The Thrilling Adventures of Team Spröcket: Part II

Last week, we allowed one half of the winning team from our in-house brewing competition, QA Supervisor Rick Blankemeier (you may recognize him from his work on the Stone Stochasticity Project), to tell the first half of he and Team Spröcket partner Robbie Chandler‘s U.S. tour, during which they introduced their first place black rye Kölsch, Spröcketbier, to the masses. Follow along as Rick closes out his cross-country tale in style (and if you haven’t already tried he and Robbie’s amazing beer, find it and fix that immediately).

Stop #4: Coloradical

Denver is a fun city. Now, I’m extremely biased since I grew up in Aurora, just southeast of the Mile High City, and went to college at CU-Boulder (Go Buffs!). Despite all that, Denver really is a rad city with lots of activities to keep you entertained and full of delicious craft beer. My wife (and fellow member of Team Stone), Jessica, flew in early to visit friends so we could have a long weekend together in our old stomping grounds. She picked us up from the airport and drove us to our first unofficial event at Hops and Pie. Before that, we stopped by a liquor store to pick up bottles of Spröcketbier to hand out to all of our local friends. It was admittedly weird to buy a bottle of the beer that had my name on it and we definitely gave the checkout person something to talk about for a while. She checked our ID’s and noticed our names matched those on the bottle, then kind of freaked out a bit. Yes, this made us freak out (or maybe the more apt term is “geek out”) a bit, internally.

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Hops and Pie is a glorious place with a nice, simple concept: craft pizza and craft beer. Located in Highlands just west of downtown Denver, it’s a place I always go whenever I’m in the area. They have an amazing beer selection and some of the best pizza I’ve ever had. The pizza of the day when we were there was a chicken-and-waffles pie with gravy. Can you even? Even with that culinary masterpiece up for grabs, the best part of being there was the outpouring of support from all of my friends and family in Colorado. I moved out to San Diego four years ago to work my dream job at a brewery. They all were bummed I was leaving, but kept in touch and have supported me through my beer-soaked journey. I can’t tell you how much it meant to me seeing everyone there congratulating us in person and trying our beer, which just so happens to pair well with chicken-and-waffles pizza…who knew?

Me, Robbie and our posse then journeyed over to the main Spröcketbier event at Denver craft beer nexus, Falling Rock Tap House. The place is packed during the week of the Great American Beer Festival, with craft beer celebrities and brewers drawing the general public in droves. Admittedly, I always try to avoid the place like the plague if I’m in town for GABF because it’s just too crazy packed, but it was perfect the day of our event. You can’t beat the draft selection or the ambiance when it’s busy but not crowded. We were a few minutes late and were told as much in a light-hearted way by Falling Rock owner Chris Black. I told him that brewers are never early or late, we arrive precisely when we mean to. Robbie and I had a very nice interview with a pair of bloggers, Chris and Chelsea, from PorchDrinking.com. We discussed the gamut of items about our beer, and how we picked the name and such. Then, Robbie and I did our usual rounds and talked it up with the locals. Our event ended promptly at 10 p.m. At that point, I had to show Robbie my favorite bar in Denver–The 1up.

When I was growing up, I loved to hang out at arcades, get a handful of quarters from my parents and just have at it for a couple of hours. I played the four-player Teenage Mutant Ninja Turtles and six-player X-Men games religiously, trying my hardest to beat them. Now, imagine taking the best video games of the late ‘80s and early ‘90s, and transplanting them into a bar. Welcome to The 1up. It’s not like a Dave and Busters; it’s an actual dive bar that has Mike Tyson’s Punch Out, X-Men, TMNT, Michael Jackson’s Moonwalker and a bunch of pinball machines. The 1up also has a decent craft beer selection and full bar. It’s also the only bar I’ve been to where you can buy forties (which, as you’d expect, we steered clear of). Robbie and I immediately set out to right some of the wrongs of our childhood and beat TMNT (Donatello), X-Men (I was Wolverine) and the Simpsons (gotta love Marge swinging that vacuum cleaner). It was a beautiful thing. We left The 1up knowing that the ghosts of our childhood were finally were at peace. Magneto, Shredder and Mr. Burns were cast down and the Spröcketbier duo was triumphant. I hated to leave Denver, but we had one last stop on our tour: Seattle.

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Last Stop: The Emerald City

I had mixed feelings going into Seattle. On one hand, I was excited to see the trees and how beautiful the city on the Sound was. The flipside is that I’m a Broncos fan and the Super Bowl thrashing my Broncos received was still an open wound. When we flew in, everywhere I looked were wondrous vistas of a sea of green over seas of blue–and Seahawk jerseys. The Space Needle overlooking the Sound, paired with 12th Man banners. As painful as it might have been for yours truly, there was no way we were missing out on Seattle—it’s Robbie’s old stomping grounds. Well, technically the boonies outside of Tacoma are where he hails from. Robbie was a terror on the high school football field. He also lived off of the land like a real-life Grizzly Adams. He even had an epic beard back when he was 16. Even though he was clearly perfectly suited for life in the evergreen expanses of Washington, he eventually left the Tacoma area after school to join the U.S. Marine Corps, where he served in Iraq. After the Marines, he stayed in San Diego and decided to be our resident warehouse guru. I was excited to get some insight from him about the area.

It was raining when we flew into the Emerald City (shocker). We had access to a rental car and zoomed off (read: spent a lot of time stuck in traffic) to check into our hotel and head to our first event at Elliot Bay Pizza. We were greeted warmly and given a chance to try some Spröcketbier out of a boot (DAS BOOT!). Apparently, it’s tradition at Elliot Bay to fill a two-liter boot glass full of some craft beer and pass it around the bar. It was really fun despite the increased chance of contracting hepatitis. Stone Sales rep Jay Farias also passed around a bunch of tasters of Crime. For those of you not in the loop, Crime is our Lukcy Basartd Ale aged in bourbon barrels with super-hot peppers added to the mix. It’s essentially a hot sauce that we call beer. This batch had been aging for a number of months and was a lot less spicy than it used to be. It’s nice to get more of the pepper flavor and less of the burning. After eating some great pizza, we headed back to the hotel to prepare for another fun-filled day in the morning.

The first stop was at Malt and Vine, a cool little bottle shop with an amazing selection and a couple of draft handles. We took over most of the handles with Stone brews, including Spröcketbier, and were on-hand to sign bottles and take lunch-hour patrons through a guided tasting. It was fun to talk to a couple of hardcore beer geeks about the recipe and help them out with some recipe ideas of their own. Most of the crowd there was made up of workers on their lunch breaks who grabbed a bite to eat somewhere else, then brought it to Malt and Vine to enjoy with a taster or two of beer. I wholeheartedly support that sort of lunch break.

After grabbing some lunch, we went to our next event at the Total Wine in Lynnewood. That had to be the second largest liquor store I’ve ever been in (with the biggest being the appropriately named Tipsy’s in Lakewood, Colorado). It was the first liquor store I’ve seen with its own growler fill stations. We made camp in front of the draft system they use for growler fills and staked our claim to lure unsuspecting customers to their introduction to Spröcketbier. We completely owned that area and immediately had the crowd enthralled. Tasters of Spröcketbier certainly didn’t hurt, nor did the fact Robbie and I were streaming the NFL draft and calling out the draft picks to the rapidly assembling crowd. “This Sprocketbier goes excellent with Paul Richardson from Colorado going to the Seahawks in the second round.”

We were done with our official events for that day, so Jay took us around to his favorite haunts. My favorite stop was at Brouwer’s Café in Seattle’s Fremont neighborhood. They had an amazing selection of craft beer, but they also an incredible Scotch selection that we eagerly sampled. The bar manager took us on a tour of their cold box and it was pretty insane. Most good craft beer bars maintain their draft systems like a Swiss watch. They have a regular cleaning schedule where they use caustic cleaners to dissolve any protein or bacterial buildup in the lines and do acid cleans every couple of months to eliminate any mineral buildup. That whole system is too pedestrian for Brouwer’s Café, where they actually replace the draft lines themselves on a daily basis. That’s the equivalent of throwing out an empty beer glass instead of just washing it. That might be an unfair comparison, but it’s still amazing that they just cut the lines and hook up new ones for the following day. I’ve been to way too many bars that never clean their draft lines and all of their beer tastes sour, oxidized or buttery. It was refreshing to see a bar that takes the commitment to quality to the next level.

The next day, we played the role of tourists, visiting Pike Place Market for breakfast and beer. We journeyed around the maze of a market and found The Pike Brewing Company nestled in its depths. One of their brewers graciously gave us a tour of the place. They do production on three stories. The top level contained their grist case and mash/lauter tun, which is gravity fed down to their boil kettle on the pub level. All of the fermentation and bottling is done on the bottom level. It’s quite the engineering feat to conduct full production brewing on three levels while maintaining consistency and quality. It was really fun to see in action.

After a nap and hydration, it was time for our last scheduled event for the Spröcketbier tour at hunting-themed hotspot, The Lodge Sports Grille near Century Link Field. We occupied a table in the corner, ordered up some Spröcketbiers and awaited the throng of fans from the baseball game to show up. I have to mention that this place has themed burgers for all of the schools in the Pac-12. I had to get the University of Colorado Buffalo Burger for my dinner, and it was delicious. Speaking of which, I met up with an old friend of mine from my college days. He’s an investigative reporter for KOMO and a funny guy. We were both elated that the one good player for CU football was drafted in the second round (by the Seahawks of all teams), and are hopeful that our team does better next season. He also happens to be a Broncos fan living in Seattle, so we commiserated. Then, for the last time, Robbie and I went about coaxing people to try our beer. They were very receptive and it was a great way to cap off our final event. Jay then took us out for one last hurrah on the town. We ended up at Von Trapp’s where we enjoyed some German pilsner and attempted to play bocce ball (because I always think of Germans when I hear bocce ball). Unfortunately, it was a busy night and the place would be closed before we could play. Robbie ended up being the cheerleader/heckler for one team and I made inane observations about their technique and wondered where Liesl was.

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Our flight wasn’t until later the next day, so we decided to spend the morning do touristy things yet again. This time, we decided to visit a distillery out in Woodinville. Woodinville Whiskey has an impressive setup. They have a beautiful combination pot and two-column still they use for all of their spirit production. They produce vodka made from wheat, bourbon and a delicious rye whiskey. All of their ingredients are sourced locally out in Yakima Valley, which I thought was impressive since they’re the largest craft distillery in Washington and must use a lot of grain. We toured the place and spoke with one of their distillers afterwards. He was super nice and walked us through their control systems, having us smell and taste a bit of their white dog coming off of the still. It was amazing.

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Next, Robbie and I zoomed back down to Seattle to hang out in the Fremont neighborhood a little more. We visited the Fremont Brewing Company and bought some bottles to bring home with us. We had to visit the Fremont Troll and get the cliché photo in front of it under the bridge. We then ran down to have lunch at this hole-in-the-wall sandwich shop called Royal Grinders. They rank up there next to Cheba Hut as my sandwich shop of choice. Having a little more time to waste before going to the airport, we decided to watch the rest of the Clippers game at this little hipster bar called 9 Million in Unmarked Bills. It was reminiscent of the roaring ‘20s, and had a good beer selection and great cocktails. Robbie and I kept it easy with some Elysian IPAs and watched the rest of the game before we headed out of the Emerald City.

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Afterword

Reflecting back on our epic journey, Robbie and I came to a realization that we’d like to share with readers. Craft beer people are the best kind of people. Generally speaking, we found that people who enjoy craft beer are super nice and genuine. This is a general observation, but we think that people who are generally open-minded are attracted to the crazy varieties and styles of craft beer. Open-minded people tend to be non-judgmental as well as easy to talk to and visit with. We had a blast with the people we met on our trip. Thank you to all who came out and helped make this the tremendous, once-in-a-lifetime experience it was for both of us.

The Thrilling Adventures of Team Spröcket: Part I

Earlier this year, we announced the winners of the inaugural edition of our annual company brewing competition, The Stone Spotlight Series. Taking first place for a black rye Kölsch-style brew our fans came to know as Spröcketbier (there’s still a bit of this delicious beer out there, so consult the Stone Beer Finder to get a taste) was Team Spröcket—QA Supervisor Rick Blankemeier and Warehouse Supervisor Robbie Chandler. This big win allowed the duo not only to brew this spicy, refreshing beer on Stone’s full-sized system and have it distributed nationally, but also to on tour with the beer, visiting a number of beery locations throughout the country. The following is Blankemeier’s account of what he calls a “thrilling adventure,” one in which he and Marshall met and shared many a pint with beer fans and brewers every bit as passionate as they are.

First Stop: Philly

The flight was way too early, but our spirits were high. Taking a couple of days off of work so we could fly to Philly to help sell our winning beer? You bet we were happy about that. Don’t get me wrong. I love my job, but it’s fun to switch up the routine every now and again. This would be the first visit to Philly for me and Robbie, so we were excited to see what the City of Brotherly Love was all about (and maybe gain some insight on why they booed Santa).

After a six-hour direct flight (thanks Stone!), Stone Sales Rep, Lee Marren, was there to pick us up and put us through our paces. We knew Lee sells Stone beer in the Philly area, but what they neglected to tell us was that he is a cyborg intent on working us tirelessly the whole time we were there. Though Lee was hesitant that it’s taboo for a local to be within a certain radius of touristy spots, he started by taking us to Pat’s King of Steaks for some grub. The cheesesteak (whiz wit) was good, but even better was the show that Pat himself put on by yelling at some customers that nearly forgot their sandwich, and yelling at one of his line cooks for making two of the same sandwich and delaying the process by (gasp) 10 seconds. Another thing I learned about Philadelphians is that yelling at people who wronged you–however slight–is highly encouraged. I was raised in suburban Colorado, where that’s not a regional custom, so, as you can imagine, this was quite an experience for me.

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Stomachs full, we made our way to east Jersey for our first event at Chickie and Pete’s. The place was great—very low key and fun. The people were nice and the Spröcketbier flowed freely. Afterward, we made our merry way back to Philly and bar-hopped to check out the local craft beer scene before finally checking into our hotel at 2 a.m. to get a few hours of sleep before Lee the Cyborg got us awake and ready for a full day of—you guessed it—more beer.

Our first stop was the Food Market, a really cool deli/bottle shop where we conducted tastings of Sprocketbier and Stone Go To IPA during the lunch hour. We had some great interactions with Philadelphians. A highlight was a young gentleman who informed us he was sorry for being late for our tasting. He was so excited to try some of the new Sprocketbier and would have been on time, but a fight broke out on the train on the way over. This was the third time I noted someone telling me details of a recent fight they’d been in or around since arriving in Philly. A staggering stat, considering I’d barely been in the city for 18 hours!

Next stop was a fine establishment called the Hulmeville Inn. This was arguably my favorite event on the Philadelphia leg of the journey. We ran into a local homebrew club that was there for the event and spoke about nerdy beer geek things, which was a pleasure for me. I learned that the Hulmeville Inn was built in the 1780s and documented to be the overnight stopover for none other than George Washington when he was on his way to New York to be inaugurated our first President. I’m a history geek as well as a beer geek, so this fascinated me. I also learned that some jackass ran his car into the front patio of the place a couple of weeks before we got there and they had to renovate the whole area. The best part was when Rod Stewart came to sell us pickles. It wasn’t really Rod Stewart, of course, just a guy in a red tracksuit with a Stewart-esque hair wig that was selling pickles and pepperoni sticks to customers. He even had a teenaged minion that took the cash and distributed the goods. (Breaking Bad much?) I bought spicy horseradish pickles from him, and you know what…they were damn tasty.

Our final stop was the Perch Pub in downtown Philly, where we had a blast. The view was great, the beer was fresh and the food was awesome. The locals came out in droves for the event, and Robbie and I were kept busy talking about the beer, the process and what we had planned for the rest of the Spröcketbier Tour. It was a great ending to a whirlwind visit to the City of Brotherly Love. I was bugging Lee to take us to the Rocky statue so Robbie and I could take a triumphant picture next to the Italian Stallion, but he refused to be within a mile of it, explaining his Philly cred was already in jeopardy by his taking us to Pat’s and that if he was spotted near the statue, he might be banished. Oh well.

Next Stop: The ATL

Our flight from Philly to Atlanta began with what’s probably the shortest radio interview ever conducted. Robbie and I were scheduled to phone-in to a Philly-based craft beer radio show about the same time we were supposed to board the plane to the ATL. To paint the picture, Robbie and I were essentially cuddling in the airport waiting area by the gate while sharing ear buds connected to my smart-phone. We then had to get up to wait in line and continued our furious bro-cuddling while being pummeled with questions. Robbie and I basically spewed all of the info about the Stone Spotlight Series competition, described what we were going for while brewing Spröcketbier, and made a charming joke about how we were sharing ear buds and cuddling in the City of Brotherly Love–all in under a minute. It was arguably entertaining, but irrefutably efficient!

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Atlanta was the exact opposite of our whirlwind, manic go-round in Philly. We had lots of time to relax and chill between events. Our Georgia Sales Rep, Brett Collier, picked us up from the airport and took us to eat at a sports bar with fantastic wings and a great beer selection while we watched the Hawks game. He then dropped us off to check in at our hotel and take much-needed naps before we headed over to the The Marlay House for our keynote event. Located in Decatur, a really cool little suburb outside Atlanta with lots of locally-owned businesses and shops, the Marlay house is a beacon for this deceptively craft beer-centric city. I have to admit, the Atlanta area has a much better beer scene than I expected coming in. We ran into a bunch of homebrewers along with an all-female craft beer appreciation society called “Girls’ Pint Out.” We also met up with Stone Southeast regional Sales Manager Scott Sheridan. I think if you looked up the word “laidback” in the dictionary, you would find a picture of Scotty sitting on the beach with an IPA. There’d probably be a definition that read: adj. the opposite of Lee Marren. Bonus factoid: Scot also looks like Dean Martin. I’ll let that paint a picture in your mind-boxes. Everyone who came out was great and we had an awesome time chatting it up with the locals. I’m definitely going back to Atlanta at some point in the near future, because the 24 hours I spent there wasn’t nearly enough time.

Stop #3: C-Town

Another early flight, a changeover in Dallas, and we were on our way to the shining jewel of the upper Midwest…Cleveland. I know what you’re thinking, because everyone we ran into in Cleveland said the same thing: “Wait, you guys won a brewing competition and as a reward they sent you to Cleveland?! Are you sure you won?” I’ll admit, I was thinking along similar lines, but it turns out that Cleveland is an amazing craft beer town. Our local Sales Rep, Lairdy Lee, picked us up from the airport and drove us the short distance to the hotel to get checked in, then we were right back on the road en route to our first stop at The Brew Kettle. It’s an amazing place where they brew their own beer, smoke their own meat and you can even sign up to brew on their in-house brewing systems. They had Spröcketbier on tap, so that automatically upgraded them in my standings by a couple of points, and their smoked wings were amazing, as were the people, who took extra special care of us while we were putting food and beer in our faces. I highly recommend stopping by the place if you’re ever in the area.

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We had the first half of the next day completely open and Lairdy suggested we go over to the West Side Market area to visit a couple of breweries. This was the first chance for us to see another brewery whilst on our adventure, so we jumped at the chance. First stop was Great Lakes Brewing Company. Great Lakes is an amazing example of a rapidly growing craft brewery trying to squeeze every ounce of beer out of a limited area. This is definitely a common theme amongst most craft breweries today, Stone included. The industry is growing at an amazing rate and trying to keep up with an increase in demand requires some creative solutions. They had fermenters and production on multiple stories in an old building. Everyone was super friendly there and we ended up having lunch at their pub across the street from their production facility.

Next up on our impromptu brewery tour was just down the street at Market Garden Brewery. We met up with brewmaster Andy Tveekrem and he graciously let us sample some lagers off of the tanks. I’m a huge fan of a well-crafted pilsner, helles or dortmunder, and his beers were amazing. Andy’s brewing setup was small, but very well designed and laid-out. It was a thing of beauty. We didn’t have enough time to stick around too long, but the beers were great and the company was even better.

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The party at the Tremont Taphouse, our destination for the afternoon, was in full swing when we rolled in. A couple of very nice newspaper reporters interviewed us in a corner booth. We went into our usual, well-practiced description of the competition and the beer itself, wherein Robbie coined the term, “undrunkable,” to describe our beer. I’m not the biggest fan of the term personally, but it’s a fun way to describe how sessionable, yet tasty, our beer turned out. We also discussed the state of the craft beer industry and the generosity of craft breweries. Basically, we had fun being the rock stars and having people care about our opinions on matters great and small. The rest of the event was spent talking to the locals and going through tasting notes from the various beer enthusiasts trying to nail down the Spröcketbier recipe.

From there, we piled into a taxi and headed to Progressive Field to catch an Indians game. The stadium wasn’t far from Tremont, but we underestimated the popularity of Cher and it took us a while to beat traffic from her concert that evening. Progressive Field is a great place to catch a game. They have an impressive list of craft beers available and it’s pretty to boot. The Indians took on the White Sox. One of my best friends back in my home state of Colorado is a big White Sox fan, so I had to send him pictures and updates on how bad they were getting thrashed by the Tribe (final score: 12-5 Indians). It was a great time.

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Last stop before bedtime and another early flight the next day was to silence our gnawing hunger. We were told by numerous Cleveland veterans that there’s only one place we have to go to eat: Melt Bar and Grilled. And it was mind-blowing. They have an absurd number of variations on the classic grilled cheese sandwiches there. I had the buffalo chicken sandwich, and everyone else had the “Dude Abides,” homemade meatballs and fried Mozzarella with marinara sauce and, of course, more cheese. I can’t tell you how much that hit the spot after a long day of drinking.

I just want you all to know that while poor Cleveland may be the butt of many jokes, the people are awesome and, after being there, you can’t deny it’s one of the better craft beer towns out there. Throw in the fact that the food is some of the best I’ve had anywhere and it’s easy to recommend giving Cleveland a chance if you ever get the opportunity to go.

Follow the Leader: Who Was Your #CraftBeerShepherd?

It’s easy to look at craft beer as some sort of underground club, with all of the secret passwords (Reinheitsgebot?) and acronyms (IBU, OG and CO2 to name a few). Plus, you know some particularly beer geeky bottle-shares must have unique and complicated (if not completely dorky) handshakes. But once you get into the world of beer, it isn’t so intimidating. The hardest part is becoming aware that the world of craft beer exists at all. Having a guide already privy to the lingo, hot spots and best brews makes things a lot easier. Nearly every craft beer fan has a good-hearted shepherd to thank for taking the time to expose them to something better, and we want to recognize these people for the good they do. To put it simply, by selflessly guiding people toward the promised land, they make the world a better place. That’s why we’re asking you to take a moment to call them out for their good deeds on social media. Go online and tell us who showed you the light by telling your story and tagging them on Facebook or calling them out on Twitter using #craftbeershepherd. When doing so, take a second and ponder where you would you be without them—perhaps falling for gimmicks like Vortex bottles, black crowns, crafty branding and subsisting solely on American adjunct-laced swill. Praise be to the #craftbeersheperd!

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Barrel Aging Part II: Original Wine & Spirit Flavors

Earlier this year, we solicited questions from our fans about our barrel-aging program, then funneled all of those queries, like fine imperial stout into barrels, to our Research and Small Batch Manager Steve Gonzalez. Steve is in charge of our barrels and has a storied vocational lineage that includes many years spent at Sierra Nevada Brewing Company and E&J Gallo Winery. Basically, he knows everything. (He’s not a self-proclaimed know-it-all, mind you…we’re the ones getting sublimely self-righteous on his behalf.) One of the many cool things about Steve is that he relishes the opportunity to share info about his specialized line of work. As such, he was happy to tackle our fans’ questions. He tackled so many, that we’re doling out his answers via a four-part series. This, the second installment, covers inquiries about wine and spirit flavors that are trapped in the barrels we use and ultimately lend flavor to the beers we age in those oak vessels.

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All Aboard: Team Stone Orientation

Even in the exciting brewing industry, starting a new job is a little daunting. Like any job, all the new people and pre-established dynamics can be tough to get a grip on…and then there’s all the work that has to be done on top of that. But add in the hundreds of new people and 18 years of pre-established liquid lore and well-documented ideologies associated with Stone Brewing Co., and it makes for a few abdominal butterflies. Even coming from a smaller but plenty reputable brewing company (well, two, technically, having worked for two brands under one roof, Port Brewing Co. and The Lost Abbey), this was a formidable new career undertaking to say the least. Thank goodness for what may possibly be the best employee orientation in the world—or at least the brewing industry.

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Arts & Drafts: Stone’s Fan-Made Gallery

Acting as a refreshing wind in an industry formerly dominated by watery lagers, craft breweries quench imbibers’ thirsts while also fueling their minds and imaginations. A stroll through any Stone Brewing World Bistro & Gardens restaurant, Stone Company Store or even our flagship brewery, will turn up Stone-inspired artwork and aesthetic touches ingrained in those facilities’ architecture and design. While our signature style and imagination are highly visible to the public, for the most part, only members of Team Stone get to see the creative pieces designed for us by our fans, many of whom use Stone and our beer as their muses. Luckily for us, many of these artists gift us with their creations, allowing us to populate our venues with collections of fan-made art, ranging from sculptures to skateboards. We cherish their work and generosity, and are happy to share some of the fruits of their inventive labor with you here.

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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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Birth of a Beer: #ROJO BOLO

It’s 7 a.m. on a Friday and stainless steel gleams bright in our dawn-lit Escondido brewery. Packed in behind a 120-barrel Rolec brewhouse is a small, custom-made pilot batch brewery dedicated entirely to recipe formulation and experimentation. Steam begins to billow out, as if from a loud, angry Victorian-era locomotive. The piney, resinous, earthy smell of hops fills the air, and over the course of a morning, a beer is born.

Shining a Light: Stone Spotlight Series

When a brewing company grows to a certain size, there’s the natural perception that, as said organization’s demand dictates the production of more and more beer, with heightened quantities comes lowered artisanship. Sadly, in the case of numerous big beer operations (we won’t name names—they…and likely you…know who they are already), this is true. But craft beer, by its very nature, is about inventiveness, creativity and…we’ll say it…FUN! Without those, what’s the point of getting into craft brewing in the first place? We don’t know the answer and, in to keep the ingenuity and enjoyability factors up at our brewery, we engaged in a year-long intra-company brewing competition that pitted single members of our brew staff and two-brewer teams against each other in a light-hearted yet extremely serious battle to see whose beer dream reigned supreme. That competition was dubbed the Stone Spotlight Series.

We’re Only Human: Stone Runination IPA

News flash—even the über-talented members of Team Stone who bring phenomenal craft beer to masses of fans with stellar taste are, brace yourselves for this one…only human. Like everyone else on this blue-green, spinning orb we call home, we make mistakes. Some of them turn out to be triumphs—hey, we wouldn’t have Arrogant Bastard Ale if it hadn’t been for errant mathematical calculations one fateful brew day, and we all know how that turned out! So, to an extent, we embrace our human nature, especially since that’s where discovery and new ideas often come from. Well, as some of you astute Stone fans may have noticed when picking up our new Stone Mixed 12 Pack featuring four rotating varieties of our year-round beers, there’s a goof-up we didn’t catch in time. The first edition of the Stone Mixed 12 Pack included OAKED Arrogant Bastard Ale, Stone Levitation Ale, Stone IPA and…Stone Runination IPA.