Monk's Café Flemish Sour Ale
BELGIUM - Our own private label brewed for us by the family owned Van Steenberge brewery, just outside of Ghent, Belgium. Medium body, red color, somewhat fruity nose, malt flavor with a slight lactic sourness. A real thirst quencher and palate cleanser. 5.5%abv
Allagash Coolship Red
MAINE - Spontaneously fermented beer aged on Maine raspberries. Brewed in the traditional lambic method using pilsner malt, unmalted wheat, and aged whole leaf hops. Fermented in French oak 2 years before the raspberry addition. 6.7%abv
Chimay Dorée
BELGIUM - Chimay Gold was formerly reserved for the monastic community, staff and guests of Scourmont Abbey. Refreshingly crisp with a nice balance of citrus and spice. Finishes with a hint of bitterness. 4.8%abv
Chouffe Houblon
BELGIUM - Monk's served the very first keg outside of Belgium. Chris handed a 5 liter keg to Tom at the Zythos beer festival in St. Nikolaas several years back. Brought home as checked luggage. Inspired by a US Imperial IPA, but with a classic belgian twist. 9%abv
De Dolle Dulle Teve
BELGIUM - "Mad Bitch" from the mad brewer. Kris' version of a Tripel. Lots of hops & candi sugar in the nose. Sweet, golden fruit palate. Citrus finish. 10%abv
De Halve Moon Brugse Zot
BELGIUM - Refreshing blonde ale with a hint of citrus-y hops. This is awesome when it's fresh and this keg is very fresh. 6%abv
De La Senne Zenne Pils
BELGIUM - A traditionally decocted, unfiltered and unpasteurized German style lager with generous amounts of noble hop varieties. Refreshingly crisp with a perfectly balanced malt backbone. 4.9%abv
Dupont Monk's Stout
BELGIUM - Owner/Brewer Olivier found his grandfather's recipe while reading through the old journals. Olivier showed that recipe book to me on a visit to Brasserie Dupont in December of 2010. He even uses the old-style font used by his grandfather. And for god's sake, it's called "Monk's", so I just had to pour it. It's a really good Belgian stout with medium body and noticeable roasty notes from the barley. Yummy. 5.2%abv
Dupont Saison
BELGIUM - This benchmark saison has been brewed at the farm-brewery since 1844. Still owned and operated by the same family. Founded by Rimaux Deridder in 1844 and passed through to Louis Dupont in 1920. Then passed to Sylva Rosier in 1945, who passed it on to his son Marc Rosier in 1964. Marc's nephew, Oliver Dedeycker took over the brewing duties in 2002. Peppery hops and fruity esters derived soley from the hops and yeast. This is the Saison that inspired hundreds of brewers from around the world. This is still perfection. 6.5%abv
Grimm Ales Double Negative
NEW YORK - A jet black imperial stout with burnt orange highlights. Aromas and flavors of coffee, bitter chocolate, caramel, black currant and blueberry. A smooth bitterness follows before a long roasty finish. 10%abv
Gurutzeta Basque Cider
SPAIN - Very dry, lightly carbonated, and slightly tart cider from Northern Spain near the Bay of Biscay. Great with food. Truly excellent. 6%abv
Hill Farmstead Edward
VERMONT - Part of the Ancestral Series, this American Pale Ale is crafted from American malted barley, a plethora of American hops, their ale yeast and well water from the farm. Unfiltered and dry-hopped. Aromatic and flowery with impressions of citrus and pine. 5.2%abv
Hill Farmstead Marie
VERMONT - Another from the Ancestral series, this lagered beer is an unfiltered and naturally carbonated German-style Helles. 5%abv
HIll Farmstead Society & Solitude #3
VERMONT - One in the Philosophical series of experimental imperial IPAs, this version is brewed with ample amounts of Columbus hops. 8%abv
Lost Abbey Judgment Day
CALIFORNIA - A Belgian-style quadruppel (AKA Tomme’s “Mother of All Beers”). Big, malty, complex ale. 10.5%abv
OEC Brewing Aether
CONNECTICUT - Dry hopped sour pale ale brewed with wheat malt & oats and fermented with the brewery’s wild yeast strains. Lightly hopped boil followed by a post primary fermentation dry hopping. Refreshing acidity with hop forward aromatics. 6%abv
Oxbow Surfcasting
MAINE - A lightly salted grisette-style farmhouse ale brewed with American hops, wheat, and limes. 4.5%abv
Russian River Beatification (2025 Blend)
(CA) It is 100% spontaneously fermented – no yeast is added. The hot wort is pumped into a long, wide, shallow “vat” to cool overnight. This liquid collects wild yeast and bacteria to inoculate and ferment this wild ale. The next day it is transferred into oak barrels that had been used for wine fermentation, for further aging & fermentation. 6%abv $12
Russian River Blind Pig
CALIFORNIA - Perhaps my favorite West Coast IPA. Solid hop aromas and finish backed up by the perfect balance of malt. 6.1%abv
Russian River Pliny the Elder
WINDSOR, CALIFORNIA - A bit of history first: Vinnie Cilurzo brewed America's first Double IPA, named "Inaugural Ale", back in 1994 at Blind Pig Brewing Co, Temecula, CA. Then Vinnie was hired as the original and only head brewer at Korbel Chanpagnes Cellars' foray into brewing - Russian River Brewing Co. Vinnie and his wife, Natalie bought the brewery a few years later and opened their Santa Rosa location. Vinnie is the originator of this style and he still brews the best version, Pliny the Elder. Brewed with copious amounts of Amarillo, Centennial, CTZ, and Simcoe hops. Very hoppy, but not a hop bomb - the balance of the malt and hops is extraordinary. Super drinkable, but be careful it's 8%abv.
Saison d'Erpe Mere
BELGIUM - An excellent saison from Brewery De Glazen Toren with great body and balance. Hops are evident in both the aroma and finish. Aroma also has citrus. Very dry finish. 6.5%abv
Schilling Beer Co. Alexandr
NEW HAMPSHIRE - This Czech-style Pilsner is crisp, clean and sessionable, with a firm, but rounded hop backbone. Crushable! 5%abv
The Seed Poetry in Motion
NEW JERSEY - This Biere de Coupage is a blend of a young, hoppy saison and a barrel fermented and aged Brett saison. Brewed with NJ pilsner malt, spelt, wheat, rye and fresh Cascade hops. 5.7%abv
Tilquin Gueuze
BELGIUM - Pierre blends one and two-year old lambics with a lower alcohol Meerts lambic for refermentation in the keg for at least 3 months. All the lambics used were fermented and aged in oak at the blendery. This is blend differs from the bottled version but is equally complex and quaffable. 5.3%abv
Westmalle Dubbel
BELGIUM - A dark, red-brown beer with notes of caramel, malt and fruity esters followed by a long, dry finish. Rich and complex. 7%abv