Ricardo Ruiz and Brittany Dinhobl of Hoppy Monk

Ricardo Ruiz and Brittany Dinhobl of Hoppy Monk

It takes a certain kind of company to open a beer depot with locally sourced beers and foods, but that’s exactly what Hoppy Monk did when they first opened their doors in El Paso, and later replicated that same magic in a completely new city while still offering independent breweries a spot on their taps and offering the public a solid menu of high-quality bar snacks and more.

These days, the Hoppy Monk keeps the Northside’s thirst for quality craft beer sated with an enviable wall of beer taps, and food made with ingredients sourced from independent farmers. It’s that attention to detail that helped draw the staff to Dorćol.

When co-owner Joseph Valenzuela began exploring San Antonio, he was introduced to our little tasting room on South Flores by friends, and he shared his newfound spot with his staff. As manager Ricardo Ruiz recalls, “he turned us on to this little bar called Dorćol, it was when Nick was working there, and started going and really enjoying rakia. We were floored by the fact that there’s no other spirit there, and that y’all were making lots of cocktails.”

Ricardo and Joseph brought Kinsman onto their opening menu at Hoppy Monk, and since then, the spirit has remained a favorite.

Betty and the De Pêche Mode

Betty and the De Pêche Mode

And we’re not just saying that. The De Pêche Mode, a peachy concoction created by bartender and manager Brittany Dinhobl, is currently back on their Greatest Sips menu, a collection of fan-favorite cocktails. Brittany, who started at Hoppy Monk in 2015 and has served just about every position available since, combined the Kinsman with Aperol, lemon juice, and Pêche peach liqueur for a winning combination that’ll sneak up on you.

“It’s pretty popular with the ladies,” Brittany said.

It’s not just Kinsman that gets all the love. The Pale Horse cocktail features 2 ounces of Betty, Scotch, lemon and honey.

“Betty is always easy to talk about. It’s such a good, light beer,” Brittany said.

Randy often sits down with Pedro Longoria, part-owner of Hoppy Monk, whenever he’s got a new brew in the works. New menus are often collaborative efforts between staff members to try and get things right, and this extends to events, on and off-site.

Take for instance our annual Helado Borracho competition that tasks participating bars and restaurants with creating San Antonio’s official, Kinsman-infused ice cream. Hoppy Monk’s kitchen staff works closely with Britt and Ricardo to nail creative and creamy desserts. After winning People’s Choice and Critic’s Choice during the inaugural event, the Hoppy Monk is ready to bring the trophy back home.

Whether you’re looking for your new favorite sipper, or you’re hoping to try one of Dorćol Distilling + Brewing Co.’s latest brews, Hoppy Monk should be on your list.

“They picked Stone Oak because they wanted to put a stamp in this area especially with it being family-friendly out here. UTSA is not too far away so we have everything from frat kids, to people in their 70s out for date night,” Brittany said. “Whatever the case, we cater to everybody.”




Comment