Monkey Paw Pub And Brewery – San Diego, CA
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Monkey Paw Tap List
| AleSmith IPA | American IPA American IPA A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style. |
7.25% |
| AleSmith Summer YuleSmith | American Double IPA American Double IPA Take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!" |
9.20% |
| Avery White Rascal | Witbier Witbier A Belgian Style ale that’s very pale and cloudy in appearance due it being unfiltered and the high level of wheat, and sometimes oats, that’s used in the mash. Always spiced, generally with coriander, orange peel and other odd ball spices or herbs in the back ground. The crispness and slight twang comes from the wheat and the lively level of carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you’ll ask for yours without one. |
5.50% |
| Petrus Aged Pale Ale | Flanders Oud Bruin Flanders Oud Bruin Oud Bruins, not restricted to, but concentrated in Flanders, are light to medium-bodied, deep copper to brown in colour. They are extremely varied, characterized by a slight vinegar or lactic sourness and spiciness to smooth and sweet. A fruity-estery character is apparent with no hop flavor or aroma. Low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor is acceptable, at low levels. Oak-like or woody characters may be pleasantly integrated into overall palate. Typically old and new Brown ales are blended, like Lambics. |
7.30% |
| Beachwood El Verano | Saison Saison Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Close to being an endangered style, though there has been a revival in the US. This is a very complex style, many are very fruit in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lot of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness. |
6.70% |
| Delirium Tremens | Belgian Strong Pale Ale Belgian Strong Pale Ale Like a Belgian Pale Ale, the strong versions will also be pale to golden in color. What sets them apart is a much high alcohol content, that can range from hidden to spicy to devastatingly present. Expect a complex and powerful ale, yet delicate with rounded flavors and big, billowy, rocky, white head. Hop and malt character can vary, most are fruity and quite hoppy, but hop flavor and aroma will generally be within the low range and artfully balanced. Duvel is the quintessential example of this style, and many others have tried to imitate it with similar references to the devil. |
9.00% |
| Chimay White | Tripel Tripel The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple." Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers. |
8.00% |
| CBC Black Sails | Black IPA Black IPA Created by Jeff Bagby of Pizza Port in celebration of San Diego's Top Shelf beer bar "The Liar's Club" as their widely loved 7th Anniversary Ale. Black like a stout/porter but delicious/hoppy and as flavorful as our world reknown San Diego IPA's! |
7.20% |
| CBC Frog's Breath IPA | American IPA American IPA A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style. |
6.40% |
| CBC Rauch Sham Bo | Smoked Beer Smoked Beer Not to be confused with a traditional Rauchbier, a Smoked Beer can be quiet a robust, even an overpowering beer, more so with versions that use peat smoked malt which carries a cloying smoked flavor that can ruin a beer in excess. Peat smoked malts are used in many other styles, like Scotch Ales in a liberal way though many American brewers use more typically in Porters. The flavor of peat smoke tends to be much stronger and more assertive so brewers use very modest amounts in the mash. |
4.60% |
| Coronado Idiot | American Double IPA American Double IPA Take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s. Its application to an unrelated style makes little sense to many, so Double IPA is quickly becoming the preferred name. You can thank west coast American brewers for this somewhat reactionary style. "Thanks!" |
8.50% |
| Coronado Blue Bridge Coffee Stout | American Stout American Stout Inspired from English & Irish Stouts, the American Stout is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew or adding coffee or chocolate to compliment the roasted flavors associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session stouts as well. |
6.00% |
| Coronado Orange Ave | Witbier Witbier A Belgian Style ale that’s very pale and cloudy in appearance due it being unfiltered and the high level of wheat, and sometimes oats, that’s used in the mash. Always spiced, generally with coriander, orange peel and other odd ball spices or herbs in the back ground. The crispness and slight twang comes from the wheat and the lively level of carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you’ll ask for yours without one. |
5.00% |
| Firestone Pale 31 | American Pale Ale American Pale Ale Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. |
4.60% |
| Hangar 24 California Spring Beer | American Pale Wheat Ale American Pale Wheat Ale An Americanized version of a Hefe Weizen, these beers range within the pale to golden range in color. Reminiscent of a Hefe Weizen in appearance, unless filtered. Long-lasting head with a light to medium body, higher carbonation is proper. German Weizen flavors and aromas of banana esters and clove-like phenols will not be found. Most use a substantial percentage of wheat malt. Hop character will be low to high but most are moderate in bitterness. There may be some fruitiness from ale fermentation though most examples use of a fairly neutral ale yeast, resulting in a clean fermentation with little to no diacetyl. Often served with a lemon wedge (popularized by Americans), to either cut the wheat or yeast edge, which many either find to be a flavorful snap ... or an insult and something that damages the beer’s taste and head retention. |
5.20% |
| Iron Fist Nelson the ImPALEr | American Pale Ale American Pale Ale Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. |
5.50% |
| Linden St Dying Vine Bitter | Extra Special / Strong Bitter (ESB) Extra Special / Strong Bitter (ESB) ESBs are essentially more aggressive and more balanced Bitters, both in alcohol and hop character, but nothing overpowering. Color range will be similar, though leaning towards the darker end of the scale; dark golds to copper. Low carbonation. Malts tend to be more pronounced, often toasty and fruity, with maybe some notes diacetyl. And despite "bitter" being in its name, ESBs are not really all that bitter. They key to an ESB is balance. |
4.50% |
| Money Paw Satanic Chimp | American Amber / Red Ale American Amber / Red Ale Primarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers. |
6.00% |
| Monkey Paw 16th and F | American Pale Ale American Pale Ale Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. |
5.50% |
| Monkey Paw Oatmeal Pale | Oatmeal Pale Oatmeal Pale No style info available |
5.40% |
| Monkey Paw Rhesus Chocolate/Peanut Butter Porter | American Porter American Porter Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to compliment the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well. |
6.10% |
| Monkey Paw Summer Honey Citrus | Belgian Pale Ale Belgian Pale Ale Belgian Pales consume the Belgian brewing scene, and were initially brewed to compete with Pilseners during the WWII time frame. They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range from pale straw yellow to amber hues. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characters from yeast and hops, while others are spiced. There’s a recent growing trend to make much more "hoppy" Pale Ales, to entice the US market and its hopheads. See De Ranke XX Bitter. |
6.30% |
| Monkey Paw Sweet Georgia Brown | English Brown Ale English Brown Ale Spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness. |
5.80% |
| Monkey Paw/Almanac SF-SD Bay to Bay | UnCommon UnCommon A beer fermented with lager yeast at ale temperature. New generation Steam beer. |
5.40% |
| MPBC/2 Brewer Abroad ANZAC Aussie Pale | American Pale Ale American Pale Ale Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced. |
5.00% |
| SN Foam Pilsner | German Pilsner German Pilsner The Pilsner beer was first brewed in Bohemia, a German-speaking province in the old Austrian Empire. Pilsner is one of the most popular styles of lager beers in Germany, and in many other countries. It’s often spelled as "Pilsener", and often times abbreviated, or spoken in slang, as "Pils." Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well-hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest--hop bitterness can be high. |
5.00% |
| Societe The Widow | Belgian Dark Ale Belgian Dark Ale Belgian Darks offer a massive range of characters. Colors play within the light brown to deep garnet hues, with thick, rocky heads of great retention. Aromas can be anywhere from traces of yeast, spiced, malty, floral and even slightly intoxicating. Flavors from dry and spiced, to sweet and malty. Most have a low level of bitterness. |
9.00% |
| Guinness | Irish Dry Stout Irish Dry Stout One of the most common stouts, Dry Irish Stout tend to have light-ish bodies to keep them on the highly drinkable side. They’re usually a lower carbonation brew and served on a nitro system for that creamy, masking effect. Bitterness comes from both roasted barley and a generous dose of hops, though the roasted character will be more noticeable. Examples of the style are, of course, the big three, Murphy’s, Beamish, and Guinness, however there are many American brewed Dry Stouts that are comparable, if not better. |
4.20% |
| BlackThorn Cider | Cider Cider No style info available |
6.00% |
| Telegraph California Ale | Saison Saison Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Close to being an endangered style, though there has been a revival in the US. This is a very complex style, many are very fruit in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lot of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness. |
6.20% |
