Monkless Brasserie in Bend pioneers beer‑infused cuisine

Monkless Belgian Ales Brasserie, situated on the Deschutes River in Bend, Oregon, is showcasing a menu that uses the brewery’s own beers as primary flavor ingredients. Chefs Todd and Robin Clement launched the brewery ten years ago and opened the restaurant seven years ago.

Chef Jake Alaniz, trained in French cuisine, integrates the house ales into dishes such as “Bier cheese,” mussels steamed in beer and garlic, Flemish beef dip, and chicken waffles with beer‑infused tzatziki sauce. He treats beer like a reduction sauce, allowing a range of profiles from citrusy to malty to enhance classic European‑style plates.

The restaurant’s approach reflects a broader trend in American dining where craft breweries act as laboratories for innovative, beer‑forward menus.