10 Barrel / Bluejacket / Stone Suede Imperial Porter

STYLE

Imperial Porter

ABV

9.6%

IBUs

50

When Bluejacket's Megan O'Leary 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 Stone Farms) and infusing them into the beer to create something complex and uniquely Southern Californian. Consider it craft cross-pollination at its finest.

ABOUT THIS BEER

Release Date

October 7, 2013

FEATURED HOPS

Magnum & Sterling

Beeradvocate

86

Tasting Notes

Appearance

Pours deep brown with a rich tan head.

Aroma

Immediately floral, with notes of cocoa and coffee. As the beer warms, the honey aromas become more pronounced.

Taste

Jasmine and honey hit the palate first, followed by the traditional cocoa and coffee flavors that are expected in an imperial porter. The floral character is balanced by a moderate level of fruitiness.

Palate

The beer is incredibly smooth and luscious. “Suede” is the perfect name!

Overall

This was such a fun collaboration. Megan first brought forth the idea of an imperial porter, which we all immediately agreed to, and Tonya provided the malt bill. From there, we decided to add some ingredients from Southern California. The avocado honey provided a very rich, intensely floral flavor. The addition of the honey and jasmine reminds me of Southern California summers, while the calendula flowers hail from Stone Farms and bring a nice floral note and hint of bitterness. I’m very pleased at how well these flavors came through in the finished beer.

Provided by

Mitch Steele

,

Brewmaster

Pairing Notes

Appetizers

Blue cheese-stuffed mushrooms, peach and prosciutto crostini, lamb lollipops, rosemary-roasted cashews

Soups

Beef stew, chili con carne

Salads

Waldorf, spinach salad with cranberries and balsamic dressing

Entrées

St. Louis-style ribs, mushroom and spinach lasagna, liver and onions, mole over stuffed poblano peppers

Cheeses

Rogue River Blue, Fiscalini Bandage Wrapped Cheddar, Willamette Valley Farmstead Gouda, Carr Valley Billy Blue

Desserts

Tiramisu, chocolate-covered strawberries, vanilla ice cream, crumb cake

Cigars

Illusione MJ12 Maduro, Gurkha Cellar Reserve, Jaime Garcia Reserva Especial, Padrón 1964 Anniversary Series Exclusivo Maduro

Provided by

"Dr." Bill Sysak

,

Craft Beer Ambassador

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