Monmouth Red

Monmouth Red is our take on a traditional Flanders-style Red, which we then age in American apple brandy barrels. The finished beer is deep burgundy in color with aromas of dark fruit and coconut. Notes of cherry, strawberry, and vanilla infuse the palate and give way to a clean, tart finish. We brew this sour red ale with Pilsner, Caramel, and Chocolate malts. We ferment it first with our house yeast in stainless steel then age with Lactobacillus and Pediococcus for 18 months in an oak foudre. We then transfer Monmouth Red to freshly emptied apple brandy barrels where it ages for an additional 12 months before being blended.

Beer Details

Grains: Allagash 2-row Malted Barley Blend, Munich Malt, Raw Wheat

Hops: Hallertau

Yeast: House

Spices/Other: Aged in Apple Brandy Barrels With Lactobacillus and Pediococcus

Serving Temp: 40-50°F

Ideal Within: Three Years

Package Size: 375 mL Bottles

ABV: 6.6%

Available in:

375 ml

DRAFT

What is: Wild Beer

What we call wild beer, many other people call “sour” beer. This is purely a preference, and not any hard and fast rule. But we wanted to explain why we feel like “wild” works a bit harder than “sour,” and what wild beers are to us.

Barrel Aging: The Vessel as an Ingredient

“Selecting a barrel is as much a part of the brewing process as hop selection, malt selection, or yeast,” says our Brewmaster, Jason Perkins. “It’s another opportunity to add unique flavors.”

Barrel Aging: Picking Up Barrels

Curieux is made by aging our Tripel in Jim Beam bourbon barrels. Logically enough, the only place to get Jim Beam bourbon barrels is from Jim Beam.

Barrel Aging: The Truth is in the Blend

Getting beer from barrels into bottles isn’t as straightforward as you might imagine. One clear reality in barrel aging is that no two barrels are the same.