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

137,088 Bottles of Beer on the Wall, 137,088 Bottles of Beer…


If you read the blog, you know that Steve Via broke our keg line record a few weeks ago. Well, Keg Masta Steve isn’t the only one around here kicking ass and taking names. Our bottling line crew recently set a new record by bottling a staggering 137,088 12-ounce bottles of Stone IPA and OAKED Arrogant Bastard Ale (95 pallets and 12 cases) in one day!

The previous record was 130,728 bottles (90 pallets and 47 cases), set on December 17, 2008, with each person clocking thirty minutes of overtime that day. Not only did the bottling line break the old record by 6,360 bottles, but they did it with significantly less overtime.

The Bottling Line Crew

Our record-breaking bottling line crew, from left to right: Steve Parks, Manny Amador, Kevin Nolan, Eric Szaras, Nelson Clara, Zack Robertson, Caitlin Misner, Ryan Roersma, Zack Soderbeck, and Beau Bratton

Our bottling line has come a long way since Ben Lee, our Production Coordinator, started on the bottling line over six years ago. “A 21,600 bottle day was a huge deal back in the day,” said Ben. Ben remembers having to place bottles onto the line manually, and then load them into boxes by hand after being filled. Bruised and swollen hands weren’t the only fun side effect. “We had to wrap our fingers in duct tape to avoid getting shredded by the bottle caps.” After one person loaded the bottles manually, another person had to stamp the boxes, load them onto the pallet, and repeat.

Lee Chase and Steve Wagner showcasing our first ever 12 oz. bottle with Stone Brewer, Toshi Ishii looking on. Note that the "Maheen" bottling machine in the background is roughly the size of the three of them.

April 14th, 1999: Lee Chase and Steve Wagner celebrating our first ever bottling run, with Stone Brewer, Toshi Ishii (right) loading bottles into the "Maheen" bottling machine. Note that the "Maheen" is roughly the size of the three of them combined.

Though our bottling line was still pretty rudimentary during Ben’s days on the line, he was at least lucky enough to start right after we bought our first Filler machine. Before the Filler, we employed two old “Maheen” bottling machines (one for 12oz. bottles and one for 22oz. bottles), which required a minimum of two people to operate. We taxed the Maheens to their limit, running them for two shifts a day. “We were doing about 60 cases an hour with them,” said Stone President & Brewmaster Steve Wagner, recollecting the “rudimentary, highly manual” pieces of machinery. “We thought that was a huge amount of beer at the time.”

Bottling Line Operator Bryce Williams-Tuttle managing the Filler

Bottling Line Operator Bryce Williams-Tuttle managing the Filler. About 3/4 of the machinery on our bottling line is used and/or refurbished.

A lot has happened since Ben or Steve worked on the line (most notably, the extinction of the dinosaurs). The crew has doubled in size, and the level of automation has increased exponentially. As mentioned before, we eventually installed a Filler, which we bought used from the Molson plant in St. John, Newfoundland. We acquired a second used filler from Pyramid Brewing on August 20, 2007, and later installed a Climax Uncaser and extra Accumulation Conveyors on July 19th, 2008.

The newest addition to the line is a Slitter-Sealer machine, which we obtained from Abita Brewing in Louisiana. The gently used Slitter-Sealer was installed last Friday (the day after the bottling crew broke the record), and it makes the crews’ lives a hell of a lot easier. Instead of having to manually break tabs, fold, and seal about 20 boxes per minute, the machine will take over, sealing about 50 boxes per minute (once it’s running at full speed). Bill Sherwood, our Facilities Manager, likes the “chop-chop, flip-flap” action of the Slitter-Sealer, calling it a “Dr. Seuss kind of machine.”

Beau Bratton manually breaking box tabs, folding, and sealing.

Beau Bratton manually breaking box tabs, folding, and sealing.

According to Packaging Supervisor, Kris Ketcham, breaking the bottling record was “a perfect ending to the last day that we will probably ever have to manually break box tabs, fold, and seal.” Breaking the record was indeed a fitting end to the last day ever manually sealing boxes—but not the end of the story. We’re sure our stellar bottling line crew will continue to rock our socks off, and we can’t wait until they reach their next milestone.

-Matt Steele

Egg Huntin' Stone-style


While the origins of our culture’s oddball Easter traditions are convoluted, one thing’s for certain—our egg hunts rock. There’s nothing kids like more than descending upon our beautiful Gardens in search of a thousand candy and prize-filled eggs, and there’s nothing parents like more than redeeming a certificate for some awesome Stone merchandise that their industrious offspring lovingly procured for them.

Huntin' in style

Huntin' in style (click above for more photos)

Our annual Egg Hunt & Brunch was a huge success, with over a hundred kids partaking, but we’ll let the pictures do most of the talking. Congrats to all the successful hunters, and cheers to all the fortunate merchandise-winning parents. Until next year….

-Matt Steele

Why we use Grass-fed/Grass-finished Beef


When we opened the Stone Brewing World Bistro & Gardens in 2006, we knew we wanted our menu to feature the highest quality ingredients, and beef was no exception. We knew very little about the beef industry, but once we did our homework, we chose grass-fed/grass-finished beef because it’s all-natural, healthy, and most importantly—it’s freakin’ delicious!

In case you’re wondering, there is a difference between grass-fed beef and grass-fed/grass-finished beef. The majority of cattle are grass-fed at some point, but it’s the final months of their lives that really make the difference. Most cattle are shipped to feed lots and fed grain in their final months to fatten them up, which alters their flavor. We predominantly serve beef that has been grass-fed throughout its entire life cycle, hence grass-fed/grass-finished (the one exception is our Prime Rib Melt, which uses all-natural grass-fed/grain-finished Meyer’s beef to achieve a different flavor).

All of our meat, including chicken and fish, is hormone and anti-biotic free, or never-never, as it's called in the industry.

All of our meat, including chicken and fish, is hormone and anti-biotic free (or never-never as it's called in the industry).

Today, grass-fed/grass-finished beef could draw similarities to the earlier days of craft beer. There were folks that wanted it, but distributors and retailers often felt there wasn’t sufficient demand to make it available. “Grass-fed/grass-finished was an item we were looking into anyway because of the recent industry leaning towards more naturally raised beef,” said Jonathan Sachs from Hamilton Meats, “but there was no interest from any of our current clients to justify offering the product.”

That was about to change, as consumers and restaurants became interested in grass-fed/grass-finished beef. Together with three other local restaurants, including our good friend Jay Porter, proprietor of The Linkery in North Park, we were able to raise demand enough for Hamilton Meats to offer grass-fed/grass-finished beef.

Red Buffalo Ranch, home to Tallgrass Beef's grass-fed/grass-finished cattle

Red Buffalo Ranch, "the home and genesis" of Tallgrass Beef

Most of our beef now comes from verdant pastures thanks to Tallgrass Beef, a company dedicated to all-natural, great-tasting grass-fed/grass-finished beef. Their cattle live stress-free, roaming freely and eating lush natural grasses throughout their lives. Brad Schoenberg, Vice President of Sales & Business Development at Tallgrass Beef, gave us the rundown on why grass-fed/grass-finished is a good way to go:

“The most important thing that people should know about grass-fed/grass-finished is that it is good for the animal…but the health and nutritional benefit for us is the real key. Tallgrass Beef contains a higher level of omega 3′s, high levels of Conjugated Linoleic Acids (an anti-carcinogen), and is lower in saturated fats and cholesterol.”

Brad poses an interesting question—“Can you imagine your doctor telling you to eat more beef?” While it may be difficult to imagine a medical professional advocating increased consumption of beef, it’s not difficult to imagine your tongue advocating increased consumption of grass-fed/grass-finished beef. Sure it’s healthy and at the top of the ethical and environmental scales, but just as important–it’s damn good.

- Matt Steele

AHA Rally: Winning Homebrewer to Brew at Stone!


Stone and homebrewers go way back. We’ve been hosting the monthly meetings of the local homebrew club, The Society of Barley Engineers, since 1996—back before we even had any tanks in our original building in San Marcos. To this day they still meet the first Wednesday of every month upstairs in the Bistro (the Barley Literates also meet in our Bistro). We’ve also offered up many of our recipes for homebrewers to attempt their own versions of our beers, including our Vertical Epic Challenge, which challenges homebrewers to brew clones of our various Stone Vertical Epic Ales. Steve Wagner, our Co-founder and Brewmaster, even got his start as a homebrewer:

Needless to say, we understand the importance of the homebrewing community. That’s why we’ve hosted an American Homebrewers Association Membership Rally every year since we opened the Bistro. Aside from bolstering the ranks of the AHA, these rallies provide a casual forum for homebrewers to share each other’s creations, chat with professional brewers, and bond with other homebrewers. Our rallies keep getting bigger and better every year.

Cheers!

Cheers!

When it came time to plan this year’s AHA Membership Rally, we decided to up the ante on our homebrewing competition. This time the winning brew would be brewed on our system to be served here at Stone. With the strength of our local homebrew scene, we knew the response would be phenomenal—and it was. Members of So. Cal. homebrew clubs delivered twenty-three incredibly tasty brews, along with four outstanding brews submitted by individual homebrewers.

List of Official Entries

List of Official Entries

We were quite pleased by the strong showing of enthusiastic homebrewers. According to AHA Director, Gary Glass, this was the biggest AHA Rally EVER in terms of RSVP’s and new members. That’s a stat to be proud of, and with the help of local homebrewers we’ll top that next year.

Homebrewers came from near and far to take part in the blind tasting and cast their vote for their favorite. Many drove several hours from neighboring counties to participate, but long time Stone fans Roberto and Jade Saldivar had them beat. They trekked all the way from Dublin, CA, (near San Francisco), where they are part of a homebrew club called Mad Zymurgists. Roberto and Jade displayed true dedication by making the long trip down to one of their “favorite places in the world” just to attend the rally. Noticing my age, they jokingly added “We’ve been Stone fans since way before you were here.”

As the polls closed, four beers emerged as fan favorites. Many attendees were impressed by Eric Holden’s The Event Horizon, an innovative Vanilla and Peppercorn Imperial Russian Stout, as well as Jeremy Jerome’s Admiral Nelson—a tasty Rye IPA. Attendees also delighted in Brad Sayles’s Kalifornien Kolsch, a refreshing take on a Kolsch beer, and Ken Schmidt’s fantastic Aloha Plenty Porter with Kona Coffee, toasted coconut and macadamia nuts. After tallying all the votes, it turned out these were the top four beers.

Once the final four were determined, an all-star Stone tasting panel began the difficult task of judging the winner of Stone’s March Madness Competition. The panel consisted of Stone CEO Greg Koch, Head Brewer Mitch Steele, Beverage Coordinator “Dr.” Bill Sysak, Brewer Jeremy Moynier, Web Programmer (and member of Quaff) Bill Sobieski, Packaging Supervisor Kris Ketcham, Art Director Mike Palmer, and Marketing Director Chris Cochran.

All four beers were expertly crafted, but only one could prevail. After several minutes of tense deliberation, Ken Schmidt’s Aloha Plenty surfaced as the clear winner. Mitch Steele announced the four finalists, and then presented Ken Schmidt as the winner. Ken was psyched to claim the grand prize. “I had been thinking about the recipe for six years, said Ken, “but it was Garrett’s (Garrett Marrero of Maui Brewing Co.) Coconut Porter that inspired me to go ahead with it. I wanted to brew something that infuses all of the elements of the islands and captures their essence.”

Winner Ken Schmidt (right) celebrating with Stone CEO Greg Koch

Winner Ken Schmidt (right) celebrating with Stone CEO Greg Koch

Mitch Steele was impressed with Ken’s Aloha Plenty, calling it “a phenomenal beer.” He’s looking forward to brewing it with Ken (and possibly Garret) here at Stone. “We’ll have to figure out how to toast a lot of coconut and get our hands on a lot of macadamia nuts,” he said, “but I think it’s going to be great.”

As promised, Ken will have the chance to brew his Aloha Plenty on our system to be served here, so watch out for it on tap in the Bistro. Also, because the brew had previously won a Beer Judge Certificate Program sanctioned homebrew competition, we’re submitting it to compete in the Pro-Am Competition at the GABF. To top it off, Greg Koch hinted at a possible three-way collaboration with Ken, Garrett Marrero from Maui Brewing Co. and Mitch Steele. Ken was all smiles, admitting that “it will be so cool to brew on Stone’s system.”

From left to right: Chris Cochran, Mitch Steele, Ken Schmidt, Gary Glass, Greg Koch, Mike Palmer

From left to right: Chris Cochran, Mitch Steele, Ken Schmidt, Gary Glass, Greg Koch, Mike Palmer

We were blown away by the quality of all the submissions. Our local homebrewers are arguably some of the best in the nation, and they once again proved that they’re capable of producing amazing beers. We can’t wait for next year’s AHA Rally, but in the meantime, head over to the AHA website to become a member and join some of the most prestigious homebrewers in the nation. Cheers to Ken for a job well done, and congrats to the runners-up. All the beers were phenomenal, but if you didn’t get a chance to taste Ken’s Aloha Plenty at the rally, you missed out. You don’t want to miss it again, so stay tuned for the upcoming collaboration, and get ready to taste “the essence of the islands.”

Check out the AHA Rally flickr set

-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

World Water Week at the Bistro


We all remember stories our parents told us about how much a dollar used to buy. Back in their day, a person could eat for a week on a dollar and still have enough for a haircut. With current inflation rates, it seems like such a world never existed. However, UNICEF is proving that a dollar can still go a long way.

UNICEF is a non-profit organization on a mission to provide clean drinking water to children around the world. As part of World Water Week (March 22-28), UNICEF is conducting the Tap Project in conjunction with restaurants around the country, and our Bistro is one of the participating restaurants. By donating one dollar, you can provide safe, clean drinking water to a child for 40 days. You can donate in one of three ways: ask your server to add $1 or more to your bill, text “TAP” to 864233 to make a $5 donation, or donate directly online. Check out their website to find a participating restaurant near you.

Donating is easy. Just fill out the card on your table and give it to a server or manager.

Donating is easy. Just fill out the card on your table and give it to a server or manager.

We’re proud to be participating in this worthy cause, and we hope you’ll come on down to the Bistro and join us in contributing to the health and well-being of children around the world. Cheers!

-Matt Steele

The Doctor is in…Dr. Bill That is


Sometimes you just get lucky. Maybe you take a chance on an obscure beer and happen to discover your new favorite. Or perhaps you stumble across a poor orphaned $20 dollar bill and decide to give it a home (after an exhaustive search for it’s owner, of course). Recently, our luck came in the form of Dr. Bill. If you don’t know who Dr. Bill is, then you haven’t been going to the right parties.

Bill Sysak, or “Dr. Bill,” as he’s known in the inner circle of craft-beerdom, is a master of zymurgical knowledge (made famous in part by his lavish beer tasting parties) and general beer wizardry.

We’re pleased to announce that he’s our new Beverage Coordinator of Stone Brewing World Bistro & Gardens.

Our new Beverage Coordinator, "Dr." Bill Sysak

Our new Beverage Coordinator, "Dr." Bill Sysak

Right now you’re either going, “Oh my god! Dr. Bill is working at Stone?!?” or you’re asking yourself, “OK, so who the hell is this Dr. Bill guy and what is he a doctor of?” If your response is the latter, let me bring you up to speed.

This is Dr. Bill’s first professional foray into the beer industry, but he has long been a bit of a beer celebrity in the craft and specialty beer scene. Thanks to some well-guided mentoring from his father, Dr. Bill was exposed to great beer earlier than most. Every other Friday, Bill and his father would sample a dozen new beers, educating Bill about the variety of styles and complex flavor profiles available in the world of great beer (most of us aren’t so lucky, and have to endure years of misguided beer drinking before realizing the errors of our ways!).

Though Dr. Bill was ahead of the curve on great beer, he didn’t earn his nickname through his near doctorate level of real-life beer scholarship. He earned it as a combat medic in the military, constantly responding to calls of “Hey Doc!” from fellow soldiers. Somehow the moniker stuck and Bill remained Dr. Bill long after he left the military to pursue a career in the medical field. So ingrained was his nickname that even actual Doctors referred to him as “Dr. Bill.”

Dr. Bill enjoying a choice beverage in his personal cellar

Dr. Bill enjoying a choice libation in his personal cellar

Bill’s passion for beer continued to grow throughout his 25 years in the medical field, inspiring him to travel the world and visit over 500 breweries (he always respectfully declines the brewery tours after seeing his share of mash tuns). During one decidedly prolific three-year stint in Germany, Dr. Bill visited Belgium 30 times and stepped foot in roughly 300 breweries.

After his time in Europe, Bill moved to Seattle to immerse himself in the beer scene. He then moved back to his birthplace, Orange County California, where he spent the last eighteen years amassing one of the most extensive personal cellars in the world. Currently, Dr. Bill has about 1,000 bottles in his home cellar, but at its peak it contained nearly 2,500 bottles.

Do I spy a Stone 02.02.02 Vertical Epic Ale?

Do I spy a Stone 02.02.02 Vertical Epic Ale?

Throughout his tenure as a beer connoisseur, Bill has displayed a true talent for tracking down the rarest, tastiest beers from around the world. During his travels he garnered an impressive roster of connections in the beer industry, aiding him greatly in the acquisition of rare beer and augmentation of his cellar. However, Bill’s deep roots in the industry and awe-inspiring cellar aren’t the only things he’s known for. His numerous extravagant beer-tasting events are nothing short of legendary.

For a span of ten years, Dr. Bill hosted the “most extreme” private beer festival in the world. Along with a sizable gathering of SoCal beers, Bill and fellow beer enthusiasts would taste beers stretching from New York, England, Belgium, Washington and beyond. The largest festival Bill ever hosted featured 162 beers in two columns. One column consisted of all the rarest Belgian beers in the world, and the other had beers over 8%–but these weren’t just any beers. They had to meet a certain standard to make the cut. (see below)

Just a sample of the decadent beer list at one of Dr. Bill's festivals

Page 1 (of 2) of the decadent beer list of Dr. Bill's 10th & Final Festival, complete with serving times...wow.

After a while the festivals evolved into Dr. Bill’s birthday bash, and reached crazy levels of beer consumption. It was commonplace to go through 150 cases, which amounted to many thousands of dollars of beer. As if that wasn’t enough, Bill used to provide up to twenty additional kegs courtesy of his brewery friends to quench the thirst of the patrons during the nine minutes between pours. Some of the kegs provided were Cuvee de Tomme, Fred from the Wood, and dry-hopped Stone 10th Anniversary IPA.

The festivals became such a monstrous undertaking that Bill eventually enlisted the help of his good friend Steve “Steiny” Steinberg to co-host the 7th through 10th festivals, and the 6th through 8th were actually held at Steve’s house.

Dr. Bill and his festivals grew to an astonishing level of prominence. According to Dr. Bill, they used to say that Dr. Bill’s house was one of the top three beer destinations in Orange County.

Dr. Bill's 10th & Final Beer Festival

Dr. Bill's 10th and Final Beer Festival

Despite Bill’s decadent past, the self-appointed “Grandfather of Beer Geeks,” knows he has his work cut out for him here at Stone. The bar has been raised pretty high by our previous Beverage Coordinator, Peter Reeves. Peter put on an incredible Stone Sour Fest last year, and Dr. Bill admits that it won’t be easy to top him–but he’s up for the challenge:

“I love a challenge. I’ve always been able to accomplish whatever I set my mind to. We have a very nice, eclectic beer list, but I think we’re going to make an even more eclectic beer list. I’m going to try to push the limits as much as I can, yet keep a wide range of beers for every palate and every person.”

With events like Stone Sour Fest and San Diego Storm (more info coming soon) coming up, Bill will have plenty of opportunity to showcase his talent:

“I would love to be able to have the best Sour Fest ever. I’m going to be spending the time up to Sour Fest looking for the most rare sour beers I can possibly get, so it should be even better than before—if that’s even possible.”

Beer has been Dr. Bill’s passion for years, and he’s finally “bringing it to fruition by actually getting into the industry.” So what took him so long?

“I’ve wanted to do it for a long time and it just so happened after 25 years in the medical field everything fell into place that I had the opportunity to take some time and look for something. I’ve known Greg and Steve since Stone’s First Anniversary Celebration and I know how they run things. I know there’s only one way, and that’s the right way. So I put in an application, started talking to everybody and here I am.”

We’re confident that Dr. Bill will be a fine addition to Team Stone, and we can’t wait to try all of the fantastic beers he’ll get his hands on. Bill is also committed to communicating with the public on what he’s getting on tap, so watch out for his Bistro “Beer Lineup” email newsletter. And just for the record—the doctor is in.

Get your Dr. Bill Trading Card Today!

Get your Dr. Bill Trading Card Today!

-Matt Steele

Check out our Dr. Bill flickr set for more peeks at his incredible personal cellar and general beer craziness

Check out our Third Annual Stone Sour Fest on July 19th, where Bill will be showcasing his talent

What's Growing in the Gardens?


If you read the blog about our Gardens, you know that our inventive gardener, Chili, re-uses by-products from our Brewery and Bistro in our topsoil. Buried within the accompanying flickr photo set, you may have missed an aerial mock-up of our Gardens with every single plant meticulously marked and labeled by Chili himself. It’s not a treasure map in the swashbuckling sense, but it does map out the locations of all of the botanical treasures in our Gardens. We think it’s a pretty good way to grasp the entirety of our thriving ecosystem and the plants therein, and Webmaster Mike has plans to work it into new content on our website. Also, if you plan on attending the event with Nan Sterman this Sunday, this layout offers a preview of what you’ll see and learn about.

-Matt Steele

Chili's Garden Map

Chili's Garden Map

Stone is using Google Calendars, finally.


As the title of this post indicates, I’m not taking the point of view that we came up with something entirely new or that we’re by any stretch of the imagination ahead of the curve on this one. You guys have been hounding me for well over 12 months to put upcoming events and growler fills on Google so you could subscribe via your web calendars, calendar applications and wireless devices. Instead of the marvel of global syncing updating your calendars, you had to visit a static web page to find out what was going on. Well, it’s not that I didn’t see the importance of this, it was just hard to keep up with everything we were doing day to day without updating another system outside our website.

So hey, it should have been done a long time ago – but nonetheless, it’s here! You can now find calendars for our Growler Fills, Bistro Beer Lineup, Stone Special Release Dates and Special Events. You can subscribe to them all or pick and choose right here…

http://www.stonebrew.com/googlecalendar/

You can thank Matt Steele for plugging away to fill up those calendar dates and our Graphic Artist, Jen Knudson, for embedding it into our site (you’ll find it on our calendar event page and growler fill page to start). You’ll also find these events entered into Facebook, posted on Twitter and showing up on Flickr once they pass. If you find us behind the curve on other things, please let me know!