Stone 03.03.03 Vertical Epic Ale

 
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RATINGS: 422   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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3.3
Ernest (7698) - Boulder, Colorado, USA - SEP 1, 2003
Head is initially average sized, frothy, off-white, mostly diminishing. Body is hazy medium amber, dense tiny/small particles, bottle conditioned. Aroma is lightly malty (cookie), lightly yeasty (cobwebs), with notes of coriander, clove, and banana. Flavor is moderately sweet, moderately acidic, lightly bitter. Finish is lightly sweet, moderately acidic, moderately bitter. Medium body, watery texture, lively carbonation, lightly alcoholic. Doesn't hold a candle to the 02.02.02, unfortunately.

3.8
jonas (7588) - Garching b. München, GERMANY - SEP 1, 2005
Bottle - sampled at the RBESP 2005
Brandy raisin aroma. Cloudy orange amber, tanned head. Honeyish, slightly herbal, caramel. Medium body, smooth mothfeel.

3.9
chriso (7533) - London, Greater London, ENGLAND - FEB 13, 2006
Bottle at RBESG Grand Tasting, August 2005. Distinctly more coherent and focused that the 04.04.04 in my view, producing a much more satisfying beer. Or perhaps the elements have benefited from more time to integrate and settle down. Plenty of juicy, sharp hops mingling nicely with the spicy, peppery notes and with a rich, fruity backbone. Just gets a bit sweet for me but otherwise really enjoyable.

3.8
Ughsmash (7508) - Pewaukee, Wisconsin, USA - JUN 4, 2005
Thought it was about time to bust out one of these. Pour was a nice reddish-amber hue with about 1/4" sustained creamy white head. Pleasant spicy aroma, with yeast, dark fruit, pepper, coriander, and an amalgum of other wonderous complexity. Flavor was equally complex, and the balance has mellowed out for the better since the release. Well-carbonated. Spicy hops are blended well with some citrusy hops, coriander, pepper, with a nice medium malt backbone. Finish is primarily citrus and pepper, but is still nicely complex. This is an interesting mix of the Belgian strong with American highlights, and is well-executed. The real trick will be saving my lone remaining bottle until 2012...

3.4
AirForceHops (7244) - Epping, New Hampshire, USA - DEC 16, 2012
Draft @ Lord Hobo, on 12/15/12. We got to enjoy the left over Stone from the 12/12/12 event. Brown rusty color with very thin soapy head. Nose is mild Belgian yeast and cotton candy. Taste of figs, old dark malts, raisins and caramel. The alligator peppers are just a wisp in the finish. This really, REALLY good considering it is 9 years old. My waiter gave us the very last glass from the keg. It could have been the last draft glass of 03/03/03 anywhere!!

3.7
CaptainCougar (7133) - Columbia, Maryland, USA - AUG 22, 2003
Pours a dark copper mahogany brown with a thick frothy white head. Lots of sticky lace left by the head as it subsides. Faint bready Belgian yeast aroma with some caramel malt and oak. Body starts sweet and chewy with some chocolate, toffee, and floral hop aspects. Toward the finish I pick up a strange chemical, perhaps acetone, which could just be a result of the high alpha acid content and the Belgian style, something I'm not used to. Hopefully this will mellow as it ages. Still an interesting style and a decent beer.

2.8
MesandSim (7117) - London, Greater London, ENGLAND - SEP 16, 2007
A Mes rate: Bottle at LCRBM3. Raw and unbalanced. Very fruity, plenty of alcohol. Nothing special at all.

3.6
Iphonephan (6989) - Jackson Hole/McLean, Virginia, USA - DEC 18, 2012
On draft at church key in DC. Pours a hazy brown with a creamy off white head. Mild cinnamon aroma. Creamy mouth feel with toasted malts and baking spices. Spices dominate the finish.

3.4
AmEricanbrew (6878) - Same Trailer, Different Park, Louisiana, USA - OCT 19, 2007
22 oz. bottle Sampled Nov. 2003 Pours a copper color with a decent head, but left no lacing behind.Mostly a caramel spicy smell. Strong sweet taste of burnt caramels and brown sugar followed by Stone’s signature hop character though a very mild version of it.Medium body with a decent mouthfeel .Finishes with a warming, spicy-alcohol tang. Not a typically hoppy Stone brew. Nice.

3.5
ClarkVV (6711) - Boston, Massachusetts, USA - SEP 11, 2004
UPDATED: MAR 24, 2005 bottle consumed 9/11/04. Well after finding a good deal more of these around town, I figured I may as well try one right now. Pours a rich chestnut brown, hints of amber and light pink highlights. Off-white head, mostly disipating. Aroma is wonderfully spicy, with notes of alcohol, yeast, and plenty of coriander. It almost smells like chicory, though that must be the roasted dark wheat. Adds a rich, licorice-like smell to it. Hints of over-ripe blackberries on the end. Anyways, the aroma is quite intense. Flavor is big too. This one, though it may be pretty thin in 8 years, should be at least interesting.. Tons of pepper, it clings to the palate and with the large amount of alcohol, this packs quite a wallop. Flavors are very wheaty; not altogether unlike a strong dunkelweizen. Plenty of earthiness, moderate belgian yeast apparency. At room temperature, it’s got too much alcohol, and actually not enough malt balance. Interesting though, I am not tasting much hops. I can feel the bitterness, but not the citrus flavor. It seems that it’s just too peppery/alcoholic right now, but the relative lack of malt concerns me. It starts out wonderfully rich and full, but as it sits, breathes and warms, it looses its body, gets dominated by alcohol and black pepper.


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