Our barrel rooms hold hundreds of barrels, each one fermenting for 1-4 years. The Monolith is where traditional brewing technique meets modern technology and scientific method. Head brewer Doug Checknita brews three kinds of barrel-fermented beer: spontaneous, natural, and mixed. Each style uses a different method of introducing sugar-eating organisms into the beer. However, all three styles ferme
nt in wine barrels for 1-3 years. Our brewing team applies both the art and science of brewing to create beers that can age for years, resulting in complex flavours that compete with the finest wines. The taproom, which is opening soon, is a small, intimate space with 25 seats (including a small standing space). You'll be able to enjoy great beer while you’re here, and grab your favourite bottles and merch to go.
