Tom peters vermont
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Good Beer Hunting
“You know when you walk into Monk’s and you have to walk through the three doors, it’s like entering a vortex,” says Tomme Arthur, co-founder of California’s The Lost Abbey and Port Brewing Company.
Many brewers and beer obsessives know those doors well. You leave the busy streets of Philadelphia—about three blocks from central Rittenhouse Square—through the first door. The street noise quiets and the murmur of talking, laughing, and clinking glassware materializes. The second door opens to a bustling, wood-paneled room that feels of another age. Yellowed walls are obscured by people sipping from chalices or Lambic tumblers on the lower half of the bar, and an eclectic collection of custom and vintage Belgian-branded beer signage on the upper half. To reach the third door, you must squeeze down an aisle of pew-like booths, fragrant with beer-boiled mussels and spilled Abbey Ales, and around a corner, where you cross under a Rochefort sign into the back bar. There is no natural light this deep inside, and the Philadelphia streets are forgotten completel
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PROFESSIONAL LINE COOK WANTED Monk’s Café is seeking a motivated line cook for a full-time position. Please forward a copy of your résumé to monkscafephilly97@gmail.com if you are a detail-oriented cook with several years of line cook experience. Monkʼs Café has been rated an Excellent dining experience by the Philadelphia Inquirer’s Craig Laban, earning a “3 Bell” rating in October 2018. You wi… Read More
February 8, 2023 Pliny the Younger Day Fundraiser 2023Russian River Brewing Company [https://www.russianriverbrewing.com/pliny-the-younger-release/]'s famed triple IPA Pliny the Younger will return to Monk's Café on President's Day: Monday, February 20 beginning at Noon. This is also the return of our classic, unticketed Younger Day fundraiser, where 100% of the price of 26 drafts (including Younger) benefit Alex's Lemonade Stand Foundation for Chil… Read More
February 8, 2023 Péché Day 2023The very first Péché Day event was in 2011 to celebrate the 10-year anniversar
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On a quiet June afternoon at Philadelphia’s Monk’s Cafe, William Reed, a former Boston Beer Company brewer, popped the top on part of an experimental batch that he’d brewed in 1996. Originally made at the request of Tom Peters, the happy pasha of Monk’s, it was a Flanders red ale called Brewhouse Tart, fermented with a mixture of conventional and wild yeasts, which can wreak sensory havoc. That year, Reed, still green, lucked out, presenting a taste to the late, influential British beer writer Michael Jackson—a frequent guest lecturer at the University of Pennsylvania’s Museum of Archeology and Anthropology—who loved it, immortalizing it in one of his sixteen books. “He was blown away,” Peters said. Reed set aside a single keg, which remained, more or less forgotten, in a cellar for seventeen years, until he opened it last month. The beer, improbably, was in terrific shape, with a brick-like color and tannic, woody, cherry- and port-like flavors. But what was notable was its acidity. Brewhouse Tart tasted like a liquid Sour Patch Kid.
Before the advent of refrigeration and advanc
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