Updated: Saturday, August 18, 2018

Allagash Interlude

MAINE - Two yeast strains were used to create this unique Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. Then they add their house strain of Brettanomyces which adds layers of flavor and brings on that über dry finish. A portion of the Interlude is aged in oak wine barrels. 10.6%abv

Allagash White

MAINE-Arguably the best Belgian-Style White beer made in the US.  Crisp & refreshing with hints of coriander and orange peel.  Rob Tod's interpretation of a traditional Belgian wheat beer, Allagash White is brewed with a generous portion of wheat and a special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. 5%abv

Avery Brewing 25th Anniversary Ale

COLORADO-Massive, dark and high gravity ale aged in oak. 14.5%abv

Avery Brewing Apricot Sour

COLORADO-Bushels of juicy apricots and bright bursts of barrel-aged tartness are seamlessly infused to cultivate this deliciously distinctive and succulent sour ale. 7.3%abv

Central Waters Bourbon Barrel Scotch

WISCONSIN-A rich, malty Scotch ale. Subtle and smooth. 9.5%abv

Chimay Triple (aka Cinq Cents)

BELGIUM-Rich, spicy blonde triple, dry herbaceous finish. Brewed on the grounds of a Trappist Monastary (in the Ardennes Mtns). The hoppiest of their offerings. Since 1862 the Cistercian Trappist monks of Chimay have been developing the production of Trappist beers (and cheeses!). 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

Corsendonk Pater Dubbel

BELGIUM-A dark, robust Abbey ale with fruity and slightly smoky aromas. Rich and malty notes of port, raisins and dark chocolate give way to a lively dryness. A classic. 6.5%abv

De La Senne Zinnebir

BELGIUM-A blonde ale with medium body.  These guys always use a lot of hops.   5.5%abv.

Drie Fonteinen Zwet.be

BELGIUM-Armand created a new style with this beer...a sour Porter. It's a English-style porter made with two yeasts, one of which is brettanomyces. Imagine a lambic porter. 7%abv

Dupont Avec les Bon Voeux

BELGIUM-A bit of citrus in the finish. lots of dried fruit in the taste. Medium to full body. Hops in taste & finish. Such a great balance. Dry finish. 9.5%abv

Firestone Walker Bretta Rosé

CALIFORNIA-Berliner Weisse acidified & matured in French oak puncheons for 6 months. 1000 lbs. of fresh raspberries are added and  a secondary,  wild fermentation takes place for 4  months. Crisp, effervescent and bursting with raspberry, a rosé color, bracing acidity, and a clean and refreshing finish. 5.3%abv

Frecon Early Man Cider

PENNSYLVANIA-An homage to the orchards beginnings. Blend of heirloom apples, including MacIntosh & Gaverstein.  7.5%abv

Jandrain-Jandreouille IV

BELGIUM-Jean Hummler from Moeder Lambic - the best bar in Brussels - turned me on to this beer in 2009.  This is a really tiny brewery and I'm stunned that we can now serve this beer in Philly.  Thank you Dan Shelton for making those arrangements. Although this has a spicy character, they do not add any spices.  It all comes from the hops and yeast.  Very, Very good beer. 6.5%abv

La Trappe Quadrupel

NETHERLANDS-A ton of dark roasted malts give this a hint of sweetnes with a nicely balanced bitterness.  10%abv  

Lost Abbey Devotion

CALIFORNIA - Originally brewed for Monk's Café's 10th Anniversary.  This is now a year round beer for them.  This was inspired by Tomme & Tom sharing a bottle of Westvleteren Blonde at Monk's.  We loved the low-ish alcohol and fresh hop character.  Tomme did a great job capturing the spirit of that beer.

Lost Abbey Road to Helles

CALIFORNIA-A classic straw-gold Munich Helles lager. Mildly sweet with a low, gentle bitterness. 5.2%abv

Maine Beer Co. Woods and Waters

MAINE-Brewed to commemorate the establishment of the Katahdin Woods and Waters National Monument. This IPA incorporates Maine-grown barley and wheat, along with generous amounts of hops with flavors and aromas of pine and citrus, reminiscent of the outdoors. 6.2%abv

Monk's Cafe 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.

Oxbow Metal Face

MAINE-Mixed fermentation farmhouse ale that utilizes a blend of house saison yeast, brettanomyces and lactic-acid producing bacteria. 6.5%abv

Petrus/Dogfish Head Saison de Pale

BELGIUM/DELAWARE-A collaboration ale brewed with Pilsner, wheat and rye malts balanced with Saaz hops. The saison yeast gives peppery, herbal and bready aromas with carry through to the soft body and dry, refreshing finish. 15% Petrus Aged Pale (Browerij De Brabandere) is blended in making for a gently tart and extra quenching experience. 5.8%abv

Port Summer Pale Ale

CALIFORNIA- This beer is all about the hops, and brewed sans crystal malt to showcase the expressive nature of those hops. 6%abv

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

CALIFORNIA- This is the original Double IPA, made by mistake, natch.  More hops balanced by bigger malt.  Aromas of grapefruit dominate.  Finishes surprisingly dry, yet not too bitter.  8%abv 

Tonewood Brewing Super Lemon

NEW JERSEY-Farmhouse ale made with Brett and lemon. Fresh lemon juice and zest were added to the whirpool to acidify the wort before mixed fermentation with Brett and Sach strains. Tart and funky. 4.2%abv