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.
When a brewing company grows to a certain size, there’s the natural perception that, as said organization’s demand dictates the production of more and more beer, with heightened quantities comes lowered artisanship. Sadly, in the case of numerous big beer operations (we won’t name names—they…and likely you…know who they are already), this is true. But craft beer, by its very nature, is about inventiveness, creativity and…we’ll say it…FUN! Without those, what’s the point of getting into craft brewing in the first place? We don’t know the answer and, in to keep the ingenuity and enjoyability factors up at our brewery, we engaged in a year-long intra-company brewing competition that pitted single members of our brew staff and two-brewer teams against each other in a light-hearted yet extremely serious battle to see whose beer dream reigned supreme. That competition was dubbed the Stone Spotlight Series.
Back in 2006, when we decided to branch into the restaurant business, we admittedly didn’t know a lot about what we were getting ourselves into. Up until that point, we had breathed, slept, ate and, of course, drank beer and only beer. But one thing we did know was that quality was going to be at the forefront of our foray into the restaurant biz, and that so long as we held fast to that and our personal philosophies on how to provide said quality, we’d be alright…and so would fans who came to visit. Fast forward seven plus years and you’ll see we’ve done a damn good job (becoming the highest volume joint in the region), and as we predicted, the vast majority of our restaurateur successes have come from staying true to ourselves and our ethics.
It’s rare that we at Stone are lost for words, yet, in remembering our dear friend Matt Courtright, it’s tough to even know where to begin. But it seems the most appropriate place is with the very special person that we miss so much. Mattwas an architect from Michigan who followed his passion for craft beer beyond his vocational and geographic boundaries, making a drastic career change to become a professional brewer. From the moment he came aboard, we knew we had someone special within our ranks. And not just because he was an extraordinary brewer—which he most certainly was. No, there was much more to Matt than his workplace assets. So much more.
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!
We at Stone count ourselves lucky to have so many fans of what we do and the beers we create. Most of those who’ve tagged along as we forge through this hop-studded journey have taken fandom to new heights. That level of devotion is something we don’t take lightly and work to reward by coming up with new beer recipes and getting those brews into our staunch supporters’ hands and pint glasses. As devotees keeping a watchful eye on us will attest, 2013 was a big year for new Stone brews. But even our most keyed-in fans were probably unaware of just how big. We say this, because after examining 12 months’ worth of brewing schedules, even our jaws dropped to the floor when we discovered that we had delivered 74 new beers outside our not-so-standard standard-issue brews this year. So, join us, won’t you, as we revisit them and other notable Stone happenings from the year that was.
You can deck the halls with as many boughs of holly as you can get your mittened hands on, but without plates, bowls, baskets and platters of tasty holiday-themed sustenance scattered around your decked out abode, those decorations are bound to be a bit for naught. You can’t eat holly or mistletoe (or at least you shouldn’t), and those candy canes and stale popcorn hanging on the tree just won’t cut the myrrh-infused mustard. What every home needs come December is an array of warming, comforting treats and tidbits that burst with traditional holiday flavors and drive home the yuletide spirit. Never ones to point out a deficiency without providing a potential solution, we have the answer to any home’s lack of goodies in the form of several beer-infused recipes straight from our own Stone Brewing World Bistro & Gardens kitchens as well as some well-respected craft beer and cooking aficionados. Clear some space in the kitchen, line up those brews and join us in making sure everyone who visits your place over the holidays leaves feeling fuller and a lot more jolly!
At Stone, our philosophy has always been to follow our own muse, ignoring naysayers and skeptics to create beers that we are not only enthused to drink, but excited to share with the rest of the world. Interestingly enough, being true to ourselves has helped us to reach more and more fans of our style of outwardly flavorful and innovative brews. We’re proud to have brought so many well-received beers to our devotees, but this isn’t a one-way street. We’re in this craft brewing movement together, and we listen to our fans, many of whom are extremely vocal (our kind of people), especially where beer is involved. Over the last several years, few of our ales have been as talked about, requested and outright clamored for via our social media channels and face-to-face meetings with fans as Stone Smoked Porter w/Vanilla Bean. So, we’re bringing it back in a big way!
Even if it’s just the oxygen coursing through our lungs, come this time of year, we all have something to be thankful for. We are all blessed to varying degrees and, without question, those of us who know, appreciate and get to enjoy spectacular craft beer have plenty to be thankful for in a day and age when there are so many high-quality ales and lagers available to satiate our palates. Surely, anybody reading this latest entry in the Stone Blog will be enjoying one or many tasty brews with their Thanksgiving Day vittles. We are very much in favor of that, but would like to suggest taking your Turkey Day artisanship to the next level by incorporating your beverage of choice directly into the food that graces your table. To help facilitate that, we’ve tapped one of our talented chefs, Jeff Stanko from Stone Brewing World Bistro & Gardens – Escondido, to provide a trio of Thanksgiving recipes made all the more delicious thanks to potent doses of Stone beers. Put down the Stove-Top and other fowl offerings, and give you and yours even more reason to be thankful this year.
Since 1997, our infamous Arrogant Bastard Ale has been kicking fizzy yellow beer drinkers square in the palate and forcing them to take notice of what good beer really is, forever changing the tastes and habits of the uninitiated and converting them to the culture of craft beer. Such was the instant allure of this mighty brew that the year after it debuted, we crafted an imperialized version and dubbed it Double Bastard Ale. Other iterations followed: a wood-infused take called OAKED Arrogant Bastard Ale, as well as a blend of all of the aforementioned members of the Arrogant Bastard Ale family called Lukcy Basartd Ale (no, you didn’t read that wrong, and we didn’t commit an offense against the grammar gods…that’s the way we spell it). All four are cult favorites among craft beer enthusiasts craving exceptional brews with substantial flavor and oomph. This year, that lengthy staying power led us to celebrate the beer by not only conducting our annual November release of Double Bastard Ale, but also reviving two other dastardly Bastard variations and adding an entirely new offspring of this self-assured line to the mix. Get to know all three of this year’s specialties and marvel at their complexity, diversity and awesome ability to continue to engage—and perhaps challenge—even the most stalwart craft beer devotee.