Serve in Tulip


on tap


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RATINGS: 114   WEIGHTED AVG: 3.35/5   SEASONAL: Special   IBU: 24   EST. CALORIES: 255   ABV: 8.5%
It is a ~8.5% ABV Black Saison. We fermented it with a Belgian saison yeast until it hit about 7% then we added our house ale yeast to finish it. Once it was done fermenting, we added it to new American oak barrels with a medium-heavy toast. Then we spiked it with Brettanomyces Bruxellensis. The "Brett" is an isolated culture from Belgium that gives the classic barnyard, horse blanket character and pleasing tartness to lambic style beers. The tartness is mild but noticeable and adds a wonderful complexity to the beer. In alchemy, Philosophers Stone is a reference to the substance believed to be able to turn metal into gold. Similarly, we believe we have taken a normal beer style and turned it into something extraordinary.

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   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 2/5   OVERALL 14/20
shp555 (2024) - Atlanta, Georgia, USA - MAY 5, 2007
Pours a deep brown color with a white head. Aroma is of banana, cloves. Flavor is tart fruit, with woody notes.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
holdenn (2113) - Chicago, Illinois, USA - MAY 3, 2007
Bottle sampled at the hampton thanks to xnoxhatex for bringing this. Pours a dark brown with a off white head. Sour fruit in the nose, cherry and a little chocolate. Sour fruit flavors as well brett, oak, tart and dry. I tried this when it came out and there was so much chocolate that it made for a strange and unbalanced beer. But now the chocolate is in but a hint as the brett seems to have devoured most of those sugars and left a sourness that balances the sweet and spice out well. Decent beer.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
drewbeerme (3920) - Chicago, Illinois, USA - APR 30, 2007
bottle at the hampton. thanks to xnoxhatex for sharing. pours dark brown with white head. nose is very funky, brett, hints of chocolate. flavor was very bretty, oak, sour, with sweet milk chocolate hints. very tasty. i wasnt a fan of this when it came out last summer but 9months of age has done this beer wonders as the brett has started eating more sugars and drying this out. very nice.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
spector (906) - Lancaster, Ohio, USA - APR 30, 2007
Shared at the Hampton tasting.Slight sour aroma.Pours dark brown with a light off white head.Dark malt and a slight sourness dominated the flavor.Thin to medium mouthfeel with a sour/malt finish.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
CaptainCougar (7133) - Columbia, Maryland, USA - APR 18, 2007
Pours a transparent mahogany ruby with a thin ring of spotty tan head. Aroma of tart fruity cherries and slightly biscuity malt with some funky barnyard character. Starts with a nice, lightly caramel malty sweetness with a good fruity cherry character and a touch of horseblanket. Finishes fairly full with nice balance and sweet tartness.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
goldtwins (4320) - Nesconset, New York, USA - APR 18, 2007
Poured a clear dark brown color with a thin off-white head. Tart and big wild yeast character. Leathery and barnyard. It gets stronger as it warms. Semi-sweet with a light tartness and yeasty funk. Light to medium bodied.

   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
StewardofGondor (1934) - Washington Heights - Milwaukee, Wisconsin, USA - APR 10, 2007
Transparent and chocolate gold in color with grey galaxy dust swirling on top. Aroma catapults originality. Black licorice with black currant dripping off pinot grapes. Blackberry appeal, burnt rye chips and burgundy over bakers chocolate. Flavor rolls in with cocoa powder, concord grapes and zinfandel. Rye trollops dry chocolate grist and emits cocoa-esque nougat flavors. Too much and not enough, rolling oats and fading into tootsie rolls, void of any tart, brett allowances. Hints of faded lavender and floral freshness. Amazingly lacking carbonation, raising questions as to the amount of infection and filtration. Chocolate rye bread careens with nutella and Bordeaux, anticlimactically reaching a soggy, clean and dry finish.

   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
patrick767 (4038) - fort wayne, Indiana, USA - MAR 22, 2007
bottle - Pours very dark brown with almost no head. The aroma is yeast and dark fruit with a little farmhouse funk. The flavor has some caramel malt, dark fruit, tartness, and funk. Its a bit on the watery side and needs a more assertive flavor, IMO. Not bad, but could definitely be better.

   AROMA 6/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 18/20
Optigon (562) - Bloomington, Indiana, USA - MAR 21, 2007
Pours dark brown, very little head. Sour smell with a bit of a horse blanket smell. Has a tobacco and chocolate undertone with a fruity, sour flavor over top. Excellent mouth feel, clean aftertaste.

   AROMA 6/10   APPEARANCE 2/5   TASTE 6/10   PALATE 3/5   OVERALL 11/20
ehhdayton (1188) - USA - FEB 7, 2007
Pours a dark brown with almost no head at all. The aroma has a combination of a funkiness and roastedness. Flavor has a earthiness along with some spice, chocolate, and roastedness. The finish has a tartness.

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