The Monk’s Kettle opened its doors in December 2007, at the forefront of the craft beer boom now sweeping the Bay Area. Named after the world’s first craft brewers, Belgian Trappist monks, who brewed beer in kettles, The Monk’s Kettle is an upscale neighborhood tavern in the Mission District that offers a broad and balanced craft beer selection and sets the standard in pairing beer with food. Focusing on craft beer and upscale American cuisine, we carry a comprehensive list of 200 rotating beers (28 drafts, 1 cask engine and around 150 in the bottle, including 15 vintage selections from the cellar) in a wide range of beer styles, but specializing in local and Belgian brews. Our kitchen rounds out the experience with culinary pairings that highlight flavor profiles of the impressive craft beer list. And our friendly and knowledgeable staff will seek to educate you about the world of beer, and guide you through the tavern’s extensive beer and food offerings.
A beer for every palate. A well balanced and carefully curated list with most styles represented with the best offerings available to us.
A well trained and highly educated staff. All employees are highly versed in the list specifically and in the craft beer world generally. Each employee receives an intensive education upon hire, complete with rounds of testing. Tasting and product notes are shared with the staff on a weekly basis for every beer we serve; tastings and tests continue throughout their tenure. The company also pays for all staff members who pass any level of the Cicerone program while working for us. Staff members are also highly trained in the art and science of craft beer/food pairing.
Proper beer service. Coolers are set at 40, 50 and 55 degrees to ensure all beer is served at its proper temperature. We use dozens of types of glasses, including many proprietary glasses, to optimize the beer’s enjoyment; all glassware is polished clean then rinsed to ensure its beer-readiness.
Clean Draft Lines. We cannot stress the importance of clean draft lines for good tasting beer—this needs to be the industry standard. We clean draft lines between tapping kegs; every two weeks the entire system and all its parts are broken down and scrubbed. It’s nothing you can see but makes all the difference.