Made using roasted malts, Monk’s Stout Dupont was first made in the 1950s at Dupont's farm-brewery.
This very dark beer has lovely aromas of chocolate and coffee, introduced by the use of special roasted malts.
There is a consistent freshness thanks to the citrus notes from the hops. There is no sweetness on the palate, but rather a clean, marked bitterness; beautifully thirst-quenching.
Best served at cellar temperature (12°C) or slightly chilled. Monk’s Stout Dupont goes down particularly well with shellfish, sushi, blue cheese and Moinette Vieux cheese.