3fourths (8382) - Boulder, Colorado, USA - JUL 15, 2003
3.8 AROMA 7/10 APPEARANCE 5/5 TASTE 7/10 PALATE 5/5 OVERALL 14/20
UPDATED: SEP 26, 2012 Black with brown head. Smokey aroma containing coffe, milk, and caramel. This stuff is fairly rich, very hopped with a large smoked chocolate character. Harsh on the palate, but nicely balanced with the sweet smokey chocolate and coffee flavor.
MartinT (8281) - Montreal, Quebec, CANADA - FEB 4, 2003
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
UPDATED: APR 27, 2005 The Grim Reaper with his problem-solving, grassy hop sickle gradually shears the skin off of your tongue...Almost all you can feel in a few minutes is powdery chalk...The flowers he graciously hands you for grieving (yet with a big, teethless grin) are dry, bitter/sour and bereft of perfumed petals...But to make this experience bearable (he’s a classy dude after all), he covers you in aromatic, sweet chocolates and the GrimMother’s clove-laden molasses...An incredible experience, but not to be lived too often...
A 2 1/2-year-old bottle showed some more balance between the fragrant/bitter hoppiness and the roasted malt/molasses. Not as intense, but as enjoyable, nourishing and well-brewed.
BMan1113VR (7890) - Los Angeles, California, USA - DEC 20, 2008
4 AROMA 9/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Bottle thanks to the great people at the Bruery tasting. Pours with a dark brown body with no head. Aroma of dark fruits, tar, figs, caramel, dates, chocolate, oak and nuts. Taste of nuts, yeast, chocolate, and oak. Syrupy mouthfeel and light carbonation.
j12601 (7350) - Poughkeepsie, New York, USA - MAY 12, 2009
3.9 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 17/20
Bottle at the “Drink for Charity” event at Rattle & Hum thanks to Mike who brought a vertical from 2nd to 12th. Finally one that wasn’t a dead IPA. The porter held up excellently. Pours a deep black with a thick thin white head. Gorgeous aromas of smoke, leather, tobacco, plum, prunes, chocolate. Medium bodied with dark fruit flavors and a touch of chocolate. Finishes with a touch of smoke and roast. This was great.
Ughsmash (7251) - Pewaukee, Wisconsin, USA - FEB 15, 2009
3.8 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 16/20
Bomber for a little celebration. Poured coppery deeper brown with only a dusting of beige. The aroma was rich with darker chocolate and molasses supporting ashy smoke and darker, earthy spices.. aged oak and alcohol warmth on the back. The flavor opened with lightly sour smoke and oaky notes rolling into well-roasted dark chocolate, molasses, and light soy on the middle.. smoke had a wet ash character around.. bitterness was light and coffee-inspired.. decadent flourless cake-like chocolate and smoke on the finish. Medium-bodied with little carbonation on the palate.. spicy and warm, with ideal influence from the smoke and the oak.. aged very, very gracefully!
CaptainCougar (7133) - Columbia, Maryland, USA - MAR 4, 2003
4.2 AROMA 8/10 APPEARANCE 5/5 TASTE 8/10 PALATE 5/5 OVERALL 16/20
UPDATED: MAY 13, 2004 5/12/2004: Still rich, roasty and sweet with the dark fruit complexity of an imperial stout. Hops have mellowed significantly, as has any hint of smoke. Smooth balanced and enjoyable, this has aged well, and should continue for years to come.
3/4/2003: Rich, deep opaque color with a sandstone head that laces well. Caramel chocolate malt aroma with western hop character. Flavor has good complexity, dark fruit, and a robust, viscous, somewhat silky body. Very drk and bitter for a porter, but this helps to mask the high alcohol. You could've fooled me that this was a smoke beer, because I didn't notice any smokiness whatsoever.
Radek Kliber (6573) - Toronto (Can) Krotoszyn (Pol), POLAND - JAN 21, 2003
3.5 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Already very traditional/characteristically landmark of Stone - hopy spruce -juniper aroma. Honestly this brew was not really to the full extend porter like. Not to thick, high oh hops that worked out nicely. Very specific to the West Coast, interesting, different.
Ernest (6514) - Boulder, Colorado, USA - NOV 2, 2002
3.1 AROMA 6/10 APPEARANCE 5/5 TASTE 5/10 PALATE 4/5 OVERALL 11/20
Head is initially average sized, frothy, light brown, mostly lasting. Body is black (but not opaque). Aroma is moderately hoppy (grapefruit), moderately malty (dark chocolate, toasted dark bread, roasted grain), with a note of cask wood and smoke. Flavor is moderately sweet, moderately acidic, moderately bitter. Finish is heavily bitter, lightly sweet, moderately acidic. Medium to full body, creamy texture, lively carbonation, moderately astringent, lightly alcoholic. Also known as Stone Grapefruit Porter. The oak smell is readily apparent, but the smoke is about as timid as the regular Stone porter. Ultimately, it’s the overhopped quality that kills this one for me, as I prefer hops to take a [distant] back seat in porters and stouts. Quite sour.
Cletus (6354) - Connecticut, USA - OCT 16, 2007
4.5 AROMA 10/10 APPEARANCE 3/5 TASTE 10/10 PALATE 4/5 OVERALL 18/20
Pours dark brown with some sparse tan to light brown bubbles. Smells of chocolate, molasses, some underlying smoky hints, a nice balance of bitterness and some dark fruit. Tastes of nuts, dark chocolate, touches of coffee, some nice fruity elements and a nice balance of roastiness with hints of smoke. One of the best porters I have had. I wish this was a regular release or that I at least had another bottle of it!
BBB63 (6346) - La Porte, Indiana, USA - OCT 12, 2003
4 AROMA 9/10 APPEARANCE 5/5 TASTE 8/10 PALATE 3/5 OVERALL 15/20
Very deep brown hue with a large creamy tan head and very good lace. Malty caramel, chocolate, and smoky aroma. Additional hints of plum, vanilla, espresso, oakwood and pine. Nice and big, in your face, smoky and malty sweet taste. Undertone of apricot, coffee, bitter chocolate, hoppy pine and twinge of alcohol. The smoke stays on the palate long after the brew is gone. Lush and soft mouthfeel accompanied this full-bodied porter. A very well done brew with nice changing complexity during the tasting.