Monkless Belgian Ales expansion defies the trends
Internationally Belgian-style ales have fallen in popularity since the boom of American Craft Beer took hold, and perhaps even moreso with the pandemic pushing consumers to cheaper and less complex options. Defying that trend is Monkless Belgian Ales, Oregon’s only traditional Belgian-style brewery dedicated to Abbey-style ales in particular. Bend, Oregon based Monkless, makes more Belgian types of beer than even Oregon’s monk-owned and operated Benedictine Abbey Ales brewery, and is still expanding both in output and in locations. Monkless has consistently earned their following, not only in a niche market but as a standout brewer in the U.S. as the Great American Beer Festival’s Midsize Brewpub of the Year in 2020.
2024 began with Monkless Belgian Ales owners Todd and Robin Clement moving out of their humble 10bbl brewery where they scaled up their operation to commercial size in 2016 after the prior 2 years as a 1-barrel nano brewery. This was the original 10 Barrel Brewing brewhouse where that brand got its start before graduating to a much larger facility. After 8 years Monkless has outgrown the brewhouse completely, and already had relocated their tasting room and opened the Monkless Brasserie restaurant in the Old Mill District overlooking Deschutes River in 2020. Now a popular location for dining and drinks, the Brasserie has proven a big hit for both locals and Bend visitors reliving their European vacations or discovering these classic styles of beer and food pairings like Mussels and Frites for the first time.
A recent report concluded that Belgian beer exports declined 7% in 2023, but you would never know it by looking at Monkless Belgian Ales success. The brewery has continuously bucked the downward trend in sales of Belgian-styles as well as the craft beer segment as a whole.
“Belgium’s beer culture is incredibly rich and diverse, even if it doesn’t always capture the mainstream spotlight. By understanding these dynamics and continuing to prioritize quality, authenticity and consistency our hope is that we inspire a love and appreciation for Belgian styles,” says Monkless co-owner and founding brewmaster Todd Clement. “By dedicating ourselves to the art of Belgian-style ales, we’ve cultivated a passionate and loyal following, albeit smaller compared to the broader craft beer market.”
The rich Bend, Oregon brewing industry has made for some interesting shuffles of spaces and equipment. With Silver Moon Brewing shifting most of their brewing to Migration Brewing in Portland, that opened up a larger facility for Bend’s Avid Cider (recently purchased by Blake’s Hard Cider) to relocate to. That left Avid Cider’s production space at 900 SE Wilson Avenue up for grabs, letting Monkless trade in their former tight quarters and add an additional 4,000 sq ft. of production space going from 4,500 sq ft to 8,500 sq ft and gaining an office and a new tasting room just opened called “The Abbey.” The newly installed brewhouse is a 15bbl, 3 vessel, steam fired brewhouse from Oneills Brewing Systems, with 2 new 15bbl fermenters and a 60bbl brite tank. In addition they brought over several 30 and 40 bbl unitanks from their former brewing location.
“Sustainble growth is a core value of ours so we have modest growth objectives. With the new facility we will have the ability to add additional tanks as need requires and that will enable us to at least double or possibly even triple our current output of 1,800 barrels over the next several years,” says Robin Clement.
That goal is off to a great start in 2024 with Colorado Craft Distributors already picking up our brand for distribution in the state of Colorado, and Monkless is eyeing California distribution as well.
Todd Clement on the brewdeck of the new Monkless Belgian Ales brewhouse
Some of that growth is attributable to their newish Reverie Pilsner. Acknowedging that Pilsner is not traditionally a classic Belgian-style, the Clement’s argue that it is still one of the most commonly brewed styles in Belgium even if that isn’t the style’s country of origin.
“Customers are not as familiar with traditional Belgian ales, but just about everyone knows what a Pilsner is. This beer creates a nice introduction for folks that visit The Brasserie. It was inspired by the classic Belgian-brewed pilsners like Jupiler, Bavik and Stella Artois. I struggled with this decision a bit, as Pilsner is a lager and we are Monkless Belgian Ales, after all,” says Todd Clement.
Pushing the boundaries of what is classically considered Belgian beer is not entirely new for Monkless, they also release limited seasonals like ‘Benefaction’ a Belgian-style Imperial IPA, and ‘Hazy Days in Brussels,’ a double dry-hopped hazy Belgian-style Tripel. The Reverie Pilsner is pretty straightforward for European-style pilsners, brewed with Belgian pilsner malt, a touch of flaked maize for mouthfeel, and spicy and slightly floral noble hops and low 32 IBUs of bitterness.
Robin Clement weighs in on the wholesale business part of the equation: “Finding distribution partners who understand this and are adept at selling these styles has also been critical with regards to our growth. With our beers we strive to offer the authentic taste of Belgium but with a more approachable price point compared to Belgian imports.”
Monkless’ new “The Abbey” at their freshly minted production facility is the latest addition to the stalwart Bend, Oregon brewery. If the Monkless Brasserie seems more of a dinner and drinks, sit down dining spot and instead would just like to taste the beer where it’s made. The Abbey is the more intimate multi purpose community taproom and flexible event space that can be used for both corporate and private events and will allow for private events that can flow from The Abbey into the brewery itself offering a unique opportunity to dine and stroll amongst the brewhouse and vessels. It is open to the public Thursday, Friday, and Saturdays. Though it is inside of an unremarkable business park, the Clement’s have added their usual attention to detail to make it a more transportive experience once you step in the doors.
The Abbey, features a number of vintage furniture and decoration salvaged from Europe to give classical flourishes. This starts with the French gilded architectural pelmet—carved from limewood and gilded with 22k gold leaf—dating back to the late 18th century from a grand château near Cognac, France. Then you have the 1880 wrought iron pub tables from a bistro in Liège, Belgium, to a Belgian curio cabinet from the late 19th-century adorned with metal strapping that fits with the huge 14-foot custom built Abbey doors that open into the brewhouse where the magic happens. But the Clement’s favorite piece in The Abbey is the undoubtedly the 18th-century refectory table, crafted from oak and located in the semi-private space aptly named The Refectory Room. Circa 1750, this table has a storied past, having served the dining needs of monks in a monastery near Flanders, Belgium.
The Abbey pours 11 taps of Monkless Ales and the new pilsner, plus their house made non-alcoholic Hibiscus Ginger Ale and a selection of wines. We will also offer curated belgian bottle flights (and wine). Showcasing their roots and influential imported Belgian beers is also a big part of their bar program, and they keep a curated bottle flight on the menu including a recent selection of authentic Trappist beers from Orval, Westmalle Tripel and Rochefort 8.
Monkless Belgian Ales remains a small operation, but has managed to stay sustainable and even grow in the market when most breweries are stagnant or shrinking. The brewery also manages to produce more beer then other often mentioned brands with major Oregon distribution and marketing power.
“As you know, the U.S. craft beer market is constantly evolving, with consumer preferences shifting over time,” says Todd Clement on the growth and challenges for Belgian-style beers and finding that of so elusive success story. “While hoppy beers like IPAs have dominated in recent years, there is a growing interest in diverse and traditional beer styles, including Belgian beers. This interest is partly driven by beer enthusiasts seeking new experiences and flavors, and by a maturing craft beer scene that values quality and authenticity. We’re striving to be the best producer of Belgian style ales on the West Coast and we will remain focused on that mission by brewing the beers we love to drink and share.”
Monkless “The Abbey”
Thursday - Saturday 3:30pm-8:30pm
900 SE Wilson Avenue, Suite H Bend, OR 97702
Monkless “The Brasserie”
Monday - Sunday 11:30am-10pm
803 SW Industrial Way Bend, OR 97702