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Crime - Stone Brewing Co.

Not Rated.
CrimeCrime

Displayed for educational use only; do not reuse.
BA SCORE
66
poor

363 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 363
Reviews: 68
rAvg: 2.79
pDev: 37.28%
Wants: 12
Gots: 84 | FT: 15
Brewed by:
Stone Brewing Co. visit their website
California, United States

Style | ABV
Chile Beer |  9.60% ABV

Availability: Rotating

Notes/Commercial Description:
"What do you call it when Greg takes his entire harvest
bounty of chili pepper varieties from his own personal garden, take half of them and add to...and thus ruin...an otherwise beautiful oak barrel of Double Dry Hopped Lukcy Basartd Ale?"

A: "A Crime!"

 http://blog.stonebrew.com/?p=2212 
---

Q: "What do you call it when you take a sip of oak barrel aged Double Bastard Ale that's had the other half of the bounty of chili peppers from Greg's home garden ceremoniously added in, resulting in a punishingly intense level of hot pepper heat to an already overly intense beer whose elevated alcohol level caused a significant transference of pain-inducing
capsicum?"

A: "Punishment."

 http://blog.stonebrew.com/?p=2212 

(Beer added by: womencantsail on 02-06-2011)
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Ratings: 363 | Reviews: 68 | Display Reviews Only:
Reviews by TheBrewo:
Photo of TheBrewo
TheBrewo

Michigan

4.23/5  rDev +51.6%

We can’t explain how excited we are for this (and its counterpart). I mean Stone…chili beer…bring it on!! Coming off of all these bad reviews something just gets you psyched about it, especially since we love the Rogue beers (Voodoo) everyone loves to hate all over. Anyway, we’ll get to it. We crack the cage and cork on a bottle of Batch No 08, pouring a brew of rich mahogany into our oversized tasting snifters. A creamy one finger head of copper colored bubbles is produced, retaining well, and leaving islands and cords of lacing around the glasses. A chill haze cuts clarity harshly, but no sediment is noted. Carbonation appears to be active. The aroma gives the steely, vegetal, organic burn of pepper varietals, with particular inclusions of fresh, green jalapenos and salty, smoked tabasco sauce. It isn’t so much hot as it is fresh and heavy with peppered authenticity. This masks a base beer of charred smokiness, buttery diacetyls, warming bourbon, drying oak, brown sugar, thick caramel maltiness, maraschino cherry fruitiness, cotton candy, soy sauce, wheat crackers, and light cheddar cheese mustiness. Our first impression is that this is one spicy beverage, but not NEARLY as crazy as some people are making it out to be (unless you hold it and roll it over your tongue…then it’s like getting maced as it is driven up into your sinus…). Objectively, it is well spiced and well flavored. As we sip, the taste flashes with light caramels, toffees, and cooling vanilla bourbon respite, before a crashing dominance of jalapeno, habanero, black pepper, and smoked pepper fieriness crashes in. The middle peaks with balancing sweetness of caramel and brown sugar sweetness to meet some of the heat, along with acetone, almond extract, sesame seeds, and clean bourbon woodiness. The end squeezes out with more of the same heated bite, with bitter fusel booziness, raw and sappy oakiness, smoked pork, dried chipotle peppers, rich caramel malt sweetness, sweet twangs of ethanol undertones and straight bourbon warmth, and white rice dryness. The aftertaste breathes of caramel and coffee malt darkness, chive and scallion fumes, vanilla stem, commercial maple syrup, clean bourbon, hints of grassy hops, cool sriracha sauce, and a rolling burn of that fresh, seedy pepper medley. The body is rather thick, and carbonation is medium to high. Each sip gives nice slurp, smack, cream, and froth, but you have to be careful you don’t inhale too much and choke yourself. The mouth, chest, and abdomen are warmed entirely, with a slick, oily coating of spice through and through. The mouth otherwise experiences light pucker and reactionary salivation to help wash the capsaicin from the buds. The abv is appropriate, and as long as you take it slow, it shouldn’t kill you.

Overall, the best things about this brew are its nose and its taste. Honestly, as it seems with all the “failed” big-name brews on this site, many people ignore style and go straight for subjective, comparative value of their beers. This is the case here. The spice is wonderful, but you definitely have to be able to appreciate something spicy. It reminds us of Founders Spite series that they aged in wood with peppers. The habanero was the hottest of that series, and this reminds us of that. Crime might be a shade hotter off the bat, but by the end, it can only get so hot and it evens out. It actually smooths out with warmth quite a bit, and after the first half of the glass, allowing for much more of the bourbon and underlying caramel tastiness to shine though and balance things out. The “Bastard” series is a great base for this, affording gentle but sugary sweetness, and cooked warmth. It is so exciting to see such a hot and progressive beer like this bottled and distributed rather widely. If you want our advice, to enjoy this you must take it at face value for what it is, and not expect it to displace your current favorites. Rather, take to it with an open mind, and a love for spicy food, and you just might just find something delightful.

02-11-2014 02:13:57 | More by TheBrewo
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On Tap

Stone 15th Anniversary Celebration
CSU, San Marcos
San Marcos, CA

Dark amber and ruby with a thin light brown head and leaves spotted lacing down the glass.

A touch of caramel in the aroma and then lots and lots of face-smacking spice--smells like spicy jalapeno juice. Interesting, though perhaps even too powerful.

This beer starts similarly to the aroma: a faint hint of caramel and toffee sweetness, and then a stinging, biting jalapeno-like spice throughout. Unfortunately, the barrels/wood are tough to find.

Medium mouthfeel.

I'm very glad I tried this one, but I don't need to revisit it. Even as a lover of peppers and spicy foods, this one still isn't for me.

08-26-2011 15:50:39 | More by ehammond1
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right, so remember we are reviewing a chili beer with Crime. given that, i think this brew stacks up nicely in the category. reddish brown in color wih a fading tan head, Crime greets the nose with vanilla, caramel malts, hot peppers, and dark chocolate. after imvibing you feel the heat from the capsician big time. i could see how the. spiciness might be too much for those sensitive to heat, but as a hot sauce enhusiast and master crafter, i can dig it. after the initial pepper blast, you begin to taste the rich caramel and barrel aged blend of the basardt. not a subtle beer, but fun to drink in small quantities. gave me a good sweat, maybe a sligjt endorphin kick.

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Crime from Stone Brewing Co.
66 out of 100 based on 363 ratings.