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.
What began as a San Diego Beer Week show of brewing solidarity has metamorphosized into a quarterly tradition that brings out not only fans of Stone beer, but members of Team Stone looking to check out inventive takes on the brewery’s year-round beers. Every three months, we round up a dozen of our brewery staff and invite them to build casks incorporating tasty ingredients ranging from fruits and herbs to tea, specialty hops and different varieties of wood. Then, to stay true to the camaraderie theme that inspired the event in the first place, we hand them mallets (customized to include each brewer’s name and the date of the event) and have them simultaneously tap their casks in the midst of a crowd of thirsty attendees. The next 12 Brewers 12 Casks 12 Mallets event will take place on August 22, 2013 at Stone Brewing World Bistro & Gardens – Escondido. The beers being offered up are…
- Stone 17th Anniversary Götterdämmerung IPA w/Lychee Fruit & Hersbrucker Hops by Callaway Ryan
- Stone IPA w/Cacao Nibs & Plums by Zach Goldstein
- Stone IPA w/Chervil, Savory, Thyme & Lavender by Laura Mirsch
- Stone IPA w/Tamarind, Lemongrass & Ginger by Josh Hagquist
- Stone Levitation Ale w/Peppercorn & Cilantro by Kihei Hutchinson
- Stone Pale Ale w/Lemon Verbena & Bergamot by Steve Via
- Stone Pale Ale w/Spanish Cedar & Spirals & Szechuan Peppercorns by Jeff Fanno
- Stone Ruination IPA w/El Dorado Hops, Cilantro & Pineapple by Sander Banta
- Stone Ruination IPA w/Kumquats & American Oak Chips by Ben Maushardt
- Stone Ruination IPA w/White Peaches & Chamomile by Anthony Tallman
- Stone Ruination IPA w/Moroccan Mint Green Tea, Cacao Black Tea & Toasted American Oak Chips by Justinian Caire
- Stone Smoked Porter w/Shaved Coconut & Toasted Almonds by Joaquin Bowman
We added a new riff to this tradition during its spring rendition, holding a lottery among all members of Team Stone who were interested in participating but had jobs outside the brewery component of our business. The winner that time around was one of our graphic artists, who busted out a cask of Stone Smoked Porter w/Toasted Hazelnuts. This time around, we invited two non-brewers to the festivities, our EH&S Manager and an Assistant Supervisor from Stone Company Store – Escondido. And they’re no slouches. Their casks are every bit as ambitious and slobber-provoking as their fermentation specialist comrades. Take a moment to meet this dastardly dozen before coming out to sample their creations.
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.
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.
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.
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.
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.