Stone 03.03.03 Vertical Epic Ale

 
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94
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RATINGS: 420   WEIGHTED AVG: 3.65/5   SEASONAL: Special   EST. CALORIES: 270   ABV: 9%
COMMERCIAL DESCRIPTION
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

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3.6
daknole (11050) - Scottsdale, Arizona, USA - DEC 10, 2009
maltzilla you rock man! Pours a brownish color. Aroma is sweet malt, caramel, toffee, light hops and some oxidation. Flavor is sweet with caramel, light oxidation, fruit, wood, and some very light hops. This one aged pretty well. Way better than 04.

3.5
jercraigs (10731) - Toronto, Ontario, CANADA - OCT 5, 2005
Bottle. Dark hazy amber with a small khaki head. Sweet malt with plenty of hot alcohol and hops present, hint of brown sugar? Warming in the throat, sweet malt and vague caramel dominate. Odd notes of spice and bitterness in the finish are tough to separate from the boozey sensation. Spices seem to have faded, leaving only a touch that lingers in the aftertaste, muted pepper. Medium palate. Seems somehow better when we return to it later. Perhaps the warming changed it? Bottle courtesy of Crockett @ RBSG 05.

3.7
alexsdad06 (10651) - West Chester, Ohio, USA - NOV 10, 2007
22 oz. bottle. Pours a clear dark amber color with a good sized off white head that laces nicely. The aroma exhibits some oxidation, but comes through with caramel malts, hints of vanilla and spices, and alcohol. The flavor is still holding up nicely although I have doubts about 12/12/12. I get sweet caramel malts, corriander and pepper are still weakly noticeable, alcohol and yeast. This is still drinkable although past its prime. Medium bodied. Opened during a party celebrating my friends wife receiving her Master’s degree.

3.2
JorisPPattyn (10062) - BELGIUM - APR 27, 2003
Deep amber. yellowish head, fairly stable. Nose gives... vanilla-and-raspberry icecream??? Eeuh...yes. And diacetyl. Taste: diacetyl, damn: too young. Stone? And then I read the text on the bottle. Right, it's all there. It's me who's been the culprit. Had to wait another 11 years, it seems. Aftertaste & mouthfeel is buttery (of course) and soupy. Why - blame it on me. If I ever find another bottle, I'll rerate; points are given with reservation.

4.1
MartinT (10037) - Montreal, Quebec, CANADA - APR 22, 2003
UPDATED: JAN 3, 2005 A highly excited licorice bubblegum pulse yields sweet coriander cells...Agglutinated, they ward off almost all invading hops, save a few cones huddled within a cinnamon and black pepper clot...Throbbing and syrupy mandarines evoke a new flavor of cotton candy...A little more togetherness ans subtlety would carry it near to Abbaye des Rocs grandeur...

3.3
GT (10002) - San Diego, California, USA - DEC 15, 2012
Tap at CK for 12.12.12. VE night. Full haze mahogany, high carbonation, webby/complete lacing. Nose is butterscotch, toffee, chocolate. Taste is minerally, spicy, butterscotch, some celery. Perhaps an odd, somewhat benign infection. Super aerated, overcarbonated palate. Drinkable.

3.3
arminjewell (9720) - East Lansing, Michigan, USA - DEC 26, 2012
Pour on tap at Falling Rock’s Vertical Epic event, dark reddish brown pour with thin white head, aroma brought brown sugar, toffee, earth, vanilla, touch of oak, fig, and dark fruits, slight oxidation but really not all that bad. Taste is a nice mix of toasted brown sugars, bread, dark fruits, slight oxidation/cardboard, hints of vanilla, finishing fairly sweet, slightly dry. Held up pretty damn nicely.

3.8
bb (9697) - Alamo, California, USA - JUL 7, 2007
Bottle. Reddish, bronze/mahogony with a very small off-white head. Sherry aroma with sweet malt, but the oxidation doesn’t seem to be too bad. Sweet malt flavor with brandy, dark fruit, and some earthy yeast. There’s a bit of spiciness in the background. Lingering shery malt. Finishes dry. Medium body. Not bad at all. Needs just a bit more of something and I wouldn’t want to hang on to it much longer before what’s there fades away or the oxidation takes center stage.

3.6
Skinnyviking (9674) - Copenhagen, DENMARK - JUN 23, 2009
Bottle. Low fluffy white and quickly disappearing head. Clear dark brown body. Vineous prune fruity spicy aroma with a bit of alcohol. Fruity alcohol malt flavor. A bit too much alcohol in fact. Low carbonation. Long aftertaste.

3.9
DrSilverworm (9671) - Cincinnati, Ohio, USA - DEC 22, 2012
Sample from a 22oz bottle. Hazy brown reddish color. Minimal off-white head - just a bit of swirly on the surface. Minimal lace. Fruity nose - apple, pear, some white grape. Hint of chocolate. Very smooth, almost no carbonation, but that’s OK, texture is great. This is impressive. I think age has worked for this.


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