this case exclusion) also sets it apart. Quality is definitely helpful in jumpstarting the word of mouth, but Monkish wouldn't be making essentially the same batches of beer with the same ingredients so often while giving them different names if there wasn't hype for every new release.

 

I liked it, but not enough for me to buy it.

 

Typical peppercorn saison taste that actually detracts from their own style, i.e. Haiku. Not a fan.

 

Bummer

 

I thought was good.

 

This stuff is just stupid, maybe the best 100% Mosaic beer I've ever had.

Cheers,

 

Seriously, this beer was so fire, so smooth. Got 2 growlers today.

 

Maybe limited isn’t the right word, but no one on their Instagram are asking to trade for growlers (I know a few people do, but it is a small minority).

 

I've been away all weekend, hoping this sticks around a couple more days at the brewery.

 

For anyone who hasn't tried Gasket Hunters, their last keg is on tap now at Monkish.

 

https://soundcloud.com/craftbeerbrew/henry-adriana-nguyen-monkish-podcast-4-19-18-1003-am

Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Their small family-owned brewery started with a focus on Belgian-style beers and for years the brewery taproom featured a small sign stating “No MSG, No IPA.” But the advent of hazy, flavor-forward and less bitter IPAs convinced them to back off that humorous stance, and over the past two years of making them Monkish has become one of the leading brewers of the style on the West Coast. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), the impact of hops varieties on mouthfeel, the cultural development of taste and palate that has led to their taproom being one of the most diverse in Southern California (if not the country), their embrace of the concept of tension over balance and the dynamic result of not seeking stasis, and the challenge of small business owners managing sky-high expectations in an ever-changing beer market. Will they pull the plug on IPAs and return to focusing on Belgian-style beers? Or close down their taproom? Or just shutter the brewery and walk away one day rather than selling? Listen in to find out…

 

Exactly, price out hops when you have the chance and see if you can make beer for the same price.

 

My problem is with his comparison of draft margins vs can margins. Of course draft margins are higher. That’s why bars are in business! That $20 (retail price) botttle of jack daniels gets paid for in 3 drinks at a bar! The better comparison is growler margins to can margins, and I’d bet the growler margins are slightly higher but not draft margins. I often buy an extra 32 oz growler and drink it at home instead of having a pour because I almost 3x the beer for less than double the price.
He is also selling a very large quantity in a short time allowing him to brew beer quicker which allows him make money quicker. I’d also bet the margins on cans are also very high.

 

I missed the cans last August so thank you Henry for re-releasing this for growler fills today, my two favorite hops in very good hands.

Cheers,

 

I got in on this "Planets Gotta Roll" release the other day.. They had cans past the two hour mark which is 6pm, no line, and the 405 was tame. Why can't they all be like this.

 

How is it?

 

Incredible, its Citra and Galaxy, what could be bad with that !

Cheers,

 

I think he said it butt chugable

 

This is when the true heads go for a full pour (or few) of Subliminal Sequel.