“I like that brewing is one of the few apprenticeship jobs that still exist,” Henry says. “You train somebody, they learn the ropes. I really do enjoy having someone here to see if I can impart my philosophy on brewing to them.”

But that’s also an abstract and difficult thing to do. And time consuming in and of itself.

“I’m a really hard person to work for,” Henry admits. “So much of the brewery is built off of feel. It’s hard when you rely on other people to use your intuition, and then they make a mistake.”

“Henry just expects perfection,” Treu agrees. “He expects you to be able to pick up his cues to take control of situations, and that’s never stated outright in any capacity. It’s just something you have to learn from the School of Henry.”

Picking up on those cues, Treu has been an incredibly quick learner. And she’s proven herself invaluable as Monkish has shifted gears and ramped up its IPA offerings, releasing a new beer or two weekly starting earlier this year. Turnaround time from kettle to consumer has been reduced from several months for the Belgian styles, to several weeks for the IPAs, and there’s no way Henry would’ve been able to handle all the brewing on his own.