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Suede Imperial Porter - Brewed by 10 Barrel, Bluejacket and Stone Brewing

Suede Imperial Porter - A Collaboration Brew by 10 Barrel, Bluejacket and Stone Brewing    

When Megan O'Leary Parisi and Stone brewmaster Mitch Steele decided to collaborate, it was essential that they tap a special individual to complete their triad of fermentation domination, and they found just that in Tonya Cornett, the brewmaster at Bend, Oregon's 10 Barrel Brewing Company. Together, they decided on a sturdy yet velvety base of imperial porter and developed a plan to celebrate the bounty of the environs in which it was produced by harvesting avocado honey, jasmine and calendula flowers (some from our very own Stone Farms) and infusing them into the beer to create something complex and uniquely Southern Californian. Consider it craft cross-pollination at its finest.

Tasting Notes, provided by Brewmaster Mitch Steele
Pours deep brown with a rich tan head.

Immediately floral, with notes of cocoa and coffee. As the beer warms, the honey aromas become more pronounced.

Jasmine and honey hit the palate first, followed by the traditional cocoa and coffee flavors that are expected in an imperial porter. The floral character is balanced by a moderate level of fruitiness.

The beer is incredibly smooth and luscious. "Suede" is the perfect name!
   Greg Koch from Stone Brewing in San Diego10 Barrel Bluejacket Stone Suede Imperial Porter
This was such a fun collaboration. Megan first brought forth the idea of an imperial porter, which we all immediately agreed to, and Tonya provided the malt bill. From there, we decided to add some ingredients from Southern California. The avocado honey provided a very rich, intensely floral flavor. The addition of the honey and jasmine reminds me of Southern California summers, while the calendula flowers hail from Stone Farms and bring a nice floral note and hint of bitterness. I'm very pleased at how well these flavors came through in the finished beer.
  Bluejacket Brewery    10 Barrel Brewing
Suggested food parings, provided by "Dr." Bill Sysak
Blue cheese-stuffed mushrooms, peach and prosciutto crostini, lamb lollipops, rosemary-roasted cashews

Soups / Salads:
Beef stew, Waldorf salad, chili con carne, spinach salad with cranberries and balsamic dressing

St. Louis-style ribs, mushroom and spinach lasagna, liver and onions, mole over stuffed poblano peppers

Rogue River Blue, Fiscalini Bandage Wrapped Cheddar, Willamette Valley Farmstead Gouda, Carr Valley Billy Blue

Tiramisu, chocolate-covered strawberries, vanilla ice cream, crumb cake

Illusione MJ12 Maduro, Gurkha Cellar Reserve, Jaime Garcia Reserva Especial, Padrón 1964 Anniversary Series Exclusivo Maduro


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