Classic Combo: Stone Smoked Porter w/Chocolate & Orange Peel

A Mandarin orange wedge dipped in molten ganache, a Grand Marnier-infused 70% cacao truffle, a velvety sweet craft cocktail combining Cointreau and chocolate liqueur, one of those holiday specialty confections that looks like a milk chocolate orange and breaks apart into delicious citrusy-sweet segments…heck, even something as simple as a piece of chocolate and a slice of orange. Regardless of the edible example one references, the symbiotic flavors of chocolate and orange are as plentiful as they are scrumptious. So, when looking for yet another way to use complimentary ingredients to augment our time-honored recipe for Stone Smoked Porter, we decided to lean on this long-time favorite and add our own incredible iteration of cocoa-citrus pairability to the world. Enter Stone Smoked Porter w/Chocolate & Orange Peel, the third transformatively enchanting version of this peat-smoked stalwart to be bottled and distributed to Stone fans.

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The history of our special editions of this beer date back over half-a-decade ago, when Small Batch Brewer Laura Ulrich was wowed by a beer float featuring a hefty scoop of vanilla bean ice cream afloat in a pint glass filled with…you guessed it, Stone Smoked Porter. It got her to thinking about ways to bring that flavor to life in a beer sans dairy confections. She went on to infuse industrial strength Madagascar vanilla beans into a pilot brew and subsequently blow the minds of her Stone brethren and sistren, including Co-founder and CEO Greg Koch. Stone Smoked Porter w/Vanilla Bean is a big reason Greg was so receptive when our Merchandising mastermind Chris Carroll suggested infusing chili peppers into the beer to create a craft alternative to fizzy, yellow cerveza for Cinco de Mayo. Harnessing a chili with a low heat index and smokiness built to match that of the beer, Stone Smoked Porter w/Chipotle Peppers was born. This brief history begs the question: What was the impetus behind Stone Smoked Porter w/Chocolate & Orange Peel. The answer: Greg wanted to see what else the Brew Crew could do with this beer.

The brewers kicked around numerous ideas, and the one they kept gravitating toward was something dubbed the “Stone Smoked Porter—Autumn Addition Edition,” where we would harvest fall-time herbs, spices, fruits, gourds and who knows what else from Stone Farms to bring the essence of autumn to life within this masterful dark ale. The Brew Crew took steps down that crunchy, red and orange leaf-strewn road until, one day, the idea of adding cacao nibs and orange peel to mirror the aforementioned classic chocolate-citrus combo came about. The suggestion was shouted from the rooftops or penned on a whiteboard in towering, bold letters. It was uttered at a most normal volume and tone, but it resonated as though delivered in a booming voice descending from the heavens all the same. It was clear this the best direction for us to go, so Brewmaster Mitch Steele immediately changed course, brewing a pilot batch of this beer that made it clear this was, indeed, the way for us to go.

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The name Stone Smoked Porter w/Chocolate & Orange Peel is actually a bit of a misnomer, since there is no actual chocolate in the beer. Cacao nibs—roasted pieces of cacao beans—provide the bitter notes of chocolate in its purest form while also introducing an earthen spiciness that complements the porter’s peat-induced smoke. Pure cacao liqueur (pure cocoa without any sugar or dairy added) is added during the brew, then the beer is steeped with cacao nibs for chocolaty intensity. Those characteristics are contrasted beautifully by the orange peel, which also brightens up the beer’s overall taste profile. It took a while to get to this chapter in the Stone Smoked Porter saga—more than five years, actually—but like most of the greatest things in life, additional time translated to something phenomenal. Cheers to a most splendid fourth chapter in a tremendously delightful tale.

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Stats & Tasting Notes by Brewmaster Mitch Steele

  • ABV: 5.9%
  • IBUs: 53 IBUs
  • Availability: Limited22-ounce bottles and draft, beginning October 20
  • Hop Bill: Magnum and Mt. Hood
  • Distribution: AK, AL, AZ, CA, CO, CT, DE, FL, GA, ID, IL, IN, KY, LA, MA, MD, ME, MI, MO, MT, NC, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA, and Puerto Rico
  • Appearance: Pours deep brown with a tan head.
  • Aroma: Peat-smoked malt, orange peel and coffee with hints of cocoa.
  • Taste: First impression is the smoky flavor from the peat-smoked malt that characterizes our regular Stone Smoked Porter, followed immediately by a blast of orange peel and citrus. Cocoa and roast malt characters follow, but the orange peel is particularly prominent in the aftertaste.
  • Palate: Medium body with a light sweetness and citrus tang, along with balanced hop bitterness.
  • Overall: This is a fun beer to brew. We’ve loved this orange and chocolate flavor in beer for a long time, and our team has made several casks of this particular version that are always very popular. The orange notes blend in well with the dark-roasted malt character, and the peat-smoked malt adds layers of flavor.

Suggested Pairings by “Dr.” Bill Sysak

  • Appetizers: Goatcheese-stuffed mushrooms, coconut shrimp, bacon-wrapped dates, pulled pork sliders, hummus, artichoke dip
  • Soups: Beef stew, lentil, New England-style clam chowder, French onion soup, chili con carne
  • Entrées: Pork tenderloin, lamb chops, filet mignon, stuffed Poblano peppers, Indian yellow curry
  • Desserts: Tiramisu, chocolate lava cake, oatmeal cookies, pecan pie, vanilla ice cream

Happy New Beer: Stone’s 2014 Events Calendar

We don’t have a crystal ball, but no bogus future-telling devices are necessary to assure our fans that the New Year holds much promise and a full slate of fun-filled beer-centric events here at Stone. From some of the country’s most highly anticipated beer festivals to educational session and outright gorge-fests, there’s something for every kind of beer lover, and we’re proud to bring as much variety as we will delicious craft ales and lagers. The following is a breakdown of what we have in store for you in 2014!

Rolling Stones: The 2013 Great American Beer Festival

You’ve heard the legend of a cavernous hall filled to the brim with beer from around the country. Maybe you’ve even experienced for yourself the glories of unlimited pours of more than 3,100 brews. But you haven’t seen the Great American Beer Festival—the country’s largest annual suds celebration—from the perspective of Team Stone before…until now. We just got back from this massive and spectacular event, and are ready to give you a behind-the-scenes view of our GABF experience

Stone 16th Anniversary IPA

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)

Beer & Desserts – Total Beer Pairing Domination (Phase 1)


As a fanatical beer geek, it’s easy to forget that when some non beer-drinkers hear the words “beer” and “dessert” in the same sentence they experience a wave of skepticism. When Pastry Chef Devin McKenna told his mother he was going to pair some of his decadent creations with some the finest beers around, her reaction was “Eeew.” Not “I’m so proud of you,” or “I can’t wait to try it,” but “Eeew.” Part of the problem is that most people have a sadly limited view of beer, but not us. We’re avid students of craft beer and gustatory delights, and it’s time to show the world that beer—good beer—is the ultimate libation to pair with gourmet food…dammit.

Dark Chocolate-malted Panna Cotta with Barley-malt Anglaise, paired with Stone 12th Anniversary Bitter Chocolate Oatmeal Stout

Dark Chocolate-malted Panna Cotta with Barley-Malt Anglaise, paired with Stone 12th Anniversary Bitter Chocolate Oatmeal Stout

Thankfully, we have two secret weapons: Dr. Bill and Pastry Chef McKenna. Their one-two punch is enough to reduce the most seasoned food critics to giddy little schoolgirls. Don’t believe me? Check out the pictures of Chef McKenna’s ridiculously decadent creations and imagine enjoying them with Dr. Bill’s expertly paired beers and try—just try not to giggle uncontrollably.

Strawberry and African Blue Basil Stack with Black Sticky Rice - paired with Dupont Saison

Strawberry and African Blue Basil Stack with Black Sticky Rice, paired with Dupont Saison

So just how did McKenna come up with such blissful desserts as “Honey and Lemon Thyme Grilled Apricots with Sweet Cheese Donuts?” No, God didn’t speak to him in a dream. He said the idea actually came from a picture he saw in a bookstore. “I saw a picture of some donuts covered in melted goat cheese, and then I thought what if we reverse that and pair it with what’s in season. One of the first things I saw in the grocery store were apricots, so it started coming together.” Such a complex dessert called for an equally complex beer. That’s where Dr. Bill’s pairing expertise came in: “The Moortgat Maredsous 10 Triple is fairly high in alcohol and has a clean profile without being overly bitter. It’s nice and sweet but still bright, and it went very well with the fruit and the cheeses.”

Honey and Lemon Thyme-grilled Apricots with Sweet Cheese Donuts, paired with Moortgat Maredsous 10 Triple

Honey and Lemon Thyme-grilled Apricots with Sweet Cheese Donuts, paired with Moortgat Maredsous 10 Triple. Hey, are you reading the blog or just looking at the pictures?

I had the poor misfortune of getting paid to attend Beer & Desserts, and amid my moping and self-pity, I heard ample oohs and ahs from other guests throughout the pairing. People were getting it—good beer goes with good food.

Cheers!

Click for more glorious pictures of Beer & Desserts

Beer & Desserts wasn’t the first time we convinced people that beer is the ultimate pairing. We’ve already proven beyond a shadow of a doubt that beer is the clear champion of cheese and chocolate, but it’s time to expand beer’s dominion over the culinary world. With the help of our incredibly talented crew, we’re poised to open minds and expand palates. “We definitely wanted to show off McKenna’s talents with Beer & Desserts,” said Dr. Bill, “but next we want to show off our Chef De Cuisine Brian LaBonte’s talents with our upcoming Beer & Sushi pairing.” That’s right, you heard the man: Beer & Sushi. We announced Beer & Sushi at the end of the night, and by the next morning we had already sold nearly ¼ of the tickets. People are getting it.

- Matt Steele

Our Pilots Are Looking For a Few Good Flights


Hello everyone, “Dr” Bill here. We have some exciting new beers coming on tap this week at Stone Brewing World Bistro and Gardens.

This Thursday, we’re putting some special brews on tap to celebrate the arrival of our friends Will from Cambridge Brewing Co. and James from BrewDog. Will and James will be brewing our next collaboration beer with Mitch Steele the following day, and to honor the spirit of collaboration, we’re putting previous Stone Collaboration Ales and select BrewDog beers on tap. To top it off, the pilot brew for their collaboration will also be available to taste for those who have made reservations.

While we’re sharing pilot brews, we thought we would tap a few of the pilot brews that our talented brewers create, but that never reach the general public. I’m happy to inform you, our loyal customers, that this Thursday, March 26th, Stone Brewing World Bistro & Gardens will have not one, but FIVE of these pilot brews on tap! Here’s what we’ll have:

Pilot Brew #1: Stone Imperial Red
Pilot Brew #2: Stone Imperial Porter
Pilot Brew #3: Stone Belgian Porter with Vanilla Bean and Tangerine Peel
Pilot Brew #4: Stone Peated Scotch Ale
Pilot Brew #5: Stone Everything but the Kitchen Sink Stout

The beer goodness doesn’t stop there. As an added treat, we are going to have both a filtered and unfiltered version of Stone Cali-Belgique IPA on tap. Our brewers are looking for feedback on these two versions, so please try both and let your server or bartender know which you prefer, or you can e-mail me at Bill-dot-Sysak at Stonebrew.com and I’ll give the brewers your input.

Don’t miss the opportunity to try these unique Stone Brewing Co. Beers!

Cheers,

Bill