In October 2014 Monkless started brewing on a 1 BBL system and production capacity quickly became an issue. We are now focused on increasing production, operating on a 10 BBL system in the new urban brewer’s district on the Northeast side of Bend, Oregon.
Monks improved the brewing process over hundreds of years through their study, patience and dedication. They’re responsible for many advances that still influence the craft today.
Brewmaster Todd Clement is certainly no monk, however his work ethic and devotion to this craft is unparalleled. During his travels in Belgium and throughout Europe over the past decade, he acquired a taste for and deep appreciation of traditional Belgian ales. Thus, his passion for the style was born.
In October 2014 Monkless started brewing on a 1 BBL system and production capacity quickly became an issue. We are now focused on increasing production, operating on a 10 BBL system in the new urban brewer’s district on the Northeast side of Bend, Oregon.
Monks improved the brewing process over hundreds of years through their study, patience and dedication. They’re responsible for many advances that still influence the craft today.
Brewmaster Todd Clement is certainly no monk, however his work ethic and devotion to this craft is unparalleled. During his travels in Belgium and throughout Europe over the past decade, he acquired a taste for and deep appreciation of traditional Belgian ales. Thus, his passion for the style was born.
