Sep
04
2012
0

An unsolicited delivery of solicited advice for the next generation

The Stone Blog -- by Greg Koch

No secret that school gets back in session for most of the country about now. No matter if you are a student yourself, or have kids going to school, you could not have possibly missed annual barrage of Back to School ads, promos, sales, and such. You know, the annual tradition that begins barking to us in the dog days of August as an unwelcome reminder that in a few preciously short more weeks summer will be drawing to a close. August also, oddly, seems to spawn forth the release of seasonal (?) pumpkin beers, which at this point have already been on the shelves for several weeks. But the process of getting them there started much, much earlier.

With an average brewing time presumably in the 2-3 week range, after which they are then stockpiled and sent to wholesalers around the country to eventually hit retailers’ shelves by—in some seasonally-challenged instances—early- to mid- August. That means that while you were only a month or so into your summer tan and more concerned with your beer-geek friends critiquing you for pouring your local brewery’s summer wheat into a freezer-kept mug (after all, it’s so damn hot today right? Well, I actually agree with them…), your favorite pumpkin ale brewer was taking delivery of massive loads of pumpkin and working on their posters reading “Get Yours Today!!” (complete with fallen leaves, dried cornstalks and other autumnal imagery that Mother Nature will be catching up with three months later).

It’s the way of the world. Hell, I remember one summer many many years ago in Los Angeles I was dating a girl that was a personal assistant to Neil Diamond, and I recall her bemoaning that she was growing sick of hearing the Christmas songs he was working on recording for his upcoming holiday release. (Never mind that Neil is Jewish; I thought the end result was a great effort.) And y’know, I never have really forgiven myself for not taking at least enough advantage of that previous relationship to swing by the offices for a pic and an autograph.

Anywho. While you were diving into the pool / lake / river / ocean / sprinklers / hydrant in the middle of the summer, your fall sweaters are receiving their final stitching in China and Bangladesh. Or thereabouts.

But I digress. We were talking about Back to School, which, as I haven’t managed to get to yet but will now, reminded me of my relatively recent commencement speech I gave to the 2012 graduating class at Cuyamaca College just a few short months ago. Why would anyone ask me to give a Commencement speech one might reasonably ask? Well, the previous spring I’d been invited to give an environmental keynote to a Green Business Symposium that was being held on the campus, and I guess they liked my message. And delivery. I’d hoped they did, but I admittedly get a little bombastic at times, especially if it’s a topic that I care about, and I was pretty certain that I was either going to eventually get invited to give another talk perhaps, or politely asked never to set foot on campus again. Fortunately it was the former, but I hadn’t expected to get elevated to Commencement-delivery status. I was honored. And gave an enthusiastic Yes!

But what would I say to a group of students about to head out into the quote-unquote “real world”? As I contemplated my own graduation some 25 years previous (not that I can even recall who gave my university’s commencement or any of the words of wisdom that they gave unfortunately), I tried to think about what I wish I’d been told when I was handed my degree, and the pen just couldn’t stop flowing. The proverbial pen, that is. I actually used my laptop, as I am now.

Anyway, I think I did OK, if I may say so myself. And I really enjoyed getting a chance to share my thoughts and perspectives with the young and not-so-young minds (Cuyamaca is quite delightfully diverse, with graduating students from the 2012 class ranging from a brilliant 18 year old, and an equally-inspiriational-but-in-a-different-way octogenarian gearing up to take their next step. Since then, I’ve seen some nice feedback from a snippet of my speech that was posted by the college, and I thought, well heck! Why not share my thoughts with the world? Or at least the thin slice of the world that’s represented by you, my dear readers.

Yes, some people might disagree or scrunch their noses at some of my suggestions, but that’s alright as it’s quite impossible to say anything that’s worth saying at all without at least a modest percentage of scrunched noses… so if you feel inclined, please do scrunch away. While I may not agree with the scrunching of your nose, I will defend to the death your right to scrunch it. Or something. No matter. I wrote it for those who, like me, are rarely satisfied with the status quo… those who are always looking for ways to innovate, improvise, and improve along the way. If you’re of that cloth, feel free to read on. And if you’re not, you may benefit from reading it most.

So, without further delay, mention of sweaters, Christmas albums from Jewish singers, August onslaughts of pumpkin beers, or other asides, here is the text of my 2012 Cuyamaca College Commencement Speech:

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Aug
20
2012
0

Stone Enjoy By IPA

Stone Brewing Co. Blog -- by Randy Clemens

We take a lot of things seriously here at Stone. (Not ourselves.) Freshness is definitely one of them. You see, as beer ages, the first thing that starts to fade is the flavor and aroma contributed by the hops. The olfactory glory that they impart is extremely volatile, and from the moment the beer finishes fermenting, the hop character starts to go bye bye, and unfortunately, there’s just no bringing it back.

Of course, there are things you can do to help prolong the hoppy goodness, like protecting your almighty beer from light and keeping it cool. (We store and ship all of our beer under refrigeration, btw.) Under regular conditions, we’ve tasted our beers at different intervals and found that they still taste just as great as we originally intended as much as 90 days after bottling. This finding, coupled with our unrelenting commitment to freshness, enticed us to begin laser-etching enjoy by dates on each bottle. With that process, we also instituted new measures that allow our wonderful fans, like yourself, to report expired beer. We love our beer, and we want to make sure it’s fresh!

But then, we thought, “Hey! Why not brew a big double IPA that is meant to be consumed even fresher? Why not put a date right up on the front of the bottle, and gave it a MUCH shorter shelf life?” It wouldn’t be easy. It wouldn’t be able to go everywhere. But it would be damn delicious, and it would be a mighty interesting undertaking. Sure, we discussed it in a few more meetings, but by this time, we’d already talked ourselves into it: the concept for Stone Enjoy By IPA was born.

Stone Enjoy By IPA

Stone Enjoy By IPA -- so fresh and so clean clean! (Photo by StudioSchulz.com)

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Aug
13
2012
2

Stone 16th Anniversary IPA

Stone Brewing Co. Blog -- by Randy Clemens

As you may recall, we celebrated our true 16th anniversary just a few weeks ago. (On July 26th, to be exact.) And of course we’ve been kind enough to politely remind you about the upcoming Stone 16th Anniversary Celebration & Invitational Beer Festival. (On August 17-18, to be exact.) But what kind of anniversary celebration would it be without a new libation, amirite?

In keeping with our yearly tradition of making an excellent beer to ring in our happy day of birth, our stellar brewing crew is proud to present the deliciously hoppy Stone 16th Anniversary IPA. It’s actually a double IPA (don’t pretend to be surprised) spiked with a touch of lemon verbena and lemon oil, which Brewmaster Mitch Steele tells us “combines wonderfully with the peach and tropical mango flavors from the Amarillo hops, and with the apple and berry notes from the Calypso hops.”

Stone 16th Anniversary IPA (photo by StudioSchulz.com)

Stone 16th Anniversary IPA... it's like a lemon party for your mouth. (photo by StudioSchulz.com)

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Aug
08
2012
0

Ground Breaking Ceremony: Stone Packaging Hall

Stone Brewing Co. Blog -- by Randy Clemens

Just like the universe, we’re expanding. All the time. You may recall from our big announcements back in May 2011 that we were embarking on a $50M+ expansion plan to include several new adventures including: Stone Farms, Stone Catering, Stone Brewing World Bistro & Gardens – Liberty Station, and arguably the coolest of all, the Stone Hotel. While some of those super sweet items have already been completed and others (like the Liberty Station restaurant and hotel) have been slightly delayed, we’re very excited to announce that ground has officially been broken on the brand new Stone Packaging Hall!

So what does that mean for you? Simple: MORE BEER. You see, we’ve been working ’round the clock to get our new 120bbl brewhouse installed next to our current one, but it’s displaced quite a few fermentation tanks. The bottom line? We’re running out of room!

Stone Packaging Hall renderings

Stone Packaging Hall renderings

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Aug
02
2012
0

Stone 16th Anniversary Celebration & Invitational Beer Festival

Stone Brewing Co. Blog -- by Randy Clemens

If you’ve ever been to one of our Anniversary Celebrations, you’re awesome. You’ve been part of something special. Part of something larger than we could have ever envisioned. Something larger than we ever could have created without you. The Stone 16th Anniversary Celebration & Invitational Beer Festival is SoCal’s biggest beer festival, with over 100 beers to choose from! It’s taking place on August 17th and 18th at nearby California State University, San Marcos. Our Rare Beer section is sold out, but we’ve still got tickets left (for now, anyway) for Friday night’s Brewers Reception and the main event on Saturday!

Over the past 15 years, we’ve raised MORE THAN $1.5 MILLION for local charities through these neat little get-togethers with a few thousand of our closest friends, including an astronomical $240,000 at last year’s festival alone! Given that we’re Stone, we always want to go bigger and better, which is why we know that this year’s will be the greatest ever! (’til next year at least…)


Admit it. You want to go to there.

The main event is taking place on Saturday, with two sessions, Session A from 11am-2pm, and Session B from 3pm-6pm. Your golden ticket includes:

Delectable food will be available for purchase from some of our favorite local restaurants/vendors and our very own Stone Catering. Never to be missed, we’ll also have the (in)famous Arrogant Bastard Ale onion rings. (This is the only event each year where we offer them; the only other way you get get em is if you make them yourself!)

We’re doing it all up bigger and better: pouring the very first drops of the brand new, super-secret-super-fresh Stone Enjoy By IPA, adding live music and more space, including a nifty new area we’re calling Steve’s Cigar Lounge. (Stone prez/co-founder Steve Wagner + cigars + kickback area = Steve’s Cigar Lounge.) We’ll of course have plenty of Stone 16th Anniversary IPA on hand as well!

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Jul
26
2012
0

Happy 16th Birthday To Us

Stone Brewing Co. Blog -- by Randy Clemens

July 26, 1996. A sliver in time that shall go down in history as the day the world changed forever! Well, perhaps a bit of hyperbole, but it was the day that the first keg of Stone Pale Ale was ever sold. (Kudos to our buddy Vince Marsaglia from Pizza Port Solana Beach for coming to pick it up! … ‘course back then, there was only one Pizza Port, so putting Solana Beach to its name wasn’t necessary.)

We’re celebrating here as anybody should for their Sweet 16, with pillow fights, gossip, and a shiny new driver license a really stellar cake! Besides all the obvious perks of working at a brewery, we’re fortunate enough to have a really talented kitchen crew at the Stone Brewing World Bistro & Gardens, and our pastry chefs were kind enough to whip something up for Team Stone as a small token of appreciation for all the hard work they do.

Stone Brewing Co. 16th Anniversary Cake

Reason #456,742,403 why it doesn't suck to work here

To answer your question, this deliciously decadent mochaccino cake made with layers of almond biscuit, pecan candy, chocolate cremeux, and coffee mousse was just as ridiculously good as it looks. And those mini “tap handles” you see? They’re made of fondant mixed with various herbs and spices to resemble our original tap handles which were actual stones that Greg used to go out and find at the beach on his “days off.” Pastry chefs Tony Martin and Tonya Ziegler (pictured below with GK) really knocked it out of the park!

Ye olde Stone Brewing Co. tap handles

Stone tap handles from days of yore

Stone Brewing Co. 16th Anniversary Cake

Pastry chefs Tonya Ziegler and Tony Martin show off their tasty creation with GK

In the midst of devouring this cake like rabid dogs who hadn’t eaten in a week, we collectively took a moment to recognize the incredible growth that Stone Brewing Co. has seen over the past 16 years, and how we couldn’t have done it without YOUR continued support and dedication! THANK YOU!

And while we can’t get each and every one of you a piece of cake, we can keep cranking out insanely good beers, and hosting epic events to showcase the glory of craft beer! (Like next month’s Stone 16th Anniversary Celebration & Invitational Beer Festival.</plug>)

Cheers to our first 16 years, and to the next 16! Thanks for being our friends.

Jun
22
2012
2

Dogfish Head, Victory, and Stone get BUFF… again.

Stone Blog -- Randy Clemens

Remember when we came out with that badass collaboration beer? What’s that? Oh, which one, you ask? Yes, of course. We should be more specific, as they’ve all been pretty unbelievable. (And we’re totally allowed to brag this hard because there were other brilliant brewers involved, so please consider this our way of supremely complimenting them… while giving ourselves just a little pat on the back.)

Annnnnnyway, so as you may recall, in 2010, we released Dogfish Head / Victory / Stone Saison du BUFF, a hellaciously herbaceous beer that we–and countless others–fell in love with instantly.

Dogfish Head / Victory / Stone Saison du BUFF is back at long last! But it won't last long.

Dogfish Head / Victory / Stone Saison du BUFF is back at long last! But it won't last long.

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Jun
18
2012
2

Stone Smoked Porter: Now in Vanilla and Chipotle

Stone Blog -- Randy Clemens

Ah, Stone Smoked Porter. The second beer that we ever released, waaaaaay back in December of 1996. It’s a good thing, too… the world was in need of something wonderful, what, with Macarena still tormenting the airwaves and Jingle All The Way polluting movie theater screens. Anyway, back then, we called it Winter Stone, thinking it was just going to be a seasonal release. But when we took it away in the spring, people got a little up in arms and clamored for its triumphant return. (One of the most vocal supporters for bringing it back was Greg’s mom… so we kinda had to comply.)

As time went by, and we kept climbing higher and higher up the hop ladder, the humble Stone Smoked Porter stayed in demand, with its mellow smokiness and nuanced notes of coffee and chocolate. It kept a strong, almost cult-like following. Our unsung hero. Part of the reason it still remains so popular with its loyal fan base is that it pairs so damn well with a wide variety of food, ranging from barbecue to desserts. Heck, I’ll go so far as to say it’s our most food-friendly beer. And if you’re thinking, “Gosh, I bet that would be great with some vanilla beans or chipotle peppers in it,” you’re gonna freak out about this next paragraph. (more…)

Jun
05
2012
7

Stone Ruination IPA turns the big 1-0

Stone Blog -- Randy Clemens

You know what the problem is with you young punk craft beer drinkers today? You don’t know how good you’ve got it! Double IPAs everywhere, flowing like water! Heck, when I was your age, I had to trek over 100 miles uphill in the snow to get something even remotely hoppy! Oh, gosh, who am I kidding? I’m only 27. The fact is, *I* am a young punk, reveling in the bounty of lupulin-loaded libations at my fingertips.

But thinking back, it’s crazy to see how far my tastes have come. And I know for a fact I’m not the only one who can say that. I remember tasting my first Stone IPA years ago… and absolutely hating it.  (Sorry Greg. Sorry Steve. I was young and naïve!) It was so much more bitter than anything I’d ever had, and I was sure that I was not, and would never be, a hophead. But I remember telling a friend about my less-than-stellar experience, and he immediately replied, “Oh, you should try Ruination! It’s their Double IPA!” Wait a tick; if their straight IPA was way too bitter for me, why in the hell would I want to try their Double IPA?! But my friend persisted, twisted my arm, held a gun to my head, and somehow got me to try a sip. And then… a HOPIPHANY.

He-Man Tripping Balls

This is how I felt when I had my first Stone Ruination IPA

Holy bitter breakthrough, Batman! What was this beautiful, citrusy magic I was tasting?! My eyes were opened. My worldview changed. I had seen the glory of the almighty hop, and it was good. (more…)

Apr
23
2012
3

Bottleworks 13th Anniversary Ale by Stone Brewing Co.

Stone Blog -- Randy Clemens

Just one week after releasing the 2012 Stone Imperial Russian Stout, we’ve got another beer up our sleeves that’s coming to a glass near you starting today. A few years ago, Greg and Steve were approached by Matt Bonney and Matt “Vern” Vandenberghe (aka “The Matts”), the almighty wizards behind famed Seattle craft beer store Bottleworks. Every year, they work with a different craft brewery to formulate a special beer to commemorate their anniversary.

Sure enough, probably after a few beers, the conversation turned to: “Oh hey Greg! Wouldn’t it be cool to have Stone make one of our anniversary beers?!” Greg, quite known for having trouble saying no to cool projects, said yes. And Steve, quite known for having an appreciation of cigars and Scotch, was “somehow coerced” into saying yes (over cigars and Scotch) while attending a charity event at Brouwer’s Cafe, a wondrous Seattle craft beer restaurant also operated by The Matts. (Sneaky, aren’t they?) (more…)

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