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elfsThis Friday, after the kids were in bed I opened a bottle of Stone Vertical Epic, an incredibly wonderful beer fermented with the juice of wine grapes on top of a Belgian golden triple, along with chamomile.
The total combination is a very tasty, only slightly bitter, tantalizingly sweet Belgian-style Ale, that also manages to be almost 10% alcohol. (I didn't realize that until I was into the second glass of the two-glass bottle; usually, I get stuff in the 5%-6% range, and I never get knocked on my ass quite the way this stuff did.) They claim it's a dry brew, but I didn't notice that at all, not with all the Riesling flavor thrown in on top.
Stone Brewery (the guys who make Arrogant Bastard, the stuff with the demon on the cover) also claims that this beer is meant to be aged for at least two years before drinking, but what they have on the shelves now is so incredibly good that I don't think anyone's going to wait that long.
Even better (and more demanding), they posted the recipe to their website! If you feel like making this at home, you're welcome to try. I might actually consider making beer, for this recipe.
If I do, I'm totally labeling it Fepic Ale.
The total combination is a very tasty, only slightly bitter, tantalizingly sweet Belgian-style Ale, that also manages to be almost 10% alcohol. (I didn't realize that until I was into the second glass of the two-glass bottle; usually, I get stuff in the 5%-6% range, and I never get knocked on my ass quite the way this stuff did.) They claim it's a dry brew, but I didn't notice that at all, not with all the Riesling flavor thrown in on top.
Stone Brewery (the guys who make Arrogant Bastard, the stuff with the demon on the cover) also claims that this beer is meant to be aged for at least two years before drinking, but what they have on the shelves now is so incredibly good that I don't think anyone's going to wait that long.
Even better (and more demanding), they posted the recipe to their website! If you feel like making this at home, you're welcome to try. I might actually consider making beer, for this recipe.
If I do, I'm totally labeling it Fepic Ale.
