A couple of weeks ago, I wrote about the release of Big Rock’s Erratic Stone-Fired Ale. I promised at the time to post my impressions once I tried it. Well, I finally opened the bottle a few days back. It was bottle #1684 and, to be clear, I have every intention of keeping this attractive, Italian-made flip-top for my home-brewery (which will likely amuse Big Rock’s brewers, but not their accountants, as the bottles, I’m told, were expensive).

It offers an attractive dark red beer with brown hints, building an off white head with medium density and decent staying power. The aroma has moderate caramel, but that is quickly overtaken by an earthy and, frankly, mineral-y character. There is a sharp edge to the aroma. It is not unlike a red ale with a bit of smoke in it, even though the smoke does not come through directly.

Upfront I find a soft caramel, some light-bodied sugar and a cola-like prickliness. It seems a bit thin at first. In the middle, the beer starts to transform, building both malt and other characteristics. Some toffee and brown sugar appear, as does a bit of smoke, a hint of sharp loam and a rougher earthy feature. I also pick up some wood-fired caramel as the beer sits on my tongue. The linger offers burnt caramel, mild wood smoke with a dry character and a fascinating husky rebound.

This beer is all about the finish. It gets way more interesting at the end. A wood-fired caramel comes out, topped by some toffee and brown sugar, as does a bit of smoke, a hint of sharp loam and a rougher earthy edge. It don’t want to overplay the smoke – it is moderate and subtle, playing in the background but still present. The burnt caramel gives it a Scottish feel, while the hints of smoke make it seem more like a Rauchbier (but not quite). The start is disappointing, but the beer finds a way to deliver in the finish. I also wonder if, overall, the beer is almost too clean for the style.

I honestly can’t tell you how it compares to other Steinbier, as I have never had one. But, other than the thin opening, I suspect this is in the zone. An earthy, mineral-y character with a bit of smoke but not too much. The caramel should be accented and fairly deep.

I will be able to hear those who think the beer misses the mark. But I actually think they do a pretty good job with this beer. Just think about it. They threw a few rocks into the beer during the boil. There is not any science or a consultant to help them with that. They were on their own and found a way to make a legitimately “out-there” beer. Reviews may differ but, I believe, they created an interesting, admirable beer.