Let’s talk about funk. No, no…put away the slap bass, hi-hat and wah pedal. We’re talking about the tart, earthy, barnyardy, almost indescribable (unless you employ terms like “barnyardy”) and extremely wide-ranging characters brought on in the process of aging certain beers. While some may quaff a beverage and use that term “funky” to describe it in a negative way, the funk we go for here at Stone is an objective from the outset; a means by which to add character to already flavorful beer as a way for the base ale to be reborn as a new and deliciously provocative offspring of itself. Great examples of this funk come through in barrel-aged versions of Stone Cali-Belgique IPA, Stone “The Tiger Cub” Saison and certain additions of Stone Vertical Epic Ale. But how do we rein in the wild yeast and other organisms that create funkiness or, worse yet, infection and the “bad funk” through the lengthy evolution of our barrel-aged brews? Stone fans hit us with questions via social media and our Research & Small Batch Manager Steve Gonzalez has provided some answers to the proverbial question: What the funk?
Earlier this year, we solicited questions from our fans about our barrel-aging program, then funneled all of those queries, like fine imperial stout into barrels, to our Research and Small Batch Manager Steve Gonzalez. Steve is in charge of our barrels and has a storied vocational lineage that includes many years spent at Sierra Nevada Brewing Company and E&J Gallo Winery. Basically, he knows everything. (He’s not a self-proclaimed know-it-all, mind you…we’re the ones getting sublimely self-righteous on his behalf.) One of the many cool things about Steve is that he relishes the opportunity to share info about his specialized line of work. As such, he was happy to tackle our fans’ questions. He tackled so many, that we’re doling out his answers via a four-part series. This, the second installment, covers inquiries about wine and spirit flavors that are trapped in the barrels we use and ultimately lend flavor to the beers we age in those oak vessels.
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.
Let me tell you about this amazing, invigorating health drink known as craft beer. For decades, red wine has received nearly all the publicity when it comes to the health benefits of alcoholic beverages, but I’m here to tell you that craft beer has just as many, if not more, health benefits than vino rosso. Please follow along as I explain.
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.