Friday, June 1, 2012

Monk's Blood!

Sometimes those in charge of the beer list at Franklin & Company Tavern search hard and wide to find great, small production craft beers otherwise not found in Los Angeles.  Franklin Tavern has been excited to be the only bar to offer 21st Amendment beers out of San Francisco in the Southland. They introduced the patrons of Franklin Village to the Brew Free or Die IPA and the Bitter American Session Ale and now through some clever connections they've got Monk's Blood! One of 21st Amendment's most sought after beers and according to the officials at the brewery may be the last time we see it for a long time. If you want to try it before it disappears indefinitely read a little from their official press release below and come on in to Franklin Tavern! 

After nearly a year in seclusion, 21st Amendment Brewery‘s acclaimed beer Monk’s Blood is now available for a limited time. Monk’s Blood’s most ardent worshippers may want to drink one now and cellar one for later, as whispers around the monastery have indicated that the beer will go into extended seclusion after 2012. Brother Shaun (Brewmaster and co-founder Shaun O’Sullivan) said, “We have so many things happening in the brewery right now, it’s time to let Monk’s Blood take a break so we can play a little more with some other really special brews.”Monk’s Blood is an 8.3% alcohol, dark Belgian-style ale brewed with eight malts, Belgian candi sugar, cinnamon, vanilla bean, dried local black mission figs and aged on oak for a flavor unlike anything you’ve ever had from a can.It is part of 21st Amendment’s Insurrection Series, a limited edition, once-in-a-while, four-pack release of a very special beer that rises up in revolt against common notions of what canned beer can be. How special? Monk’s Blood was voted the best local microbrew in 2011 by the SF Weekly, and top 25 Beers of 2010 by Draft magazine.Brothers Nicolas (co-founder Nico Freccia) and Shaun developed the beer as a homage to the monks of Belgium’s monasteries who have been brewing some of the world’s great beer for centuries. “During times of fasting, the monks subsist solely on beer, which they refer to as ‘liquid bread’,” notes Brother Nicolas. “Beer, quite literally, is in their blood.” Freccia and O’Sullivan traveled to Belgium to develop the recipe for this special beer, visiting small, traditional breweries in the hop fields of west Flanders, not far from the famous Trappist abbey of Westvleteren.

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