Tag Archives: MYRTLE BEACH SC

GRUMPY MONK

BEER PUB,

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MYRTLE BEACH, SOUTH CAROLINA

Open since 2014, Myrtle Beach craft beer haven, THE GRUMPY MONK, features some of Carolina’s best suds. Set beside Route 501 a few miles west of the beach, this copious freestanding restaurant highlights the surrounding mall-bound highway shops.

Grumpy Monk’s tall red-bricked entrance leads to a spacious right side sportsbar (with pristine granite-topped wood counter, brown fluorescent ceiling scape, multiple tap handles, various beer signs, several TV’s and sidled seating). Refreshing water-bubbled glass tanks separate the bar from the main left side dining area.

Specialty cocktails along with shareable soup, salad, sandwiches, sushi and burgers fill the menu while beer lovers will be delighted by the ever-changing draught selections.

My wife and I grab a few chairs underneath the partially covered front patio deck (with 25 tables) to consume seven previously untried brews with Hot Grandma (fried green tomato, Swiss-chedder cheese, bacon and aioli spice) during initial August ’17 lunchtime break.

Alongside South Carolinian faves such as River Rat Blueberry Lemon Wheat, Frothy Beard Watermelon Wheat, Coast HopArt IPA and Low Tide Reese’Ding Brown Ale were New York’s Three Heads Too Kind Double IPA, San Francisco’s Anchor Mango Wheat and North Carolina’s Check Six Dugan Stout (reviewed fully in Beer Index).

Arguably Myrtle Beach’s best beer bar, Grumpy Monk will surely not disappoint.

www.grumpymonkmyrtlebeach.com

 

LIBERTY STEAKHOUSE / TAP ROOM

United States Brewpubs

LIBERTY STEAKHOUSE & BREWERYMYRTLE BEACH, SOUTH CAROLINA

At Broadway On the Beach mall area, LIBERTY STEAKHOUSE & BREWERY tendered slight fruit-tart Raspberry Wheat, citric-hopped coriander-spiced White Ale (with lemon wedge), orange peel-embittered wood-burnt floral-decked India Pale Ale, wavering chocolate-nut softie Nut Brown Ale, and dryly wheat-soured Miss Liberty Lager (reminiscent of Rheingold), July ‘04.

Upon July ’08 visit to franchised LIBERTY TAP ROOM & GRILL in Myrtle Beach’s Northwood Plaza, found out off-premise brewing was done by New South (same as T-Bonz). Opened since ’06, freestanding sienna-stuccoed site had covered front patio connected to indoor sportsbar by oval bar (with nice tapped microbrew selection). Left dining section appeased families with younger children. Enjoyed RJ Rockers Buckwheat and Highland Oatmeal Stout (reviewed in Beer Index) while consuming burger and pizza.

www.libertysteakhouseandbrewery.com

MAD BOAR BREWERY

United States Brewpubs

MAD BOARMYRTLE BEACH, SOUTH CAROLINA

Strangely, Barefoot Landing in North Myrtle Beach once had two brewpubs within walking distance. After hitting T-Bonz in July ’04, had steak dinner at the former MAD BOAR BREWERY. Brewmeister Moose offered sophisticated bourbon-sweet malt-dried Scotch Ale (with yummy dark chocolate-raisin-tobacco notes), soft-watered espresso-lingered raspberry-ensconced oatmeal-heeled Boar’s Snout Stout, and ashy red-fruited orange peel-lingered Scotch-smitten Indian Pale Ale.

Lesser variants such as light peach-licked Golden Pilsener, soft malt-candied Pig Tail Ale, spritz-y fig-date-tempered Carolina Copper Ale, and tangy Raspberry Wheat were bland. Mad Boar has since moved and Jakalope Steakhouse now occupies the site.

T-BONZ GILL & GRILL

United States Brewpubs

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MYRTLE BEACH, SOUTH CAROLINA

Several southern summer sabbaticals have been spent with wife and kids at sunny coastal Carolina resort – riding waves (in nearby Sunset Beach), hitting the water slides, riding the rollercoaster, and fishing. Post-Xmas ’99 trip, discovered satisfactory Rock Creek and Pinehurst Village brews from North Carolina, but frustratingly no South Carolina suds. Experienced frenzied smart-ass atmosphere of zany eatery Dick’s Last Resort, where wry-humored waiters, silly paper hats, and novelty signs goof on unsuspecting patrons.

In ’03, finally tracked down three South Carolina beers crafted by Palmetto Brewery. During July ’04, I visited three friendly Grand Strand brewpubs. Though some offerings were somewhat bland and oxidized by comparison, much progress has been made since ’99.

At Barefoot Landing in July ’04, brick-walled wood-paneled mahogany-mantled steakhouse T-BONZ GILL & GRILL (formerly Landmark Tavern) featured New South brewer Josh Quigly’s recipes. Tried astringent chocolate-serenaded coffee-roasted fig-walnut-teased Nut Brown Ale, frisky dry-hopped honey-dipped grape-soured lemon-bitter Market Street Wheat, lemon-hopped grapefruit-raspberry-tart Blonde Bombshell, blasé caramelized pecan-fig-daubed rye-dried Cooper River Red and lemon-fizzed wheat-husked maize-dried Low Country Light Lager.

Revisited T-BONZ July ’06, quaffing lo-cal honeyed-wheat lemon-peeled spritzer Waccaman Blonde, floral-dried hop-embittered India Pale Ale and sweet-sour raspberry-oxidized wheat-blanched Seltzer-fizzed Raspberry Wheat.

Upon July ’08 sojourn, saw Texas Rangers’ Josh Hamilton set homerun derby record at Yankee Stadium while consuming buttery soft-bodied, apple-pear-tangerine-fruited, orange peel-embittered IPA, sugary corn-sweetened maize-dried Amber Waves, and cardboard-y citric-toned diacetyl-ruined Red Ale. Peppery-hopped lemon-candied orange-soured White Ale was moderate-bodied seasonal.

www.tbonz.com