Volunteers like Kurt and Phil make bottling day happen

Kegging has become the way of packaging at beer at Big Beard.  It is easy, fast, and can be shared in multiple formats.  However, every once in a while there comes a beer special enough that it demands to be bottled.  This week, we had one such beer.  We have been trying to perfect 4-bearded Monk Belgian Quadruple for a few years.  The goal is to make a big 12%+ beer that tastes awesome.  We missed the first mark, coming closer to 10%, and we have a few ideas on how to further grow that number.  However, this stuff tastes great right out of the fermentor, uncarbonated .  But it will get better.

Bottle conditioning takes about 2-3 weeks for a normal beer to carbonate.  And I am sure this beer will be good then.  However, for this big Belgium to really shine, bottle conditioning and aging for about 6 months is going to be pretty spectacular.  We will try a bottle here and there in between though.

Special Thanks to Phil and Kurt who volunteered to help bottle 10 gallons of beer on their Saturday afternoon.  Bottling is really labor heavy.  Having these two gentlemen pitch in helped tremendously.

10 Gallons of 4 Bearded Monk