The Session #39: Collaborations

This month’s Session, a monthly write-up from various beer bloggers around a specific theme, is about collaborations. Interestingly enough, the topic was suggested by Mario Rubio of Brewed for Thought, a frequent collaborator of mine for our semi-regular Hopinions blog posts. For more information regarding the topic, click here.

Since this Session is all about collaborations, I though I’d bring in Mrs. BetterBeerBlog into the review process. Here review is noted below.

The beer we decided to review was the Belgian-style Triple Ale, a collaborative effort between Stone, Mikkeller and AleSmith Brewing companies. The brewers who participated in this beer were Mikkler Bjergsø (Mikkeller), Peter Zien (AleSmith) and Mitch Steele (Stone). I’m not sure if there was some sort of typo when the bottles went to print as Stone’s website says this beer has an ABV of 9.5%, as opposed to the 8.7% on the bottle.

Stone-Mikkeller-AleSmith Brewing, Belgian-Style Triple Ale, 8.7% ABV

Peter: This beer pours out gold with particulate matter suspended in solution; the head is thin and off-white in color. There is a noticeable alcohol quality in the nose with a slight, yeasty spiciness similar to black pepper, and a fruity character similar to pears, with a low, earthy hop aroma. The flavor of the beer is initially malty, which quickly gives way to a medium/medium-high hop bitterness that lasts well into the finish. There’s a slight, sweet fruitiness in the flavor also. The beer has a medium-high body with a high, prickly carbonation level and slight alcohol warming in the finish.

Mrs. BetterBeerBlog: The beer poured out full bodied, golden straw color, the head is off-white in color with small bubbles and a thin good lasting head retention. There is a good amount of malty sweetness in the aroma with a noticeable alcohol nose. The flavor comes off malty, with a fruity spiciness character in the beginning but finishes with a dry alcohol character which last and lingers on your tongue. There is a noticeable bitterness and definitely a hop flavor that lingers on your tongue. Also, the beer has an alcohol finish. The beer is warm but not harsh, it is smooth in texture and full bodied.

The “typical” Belgian tripels I’ve tried tend to be sweeter (or less bitter) than this example but that’s what makes collaborations fun. Stone has a well-deserved reputation as a company that brews hop forward beer. And seeing as this beer was brewed and bottled at Stone’s facilities in Escondido, I can see why this beer is more bitter than other examples that I’ve had. Does the assertive bitterness make this beer out of style? Possibly. Does this matter? Not really. I find this to be an interesting beer; an American take on a Belgian classic, full-flavored and unexpected all at the same time.

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