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.
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.
When Stone co-founder and original brewmaster Steve Wagner crafted our initial batch of Stone IPA, little could he have known that that highly hopped first attempt at amplifying a British classic would become so popular and, for many beer drinkers, an India pale ale by which all future New World interpretations of the style would be judged. For many, Wagner’s bright, potent creation was their first IPA. (Was it yours? If so, let us know on social media using #StoneIPA)
We’ve said it time and time again—one of the most rewarding aspects of being in the craft beer biz is engaging with fans who are not just proponents of ours, but fellow appreciators of high quality beer. Like us, our fans help to spread the good word about what good craft beer is all about. That pushing forward of information and education about a superior quaffable medium has been extraordinarily apparent in the engagement and interaction inspired by our über-fresh, über-hoppy Stone Enjoy By IPA.
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.
Hopheads, you’re officially on the clock! You’ve got 35 days to uncap and savor the abundantly fresh hoppiness of Stone Enjoy By 12.21.12 IPA. But before you start grousing about being given the directive to consume your beer (at this point, it’s good to realize that there is absolutely nothing to complain about here), know this—we’re not the ones with the death-grip on the stopwatch. This quite literal “deadline” has been decreed by the ancient Mayan civilization.
It is hard to overstate the importance of drinking fresh beer. But it may not be immediately obvious to the uninitiated that beer is best served fresh in the first place. It is, after all, fermented, and fermented foods often get better with age. Kimchi, yogurt, miso, kefir, kombucha: these are foods whose quality depends on the serene patience of their creators, a willingness to let the invisible magic of fermentation happen at its own pace, and be ready to enjoy when it’s ready.
Further complicating matters is the fact that some beers do indeed improve with a degree of age. Properly cellared (55 degrees or less, dark, cozy), beers on the robust, high ABV end of the spectrum can evolve & improve with time.
The nine year-round beers we brew DO NOT fall into this category. They are—dare we say—delicate creatures that only express the full-spectrum of their brilliance when FRESH. Freshly brewed beer is bright & fragrant, with clean, well-defined flavors that reflect our brewer’s intent.
Once expired, beer can become a sad, faded reflection of its former self, as age, oxygen, and light sinfully corrode the precious liquid. Drinking such beer can leave a less than favorable impression that’s hard to shake.
For that reason, we go to tremendous, expensive lengths to ensure that fresh beer is available to you. But we can’t be everywhere at once. That’s why we need YOU to join in the fight against expired beer. (more…)