Stone 06.06.06 Vertical Epic Ale

Stone 06.06.06 Vertical Epic Ale

In this year’s edition, you’ll notice a deep, rich aroma of toasty malts, anise, Belgian yeast spiciness, and a hint of cedar. The toasty, dark and roasty malt flavors combine with a soft palate - courtesy of specialty dark wheat and barley malts. The body is fairly light for a beer with such a high gravity. There is a pleasant, lingering bitterness, so you know it’s part of the Stone family. This ale was brewed with a specialty Belgian yeast that we’re really liking here at Stone...it’s the same one we used for brewing the Stone 03.03.03 Vertical Epic Ale. And as with the Stone 05.05.05 Vertical Epic Ale, all the spicy, deep, and wonderfully funky aromas and flavor characteristics in this beer come as a result of nothing more than malt, hops, water and yeast!

Stone 06.06.06 Vertical Epic Ale Homebrew Recipe

June 6, 2006
Belgian Strong Ale
8.66%
25-30
Magnum
Mt. Hood

TASTING & PAIRING NOTES

Mitch Steele
Brewmaster
Appearance
Dark mahogany, tan foam, nice clarity
Aroma
Roasted chocolate, complex dark malt, phenolic yeast notes, smoke, pepper, spice, light cocoa, caramel
Taste
Christmas spices, molasses, slightly smoky, phenols, cocoa and dark fruit
Palate
Crisp, creamy, medium body, good carbonation, a little sweet
Overall
One-dimensional, pronounced yeast characters
"Dr" Bill Sysak
Craft Beer Ambassador
Appetizers
Bacon-wrapped dates, lamb lollipops, walnut & Gorgonzola-stuffed figs
Soups
French onion, New England clam chowder, butternut squash, creamy potato w/cinnamon, nutmeg & bacon
Entreés
Venison, St. Louis ribs, osso bucco, beef cheeks
Desserts
Date & honey nut cake, spice cake, cherries jubilee
Cheeses
Carmody, Pleasant Ridge Reserve, Cabot Clothbound Cheddar
Cigars
Winston Churchill Chartwell, Ashton Estate Sun Grown 20 Year, 601 Box Press Maduro Toro