Released September ’05, this 7.8% alcohol specialty features a soft ‘n fuzzy lemon meringue theme abetted by peach-nectarine-orange tang. Sturdy cracked wheat spine gains honeyed nut illusion. Liquor-stained aftertaste embitters over time.
All posts by John Fortunato
STONE I.P.A.
Heavenly butterscotch alleviation undercoats superb honeyed wheat and chocolate-pale malt exchange. Luscious citrus freshness, impervious orange rind bittering, and honeyed nectar-melon panorama crest at mildly hop-embittered silky-spiced spruce finish. Marquee West Coast microbrewery compares favorably to Rogue with its harmonious blend of medium-to-full-bodied organic grain stamina and immaculate water purity.
STONE IMPERIAL STOUT
Creamy full-bodied 2002 edition contains hefty 9.4% alcohol rate, retaining powdery milk chocolate opulence and richly aromatic molasses malt enhancement. Black currant, vanilla, prune, and raisin variance muscles through sugar spiced fizz hedging too close to cloy. Yet this Russian-styled heavyweight finishes with an absorbing espresso coffee lift that turns to cheap cognac or cherry coughdrop.
STONE IMPERIAL RUSSIAN STOUT
Fabulous opaque jet black ’05 release goes down velvety smooth despite heady 10.8% alcohol guise as creamy black chocolate overlay absorbs dried espresso-coffee roasting and coarsening charcoal backdrop. Chewy molasses-caramel-toffee midst increases above silken anise spicing, black currant bittering, nutty raisin swipe, and bread crusted base. Sherry-port notes subsume grape and cherry esters to fig-induced mocha finish.
STONE 8TH ANNIVERSARY ALE
Creamy coffee serenade prevails over meaty Brazilian nut dryness, resinous chocolate bitterness, and distant cherry jubilee tartness. Stove-burnt coffee finish levels alcoholic severance then loses luster.
STONE DOUBLE BASTARD ALE
Boozy chestnut ruby-hued barleywine richer and creamier than less spruce-hopped Arrogant Bastard. Thick yeast sinew, chewy butterscotch goo, and caramel-chocolate malts encounter ripe raisin-plum-date splurge informing strong rum-brandy-port finish. Fresh-squeezed orange, grapefruit rind, dried cherry, and bruised banana compensate roasted walnut, sticky pine tar, and earthy wood tones. In recess, vanilla wafer illusion emerges atop vinous green grape-apple esters. Phenomenally complex.
STONE BITTER CHOCOLATE OATMEAL STOUT
Busy black velvety tan-headed Oatmeal Stout/ Imperial Stout blend retains strong black coffee bittering and milky mocha creaminess to leathered bourbon-burgundy finish. Toasted oats reinforce wood-charred dry cocoa, black chocolate, maple sap, and sticky anise penetration. Bitter ice coffee midst picks up resin-hopped vanilla bean, chicory, espresso, and tar illusions. On tap at End Of Elm, richer coffee affluence and darker chocolate influence received moderate hazelnut-roasted walnut char.
(STONE) ARROGANT BASTARD ALE
An ‘aggressive beer’ indeed. Sticky molasses malts preside over up-front floral hop insistence, earthy grain thrust, and juicy tangerine stint for surefire opening salvo to brilliant rosy amber ale. Bittersweet dark chocolate overtones fade in and out, providing wonderful conduit ambushing lingering medicinal quilt. Fully formed red fruited finish shows off sundry character – each ingredient complementing the next with curious precision. For an added treat, 22-ounce bottles’ hilarious label brags about being ‘an honest microbrewery’ while deriding major corporate sludge. On tap, highly-hopped alcohol-laden malts convey full spectrum of pear-apricot-apple-cherry sweetness.
STIEGL PILSNER BREWED WITH LEMON SODA
Cloying whitish-paled light pils given soda treatment for boisterously juicy sugared lemon sweetness that gets sticky, then slick. Honeyed lemongrass relief lathers dry hay-leathered sub-texture.
STIEGL COLUMBUS PILS
Musty pale-toned malt-wafted medium-bodied Austrian underscores seltzer-watered fizz with bittersweet grassy-hopped grain compaction and bread-like yeast mildness. Acidic green apple subsidy nearly befouls firm barley base. Fine as a casual treat or served with meats and cheeses.
STIEGL COLUMBUS BOCK
Elegant golden amber light bock (a.k.a Stieglbock) with sweet barley-nipped caramel malting, buttery whiskey persuasion, and mild peach glaze gains head-knocking alcohol strength. Reedy hop astringency mars tender cereal-grained finish. Strangely, softer on the tongue than Stiegl’s pils.
STERKENS KRIEK ALE
Strong medicinal cherry tartness will get eyes squinting in no time flat. Carbolic soda flow and baked apple souring stimulate the senses as well. Musty stone-fruited backdrop receives tinny oxidation. Novices may be wiser to try cheaper Sam Adams Cherry Wheat instead. But true Belgian ale lovers will enjoy its dessert beer styling.