When 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 and infusing them into the beer to create something complex and uniquely Southern Californian. Consider it craft cross-pollination at its finest.
Final Rating: 3.74/5
look: 4 | smell: 3.5 | taste: 3.75 | feel: 4 | overall: 3.75
Poured from a 22 oz bottle into a Stone pairing glass.
Appearance- Pours a deep brown, nearly black body with a light mocha colored head that reduces slowly. Leaves little lacing.
Smell- Interesting.. not very strong but what I get is light coffee, chocolate, and a fruity, nearly bubblegum note.
Taste- Coffee, milk chocolate, slightly sweet honey, leaves a roasty note on the finish.
Mouthfeel- Medium-heavy, smooth, rich body. Low carbonation.
Overall an average porter. I don’t think the spices or honey did much. Good body and solid flavors. Somewhat one dimensional.