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Stone 03.03.03 Vertical Epic Ale



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RATINGS: 418   WEIGHTED AVG: 3.65/5   SEASONAL: Special   EST. CALORIES: 270   ABV: 9%
A new Vertical Epic will be released every year, with the goal being to collect them all and have a Vertical Epic tasting once the final Epic is released on 12/12/12. Each new Stone Vertical Epic Ale will be release one YEAR, one MONTH and one DAY apart. With Vertical Epic 03/03/03, we used some pretty interesting ingredients...coriander (a "Belgian-style" beer favorite!), alligator pepper (wow, bite into these little gems and you get a bigtime spicy rush of flavor), and a bit of both unmalted wheat and dark roasted wheat. And a blend of Belgian yeast and American ale yeast. And a nice selection of high alpha hops (a decidedly non-Belgian style twist). All told it makes for a dubble-ish taken-to-San-Diego-pushed-to-the-edge-and-slapped-around-a-bit beer. So, treat it gently. It's been abused enough already. Store it upright, cool and in the dark. It would enjoy a nice long rest. It will have plenty of patience. Now let's see about you . . . . In addition, we are pleased to provide the homebrewing recipe: http://stonebrew.com/timeline/030303

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
Zach Diesel (906) - Sisters, Oregon, USA - MAY 31, 2003
smells identical to NB Abbey, brown/black with a uniform medium sized head, clove spiciness and wheat notes along with a hint of choclate and a dry flat finish, overall don't believe the hype

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 17/20
fraternie (958) - Chicago, Illinois, USA - MAY 26, 2003
UPDATED: MAR 31, 2011 5/6/2003: Ruby brown body, nice head. Fruity, tripel-esque aroma. Floral, dark fruit notes (grapes, plums). Malt is floral with deep, dark fruit notes reminiscent of Chimay Blue. Spicy body. Smooth, slightly herbal/vegetable finish, incredibly well balanced. ABV seems hardly present. I went ahead and rated this one without age, I have another that I am saving for quite a bit down the road and I have very high expectations. 3/31/2011: Malt has sweetened a bit over time, with notes of caramel dominating some very floral dark citrus notes. Very creamy and smooth, with spicy herbal elements still present, but with a peppery component revealing itself through the long finish. Balance is still in tact, with abv well-masked.

   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
Panzuriel (1626) - Westerville, Ohio, USA - MAY 26, 2003
Dark brow liquid with some ruddy hints. Nice latte colored full head. Dry hoppy aroma with wee hint of citrus. Dry tangy flavor that has a smoky and metallic thing going on. Spice in the allspice and nutmeg sort is evident as well. A nice solid beer, but nothing wonderful.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
Eyedrinkale (3213) - Astoria, New York, USA - MAY 25, 2003
UPDATED: NOV 12, 2004 Love the concept of the vertical. but not so happy with the coriander. Let’s hope it gets better with age or I have a case of shit in my garage. I have to re-rate this stuff in 05. Re-rate 11/10/04. After swillin on this stuff for 2 sessions at BBF, I have to say it did indeed improve. The coriander and pepper has fallen out making this smooth as silk.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
bonvivant (168) - Smithfield, Virginia, USA - MAY 23, 2003
Beautiful copper color with hints of clove and nutmeg with a delightful warming finish....in other words, damn good.

   AROMA 8/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 12/20
kujo9 (1095) - North Ridgeville, Ohio, USA - MAY 23, 2003
Hazy amberish color w/ head retention that could be better for "dubbelish style". Clovey and spices are very apparent in the initial aroma and a light plum as it warms. Wheat malty aromas also more apparent as it warms. Hops are non existant for a Stone beer. Malty,spicy, and hoppy flavor with some bitterness to balance. Aftertaste is bitter w/a funky little caramel malt taste. Higher carbonation and medium body more to the dubbel"ish" style and alcohol is hidden very well. I'd like to see how this one ages in a few years, but I don't know if it's big enough to make it 10 years. It should be interesting. I plan on saving one bottle to try anyway.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 17/20
hayden1215 (319) - Ohio, USA - MAY 21, 2003
Brownish copper in color with medium head. Extremly malty nose with notes of pepper. Flavor is hops and spice. Full bodied and balanced

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
Indra (2711) - Overland Park, Kansas, USA - MAY 21, 2003
Interesting and nose-tingling aroma, very spicy, with notable coriander, licorice, tangerine and orange peel, with a background sweet, dark and fruity maltiness. Dark brownish red in color, lightly sedimented, with a creamy, fine, off-white head and lacing. Flavor is a nice blend of spices, fruit, malt, dark candyish sweetness, and a touch of spicy hop bitterness throughout, apparently of the Warrior variety. Spices, malt and esters throughout the finish. Fairly light texture, lightly effervescent and citric mouthfeel. Unique.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 2/5   OVERALL 13/20
drismyhero (815) - Tacoma, Washington, USA - MAY 15, 2003
Yeah, so I could follow the label's advice and let this mature a bit (although 10 years seems a bit long). The malt was forefront in the beer - especially being a Belgian Strong Ale - mostly sweet, a touch sour, and a touch spicy. There was something about the malt that just refused to register with my senses, the sweetness just flutters by and rolls off the tongue giving a very watery impression. The pepper doesn't really set in - granted I am rather used to intensely spicy foods - so adds little more than a tingle of curiousity. i just felt this was immature, I'll go buy another one and keep it around for ten years.

   AROMA 8/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 15/20
Drew (2411) - Kent, Ohio, USA - MAY 15, 2003
03, 03, 03....I had to try, Oh, 3 of these before coming to any conclusion about what I could say. This is a very interesting and adventurous idea, and as usual, Stone finds a way to take it over the top - this time with the alligator pepper - where do they come up with this stuff!?!?!? Underneath it all sits a normal run of the mill Belgian brown ale; but it's wrapped in spices that you would usually use as dry rub for your weekend barbeque. My friend Chris says that this makes him crave a big juicy steak. I would like to have this with peppercorn seared tuna. We'll see how it ages and changes the next few years. (and yes, just like Dogbrick, I tasted a great deal of cardboard here.)

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