Monk's Stout
Monk's Stout goes back to a stout first brewed at the Dupont farm-brewery in the 1950s. Around 2010 the brewery revived the recipe, keeping its original name and label. Roasted special malts give the very dark beer aromas of chocolate and coffee, while citrus notes from the hops keep it fresh. The palate shows no sweetness at all, only a clean, marked bitterness that makes this light, dry beer remarkably thirst-quenching.
AWARDS
Tasting Notes
AI-generated sensory profile for Monk's Stout
Slightly warmer than you might expect. 10–13°C lets the roasted malt, chocolate and coffee notes open up fully.
The classic — versatile, comfortable to hold and keeps the beer cool. No frills, no distractions: just the beer.
Can be cellared 2–5 years. Develops dark fruit, leather and port-like complexity with age.
More from Brasserie Dupont
About Stout
Style guide · what to expect · how to find alternatives
What is a Stout?
Stouts are dark ales with roasted barley character, 4–8% ABV and IBU 25–45. Expect coffee, dark chocolate and toast flavors with a creamy body and dry finish.
Finding a similar Stout
hopIQ matches by flavor profile — not just style label. A beer with the same roasted, bitter, dry character as Monk's Stout will score highly even if brewed in a different country or under a different sub-style name.
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