#PairedWith: Stone Saison

 

 

 

Few, if any beer styles offer such a wide-ranging array of flavors as saison. Alternately referred to as “farmhouse ales” for the French and Belgian rural structures in which the style originated, no two taste the same, and therein lies the glory of the saison. Anything goes…and we like that! Tangy, earthy, peppery, herbaceous, floral, spicy and fruity are among the numerous descriptors that can accompany this rangy beer style. So, when conceptualizing our new Stone Saison, we were essentially able to go in any direction we wanted. It seemed only right to bottle up a Belgian-style beer that, while different from most of the incredibly hoppy offerings we’re known for, clearly embodied who we are; something 100% Stone! It was a tall order, but one sip is all it’ll take to show fans why we think we came through with flying colors.

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Barrel Aging, Part I: Oak Flavors

 

 

 

Over the past few years, we’ve gone from dabbling in the oaken arts to a full on wood obsession, stocking up on oak vessels of virgin, French and American heritage, tinged with everything from red and white vino to fortified wines and spirits. The latter have included just about every brand of fire water the mind can conjure. The results of our wide ranging barrel experiments have siphoned out to the beer-drinking public primarily via our Quingenti Millilitre line of brews, and have been well received by our fans (and us) thanks to an incredible depth of flavor that wouldn’t be possible without the woody, charred, vanilla and other flavor nuances imparted by the aging receptacles. Stone and our fans are so enamored with our barrel-aging program that, over the course of 2014, we’re sharing a four-part blog post series taking questions posed by curious Stone fans and including answers from our master of barrels, Research & Small Batch Manager Steve Gonzalez. For this, the first part of that series, he is tackling queries having to do with the imparting of oak flavors. Sit back, relax (enjoy a fine barrel-aged brew if you have one handy) and be prepared to have some serious knowledge dropped.

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Farm to Fork: Stone’s Farm-to-Tableism

 

 

 

Stone has some pretty strict philosophies when it comes to food. We stand by local and organically cultivated ingredients because we know they’re better for the environment, and they taste pretty darn good, too. You can get amazing items prepared with truly farm-to-table ingredients every day at our three Stone Brewing World Bistro & Gardens locations, but there are a few nights out of the year where we take it to the next level of freshitude—Fresh Dinners. These feasts are made solely from ingredients procured the very same day, and some of those ingredients come from our very own Stone Farms.

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Honoring His Memory: Matt’s Burning Rosids

It’s rare that we at Stone are lost for words, yet, in remembering our dear friend Matt Courtright, it’s tough to even know where to begin. But it seems the most appropriate place is with the very special person that we miss so much. Matt was an architect from Michigan who followed his passion for craft beer beyond his vocational and geographic boundaries, making a drastic career change to become a professional brewer. From the moment he came aboard, we knew we had someone special within our ranks. And not just because he was an extraordinary brewer—which he most certainly was. No, there was much more to Matt than his workplace assets. So much more.

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God Bless Us, Every One: Stone Beer-Infused Holiday Goodness

You can deck the halls with as many boughs of holly as you can get your mittened hands on, but without plates, bowls, baskets and platters of tasty holiday-themed sustenance scattered around your decked out abode, those decorations are bound to be a bit for naught. You can’t eat holly or mistletoe (or at least you shouldn’t), and those candy canes and stale popcorn hanging on the tree just won’t cut the myrrh-infused mustard. What every home needs come December is an array of warming, comforting treats and tidbits that burst with traditional holiday flavors and drive home the yuletide spirit. Never ones to point out a deficiency without providing a potential solution, we have the answer to any home’s lack of goodies in the form of several beer-infused recipes straight from our own Stone Brewing World Bistro & Gardens kitchens as well as some well-respected craft beer and cooking aficionados. Clear some space in the kitchen, line up those brews and join us in making sure everyone who visits your place over the holidays leaves feeling fuller and a lot more jolly!

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You Asked For It: Stone Smoked Porter w/Vanilla Bean

At Stone, our philosophy has always been to follow our own muse, ignoring naysayers and skeptics to create beers that we are not only enthused to drink, but excited to share with the rest of the world. Interestingly enough, being true to ourselves has helped us to reach more and more fans of our style of outwardly flavorful and innovative brews. We’re proud to have brought so many well-received beers to our devotees, but this isn’t a one-way street. We’re in this craft brewing movement together, and we listen to our fans, many of whom are extremely vocal (our kind of people), especially where beer is involved. Over the last several years, few of our ales have been as talked about, requested and outright clamored for via our social media channels and face-to-face meetings with fans as Stone Smoked Porter w/Vanilla Bean. So, we’re bringing it back in a big way!
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A Cause for Gratitude: Beery Thanksgiving Recipes

Even if it’s just the oxygen coursing through our lungs, come this time of year, we all have something to be thankful for. We are all blessed to varying degrees and, without question, those of us who know, appreciate and get to enjoy spectacular craft beer have plenty to be thankful for in a day and age when there are so many high-quality ales and lagers available to satiate our palates. Surely, anybody reading this latest entry in the Stone Blog will be enjoying one or many tasty brews with their Thanksgiving Day vittles. We are very much in favor of that, but would like to suggest taking your Turkey Day artisanship to the next level by incorporating your beverage of choice directly into the food that graces your table. To help facilitate that, we’ve tapped one of our talented chefs, Jeff Stanko from Stone Brewing World Bistro & Gardens – Escondido, to provide a trio of Thanksgiving recipes made all the more delicious thanks to potent doses of Stone beers. Put down the Stove-Top and other fowl offerings, and give you and yours even more reason to be thankful this year.

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A Tale of Three Bastards: Crime, Punishment & Southern Charred

Since 1997, our infamous Arrogant Bastard Ale has been kicking fizzy yellow beer drinkers square in the palate and forcing them to take notice of what good beer really is, forever changing the tastes and habits of the uninitiated and converting them to the culture of craft beer. Such was the instant allure of this mighty brew that the year after it debuted, we crafted an imperialized version and dubbed it Double Bastard Ale. Other iterations followed: a wood-infused take called OAKED Arrogant Bastard Ale, as well as a blend of all of the aforementioned members of the Arrogant Bastard Ale family called Lukcy Basartd Ale (no, you didn’t read that wrong, and we didn’t commit an offense against the grammar gods…that’s the way we spell it). All four are cult favorites among craft beer enthusiasts craving exceptional brews with substantial flavor and oomph. This year, that lengthy staying power led us to celebrate the beer by not only conducting our annual November release of Double Bastard Ale, but also reviving two other dastardly Bastard variations and adding an entirely new offspring of this self-assured line to the mix. Get to know all three of this year’s specialties and marvel at their complexity, diversity and awesome ability to continue to engage—and perhaps challenge—even the most stalwart craft beer devotee.

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Flower Power: 10 Barrel/Bluejacket/Stone Suede Imperial Porter

To the casual observer, our newest collaboration beer may be perceived as an attempt to make a statement about gender equality in the brewing industry. How could someone not think that? After all, we’re no strangers to making statements through the ale medium and, c’mon, we went and tapped two of the country’s best female brewers—Tonya Cornett from Bend, Oregon’s 10 Barrel Brewing Company; and Megan O’Leary Parisi, the fermentation mastermind behind Washington, DC’s highly anticipated Bluejacket. We get it, but honestly, the only things we were looking to secure when getting these two into our brewhouse were beer smarts, creativity and enthusiasm, and these two brought all three in sudsy spades! Need proof? Well, we’ve got it, and it goes by the name 10 Barrel/Bluejacket/Stone Suede Imperial Porter.

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Peoples’ Choice: Stone #dreambeer

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!

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