It is almost that time again when the month, date and year all consist of one number, finally making it easy for Europeans and American to understand each others date and time notation.
But is also the time when Stone creates another beer to add to their Vertical Epic Series.
The Vertical Epic Series
If you are unfamiliar with the series, than here is the scoop.
Stone’s Vertical Epic Ales are designed to be saved and consumed in an epic vertical tasting on 12.12.12.
It all began in 2002 when the notion that Stone might still be around in 2012 was ‘more hope than certainty’. The Stone Vertical Epic Ale series has given Stone brewers an avenue for creative expression while helping spread the good word about the benefits of cellaring beer. I, for one, have been unable to cellar any beers from this series as they are too good to hold on to for so long. This year, perhaps I can keep one around in the cellar pantry.
How to properly store beer?
Well, at 55 degrees or less and in a dark location of course!
You provides a great experience and education about cellaring beer if you have been lucky enough, or strong enough to resist the drinking urge, to save each beer for the 12.12.12 drinking fest. I had the privileged to have drunk a 1994 Chimay earlier this year in Belgium. And wow, what a difference from a 2010 Chimay. Tastes like a fine Porter. So I can only imagine how much better the beers in this series will be on 12.12.12.
Stone 10.10.10 Vertical Epic Ale
Stone just announced what can be expected of there 10.10.10 Vertical Epic Ale.
Fermented with the legendary Ardennes strain of Belgian yeast, 10.10.10 is a Belgian Strong Pale Ale brewed with pale malt and triticale (a cross of wheat and rye), hopped with German Perle hops, and steeped with chamomile during the whirlpool stage. In secondary fermentation, we added a juice blend of Muscat, Gewurztraminer, and Sauvignon Blanc grape varieties. The wine grapes came from Temecula’s South Coast Winery, located about 30 miles north of our brewery…
The juice and beer blend fermented with surprising vigor to produce a dry, complex, full-bodied beer brimming with floral, fruity aromas. The beer cannot be described as “grapey” or “herbal,” as neither the juice nor the chamomile overwhelm the Belgian yeast character; in fact, identifying the ingredients would be a challenge for even the most astute nose. The constituent parts instead impart layer upon layer of nuance and flavor, with the result being a highly drinkable and royally delicious Belgian-style beer.
So there you have it. Head brewer at Stone, Mike Steele, and his crew have done it again. Another fine beer that I know will be almost impossible for me to hold on to till 12.12.12. It will be released on 10.11.10 (or 11.10.10 for some of you) as 10.10.10 falls on the Lord’s day of Sunday.