The New York Time had an article the other day about a new trend in craft brewing under the headline "Sour Beer is Risky Business, Starting with the Name" This, just two weeks after I brought in a Flemish Sour Ale that I was just blown away by (Ladies and Gentlemen it is official,...I am a trend-setter). Of all the Sour Ale's I have Monk's Cafe is without a doubt the best. Admittedly, of all the Sour Ale's I have tasted Monk's Cafe is without a doubt the only one I've tasted. Still, having tasted Monk's I am really excited to taste my next one. This just a great and unique style of beer.
Now I'm going to have to pause a moment and agree with the NYT that the word "sour" is problematic when trying to sell this beer to Americans who have never heard of, much less tried the style before. Were I the PR flack for the world brewing industry I might advise them to use the word "tart" instead. But since that isn't a real job much less on I am qualified for I guess we are stuck with "Sour". But anyway "sour" is the traditional word in Belgium and Monk's Cafe is a traditional Belgian ale. Did I mention I was blown away by it? A blend of old and young ales light bodied with an amazing apple cider vinegar aroma and long, very refreshing, sweet and sour (I mean "tart") finish. If you are a beer nerd, TRY THIS BEER.
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