Funk and Monk at Fonta Flora

BRINGING THE FUNK: Fonta Flora just expanded into the building next door, creating plenty of room for events like Funk and Monk. Photo by Thom O'Hearn

FontaFlora_poster_FunkMonkIf you’ve been meaning to make the drive to Morganton to check out (or revisit) Fonta Flora Brewery, co-owner and brewer Todd Boera is giving you the perfect excuse 3-10 p.m. Saturday, Feb. 7.

That’s when Fonta Flora will be releasing two of its first sour ales in 500-milliliter bottles: Vestige Wither, which features local fennel, and Vestige Bloom, which features local kiwis. The brewery is also showcasing its recent renovations and releasing eight special variations of its imperial stout, Urban Monk.

“As far as the renovation goes, we bought the building next door to us pretty early on. So now we get to use it as a 1,000-square-foot addition. Right away, we’re going to use it as a community gathering space. It won’t change brewery operations for now. … It’s really so we can host private events and have spillover seating [for our own events and live music],” says Boera.

Live music will be part of the event on Saturday, with Asheville’s One Leg Up playing in the taproom. Food will be provided by Wisteria Southern Gastropub.

The Urban Monk imperial stout release will be unusual, even by Asheville’s own high standards. The artist the beer was named after, Marcus Thomas (aka the Urban Monk) has had a show hanging at Fonta Flora since New Year’s Eve. The party on Feb 7 will double as a closing for the show. What’s more, Thomas provided 150 screenprinted 32-ounce swing-top bottles for anyone interested in taking their favorite Urban Monk to go. That means all eight variations below will be available in the pub and in bottles to go while they last:

  • Original (no additions)
  • Aged with Defiant whiskey spirals
  • Appalachian Monk: aged with black walnut
  • Turkish Monk: aged with cardamom and coffee
  • Mexi-Monk: aged with cinnamon, cayenne pepper and cacao nib
  • Far East Monk: aged with pu-erh tea and smoked sea salt
  • Tropical Monk: aged with toasted coconut
  • No.8: top secret

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About Thom O'Hearn
Thom O’Hearn is a writer, book editor and homebrewer. Twitter: @thomohearn

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