On Tap

While Belgian monks have brought us boldly flavored and high octane beers such as Tripels and Quadrupels, the beer that they are most likely drinking themselves is a Singel or Patersbeir. Like those monks, at Barrel of Monks you’ll likely see us enjoying this clean and refreshing beer regularly as there is always something to be done and staying on as even a keel as possible is key. It’s both the perfect beer to begin your quest into the world of Belgian Ales and an ideal choice after a long day of toil and trouble.

Each year our Brewmaster creates a unique recipe for our Grand Cru. The style of beer changes from year to year and they are designed to stretch the limits of brewing. This year's Grand Cru is an Imperial Saison Ale. Golden is color, with a malty aroma and flavor featuring hints of pineapple and peach. This beer is made with nothing other than the finest European malts and hops, and is fermented with a Belgian saison yeast strain. This beer was also bottle conditioned to enhance the aroma and effervescence.

Possibly the most well known and timeless style of Belgian Abbey Ales is the tripel. In keeping with that tradition we use only the finest European malts and hops to craft Three Fates. The nose offers floral notes and zesty yeast aromas. Hints of stone fruits, caramel, and spices accompany this full flavored golden yellow ale. This complex beer pairs extraordinarily well with food and can be aged for years for those people that practice patience.

The quadrupel is the grandaddy of the Abbey style ales. Typically, they are dark, strong ales bursting with flavors such as dark fruit, chocolate and raisins and our Quadraphonic is no exception. This dense beer hides its 10.5% ABV well with a deep brown color and a long rich finish. The Quadraphonic is a beer designed for celebration and decadence.

Slightly bready with the bitter tang of orange peel and coriander spice

We made this Rye Golden Ale with our friends at The Tank in Miami. We started with a grist of imported Pilsner malt and rye, and fermented with The Tank’s Saison yeast before aging in French Oak barrels with our house mixed culture for 14 months. This beer is fruity and tropical with notes of spicy rye, French oak tannins, and a dry, tart finish.

A beer that started as a one-off that we'd send to a few local accounts, grew into one of seasonal fruit beers. Now by popular demand, Single in Havana will now be available all year! It's a light blonde ale at 4.5% with a hint of guava. We pitch our fruit during fermentation to dry out the beer. What that does is provide the flavor and aroma of guava without the overwhelming sweetness. The perfect crisp and refreshing ale to enjoy outdoors.

In a world full of over bitter IPAs, our Endless Enigma is the perfect blend, plenty of hop flavor and aroma without the mouth-numbing bitterness that many pale ales offer. Our twist on an IPA provides a bold juicy flavor that comes from the Citra, Mosaic and Amarillo hops. Now let us be clear, there is absolutely nothing wrong with a big, bold and bitter beer, but we simply lean towards offering a bit more malt balance and yeast character in our Belgian style IPA.

Far from being a fruit juice, this is a subtle and well-balanced amber ale with hints of caramel malts, phenolic spice and strawberries. We did use copious amounts of strawberries, however at Barrel of Monks we never want the fruit to out shine a great beer.

This is a sour Belgian style ale is crisp refreshing with a subtle tartness that is perfect for the south Florida climate. We added blood orange and sea salt to blend with the coriander spice providing our take on traditional gose.