In the craft beer universe, there are companies like The Lost Abbey and Cascade Brewing that are considered the masters of blending barrel-aged beers. Count us among the masses who bow to such expert operations for their abilities in this specialty area. Though not widely known throughout beerophile circles, the brew crew at Stone has dabbled in the blending arena over the past half-decade, so we know how much skill it takes to develop oaken masterpieces versus unpalatable wood beer soup. What’s that? You are among the many unaware of our blending forays? Well, let’s change that immediately. Allow us to introduce you to the Stone Mixtape Ale series.
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.
This beer started out as a pilot brew that we brewed for our annual company picnic. The original plan was to brew a Belgian style Quadruple with triticale (a cross of wheat and rye), and call the beer Quadrotriticale-a totally geeky reference to the Star Trek episode “The Trouble With Tribbles.” When brew day came, we decided on the fly to brew a Strong Belgian Golden Ale instead-to better evaluate the flavors of triticale, and then changed our minds again and added some dried chamomile flowers on the back end in the whirlpool, just because we had tasted a similar beer before and thought it sounded good! The beer was a hit at our picnic, so we fully intended to brew this chamomile-spiced Strong Belgian Golden Ale as the Stone 10.10.10 Vertical Epic Ale.