Updated: Sunday, June 17, 2018

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

Boon Geuze Selection

BELGIUM-Lambic from specific foeders are selected to best produce a “keg conditioned” geuze. Full bodied with signature sourness and low carbonation. 6.3%abv

Cascade Manhattan NW

OREGON-A blend of Blonde Quad aged in Heaven Hill barrels on 150lbs of sour pie cherries for five months before additionally aging on apricot noyaux for 3 months. Tart cherry notes and spice give way to bourbon sweetness. 11.32%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 Molen Ball & Chain

NETHERLANDS-A smoked double bock brewed in collaboration with Sound Brewery in Poulsbo, WA. 7.1%abv

De Ranke Guldenberg

BELGIUM- A strong blonde ale that bears no resemblance to any Tripel you may have had, except maybe in color. It's dry-hopped with Hallertau Mittelfrüh which results in a unique soft-bitter taste and aroma. 8%abv

Domaine Christian Drouin Poire Cidre

FRANCE-Light gold and slightly cloudy pear cider. Crisp acidity and a discreet sweetness with hints of pear and citrus. Refreshing. 4%abv

Firestone Walker Leo v. Ursus Wookus

CALIFORNIA-An imperial black rye IPA that is wickedly hoppy, spicy and flavorful. 8.2%abv

Hitachino Espresso BBA Sherry

JAPAN-Espresso stout brewed with roasted coffee beans then slowly aged in sherry and bourbon barrels. Notes of rich coffee and vanilla with a slight acidic bite.

Jolly Pumpkin La Roja Du Kriek

MICHIGAN-Brewed in the Flanders tradition. Blended from oak barrels where the beer is aged for at least 12 months. 10 lbs. of cherries are added and then it’s matured for additional time in the firkin. 7.2%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 Brandy Angels Share

CALIFORNA-A strong ale brewed with copious amounts of Caramel malt to emphasize the vanilla and oak flavors found in freshly emptied brandy barrels. The beer spends a year in oak before it’s kegged. 12.5%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.

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.

New Belgium Falling Monk

COLORADO-A collaboration to celebrate the 20th Anniversaries of Denver’s Falling Rock and Monk’s Café. Base beer is Love Oscar. Notes of oak from foeder #4. Aromas of cherry. A great balance of acidity and a hint of sweetness.

Omnipollo Pleroma

SWEDEN-Raspberry crème brulee sour ale brewed with lactose sugar with raspberries and vanilla added. 6%abv

Perennial Distant Land

MISSOURI-Belgian style saison brewed with flaked oats and conditioned with Brettanomyces. 6.2%abv

Perennial Tart Hopfentea

MISSOURI-This brew started as a traditional German Berlinerweiss but got tweaked with a homemade tea blend to impart a light apricot hue and botanical aromatics. 4.2%abv

Port Brewing Nelson the Greeter

CALIFORNIA-Nelson hops are prevalent. Denali, Lemon Drop and Mosaic varietals round out this IPA. Aromas of gooseberry and passionfruit with notes of freshly cut stone fruit leading to a smooth, bitter and citrusy finish. 6%abv

Prairie Birthday Bomb!

OKLAHOMA-Imperial stout aged on coffee, cacao nibs, vanilla beans and chili peppers. A complex mix of hops, malts and spice with a big dose of coffee. 13%abv

Russian River Damnation

CALIFORNIA-This is the new and improved version of Damnation. Vinnie felt it could be better. In his words “less banana, more apple/pear notes . More yeast-driven spiciness. Much drier than the original.” 7.5%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 

Saison d’Erpe-Mere

BELGIUM-We love this saison from Brewery De Glazen Toren. Citrusy, mildly bitter and nicely carbonated.  6.5%abv

Sierra Nevada Hoptimum

CALIFORNIA-The most flavorful hops are pushed beyond their limits in this triple IPA. Declared to be the hoppiest beer yet. A blend of tropical and citrus hop aromas deliver a refined yet aggressive character. 9.6%abv

Tired Hands Totalition

PENNSYLVANIA-Crushable Pomegranate Lime IPA Brewed with a lot of Pacific Northwest Crystal and New Zealand Motueka hops. Primary fermentation with house ale yeast in a large oak tank. Conditioned on pomegranate powder & puree and lime. Dry hopped generously with Motueka and Lemondrop. Notes of ripe strawberry, herbal mojito, clover honey, lime leaf, and lemon meringue. 5%abv