Stone Brewing Co. to Donate $100,000 from Sale of Matt's Burning Rosids Imperial Cherrywood-Smoked Saison
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MyBeer Buzz
From Stone:
ESCONDIDO, CA (March 10, 2014) – In 2013, Stone Brewing Co. suffered the loss of a close friend, team member and exceptional brewer, Matt Courtright. After exploring several ways to honor his memory, Stone decided there was no better way than to brew one of his most recent beer recipes and release it nationally for all to enjoy. Matt’s Burning Rosids Imperial Cherrywood-Smoked Saison is currently available in 22-ounce bottles and on draft in select markets across the U.S. To further pay tribute to Matt’s memory, Stone is donating $100,000 to two non-profit organizations close to Matt’s heart and contributing to The Matt Courtright Memorial Brewing Scholarship, all made possible by proceeds from the sale of his beer.
Aside from being an incredible brewer, Matt was passionate about a pair of charity organizations: GoDesignInc.org, a non-profit devoted to meeting the architectural needs of developing communities around the world; and TKF – Tariq Khamisa Foundation, a non-profit working to stop youth violence by educating, mentoring and making positive impacts on youths in high-risk communities. The Matt Courtright Memorial Brewing Scholarship is being administered through the Southern California District of the Master Brewers Association of the Americas (MBAA), and will provide tuition assistance to one of the three brewing technical schools offered by the MBAA. Thanks to the outpouring support from fans and purchases of Matt’s Burning Rosids, Stone is proudly contributing to these programs in his memory.
“All of Team Stone, especially the brew crew, was deeply saddened to lose a beloved and vital talent from our group,” said Stone Brewmaster Mitch Steele. “As soon as I tasted the small batch Matt had made of Burning Rosids, it was decided without hesitation that this amazing recipe would be a wonderful way to pay tribute to all of the contributions he gave us, while also donating funds to causes he whole-heartedly respected.”
This full-bodied, Belgian-style saison is infused with cherrywood-smoked malt, and pours a deep golden color. The Belgian yeast produces banana, fruit, spice and clove-like undertones, which blend perfectly with the smoky wood flavor provided by the malt bill. Burning Rosids, the name Matt chose for his creation, is a reference to the rosid plant family from which cherry trees hail.
Fans may enjoy this beer now, or save it for a future date at proper cellaring temperatures (~50°-55°F). Regardless of when the beer is enjoyed, fans are encouraged to do so with loved ones, and to remember that life is a precious gift to be cherished every day.
Matt’s Burning Rosids Imperial Cherrywood-Smoked Saison Quick Facts
Name: Matt’s Burning Rosids Imperial Cherrywood-Smoked Saison
URL: www.stonebrewing.com/burningrosids/
Stats: 10.5% ABV, 50 IBUs
Availability: Limited 22-ounce bottles and draft, starting January 27
Hops bill: Magnum and Hersbrucker
Malt bill: Pilsner, Red Wheat, GoldPils Vienna and Cherrywood-Smoked
Distribution: AL, AZ, CA, CO, CT, DE, FL, GA, ID, IL, IN, IA, KS, KY, LA, MA, MD, ME, MI, MN, MO, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, SC, TN, TX, VA, VT and WA
Tasting notes, provided by Stone Brewmaster Mitch Steele
Appearance: Pours deep gold with a light haze that clears as the beer warms.
Aroma: Belgian yeast clove-like aromatics and banana, followed by hints of smokiness.
Taste: Fruit and spiciness from the Belgian yeast, followed by a more pronounced smoky woodiness. The finish is malty, with a touch of alcohol. There’s a really nice blend of flavors of here.
Palate: Full bodied, but very dry with a lingering hop bitterness.
Overall: It means a lot to us to have brewed this particular beer in memory of Matt Courtright. Matt was a very creative and talented brewer, and we knew that brewing this amazing recipe would be a wonderful way to pay tribute to everything Matt brought to us. I love how all the flavors play together, and this beer should be suitable for aging at cellar temperatures for several years.
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