dflb (55) - California, USA - SEP 6, 2017
UPDATED: SEP 6, 2017 The aroma of coffee is huge when you take a whiff. On the second take, the smell of chocolate is noted. Notes of vanilla waft to your nose as you keep drinking.
The flavor of black coffee packs a lot of punch. It is almost as if I am drinking coffee instead of a beer. As you get used to the coffee, the taste of dark chocolate is felt. Roasted malt adds to the envelope of the major ingredients to this brew.
The presence of toffee is raw, but faint. Once you notice it, it feels as if you have a mouthful of it. The yeast strain used is Belgian. The yeast comes across earthy and yields some spice in the finish. A hint of red cherries are upon your palette, but are easily noted in the finish.
The quality of the water is exemplary. The water creates a very easy drink to this stout style. As you experience the water, the accent of vanilla beans is parted and adds its texture to the coffee and chocolate.
Monk's Stout DuPont is an archival beer brewed in the late 1950s and still with us today. Stylized as a British Stout, this drink imparts a watery take on the stout style. The finish yields the yeast spice and dark chocolate bitterness. On the other hand, the finish is very watery. Alcohol is 5.25% abv and is nondescript as the elements of the beer overwhelm your taste buds instead. There is more to this beer than we think. Listen to what your taste buds are telling you and you will experience more than the roasted malt, dark chocolate, and coffee. mercator (2) - USA - DEC 3, 2011 does not count
We want to give some context on this beer - writing as the importers and of course as lovers of all beers Dupont. As you taste the beer consider this frame of reference: (Without a doubt, a different kind of stout). davidm (2081) - Sunnyvale, California, USA - JAN 26, 2012
Do you remember the first time you had really strong, rich coffee? It was almost too much bitterness, too much body. Or the time you first had single malt or balsamic vinegar? The flavors were so different you basically had to put your tongue through a re-education program.
This was our experience when we first introduced Saison Dupont to the US. Back then people said, and not always as a compliment, “It’s so dry, yeasty and herbal. Extremely refreshing with unusually clean finish—but not big and sweet like all the other Belgians”. And they weren’t sure they wanted to give up on big and sweet. But people have certainly come to appreciate the virtues of Saison Dupont and the Saison Style.
In our opinion, 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 incredible 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 a wonderful attack of 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 of us who have always found stout flavorful, but not sufficiently quenching, who like dark roasted malt, but not the lingering oftentimes coating mouthfeel now have a stout to call our own. Monk’s Stout--without a doubt a truly Belgian kind of stout.
Bottle 330ml at Beer de Luxe. Great stout, very well balanced. Aromas of caramel and liquorice. Palate is velvety, and medium bodied. Dark brown, cloudy, with a thin head.