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RATINGS: 4   MEAN: 3.55/5.0   WEIGHTED AVG: 3.07   IBU: 41   EST. CALORIES: 183   ABV: 6.1%
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COMMERCIAL DESCRIPTION
Formstone Ale Formstone Ale is brewed with a blend of American special pale ale, and caramel malts, as well as dark Belgian chocolate malt. This gives a deep dark brown color and bold complex flavor profile with hints of caramel, chocolate, coffee, and nuts while maintaining very low astringency. Like all Bawlmer beers, these flavors and aromas are balanced by residual sweetness and body from our traditional single infusion mash. Noble American Cascade hops are boiled for more than an hour in the fire-brewed kettle to accentuate these malt flavors. American Willamette hops are added at the end of the boil to contribute a clean, somewhat fruity aroma. Formstone is then fermented in traditional, open fermenters with Bawlmer’s top cropping, ale yeast. Natural bottle-conditioning infuses the beer with fine, delicate carbonation and imparts a thick, rich head. Formstone is packaged in 12 oz long neck bottles and is available in 6 packs and full cases. Style – American Brown Ale Malts – American Special Pale Ale Malt (4° Lovibond) moderately kilned two-row malt which adds malt flavor and aroma and an amber color; American Caramel Malt (60° L) two-row caramel malt which provides deep color and caramel sweetness with lower astringency than traditional crystal malts; American White Wheat Malt (2° Lovibond) Soft White Winter Wheat which improves head retention; and Belgian Chocolate Malt (350° L) imported malt that is roasted at temperatures up to 450°F and then rapidly cooled. This malt adds aroma, a deep red color, and a nutty /roasted taste. Flavoring Hops - Cascade hops from independent American hop growers - adds floral, spice, and grapefruit flavors. Aroma Hops - Willamette hops from independent American hop growers – considered “the king of American aroma hops” adds aromas of fruit, earth and spices. Hop Bitterness – 40.6 International Bitterness Units (IBU’s) Original Specific Gravity – 1.057 (14o Plato) Final Specific Gravity (after fermentation) – 1.013 (3.3o Plato) Final Alcohol Content (following bottle conditioning) – 6.1% by Volume


3.7
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 14/20
gpekar (455) - Florida, USA - NOV 12, 2010
Poured a very dark mahogany brown with a nice tan foamy head. You can hear the foam bubbles popping as the head reduces to a more creamy 1/2" one that left a light amount of lacing. There was a nice aroma of anise and dark chocolate. The flavor initially was smokey and crisp with good carbonation. There was a nutty flavor as well. A dark chocolate flavor and espresso bitterness developed along with a bit of a dry finish. The chocolate and bitterness lasted into the finish and mellowed very well. I’ll be getting more of this one. Very good!!!!

3.4
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
sebletitje (6582) - Enghien, BELGIUM - AUG 12, 2010
beer of summer @ OTH. pours dark brown, tan head. aroma and flavors, dark fruits, dark malts, lots of good roast, caramel, light smoke? fluffy palate, grainy. Light hoppy profile on the light side for a mild bitter finish, overall, the beer finishes with a nice bready flavor along with roast and dark fruits.

3.6
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
scraff (2121) - Baltimore, Maryland, USA - JUL 28, 2010
12 oz. – Dark brown, light tan foamy head. Soft cocoa-earth and nut warms to faint aromas of molasses cola. Tangy milk chocolate roast balances well on flavors of dry cola nut throughout. Medium bodied, soft and smooth carbonation, darkened dry malt finish. Rides the line of Belgian brown ale perhaps? Aside from the silly name, it’s a nice first effort. Definitely worth a try…

3.5
   AROMA 7/10   APPEARANCE 5/5   TASTE 7/10   PALATE 4/5   OVERALL 12/20
HighGravity (926) - Baltimore, Maryland, USA - JUL 3, 2010
A nice chocolaty brown ale with a nice brisk carbonation that produces a nice head on the beer. Fairly dry and drinkable. Hops are balanced and mostly noticeably on the palate. The nose is dominated by coffee and milk chocolate.


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