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.
In a March post on the Stone Blog, we shared the news that three unlikely collaborators would embark on a brewing odyssey on our system. That trio was comprised of actor and champion of proud geekery Wil Wheaton, creator of the alternative news website Fark.com Drew Curtis, and our own CEO and Co-founder Greg Koch (admittedly, he bleeds Arrogant Bastard Ale, but seldom mashes in). Back then, the beer they would brew was still a mystery, but with that flavorful concoction now bottled and debuting on store shelves July 15, we’re ready to tell you all about Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout!
Thanks to Stone Enjoy By IPA and our hop-forward brewing style, our brewery is viewed as a vocal proponent of the drink-fresh-beer-now movement. That’s fitting. We believe in that big time—when it’s appropriate. At the same time, we’re not above taking a quality brew (even an IPA) and aging it in oak barrels if we think we can morph that fine ale into an other-worldly, delicious, wine- or spirit-laced concoction. Such is the modus operandi behind our Quingenti Millilitre line of barrel-aged Stone beers.