It took us years (yep, plural, as in more than two 365-day spans) to open San Diego’s largest operating restaurant in the city’s Liberty Station community. Because of that site’s historic status—the mixed-use development was built on the former Naval Training Center campus, which was formerly the largest U.S. Navy training site on the West Coast—there were many considerations that needed to be taken to maintain the integrity of the structure we took over, especially since we were installing a kitchen and seating for more than 600 diners at a time, but also a 10-barrel brewhouse with a 60-barrel capacity cellar. We put a lot of thought into every single detail at Stone Brewing World Bistro & Gardens – Liberty Station, and that goes double (if not triple or quadruple…this is starting to sound like a run-down of Trappist ale styles) for the food. We knew we’d need a special talent—someone bold, determined and committed—and that’s just what we found in our Executive Chef Thomas Connolly.
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.
Few, if any beer styles offer such a wide-ranging array of flavors as saison. Alternately referred to as “farmhouse ales” for the French and Belgian rural structures in which the style originated, no two taste the same, and therein lies the glory of the saison. Anything goes…and we like that! Tangy, earthy, peppery, herbaceous, floral, spicy and fruity are among the numerous descriptors that can accompany this rangy beer style. So, when conceptualizing our new Stone Saison, we were essentially able to go in any direction we wanted. It seemed only right to bottle up a Belgian-style beer that, while different from most of the incredibly hoppy offerings we’re known for, clearly embodied who we are; something 100% Stone! It was a tall order, but one sip is all it’ll take to show fans why we think we came through with flying colors.
Over the past few years, we’ve gone from dabbling in the oaken arts to a full on wood obsession, stocking up on oak vessels of virgin, French and American heritage, tinged with everything from red and white vino to fortified wines and spirits. The latter have included just about every brand of fire water the mind can conjure. The results of our wide ranging barrel experiments have siphoned out to the beer-drinking public primarily via our Quingenti Millilitre line of brews, and have been well received by our fans (and us) thanks to an incredible depth of flavor that wouldn’t be possible without the woody, charred, vanilla and other flavor nuances imparted by the aging receptacles. Stone and our fans are so enamored with our barrel-aging program that, over the course of 2014, we’re sharing a four-part blog post series taking questions posed by curious Stone fans and including answers from our master of barrels, Research & Small Batch Manager Steve Gonzalez. For this, the first part of that series, he is tackling queries having to do with the imparting of oak flavors. Sit back, relax (enjoy a fine barrel-aged brew if you have one handy) and be prepared to have some serious knowledge dropped.
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.
I was dumping a 55-pound bag of malted barley into a hopper when something occurred to me: I have probably never used more than 20 pounds of grain in a beer recipe, let alone the 500 pounds I was helping mill at Stone Brewing World Bistro & Gardens – Liberty Station. Usually Liberty Station Brewing Manager Kris Ketchum takes on this laborious task all by himself, but on March 8, a dozen women clad in pink boots and armed with can-do attitudes descended on the 10-barrel brewhouse to participate in the first ever International Women’s Collaboration Brew (IWCB) Day!
We, like many hopheads, are immensely bullish on the incredible flavor and intense citrusy, bitter impact provided by our ultra-fresh Stone Enjoy By IPA. But believe it or not, for us, it isn’t just about the beer. Yes, given the massive outpouring of affection for this West Coast double IPA, that last statement sounds kind of odd, but it’s true. Stone Enjoy By IPA was forged with greater intentions than mere satiation. It was designed to convey the importance, nay, the necessity of drinking hoppy beer when it’s fresh. We overtly stamp each batch with a 35-day Enjoy By date, and when that day comes up on the calendar, this beer should be out of your fridge and off retailers’ shelves. Drinking it beyond the date printed on that evergreen bottle simply won’t provide the same, vivid experience. But we went far beyond the bottle, communicating the facts on freshness via our Stone Enjoy By IPA website and our social media channels. It was a worthwhile endeavor, and much of that was thanks to you. Through social conversations online and over pints of this beer, many who had no idea how important beer freshness was have been converted, thus improving their quality of life and craft beer enjoyment forever. For those of you who helped increase the reach of that lesson, we thank you and are excited to share the steps we’ve taken to further broaden the reach of this important message and share in the many splendors of Stone Enjoy By IPA.
There’s been some major buzz around a new beer lately. Maybe you’ve heard about it…a double IPA infused with a grove’s worth of hand-peeled grapefruit zest. For devout Stone fans (or more casual visitors to our booth at last year’s Great American Beer Festival), the name of this beer—Grapefruit Slam IPA—probably sounded quite familiar. After all, one of the one-offs we received the most compliments on from beer lovers was our Stone Ruination IPA – Grapefruit Slam Edition. Given this, of course, those deeper down the Stone rabbit hole wondered if we were behind this mysterious new Stochasticity Project brand, despite the fact the beer was registered under a different entity, Koochenvagner Brewing Company. We have something to say to those questioners, especially those who were most vocal—thank you.
Stone makes nine year-round beers. For most brewing companies, that’d be enough, especially when you add in the massive number of specialty beers, collaborative ales and other cool non-year-round stuff we cram into the brew schedule. But we’re not most brewing companies. We know that the face of American craft beer is constantly evolving, and with it, the tastes of beer drinkers across the nation. While we’ll never follow trends (but will absolutely do our darndest to start a few), it’s important to keep our eyes, ears and palates open to what our fans desire, and we’d have to be blind, deaf and dumb (in the literal sense) to fail to see beer fans’ love of session India pale ales. They’re popping up everywhere as folks look for lower-alcohol beers delivering the poignant flavors of imperial IPAs. There’s definitely a plethora of modern day scenarios and a need for lighter ABV brews. These served as the impetus for brewing our Great American Beer Festival gold medal-winning session beer, Stone Levitation Ale in 2006. But beer lovers cannot survive on amber ales alone—even if they are intensely hoppy and just 4.4% ABV—so we spent much of 2013 working on several recipes for our very own session IPA, and now, that fruity, piney, altogether hoppy newcomer, Stone Go To IPA, will be available to fulfill your big flavor sans overwhelming ABV needs all year long.
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.