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On Tap

Updated: Sunday, May 19, 2019

Updated: Sunday, May 19, 2019

Allagash Curieux

MAINE-This is their Belgian-style Triple that was aged in a Jim Beam whiskey cask.  Hints of vanilla, oak & bourbon. 11%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

Allagash/Dupont Brewers Bridge

BELGIUM:  A true collaboration by two of my favorite brewers: Olivier Dedeycker of Brasserie Dupont (Tourps, BE) and Jason Perkins of Allagash Brewery (Portland, ME). Olivier brews the benchmark Saison – the one that all saison brewers were inspired by. Saison Dupont is truly one of the worlds great beers. Jason brought his approach by adding additonal grains to the malt bill. Brewed with malted barley, rye and oats, which is a real departure for Dupont. I can't wait to taste this inspired beer.  6.1%abv

Banhof Leipziger Lavandula Luniiperus Gose

GERMANY-Juniper-spiced lavender and orange are complemented by a light pimiento peppering, coriander and salinity in this sour wheat beer. 5.6%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 Dolle Oerbier

BELGIUM-Nat & Straff! “OriginalBeer” is brewed from no less than 6 malts, Poperinge Golding hop flowers and a special yeast which make it a little tart. 9%abv 

De La Senne Taras Boulba

BELGIUM-Refreshing session ale. Blond color & bitter, dry finish. 4.5%abv

De Molen Hel & Verdoemenis

NETHERLANDS-More of a Russian Imperial Stout in style.  Note of licorise, espresso roasted coffee beans & a hint of smoke from the dark roasting of the malts. 10%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

Hitachino Nest Saison de Japon

JAPAN-Brewed with a local wheat and koji (malted rice) which is a vital ingredient to create Sake. This beer has a uniquely sweet flavor of rice koji and a natural acidity caused by the fermentation. 5%abv

Jolly Pumpkin/Holy Mountain Smashed, Grabbed and Hop Dusted 3

MICHIGAN-Hazy sour IPA loaded with Citra, Amarillo and Summer hops. Aromas of grapefruit, peach pit and pineapple. Notes of juicy grapefruit, citrus and JP funk. 8.1%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 Carnevale

CALIFORNIA-Tomme has done it again with this gold medal winning saison.  Light-bodied, using Brettanomyces. Amarillo and Simcoe hops. Tangerine, apricot, citrus.   Stupid easy to drink.  6.5%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.

New Belgium Single Foeder Felix

COLORADO-100% of this liquid was aged in the Monk's Café Foeder – yes, we have a New Belgium huge, oak foeder named for Monk's. Master Blender, Lauren Limbach, excitedly reached out to me recently praising this special Felix aging in our Foeder. I asked her to keg it straight from the Foeder without any blending.  Lauren is one of the few people in the world in whose palate I have absolute trust.  I've known her for twenty years and we've shared nearly 100 beer over those years.  This beer has the aroma of stone fruit - apricots & peaches. The flavor is subtle and the acidic level is extremely low, but its sourness remains. Quite an elegant beer.  7.7%abv

Port Brewing Old Viscosity

CALIFORNIA-Malty nose with caramel and chocolate overtones gives way to an incredibly rich beer with a big, malty body and a dry, sweet, dark chocolate bitterness. 10%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 

Russian River Saison

CALIFORNIA-Farmhouse ale with a dominant fruity and spicy quality. Flavors and aromas of lemon, pear, cider, white pepper, clove, bread dough and biscuit. 6.1%abv

Russian River STS Pils

CALIFORNIA-A classic European style Pilsner. Straw in color and often times slightly hazy as it is unfiltered.  Hop forward with a mild malt foundation, strong lager yeast characteristic, and a dry, bitter finish. Damn! This is a World-Class Pilsner. Perfectly balanced and oh, so quaffable. Seriously- try this.  5.35%abv

Shacksbury Dry Cider

VERMONT-A light and crisp cider produced with Vermont and English grown apples. Slow, partial native yeast fermentation. Aged for over six months. 6.5%abv

Sierra Nevada Porter

CALIFORNIA-Medium body with notes of coffee and cocoa.  Sierra puts more hops in than their UK counterparts, but still so good. 5.6%abv

The Hop Concept Dank & Sticky

CALIFORNIA-This was the inaugural beer of the Hop Freshener series. Amarillo, Cascade, Centennial, Chinook, Comet, CTZ, Experimental 05256, Mosaic, and Simcoe. Wonderful sweet bud aroma. 8.5%abv

Tired Hands Frequency Illusion; Red Thicket

PENNSYLVANIA-Raspberry saison brewed as a simple saison with a sturdy backbone of both spelt and under-modified two row barley. Fermented primarily in a large French oak foeder with saison yeast. Transferred after six months to a tank containing NY raspberries for another three months. 7.7%abv

Bar Hours: 11:30 am - 2:00 am Daily
Full Menu Served: 11:30 am - 1:00 am Daily
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