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.
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.
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.
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!
A tradition a half-decade in the making, few happenings pack as much inventive beer, education and sheer enjoyment as the ten-day journey to the center of the country’s craft beer epicenter, San Diego Beer Week. All of the nearly eighty breweries in our extensive home county push the envelope to provide the most incredible events they can, and we are no different. Each year is an opportunity to cull through our cellars for rare and just plain phenomenal beer, collaborate with our brewing friends, invite in our beer-loving fans and put on a show in support of our industry, region and craft beer in general. If you’re planning to take in this year’s festivities, read on for a complete schedule of what we’ll be doing to celebrate, then make time in your beery, breakneck itinerary to spend some time sipping in San Diego Beer Week with us.
In 2010, we caught wind that a vital business in our hometown of Escondido, California was in a world of hurt. That struggling institution was a 19-acre farm called La Milpa Organica from which we sourced some of the ingredients used to craft our pan-global cuisine at Stone Brewing World Bistro & Gardens – Escondido. Despite valiant efforts and a ton of elbow grease, La Milpa Organica went out of business by year’s end. As supporters of the farm-to-table movement and proud advocates for our corner of the world, we took advantage of the fact that we had the resources to do something to keep a center for organic farming in Escondido alive. So, rather than bemoan the loss of something good, in March of 2011, we went outside our craft beer box, took over the farmland, then proceeded to stand there, pitchforks in hand a la American Gothic with an OK-now-what look on our faces. Such was the beginning of life on Stone Farms.
They say good things come to those who wait. Fermentation has proven this true for us time and time again; however, we are, at our core, pretty darn impatient. We have grand aspirations and want to push the craft beer envelope by providing new ways for people to experience hand-crafted ales and lagers. Grand aspirations require grand gestures. Grand gestures take grand effort. Grand effort mandates a boatload of time, and that equates to a whole lot of waiting for our grand aspirations to be forged into reality. Never has this been truer than in the case of construction of our second farm-to-table restaurant, Stone Brewing World Bistro & Gardens – Liberty Station. It took us years to take it from the grand aspiration phase to the tangible and absolutely magnificent (if we do say so ourselves, and we just did) brick-and-mortar bastion of good beer and quality cuisine it’s become. The waiting was the hardest part, but, once again, it was all worth it. Stone Brewing World Bistro & Gardens – Liberty Station is open for business and Worthy all of the hard work it took to get it to that point. Allow us to show you around…
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!
Beer and chocolate are two of my favorite things on the planet. If you asked me to define myself in one sentence, the words beer and chocolate would probably be in there somewhere. So you can imagine my dismay when I was burdened with the arduous task of helping pair Stone beer with the innovative artisinal offerings of Eclipse Chocolat for our Beer & Chocolate Pairing event on May 3rd. But I’m not one to complain. Rather than drag my feet and mope about the daunting task ahead of me, I decided to tackle it head-on and get it over with, and so did my equally apprehensive compatriots, Beer & Chocolate Host Ken Wright and Brewer Jeremy Moynier.
We arrived at Eclipse late in the afternoon, just as rush hour traffic was rearing its ugly head on El Cajon Boulevard. Immediately upon entering the reasonably populated, pleasantly decorated dessert cafe, we were greeted by Chocolatier Extraordinaire Will Gustwiller, the Owner of Eclipse Chocolat. After exchanging customary introductions, we tended to the irksome job before us.
The first piece of chocolate that Will offered us was one of his first creations—a Lavender Sea-Salted Caramel truffle. This creamy milk chocolate delicacy is Eclipse’s most popular truffle, and it’s easy to see why. After striking out with Stone Levitation Ale, we decided to pair it with Stone IPA. Success. The prevailing salt and herbal notes of the truffle harmonized beautifully with the citrusy, hoppy bite of Stone IPA. We were off to a promising start.
Next up was Will’s Chili-burnt Caramel Truffle, a chili-infused dark chocolate truffle with a subtle, delayed spicy note. Will warned us that this would be the most difficult truffle to pair, due to its overwhelming flavor profile. We promptly assured him that we rarely encounter food capable of smothering the bold flavors of our beers, but sure enough, we were wrong. The truffle overwhelmed several of our beers before we finally stumbled upon a winner. The long-lasting bitter finish of Stone 12th Anniversary Bitter Chocolate Oatmeal Stout was the only heavy-hitting flavor that could stand up to the prolonged chili spice of the truffle. When the ooh’s and ahh’s subsided, they were replaced by talk of using this pairing as the finale of the pairing on May 3rd. And for good reason.
The next truffle, Will’s Balsamic Pink Peppercorn truffle, was a definite departure from the previous offerings. If you’re thinking of the slight spicy flavor found in commercial peppercorn dressings and such, think again. Will uses actual fresh peppercorns for the filling of this truffle, resulting in an earthy sweet flavor that is enhanced by raspberry balsamic vinegar sweetened dark chocolate. Double Bastard Ale and Stone Cali-Belgique IPA weren’t a match, but we eventually found the right supplement. The smoky, roasted barley note and strong hop finish of Stone Sublimely Self-Righteous Ale proved a perfect mate for the unique truffle.
At this point our spirits were low as the backbreaking labor began to take its toll, but somehow we mustered the strength and determination to persist. Will introduced the next delicacy, a Black Sesame Anise truffle, and we valiantly resumed. This dark chocolate ganache-infused creation comes packed with anise seed and star anise, and is topped with toasted black sesame seeds. Again we tried to pair it with Stone Levitation Ale, along with a few other Stone beers, all to no avail. At last we found a champion in the form of Stone Cali-Belgique IPA. The dense fruity note of the Belgian Yeast provided the perfect contrast to the bittersweet anise and the toasty sesame seeds.
The next chocolate was met with desperate cries for mercy as the unceasing consumption of gourmet chocolate and delicious craft beer began to erode our morale, but the painful ordeal was almost over. We knew that once we found a pairing with Will’s Macadamia Ginger White Chocolate, we could go home. So we found one in the form of 2009 Stone Old Guardian Barley Wine. The sweet tang of the lemon sang in perfect harmony with Old Guardian’s hoppy finish, and the ginger in the chocolate worked opposite of the bold barley presence of the barley wine. And for all of you who think white chocolate isn’t real chocolate, let there be no mistake. White chocolate is indeed chocolate if it has real cocoa butter in it. Many commercially available white chocolates opt for vegetable oil instead of cocoa butter because it’s significantly cheaper. Will does no such thing. His white chocolate is the real deal.
But alas, there was more! Will cemented his standing as a wizard of chocolate with his last delicacy—a Banana Rum Cigar truffle. Will explained that he deftly weaved actual cigar leaf into this rare truffle, immediately dropping our jaws and leaving us mystified. Unfortunately, the Valentine’s Day rush depleted Will’s inventory, and he didn’t have enough of this spectacular truffle to finish the pairing. Thankfully, he offered to send us more so we could finish the pairing here at the brewery. So let it be known that there will be a surprise pairing in store for you on May 3rd, should you choose to attend Beer & Chocolate.
After nearly two hours of drudgery and copious amounts of beer and chocolate, we emerged with five spectacular pairings and one “to be announced” pairing. We would like to thank our gracious host and culinary genius Will Gustwiller for offering us a glimpse of his wildly imaginative take on chocolate. If you like Stone beer, and you like equally bold-flavored chocolate, you’d be crazy not to enjoy the fruits of his (and our) labor on May 3rd. Though we won’t discourage you from arming yourself with our tasting notes and going down to Eclipse to try the pairings we came up with, we do hope that you send us your suggestions for the sixth pairing. We’d really appreciate your help!
Growing up in this culture doesn’t exactly foster an appreciation for the word “fresh.” As a kid, I thought fresh meant “fresh out of the microwave,” or “fresh from the fast food window.” I grew up thinking that TV dinners, Hot Pockets, and quadruple cheeseburgers were perfectly acceptable forms of sustenance. I expected the ingredients in my food to have no less than eighteen syllables in their names, and to only be pronounceable by the highly learned. I also thought that, much like cockroaches, food should be able to survive the apocalypse (thanks to the complex cocktail of chemical preservatives graciously injected into it by men in white lab coats thousands of miles away).
I don’t blame my parents for raising me on less-than-fresh food. It was their only option for feeding three voracious boys in a fast-paced culture addicted to cheap, hastily-prepared, chemically-treated food. Thankfully, we are witnessing a slight shift in our culture’s perception of food, as it slowly changes to favor more natural and sustainable consumption habits, but we still have a long way to go. That’s why we started the FRESH! Dinner series.
Our FRESH! Dinners offer something that many Americans have absolutely no concept of: a meal in which all ingredients are picked, gathered, caught, and killed the very day they are consumed. That means no Hot Pockets, and no men in lab coats.
The upcoming FRESH! Dinner on February 2nd will be a “locavore’s” dream. Executive Chef Alex Carballo (creative mastermind behind the FRESH! Menu) and his team will rise at the crack of dawn to hit the sunny fields of San Diego. They will be on the prowl for only the freshest, untouched ingredients from local organic farms and markets. The menu* will include delights such as Roasted Baby Beets and Mixed Greens Salad with a Mandarin Vinaigrette, Spinach Ravioli with Mushroom Filling in a Light Herb Sauce, Braised Fennel, Honey Glazed Baby Carrots, and Braised Seasonal Greens. There will also be a fish or chicken course, depending on which is fresher of course! The ingredients will be procured from local farms ranging from Crows Pass Farm in Temecula to La Milpa Organica in Escondido and Eben-Haezer Egg Ranch in Ramona.
*Disclaimer: Since this isn’t a laboratory or an assembly line, the menu will be subject to change. Things may not go (or grow) according to plan, and our talented team will use their creativity to adapt to the whims of bountiful mother nature.
The mix and mingle portion of the dinner (6:00-6:00pm) will feature Red Sea Urchin, available Sashimi style or as a shooter served with fresh Stone beer that will be bottled or kegged that same day. The Sea Urchin (Uni) will also come complete with a demonstration from the local harvester, Chef Gordon Smith. After the mix and mingle, guests will be seated family-style in the Mezzanine of the Stone Brewing World Bistro & Gardens to indulge in multiple courses of pristine natural sustenance.
Hot Pocket connoisseurs beware, the FRESH! Dinner is not for you. You may want to stay home in the comfy butt-groove of your couch, clutching your stale microwavable delicacy safely within your comfort zone. However, those of you willing to experience a delicious meal straight from the earth to the table, make your reservations now. We’ll prove to you just how FRESH! a meal can be.
Click here to view the tentative menu, make reservations, and get additional information.