master brewing techniques

brewing techniques
Each Mad Monk brew is lovingly watched over by the local brewmaster. Ancient brewing techniques discovered over centuries prepares the beer for aging in about six days.

aging
Like fine wine, all beers must age. Our beers are aged for two weeks at the brewer, and then bottle conditioned at cellar temperature (40 F) for another three weeks making the beer smooth and balanced.

filtration
The beer is lightly filtered to remove "the sticks and stems" as our head brewmaster puts it. The result is flavor that stays in the beer, with a beautiful head, lots of mouthfeel, and a lusciously rich taste.

freshness
Pasteurization cooks the beer and kills any bacteria that could later cause the beer to go stale or "skunky". Mad Monk chooses to keep our beer always fresh, refrigerated, and unpasteurized, maximizing flavor.

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