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.
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!
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.
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.
Back in May, a certain craft beer focused comic strip predicted that Stone’s 15th Anniversary Ale would be “something hoppy.” Well, that turned out to be half true. The beer is both hoppy AND black.
The name is Stone Brewing President & co-founder Steve Wagner’s chuckling jab at those looking to lay territorial claim to the Black IPA style.
“There’s this small faction of people that seems to think it can call Black IPAs ‘Cascadian Dark Ales,’ historical accuracy be damned,” Wagner explains. “So, we thought we’d lightheartedly lay claim to our own style, dubbing it ‘Escondidian,’ both as an homage to our hometown of Escondido, CA and as a gentle ribbing to those Black IPA fans worshipping a false Cascadian idol.”
Fortunately, the contents of the bottle more than back up the coded smack talk. This is one beast of a beer. Yes, it is hoppy. Very hoppy. Bittered with Columbus hops, with a late Citra addition, followed by prodigious dry-hopping with Nelson Sauvin and Pacific Jade hops from New Zealand, the beer boasts a fragrant and complex hop aroma.
And yes, it is black. As black as the inside of a locked-up fermentor. What does it taste like, you ask? Let’s let Stone Brewmaster Mitch Steele do the talking:
TASTING NOTES FOR STONE 15th ANNIVERSARY ESCONDIDIAN IMPERIAL BLACK IPA
Pours thick, opaque and black with a deep brown head of foam. Resinous, piney hops hit first on the aromatics, followed by healthy doses of roasted malt flavors, including coffee, anise and cocoa. The multi-layered aroma profile presents a challenge: is this an Imperial IPA, or is this an Imperial Stout?
Tasting answers the question, it’s an Imperial Black IPA, with intense herbal and piney hops and a great balance of roasted malt flavors. The beer is full bodied, with a touch of alcohol heat, and the hops are upfront all the way through the palate, finishing with an intense bitter linger. The roasted malt comes through more like cocoa in the taste, and balances fantastically with the hops and the alcohol on the aftertaste.
Overall impression: Our 15th Anniversary marks another year for Stone Brewing Co. and we were encouraged to brew a beer fitting such an auspicious milestone. So we went all out, and brewed one of our darkest, hoppiest and most colossal beers we’ve ever brewed. We also used the opportunity to add copious amounts of Citra hops in the brewhouse, with New Zealand Nelson Sauvin and Pacific Jade in the dry-hop…marking the first time we’ve ever really used these wonderful hops. We do recommend drinking this beer as fresh as possible, but those inclined to age their beers will probably not be disappointed, as the intense roast malt flavors will enhance the aging potential of this beer, even as the fresh hop character fades over time. If you do decide to age, we strongly suggest not to do it with just one bottle tucked away in the back of your closet for some undetermined amount of time, but rather with a few bottles, properly cellared (55 degrees F, or below), and a predetermined “open, and enjoy the progression” series of dates not more than six months apart (three month intervals are suggested for this particular beer). That way, you can enjoy and appreciate the cellaring process in addition to the beer itself.
Stone 15th Anniversary Escondidian Imperial IPA
Availability: 22oz bottles, on draft, and a limited number of 3L bottles.
Vital stats: 10.8% abv, 100 IBUs
Malt Bill: Pale Malt, Cara-Bohemian, Carafa III Special, and Chocolate Malt
Hops Bill: Columbus (bittering), Citra (flavor/aroma). Dry-hopped with Nelson Sauvin and Pacific Jade.
Availability: Starting August 15th in all states Stone is distributed, except NH