Art (3217) - Pittsburgh, Pennsylvania, USA - JAN 9, 2013
Stone Vertical Tasting at Harris Grill
Pours very dark with cinnamon and nutmeg. Alcohol and bitter taste.
---Rated via Beer Buddy for iPhone NikkTwist (3218) - Philadelphia, Pennsylvania, USA - JAN 9, 2013
Draft at the Khyber. Opaque ruby black pour with a large foamy tan head. Runny lace. Tons of dark malt here. Motor oil. Tailpipe. Burnt coffee grounds. Kerosene. Cigarette ash. Wood stain. Shoe polish. Raisin pie. Black jelly beans. Medium body. Feels surprisingly juicy, though not at all creamy. Heady alcohol. Lingering bitter finish. An oily horrible, wonderful black hole. PapaSkeetSkeet (1010) - Providence, Rhode Island, USA - JAN 9, 2013
Dark brown, black, nice light brown head which fades. Aroma is spiced roast with relatively mild hopping (for a stone.) Flavor is in the same vein. It’s been a couple of days since I’ve had this, but I wanted to report my overall impression of its being fairly weak due to the spicing. talon1117 (1152) - Fort Collins, Colorado, USA - JAN 8, 2013
The pour is a very dark color with red highlights and a moderately full, tan, dense, frothy head which settles to a thin froth and leaves similar lace rings. The nose is like opening a baking spice rack; allspice, cinnamon, orange peel, cardamom, clove, nutmeg, etc., etc., some banana, and some toasty and spicy notes. The flavor is similar to begin with the nutmeg, toasted caramel, clove, toffee, but dry earthy, minerally notes dry out the flavor like eating dry spices; a bit hard to get used to for the style. The palate is decent for the beer despite the dryness; less than lively, more than moderate, velvety, and coating. The finish bone dry, still caramelly, dry spices, spicy cinnamon, and a rare lingering bitterness. I don’t know where to begin with this one, totally different from anything you will try in this style, but that is Stone’s thing. The spicing was overwhelming and over the top but only became overbearing by the dryness of the finish. Different and unusual but not Stone’s best work. Sregnar35 (1030) - Rotterdam, New York, USA - JAN 8, 2013
On tap at the abbey. Pours very dark brown with a small white head. Aroma is spicy and sweet. Flavor is very spicy, like cinnamon and ginger snap cookies, warm and nice.
---Rated via Beer Buddy for iPhone
vt3stick (103) - Chicago, USA - JAN 7, 2013
Pours brownish-black with slight head. Lots going on in the nose, ginger, cinnamon. Very fragrant. Drinks smoothly as expected with all of the spices plus raisins and then a dry finish. bb (9268) - Alamo, California, USA - JAN 7, 2013
Bottle. Mahogony beer with a light brown head. Malt and spice aroma. Malt and toffee flavor with spice. Medium bodied. Malt and toffee linger with spice and yeast. Light cocoa throughout. topherh (1928) - Kearney, Missouri, USA - JAN 7, 2013
Pours black with a thick tan head. Aroma is roast malt, cinnamon, ginger, and other spices. Flavor is big spice, cinnamon, clove, a little roast malt and some dark fruit. Very dry with the spiciness throwing this out of balance. caralkaline87 (435) - Washington DC, USA - JAN 6, 2013
Am I the only person who thinks this tastes like a steak marinade? Pours near black, no head, almost no nose. Flavor is herbal with a little spice and reminds me of A-1 Steak sauce. The hell, Stone? Are you too good to make an abbey ale like a good abbey? thooper41 (556) - BELGIUM - JAN 6, 2013
22 oz bottle: Appearance is dark brown with brown head. Aroma is or roasted malt. Taste is of roasted malt and hints of ginger and cinnamon.