This summer, we posed a simple yet serious question via our Facebook, Twitter, Instagram and Google+ accounts—If Stone could brew ANY style of beer, what would you, our fans, want? Instantaneously, the interwebs started to buzz with ideas ranging from the outlandish to the ridiculous, straightforward to outrageous, adjunct-laced to style-stickling, best-drunk-fresh to barrel-aged. On Twitter and Google+ we were able to track responses using the #dreambeer hash-tag, which went crazy for the first 24 hours. After collecting all of the ideas that came through, we took some time to catalog them and do a bit of analysis. We discovered some things we already knew, like most of our fans crave IPAs and generally hop-forward beers, but we were surprised to find an overwhelming amount of interest in Stone brewing a hefeweizen or witbier (Not one, but two fans actually requested we bring back Stone Heat-Seeking Wheat?!?!). Actually, one of the coolest things that came out of the Stone #dreambeer experiment was seeing so many of our fans use their opportunity to have us make anything their mind could fathom to bring back beers we’ve already produced. Well, we listened and are bringing back one of our greatest hits!
At Stone, it’s common to see lengthy beer monikers as long and winding as the 17-year road that’s taken us from the little industrial suite beer-makers that could (though many, back then, didn’t share such an encouraging opinion of our start-up) to the tenth largest craft brewing company in the United States of Ale-merica. We revel in challenging the number of alpha-numeric characters and volume of verbiage a brown glass receptacle can hold. Heck, if we hadn’t switched to 22-ounce bombers for our annual collaboration series, our Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout Ale Brewed with Pecans, Wheat & Rye with One Quarter Aged in Bourbon Barrels might have incited bouts of stress-induced agony among our Art Department savants. To give them a break, we honed in on a much shorter name for this year’s anniversary beer, but fear not, though briefer, it will still provide the fun type of challenge fans have come to expect. Our vehicle for accomplishing that in five words or less—sprechen die Deutsch. Try pronouncing this one—Stone 17th Anniversary Götterdämmerung IPA—then watch our beer video and feel a whole lot better about your linguistic capabilities as you watch Stone Brewmaster Mitch Steele stumble his way through five syllables of German diaeresis-bred intricacy.
Do you like Piña Coladas? Well, do ya’, IPA lover? How about an India pale ale expertly engineered to bring the flavor and refreshment of that tropical tipple to life in a new adult beverage form? It’s only now, three questions in to this blog post, that we realize there’s no way you can have an answer because you likely haven’t had the chance to taste an IPA that delivers such flavors. But that all changes today, as Robert Masterson & Ryan Reschan/Rip Current/Stone R&R Coconut IPA debuts on draft and in bottle across the country.
Bottle art is serious business at Stone. Great beer without great packaging would be like presenting filet mignon and lobster on a trashcan lid. Fortunately, we have incredible artists on our team, plus writers (and a CEO) to pen short novels on the backs of our bottles, all of whom are Worthy of the beers whose virtues they promote. These individuals are more than capable, but when it came time to develop designs for a beer released in connection with celebrities and around the same time as San Diego’s annual Comic-Con—Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout—we decided to go above and beyond, crafting three unique bottles that have become collector’s items among beer fans, thanks to three gifted and diverse artists.
In a March post on the Stone Blog, we shared the news that three unlikely collaborators would embark on a brewing odyssey on our system. That trio was comprised of actor and champion of proud geekery Wil Wheaton, creator of the alternative news website Fark.com Drew Curtis, and our own CEO and Co-founder Greg Koch (admittedly, he bleeds Arrogant Bastard Ale, but seldom mashes in). Back then, the beer they would brew was still a mystery, but with that flavorful concoction now bottled and debuting on store shelves July 15, we’re ready to tell you all about Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout!
Stone Ruination Tenth Anniversary IPA—the mere mention of these five words (well, four words and an acronym, which technically equates to seven words) incites a Pavlovian brand of salivation among those who quest for maximum hoppage. We know this, not only because last year’s decadal release of this amped-up tribute to our double India pale ale, Stone Ruination IPA, gave us cause to wear bibs at work, but because Stone Ruination Tenth Anniversary IPA was so openly and vocally beloved by our fan base, that they requested—check that, demanded—it be brought back on an annual basis. We love our fans. We love hops. So, we listened to the former, secured a boatload of the latter, and now submit for the approval of slobbering masses throughout the country, Stone RuinTen IPA.
We’ll be the first to agree that brewing is an art, but as anyone who’s ever tried to scale up a recipe or dial in ABV for consistency knows, it’s also a science. As exemplified by the consistency of our beers, our brewers have the smarts to turn out well-engineered ales. That said, whenever we can, we like to keep the math as simple as possible. Take, for instance, one of our most popular beers, Stone Ruination IPA. That hop-heavy double India pale ale is a result of a basic mathematical equation—one-times-two—and proof that sometimes in life, there’s no need to overcomplicate things. When in doubt, just max it out!
They say good things come to those who wait. Fermentation has proven this true for us time and time again; however, we are, at our core, pretty darn impatient. We have grand aspirations and want to push the craft beer envelope by providing new ways for people to experience hand-crafted ales and lagers. Grand aspirations require grand gestures. Grand gestures take grand effort. Grand effort mandates a boatload of time, and that equates to a whole lot of waiting for our grand aspirations to be forged into reality. Never has this been truer than in the case of construction of our second farm-to-table restaurant, Stone Brewing World Bistro & Gardens – Liberty Station. It took us years to take it from the grand aspiration phase to the tangible and absolutely magnificent (if we do say so ourselves, and we just did) brick-and-mortar bastion of good beer and quality cuisine it’s become. The waiting was the hardest part, but, once again, it was all worth it. Stone Brewing World Bistro & Gardens – Liberty Station is open for business and Worthy all of the hard work it took to get it to that point. Allow us to show you around…
Craft beer is life here at Stone. In the best cases, however, our beer has the ability to make positive impacts on the lives of others. Such is the case with one of the first beers brewed up on our brand new ten-barrel brewhouse at our equally new second farm-to-table restaurant, Stone Brewing World Bistro & Gardens – Liberty Station: Operation Homefront IPA. Liberty Station Brewing Manager Kris Ketcham joined the ranks of several brewers across the country to craft this beer for Operation Homefront, a non-profit organization supporting and bettering the lives of U.S. Military families, as part of their Hops For Heroes initiative. That program was supported not only by American craft breweries including Left Hand Brewing Company, Cigar City Brewing and 21st Amendment Brewery, but also Major League Baseball and Louisville Slugger, making for a great example of strength in numbers being channeled into making a big difference through great beer and even better intentions.
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.