10 Barrel / Bluejacket / Stone Suede Imperial Porter
overall
64
style
 | bottling |  | on tap |  |  |
RATINGS: 518 WEIGHTED AVG: 3.64/5 SEASONAL: Special EST. CALORIES: 288 ABV: 9.6%
COMMERCIAL DESCRIPTION
Due to our participation in at least a half a dozen collaborations each year, one might perceive Stone as the craft beer equivalent of a bee flitting indiscriminately from one brewery to the next, all the while drawing precious nectar-the expertise and creativity of those institution’ brewmasters. Another buzzy operation that gets the same rap is Bluejacket, a new, Washington, D.C.-based operation headed by industry veteran and constant collaborator Megan O’Leary Parisi. But make no mistake, Stone and Bluejacket are intensely selective about the contemporaries we invite into our brewhouses. We look for the same high level of passion and daringness to flip a beer style on its head that we employ on a baily basis. So, when Parisi and Stone brewmaster Mitch Steele decided to collaborate, it was essential that they tap a special individual to complete their triad of fermentation domination, and they found just that in Tonya Cornett, the brewmaster at Bend, Oregon’s 10 Barrel Brewing Company. Together, they decided on a sturdy yet velvety base of imperial porter and developed a plan to celebrate the bounty of the environs in which it was produced by harvesting avocado honey, jasmine and calendula flowers (some from our very own Stone Farms)and infusing them into the beer to create something complex and uniquely Southern Californian. Consider it craft cross-pollination at its finest.
Due to our participation in at least a half a dozen collaborations each year, one might perceive Stone as the craft beer equivalent of a bee flitting indiscriminately from one brewery to the next, all the while drawing precious nectar-the expertise and creativity of those institution’ brewmasters. Another buzzy operation that gets the same rap is Bluejacket, a new, Washington, D.C.-based operation headed by industry veteran and constant collaborator Megan O’Leary Parisi. But make no mistake, Stone and Bluejacket are intensely selective about the contemporaries we invite into our brewhouses. We look for the same high level of passion and daringness to flip a beer style on its head that we employ on a baily basis. So, when Parisi and Stone brewmaster Mitch Steele decided to collaborate, it was essential that they tap a special individual to complete their triad of fermentation domination, and they found just that in Tonya Cornett, the brewmaster at Bend, Oregon’s 10 Barrel Brewing Company. Together, they decided on a sturdy yet velvety base of imperial porter and developed a plan to celebrate the bounty of the environs in which it was produced by harvesting avocado honey, jasmine and calendula flowers (some from our very own Stone Farms)and infusing them into the beer to create something complex and uniquely Southern Californian. Consider it craft cross-pollination at its finest.
2.8
UPDATED: MAR 2, 2019 Etched bottle - pours dark brown white head - nose and taste of jasmine, florals, honey and chocolate - medium bodied
3.8
(Bottle) Dark brown colour with frothy, beige head. Malty, roasted nose with black coffee, liquorice, dark chocolate, honey and flowers (jasmine). Malty, roasted nose with notes of black coffee, dark chocolate, liquorice, burnt sugar, honey, treacle-toffee, herbs and a balanced coffee bitterness in the finish. Almost full body, with a certain sweetness. Slightly burnt and herbal/floral, but really tasty and well made porter. Very nice.
3.6
@ Eddan 17-9-16: Torr kaffe, söt eftersmak, lite hint av bär i eftersmaken. Helt ok.
3.7
This was a bottle share at the Grand Tasting at RBSG 2017. The nose here was complex and sort brought to mind the aromas the arise from a vegetable smoothy along with some floral and chocolate. Reminds me of the stuff you get from Scratch Brewing. Medium body. Flavor is a bit muddled, with citrus, vegetable, and something earthy. Finishes lightly bitter. Too much to analyze here but it tastes just fine. Unusual beer.
3.4
Bottle at RBSG. Dark brown pour with a thin brown head. Roasted malts, vanilla, and cocoa in the aroma? translates very similar to taste. A little heavier on the roastiness than sweet. Chocolate and mocha notes. A lingering bittersweetness. Missing the real big flavors of a typical Stone brew.
4
Vom Fass Stone Brewing Berlin 2017-02 getrunken. Ein Samtporter also! Hmmm stimmt gaaaanz cremig weich am Gaumen kaum Bitterstoffe wenn man von der deutlichen Mokkanote absieht. Ein Leckerchen!
3.6
Bottled at Clubhouse BFD event. Pours black, tan head. Aroma is chocolate, bourbon, vanilla, floral notes, honey, citrus. Nice. Flavor is roasted malt, bourbon, honey toffee, bitter citrus rind, kinda funky. Not bad. Perfectly fine.
3.4
Black pour with a huge frothy and creamy mocha head. Roast and red wine oxidation nose with dusty cocoa and dark bread malt. Sweet, malty, slightly roasty and herbal taste. Soft, round and velvety mouthfeel. Nose is over the top on the oxidation but the taste is still very nice with roast, bread, chocolate and herbal notes.
3
drunk brewdog sheffield. pours inky black. aroma of burnt toffee, liquorice, chocolate. usual roasty coffee malts taste w/ toffee, plum, but with heavy tobacco earthy bitterness that takes over and it all gets pretty lost.. shame tbh
3
I dont get it. Weird beer, some roast and other funky tastes. Not my thang i guess. Hippy ass shit? Idk, .
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tags
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