Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.
Jamie Bogner 5 months ago
Photo: MATT FURMAN PHOTO
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…
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This episode is brought to you by Brew x Five. Since 2014, FIVE x 5 Solutions has been working with brewers to reduce the headaches of running a brewery. BREW x 5 (formerly Brewhouse) keeps track of everything you need to be successful, from inventory to kegs and everything in between. Our team is here to support you every step of the way, and with over 10 years of experience you can rely on us to have your back no matter what.
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