Matt's Burning Rosids
Stone Brewing

Matt's Burning RosidsMatt's Burning Rosids
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Belgian Saison
3.79 | pDev: 12.93%
Stone Brewing
California, United States
Retired (no longer brewed)
Very Good
Matt's Burning RosidsMatt's Burning Rosids
Notes: Life is extraordinarily precious, joyous...and fragile. At Stone, we recently were reminded of this when we lost our dear friend and coworker, Matt Courtright. We felt that there was no better way to share with the world what an extraordinary person he was than by brewing this beer he created. Rather than a somber momento, please think of this as a celebration of Matt. We do. We can’t contemplate it any other way. Matt was by no means a shrinking violet. Quite the contrary. He was exuberant, courageous, outwardly positive, and the type of stalwart friend everybody who knew him was happy to have in their corner. Matt’s smile and voluminous laugh were infectious mainstays around the brewery. He was larger than life in every way...and he was without a doubt an incredible brewer.

Everyone at Stone recognized Matt’s prowess and passion for brewing. He loved to explore what-ifs and why-nots. He crafted the beer you hold in your hands, which he conceived with Stone friend and colleague, Brian Bishop. Burning Rosids is a Belgian-style saison incorporating a unique ingredient-cherrywood smoked malt (the name references the rosid plant family from which cherry trees hail).

Brian and Matt’s many devoting brewing comrades here at Stone were proud to hoist this mash paddles and brew this recipe for him as a symbolic gesture of how much he meant to everyone and how immensely he is missed. When you enjoy this very special beer, please join all of us in raising your glass in Matt’s memory
Reviews: 226 | Ratings: 1,311 | Log in to view all ratings and sort
Reviews by rhhjr:
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4/5  rDev +5.5%

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Photo of charlzm
2.95/5  rDev -22.2%
look: 3 | smell: 3.5 | taste: 2.75 | feel: 2.75 | overall: 2.75

Consumed march 22nd, 2014. Poured at 50 degrees F into a long-stemmed tulip.

Beer is a brilliantly clear light-to-medium brass color. A nice two-finger white head forms from a slightly-stronger-than moderate pour and quickly dissolves to a thing skin of bubble foam. Negligible sheeting. For a saison to be this clear is an anomaly.

Aromas: mild peppery saison yeast and beneath it smoke, like a campfire. Also a touch of floral sweetness. Very mild fruitiness.

Flavor begins with a boozy sweet note that reminds me of a wood-aged spirit. A dash of smoke and then a lingering, woody bitterness all out of proportion to the finish of traditional saisons. No earthy or funky notes. It would be one thing to enhance or replace traditional saison flavor elements with wood, smoke and hops, but I'm not sure what Stone were actually going for here. It seems more a strong ale that happens to be fermented with saison yeast than a real saison. Even taken outside of the style guidelines, this beer is a hot mess of flavors that doesn't integrate well or work well together.

Mouthfeel is slightly thicker and more oily than I would have expected for the style. Barely acceptable carbonation level for a saison. Also, alcohol heat is inappropriate for style and unwelcome, style or not.

Overall, I think this is a failure as a drinkable beer but succeeds as a novelty. For the record, I homebrew and made an "imperial saison" once (as Stone bills this beer as well) and realized it didn't work; a good saison is light, refreshing and easy to drink with well-integrated and modulated flavors. To make an extreme version of it sort of ruins the character of the base style and adds nothing greater than it takes away.

Low overall ratings based on style guidelines, but even without them, this is not a very pleasing drinking experience. May not finish the bomber.

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Photo of BeavNH
3.75/5  rDev -1.1%

Photo of Mikeluzzjr
3.75/5  rDev -1.1%
look: 3.5 | smell: 3.5 | taste: 4 | feel: 3.5 | overall: 3.75

Damn. May have let this one warm too much again. It isn't warm by any means, but I felt like I was getting a lot more overall flavor on the first few sips straight from the fridge. It smells sweet, apples, some Scotch-like smokiness, bit of banana, some alcohol, little clove. Pretty sweet taste, some bitterness, maybe almost tartness. Apple juice, maybe a bit if peach. Think I got the smoke more overall when it was colder, but it is definitely still lingering in the aftertaste.

 482 characters

Photo of csmalley
4.25/5  rDev +12.1%

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4/5  rDev +5.5%

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3.75/5  rDev -1.1%

Photo of heygeebee
3.46/5  rDev -8.7%
look: 3.25 | smell: 3.5 | taste: 3.75 | feel: 2.75 | overall: 3.25

Difficult to review
It certainly is a Big Saison.
It's also very smokey and really quite alcoholic - so any zest of saison gets overtaken by alcohol warmth and booze. Too much booze really in the mix and whilst it is complex, it just ends up alcoholic warm.
Ends up a being more of a gimmick than beer, really,

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3.75/5  rDev -1.1%

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4.2/5  rDev +10.8%
look: 4 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4.5

Matt's Burning Rosids from Stone Brewing
Beer rating: 85 out of 100 with 1311 ratings