PW's Year of Beer: Stone Matt’s Burning Rosids

By Anastasia Barbalios
Add Comment Add Comment | Comments: 0 | Posted Apr. 11, 2014

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We love beer. That's why we're devoting an entire year to discovering (and drinking) cold ones from near and far. Know of a beer worth shouting out? Send us a note at tips@philadelphiaweekly.com.

The folks at Stone are not exactly known for approachable beers such as farmhouse ales, instead building their reputation on hop bombs and style-benders, but the passing of Matt Courtight, one of their brewers, inspired something a little different from them. Well, different only in that this beer does not overwhelm you with hops. This beer is still a rule-breaker by any measure. One of the last recipes developed by Mr. Courtright, this is a hefty imperial saison brewed with cherrywood-smoked malts. It’s a monster 10.1 percent ABV beer (and that alcohol doesn’t bother to hide) that has the musty, peppery complexity of a saison coupled with sharp, smoky aromas and a surprisingly bright herbal quality. In other words, yes, there is a lot going on in this beer. You’re not going to uncover its mysteries in just one sip, so take your time with a glass at Time and Side Bar.
 

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