Modern Times Monsters' Park
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Tasting Notes
Monsters' Park pours with an intense dark malt presence — expect aromas of roasted coffee, bittersweet chocolate, and a background note of dark dried fruit, sometimes with vanilla or bourbon-adjacent warmth depending on the batch. On the palate, the body is full and almost chewy, with layers of espresso, cocoa powder, and molasses that unfold gradually rather than hitting all at once. Bitterness from the roast provides structure without turning harsh, and the finish lingers long with a mild boozy warmth that confirms the 11% without feeling punishing. This is a well-integrated example of the style — substantial but not fatiguing.
About the Brewery
Modern Times is based in San Diego, California, founded in 2013 by Jacob McKean. The brewery built its reputation on aggressively flavored, thoughtfully made beers — particularly hop-forward ales and rich dark beers — and became known for an unusually transparent, worker-friendly business model. Monsters' Park is one of their flagship imperial stouts and has served as a base for numerous limited variants aged in spirit barrels. The brewery has expanded significantly across Southern California while maintaining a strong following among craft beer enthusiasts.
Food Pairings
A stout this rich and roasty holds up well against foods with their own intensity and fat. Braised short ribs work because the malt's sweetness mirrors the meat's caramelized depth. A wedge of aged cheddar or a sharp raw-milk cheese provides enough salt and funk to cut through the beer's body cleanly. Dark chocolate desserts — particularly those that lean bitter rather than sugary — echo the cocoa notes without competing. Barbecue brisket with a coffee-based rub is a natural fit, as the charred, smoky crust mirrors what's already happening in the glass.
Style Guide
American Double or Imperial Stout is essentially a stout scaled up in every direction — more malt, more roast, more alcohol, typically landing between 8% and 13% ABV. The style draws on British stout traditions but was pushed into higher-gravity territory largely by American craft brewers starting in the 1990s. What distinguishes it from a standard stout is body and complexity: imperial stouts carry a thick, viscous mouthfeel and layered flavors ranging from espresso and dark chocolate to molasses, dark fruit, and sometimes tobacco. Unlike a porter, the roast character is more aggressive and the overall impression considerably heavier.