In the craft beer universe, there are companies like The Lost Abbey and Cascade Brewing that are considered the masters of blending barrel-aged beers. Count us among the masses who bow to such expert operations for their abilities in this specialty area. Though not widely known throughout beerophile circles, the brew crew at Stone has dabbled in the blending arena over the past half-decade, so we know how much skill it takes to develop oaken masterpieces versus unpalatable wood beer soup. What’s that? You are among the many unaware of our blending forays? Well, let’s change that immediately. Allow us to introduce you to the Stone Mixtape Ale series.
A beautifully sunny day, 400 people, 30 unique beers on tap and unlimited pours—what might sound like the foundation for a ruckus affair of over-indulgence and belligerence was anything but. In fact, it was one of the tamest event days in the history of Stone Brewing World Bistro & Gardens. That’s what happens when you pack the joint with homebrewers and genuine craft beer connoisseurs united in their noble mission to not only taste, but evaluate the merits of each beer for the purpose of selecting a champion to grace store shelves nationwide. Enter Stone’s fifth annual AHA Rally and Homebrew Competition.
Thanks to Stone Enjoy By IPA and our hop-forward brewing style, our brewery is viewed as a vocal proponent of the drink-fresh-beer-now movement. That’s fitting. We believe in that big time—when it’s appropriate. At the same time, we’re not above taking a quality brew (even an IPA) and aging it in oak barrels if we think we can morph that fine ale into an other-worldly, delicious, wine- or spirit-laced concoction. Such is the modus operandi behind our Quingenti Millilitre line of barrel-aged Stone beers.
During last year’s San Diego Beer Week, we conducted an experiment in the name of creativity and good taste, enlisting a dozen of our brewers to craft cask versions of Stone beers, dry-hopping and infusing them with highly flavorful ingredients. Those 12 casks and the brewers were assembled at Stone Brewing World Bistro & Gardens along with a dozen personally monogramed mallets. Then, at the stroke of four post-meridian, the brewers tapped their casks and served them to hordes of thirsty Stone fans.
It was an expanded take on the Stone Brewer’s Cask events we hold each Thursday afternoon at the Bistro and, in addition to being a wildly good time, the event provided a stunning and varied taste of the ingenuity and skill our talented brewers bring to the table. It was far too magnificent to do just once, so we’re turning it into a series of events. The exact frequency has yet to be determined, but we know for sure that the next edition of 12 Brewers, 12 Casks, 12 Mallets will take place 5 p.m. on Wednesday, February 6 at Stone Brewing World Bistro & Gardens.
At Stone, we go to painstaking lengths to hand-pick the most talented and innovative individuals we can to fill out and enhance Team Stone. While our beer is what keeps our fans coming back for more, it’s the people behind the beer and this company that have gotten us to where we are today.
As you can imagine, we like to keep our people close to us—especially our brewmaster, Mitch Steele. The guy’s awesome! Good thing, because we have a consistently heavy production workload for him. Due to that and his terrific work ethic, the poor guy hasn’t had a proper vacation in some time. But, as much as we love him and want to keep him near, we were happy to grant him a recent request to take some time and head to Northern California. Mitch wisely hopped a plane before a brewhouse emergency led to that hall pass being revoked.
It seems like we say this every twelve months (probably because we do), but this has been a huge year for us at Stone. Perhaps the biggest yet. Things never slow down here, and that’s the way we like it. Truth be told, we wouldn’t know what to do with ourselves if we had a spare moment! So a heartfelt thank you goes out to each and every one of our fans for ensuring we maintain the breakneck pace we’ve become so accustomed to.
Despite our infatuation with constant rapid progress, we feel compelled to take a moment, be it ever so brief, to reflect on the year gone by. A lot happened in our brewhouse, at our restaurant, in our community and beyond. This was a very good year, one that should be fully remembered for years to come. In that spirit, we submit to you, our valued fans, a retrospective of 2012 at Stone.
Gone, but in no way forgotten (guys as extraordinary as our former media and communications linchpin are impossible to forget), Randy Clemens is returning with a special edition Stone Blog post to close-out his two part series on Stone Brewing Co.’s yeast. Enjoy!
When we last left off, you’ll recall that we’d taken a trip down to see our friends at White Labs to learn a bit more about the unsung hero of our beer: the Stone yeast strain. We got to see where the yeast was stored and how it was cared for, but what happens once it gets into our hands?
Years spent as close colleagues with a bent for the gypsy lifestyle have bred a great deal between brewers Jeppe Jarnit-Bjergsø of Evil Twin Brewing Company and Brian Strumke of Stillwater Artisanal Ales: respect, friendship, creativity…and a wee bit of deviance. The latter remained pensively dormant for a long while until one night in Copenhagen, greased by firewater and many pints’ worth of fine craft beer, the unlawful wheels inside their heads began to turn. It was a process that could not be reversed, at least not until that overbearing beast’s appetite for havoc had been satisfied.
Y’know… it seems like hops get a heck of a lot of attention for their delightfully flavorful contributions to our awesome beers. Rightly deserved, but there’s a little unsung hero that we feel is finally due some credit: our yeast strain.
To tell the truth, my favorite part of putting together our book—The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance—with Steve and Greg was getting the low-down on where the Stone yeast strain came from. You see, when a mommy and daddy yeast cell love each other very much… no, not really. (They don’t even get to have that much fun; yeast cells reproduce asexually through a process called budding… but I digress.) Our yeast’s ultimate origins were told to me by Steve, and I laughed my ass off when he told me the story. From the aforementioned book, I quoteth:
Just like the universe, we’re expanding. All the time. You may recall from our big announcements back in May 2011 that we were embarking on a $50M+ expansion plan to include several new adventures including: Stone Farms, Stone Catering, Stone Brewing World Bistro & Gardens – Liberty Station, and arguably the coolest of all, the Stone Hotel. While some of those super sweet items have already been completed and others (like the Liberty Station restaurant and hotel) have been slightly delayed, we’re very excited to announce that ground has officially been broken on the brand new Stone Packaging Hall!
So what does that mean for you? Simple: MORE BEER. You see, we’ve been working ’round the clock to get our new 120bbl brewhouse installed next to our current one, but it’s displaced quite a few fermentation tanks. The bottom line? We’re running out of room!