BELGIAN STOUT 5.2% ABV
Belgian Family Owned
Suitable for Cellaring
“What’s surprising about this beer is that while it’s a stout, I’m instantly reminded of Saison Dupont. The grassy barnyard notes that make Saison so identifiable, and for me, such a perfect summer beer shine through without a problem.”
– Mario Rubio, Brewed For Thought
Case, 6 x 75 cl (25.4 fl oz)
Dupont has done it again. They’ve brewed the first true Belgian interpretation of Stout, not a simple recreation of the style. Dark, dry and quenching, as only Dupont’s active and attenuating yeast can make it. Monk’s Stout has an intense black coffee aroma with a fine bitterness. It is light, almost astringent, on the tongue—like strong iced espresso. It finishes with deep roasted (almost charred) malt that is bracing and refreshing without the slightest trace of heaviness. Stout lovers expecting a gentler roasted malt quality or a sweet lactose roundness that lingers on the palate will find Monk’s Stout surprising, if not challenging. But for those who have always found Stouts flavorful but not sufficiently quenching, who like roasted malt, but not the lingering, oftentimes coating, mouth feel, now have a Stout to call our own. Monk’s Stout — without a doubt a truly Belgian kind of Stout.
“Monk’s Stout is nice and roasty, but soft on the palate and less bitter than most Irish or American stouts. The frothy carbonation is reminiscent of the crema you would find on top of the perfect shot of espresso, and there are some subdued citrus tones such as orange peel hiding just underneath the surface. What really sets ‘Monk’s Stout’ apart from its counterparts is the Belgian yeast strain, which is lending those underlying fruit notes to the mix, as well balancing the slight roasted bitterness of the beer with a touch of richness. A traditional Irish stout will be very dry and light in body, and a lot of American breweries are making stouts that are so big and intensely flavored, it’s almost as if they forgot they were brewing a beer. The Monk’s Stout is low in alcohol at only 5.2 percent, but it’s lush in character and more full in body. It’s not sweet, exactly, but it’s not as dry as its Irish counterparts.”
– Jason Baldacci, The Chicagoist
Great with food!
Better than champagne with oysters. So nice with maatjes (herring).
Pair with bourbon soy marinated flank steak, sushi (really!), spicy Szechuan dishes, cumin rubbed pork loin and sautéed apples, shepherd’s pie, well- aged cheddar and gouda. Delicious with chocolate pecan pie with vanilla ice cream.
What is an Envoi Brassicole?
This recipe presents prunes poached in Monk’s Stout lightly dusted with pistachio atop coconut cream bavarois with vanilla and cinnamon. Amazing with Monk’s Stout as well as being a super duper dinner party dessert. (Yes, we will send you the recipe if you ask!)