#PairedWith: Stone Saison

 

 

 

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.

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Barrel Aging, Part I: Oak Flavors

 

 

 

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.

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Fem-”Ale”: International Women’s Collaboration Brew Day

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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!

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Ego-Boosting Brew: Stone Sublimely Self-Righteous Ale

It should come as no surprise to anyone that the company that produced an unapologetic beer called Arrogant Bastard Ale sees no reason to defend its own self-assured state of mind. We’ve been bullish on the notion of bold, flavorful, artisanally produced beers long before many caught on and began to flock like moths with particularly good taste to an insanely bright and attractive flame. Thanks to our naturally inquisitive and adventurous style of brewing—big hops, big flavor, big wood, etc.—we’ve been ahead of the curve at nearly every turn in the dramatic American craft brewing revolution. So, we’re justified in being pretty pleased with ourselves and our innovative brewed creations. Hence the moniker of our black India pale ale, Stone Sublimely Self-Righteous Ale.


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Flower Power: 10 Barrel/Bluejacket/Stone Suede Imperial Porter

To the casual observer, our newest collaboration beer may be perceived as an attempt to make a statement about gender equality in the brewing industry. How could someone not think that? After all, we’re no strangers to making statements through the ale medium and, c’mon, we went and tapped two of the country’s best female brewers—Tonya Cornett from Bend, Oregon’s 10 Barrel Brewing Company; and Megan O’Leary Parisi, the fermentation mastermind behind Washington, DC’s highly anticipated Bluejacket. We get it, but honestly, the only things we were looking to secure when getting these two into our brewhouse were beer smarts, creativity and enthusiasm, and these two brought all three in sudsy spades! Need proof? Well, we’ve got it, and it goes by the name 10 Barrel/Bluejacket/Stone Suede Imperial Porter.

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Peoples’ Choice: Stone #dreambeer

This summer, we posed a simple yet serious question via our Facebook, Twitter, Instagram and Google+ accounts—If Stone could brew ANY style of beer, what would you, our fans, want? Instantaneously, the interwebs started to buzz with ideas ranging from the outlandish to the ridiculous, straightforward to outrageous, adjunct-laced to style-stickling, best-drunk-fresh to barrel-aged. On Twitter and Google+ we were able to track responses using the #dreambeer hash-tag, which went crazy for the first 24 hours. After collecting all of the ideas that came through, we took some time to catalog them and do a bit of analysis. We discovered some things we already knew, like most of our fans crave IPAs and generally hop-forward beers, but we were surprised to find an overwhelming amount of interest in Stone brewing a hefeweizen or witbier (Not one, but two fans actually requested we bring back Stone Heat-Seeking Wheat?!?!). Actually, one of the coolest things that came out of the Stone #dreambeer experiment was seeing so many of our fans use their opportunity to have us make anything their mind could fathom to bring back beers we’ve already produced. Well, we listened and are bringing back one of our greatest hits!

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Terminal Velocity: Stone Lands at San Diego Airport

We all know what we’ve come to expect from a visit to the airport, the whole experience can, and often does, inspire utterances of the phrase: “I need a beer!” Well, fliers, both frequent and infrequent, we have heard your cries and are doing our part to elevate the air travel experience with the installation of Stone Brewing World Bistro & Gardens at the San Diego International Airport (SDIA).


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Meet the Brewers: 12 Brewers 12 Casks 12 Mallets Summer Edition

What began as a San Diego Beer Week show of brewing solidarity has metamorphosized into a quarterly tradition that brings out not only fans of Stone beer, but members of Team Stone looking to check out inventive takes on the brewery’s year-round beers. Every three months, we round up a dozen of our brewery staff and invite them to build casks incorporating tasty ingredients ranging from fruits and herbs to tea, specialty hops and different varieties of wood. Then, to stay true to the camaraderie theme that inspired the event in the first place, we hand them mallets (customized to include each brewer’s name and the date of the event) and have them simultaneously tap their casks in the midst of a crowd of thirsty attendees. The next 12 Brewers 12 Casks 12 Mallets event will take place on August 22, 2013 at Stone Brewing World Bistro & Gardens – Escondido. The beers being offered up are…

  • Stone 17th Anniversary Götterdämmerung IPA w/Lychee Fruit & Hersbrucker Hops by Callaway Ryan
  • Stone IPA w/Cacao Nibs & Plums by Zach Goldstein
  • Stone IPA w/Chervil, Savory, Thyme & Lavender by Laura Mirsch
  • Stone IPA w/Tamarind, Lemongrass & Ginger by Josh Hagquist
  • Stone Levitation Ale w/Peppercorn & Cilantro by Kihei Hutchinson
  • Stone Pale Ale w/Lemon Verbena & Bergamot by Steve Via
  • Stone Pale Ale w/Spanish Cedar & Spirals & Szechuan Peppercorns by Jeff Fanno
  • Stone Ruination IPA w/El Dorado Hops, Cilantro & Pineapple by Sander Banta
  • Stone Ruination IPA w/Kumquats & American Oak Chips by Ben Maushardt
  • Stone Ruination IPA w/White Peaches & Chamomile by Anthony Tallman
  • Stone Ruination IPA w/Moroccan Mint Green Tea, Cacao Black Tea & Toasted American Oak Chips by Justinian Caire
  • Stone Smoked Porter w/Shaved Coconut & Toasted Almonds by Joaquin Bowman

We added a new riff to this tradition during its spring rendition, holding a lottery among all members of Team Stone who were interested in participating but had jobs outside the brewery component of our business. The winner that time around was one of our graphic artists, who busted out a cask of Stone Smoked Porter w/Toasted Hazelnuts. This time around, we invited two non-brewers to the festivities, our EH&S Manager and an Assistant Supervisor from Stone Company Store – Escondido. And they’re no slouches. Their casks are every bit as ambitious and slobber-provoking as their fermentation specialist comrades. Take a moment to meet this dastardly dozen before coming out to sample their creations.

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Better Than Ever: Stone 17th Anniversary Celebration & Invitational Beer Festival

Stone Brewing Co. has been in business now for 17 years. (We know, we can hardly believe how quickly the time has flown, either.) Over that span, we’ve lifted pints, snifters, bombers and magnums of aggressively hopped, intensely flavored craft beer like vibrant, flashy banners proclaiming our mission and progress in pushing the American craft beer movement forward. But accomplishing that has been about more than making great beer. We aim to elevate everything about the craft beer culture. That includes events ranging from beer education to food-and-beer symbiosis to beer festivals. We think we’ve done a heck of a job with the latter, offering fests devoted to sour beer, barrel-aged beer and dark beer. But our expertise at putting on grand-scale festivals springs from extensive experience putting on our yearly, incrementally more incredible Stone Anniversary Celebration & Invitational Beer Festival. It’s never the same, yet it never disappoints, and this year will be no different.

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R&R(&R): Robert Masterson & Ryan Reschan/Rip Current/Stone R&R Coconut IPA

Do you like Piña Coladas? Well, do ya’, IPA lover? How about an India pale ale expertly engineered to bring the flavor and refreshment of that tropical tipple to life in a new adult beverage form? It’s only now, three questions in to this blog post, that we realize there’s no way you can have an answer because you likely haven’t had the chance to taste an IPA that delivers such flavors. But that all changes today, as Robert Masterson & Ryan Reschan/Rip Current/Stone R&R Coconut IPA debuts on draft and in bottle across the country.

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