Classic Combo: Stone Smoked Porter w/Chocolate & Orange Peel

A Mandarin orange wedge dipped in molten ganache, a Grand Marnier-infused 70% cacao truffle, a velvety sweet craft cocktail combining Cointreau and chocolate liqueur, one of those holiday specialty confections that looks like a milk chocolate orange and breaks apart into delicious citrusy-sweet segments…heck, even something as simple as a piece of chocolate and a slice of orange. Regardless of the edible example one references, the symbiotic flavors of chocolate and orange are as plentiful as they are scrumptious. So, when looking for yet another way to use complimentary ingredients to augment our time-honored recipe for Stone Smoked Porter, we decided to lean on this long-time favorite and add our own incredible iteration of cocoa-citrus pairability to the world. Enter Stone Smoked Porter w/Chocolate & Orange Peel, the third transformatively enchanting version of this peat-smoked stalwart to be bottled and distributed to Stone fans.

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The history of our special editions of this beer date back over half-a-decade ago, when Small Batch Brewer Laura Ulrich was wowed by a beer float featuring a hefty scoop of vanilla bean ice cream afloat in a pint glass filled with…you guessed it, Stone Smoked Porter. It got her to thinking about ways to bring that flavor to life in a beer sans dairy confections. She went on to infuse industrial strength Madagascar vanilla beans into a pilot brew and subsequently blow the minds of her Stone brethren and sistren, including Co-founder and CEO Greg Koch. Stone Smoked Porter w/Vanilla Bean is a big reason Greg was so receptive when our Merchandising mastermind Chris Carroll suggested infusing chili peppers into the beer to create a craft alternative to fizzy, yellow cerveza for Cinco de Mayo. Harnessing a chili with a low heat index and smokiness built to match that of the beer, Stone Smoked Porter w/Chipotle Peppers was born. This brief history begs the question: What was the impetus behind Stone Smoked Porter w/Chocolate & Orange Peel. The answer: Greg wanted to see what else the Brew Crew could do with this beer.

The brewers kicked around numerous ideas, and the one they kept gravitating toward was something dubbed the “Stone Smoked Porter—Autumn Addition Edition,” where we would harvest fall-time herbs, spices, fruits, gourds and who knows what else from Stone Farms to bring the essence of autumn to life within this masterful dark ale. The Brew Crew took steps down that crunchy, red and orange leaf-strewn road until, one day, the idea of adding cacao nibs and orange peel to mirror the aforementioned classic chocolate-citrus combo came about. The suggestion was shouted from the rooftops or penned on a whiteboard in towering, bold letters. It was uttered at a most normal volume and tone, but it resonated as though delivered in a booming voice descending from the heavens all the same. It was clear this the best direction for us to go, so Brewmaster Mitch Steele immediately changed course, brewing a pilot batch of this beer that made it clear this was, indeed, the way for us to go.

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The name Stone Smoked Porter w/Chocolate & Orange Peel is actually a bit of a misnomer, since there is no actual chocolate in the beer. Cacao nibs—roasted pieces of cacao beans—provide the bitter notes of chocolate in its purest form while also introducing an earthen spiciness that complements the porter’s peat-induced smoke. Pure cacao liqueur (pure cocoa without any sugar or dairy added) is added during the brew, then the beer is steeped with cacao nibs for chocolaty intensity. Those characteristics are contrasted beautifully by the orange peel, which also brightens up the beer’s overall taste profile. It took a while to get to this chapter in the Stone Smoked Porter saga—more than five years, actually—but like most of the greatest things in life, additional time translated to something phenomenal. Cheers to a most splendid fourth chapter in a tremendously delightful tale.

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Stats & Tasting Notes by Brewmaster Mitch Steele

  • ABV: 5.9%
  • IBUs: 53 IBUs
  • Availability: Limited22-ounce bottles and draft, beginning October 20
  • Hop Bill: Magnum and Mt. Hood
  • Distribution: AK, AL, AZ, CA, CO, CT, DE, FL, GA, ID, IL, IN, KY, LA, MA, MD, ME, MI, MO, MT, NC, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA, and Puerto Rico
  • Appearance: Pours deep brown with a tan head.
  • Aroma: Peat-smoked malt, orange peel and coffee with hints of cocoa.
  • Taste: First impression is the smoky flavor from the peat-smoked malt that characterizes our regular Stone Smoked Porter, followed immediately by a blast of orange peel and citrus. Cocoa and roast malt characters follow, but the orange peel is particularly prominent in the aftertaste.
  • Palate: Medium body with a light sweetness and citrus tang, along with balanced hop bitterness.
  • Overall: This is a fun beer to brew. We’ve loved this orange and chocolate flavor in beer for a long time, and our team has made several casks of this particular version that are always very popular. The orange notes blend in well with the dark-roasted malt character, and the peat-smoked malt adds layers of flavor.

Suggested Pairings by “Dr.” Bill Sysak

  • Appetizers: Goatcheese-stuffed mushrooms, coconut shrimp, bacon-wrapped dates, pulled pork sliders, hummus, artichoke dip
  • Soups: Beef stew, lentil, New England-style clam chowder, French onion soup, chili con carne
  • Entrées: Pork tenderloin, lamb chops, filet mignon, stuffed Poblano peppers, Indian yellow curry
  • Desserts: Tiramisu, chocolate lava cake, oatmeal cookies, pecan pie, vanilla ice cream

Number One Bastard: A First Tangle with Liquid Arrogance

There are watershed moments in everyone’s existences where they look back and see that an event, perhaps comprised of little more than a few seconds and seemingly meaningless at the time, changes the trajectory of one’s life forever. For some, it can be sage words from a wise individual or exorcising themselves from the grip of a premature demise. For others, a chance encounter with the love of their lives or a moment of introspection so deep it inspires sea change, the pursuit of lifelong dreams or the abandonment of ill-conceived ventures in favor of aspiring to something better. And then, for some, there’s the discovery of something life-changing—an artifact, an heirloom, a new technology, a book, a religion, a field of study…or a beer. At first blush, that last one seems like an exaggeration; something you’d expect from a macrobeer commercial wherein some heretofore severely lame, nerdy member of society cracks open a cold-as-the-Rockies can of lo-cal, lo-flavor adjunct pilsner, then suddenly finds himself surrounded by a harem of supermodels on the deck of his new yacht as it pulls into the personal dock at his annexed island mansion in the Bahamas. My story does not end like this, but the tale of my first encounter with Arrogant Bastard Ale does lead to a very happy ending.

Picture it, a Friday night in San Diego during the fall of 1998—a young man yet to quaff his first beer saunters into a low-frills, seemingly Irish-themed bar on the edge of a strip mall that, otherwise, is completely occupied by Asian restaurants. The name of that establishment—O’Brien’s Pub. The mission of the group—beers to kick-start the weekend. Did anybody in the quintet know this was an early Mecca for craft beer in a city that would evolve to become, arguably, the epicenter for craft beer in the United States? Nope. They all just happened to work a half-mile away at a microelectronics manufacturer that often inspired them to seek out adult beverages to help erode the stress of the nine-to-five. The other four laborers in my group hit up O’Brien’s pretty regularly and, thinking I’d make a decent addition to their social circle, had asked me to come along. A fan of friends and adult beverages, I took them up on their invite.

Upon entering the pub, as if by fate, a group of five cleared out from a table in the otherwise packed-to-capacity bar. We scurried over to claim their vacated territory as our own and, as my friends perused a whiteboard with a bunch of foreign-sounding names messily scrawled upon it—Bear Republic Racer 5, Russian River Pliny the Elder, Sierra Nevada Bigfoot—I thought to myself: Crap, I’ve never had a beer before and I don’t want to sound like a loser. What am I going to order? I started combing over my severely limited vernacular where beer brands were concerned, weighing each against the criteria that television ads and billboards had provided to tell me which was the fanciest, top tier choice. A waitress came to the table and, as if sensing the opportunity to completely humiliate a beer rookie, asked me what I’d like to drink. I cleared my throat and, in my deepest, manliest voice, replied: “Um, a Heineken?”

I’d hoped for the others to not even hear me or, if they did, only passively acknowledge the selection as they proceeded to issue their orders…but that didn’t happen. Instead, each of their faces elongated to gaping caricatures akin to Edvard Munch’s famed masterpiece, The Scream. It was as if their jaw muscles had gelatinized at the mere utterance of the Dutch macrobrew. I thought for sure at that moment that my drinking buddies had gone from to-be to would-be status, but then they exhibited the positive behavior that I would later learn is the hallmark of any good craft beer fan. Rather than shame me for being so ignorant to the craft culture, they had the waitress cancel my order and told her, “He’ll have an Arrogant Bastard Ale.” Rather than feel belittled or inferior, I felt gratitude that they’d taken me under their wing and helped me out. And, though I had no idea what Arrogant Bastard Ale was, I had to admit, it sounded a heck of a lot more interesting than any beer I’d heard of up to that point.

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Stone Co-founders Greg Koch (left, and kinda hard to recognize without that beard) and Steve Wagner etch signatures into 3-litre bottles of Arrogant Bastard Ale in the VERY early days of this watershed beer.

Tongue Twister: Stochasticity Project Hibiscusicity

Today, we released upon this nation a beer with the most challenging name in the history of our 18-years-young operation. That’s saying a lot considering we’re the craft brewers who brought you such multi-syllabic wonders as Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout, Stone Mixtape Ale vol.9 – Goats in the VIP Room Blend, The Bruery/Elysian/Stone La Citrueille Celeste De Citracado and, of course, Stone Suitable For Cave Aging – An Imperial Smoked Porter Tribute to Danny Williams. Just rolls off the tongue, doesn’t it? Of course, odd nomenclature is the rule of thumb for the Stochasticity Project, which, since its debut earlier this year, has yielded ales called Varna Necropolis and Quadrotriticale. Before unleashing this new moniker on you, perhaps its best to go back a step and examine a term that’s both plenty perplexing and worth taking a look at—Stochasticity.

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Crowd Pleaser: Chris Banker/Stone/Insurgente Xocoveza Mocha Stout

Picture it…a room full of thirsty beer bloggers, media and industry types seated at tables with tasting glasses. It can be daunting to pour beers for such a discerning crowd—especially one with plenty of dump buckets at their disposal. But that was the mission at hand during a session of the 2014 Beer Bloggers Conference, during which representatives from a number of quality craft breweries (including our friends at The Lost Abbey and Firestone Walker Brewing Company) sought to wow these 150-plus beer enthusiasts with their latest creations. Now, we weren’t nervous. We’re Stone. We save jitters and anxiety for others. We had total faith in what we had to offer, but even so, found ourselves pleasantly surprised with the incredible reception our beer was afforded as well as the myriad compliments it earned. Like us, these people have devoted their entire lives to beer, so to be lauded with kudos and positive reviews was high praise, indeed. Today, that beer, Chris Banker/Stone/Insurgente Xocoveza Mocha Stout, begins showing up on store shelves and draft accounts across the country.

Barrel Aging Part III: What the Funk?

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?

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Hoppy Uncharted Territory: Stone 18th Anniversary IPA

We pride ourselves on being unpredictable, but we’re able to be honest with ourselves and say that, when it comes to our annual anniversary beer releases, fans know what to expect—something extremely hoppy! And most years, that means an over-the-top India pale ale. Ten out of the 17 anniversary beers we’ve produced to-date have been IPAs, including the past four consecutive years. So, it should come as no surprise that this year, our milestone-celebrating beer is another IPA. But, much as we’ve refused to be completely predictable with our anniversary IPAs (the past four years have featured an imperial British-style IPA, double black IPA, lemon verbena-infused imperial rye IPA, and 100% German-hopped double IPA), 2014’s commemorative hop monster is extremely original. In fact, we’re billing Stone 18th Anniversary IPA as the “hoppiest golden-brown IPA on Earth!” (Yes, that’s our subtle brand of sarcasm you’re picking up there!)

#PairedWith Wages On: Stone Coffee Milk Stout

When we debuted Stone Saison, we did more than introduce our unique spin on a Belgian-style ale. We also ushered in a new age that allows our fans to get involved with discovering the best-suited edible vehicles for maximum enjoyment of our beers, all thanks to a hashtag—#PairedWith. When Stone Saison came out, we provided a quartet of recipes constructed to pair perfectly with the beer, so fans could prepare them and experience food-and-beer symbiosis for themselves. But we also asked fans to experiment with dishes and ingredients they thought would go well with Stone Saison and share their most successful pairings on Facebook, Twitter, Instagram and Pinterest using #PairedWith. It was fun, educational and, at times, even surprising, and lots of people from beer- and food-bloggers to everyday craft beer nuts, got involved. So, we’re moving forward with our #PairedWith initiative, this time with a beer that’s completely different but amazingly well-suited for sidling up beside a variety of dishes, both savory and sweet—our new Stone Coffee Milk Stout.

Ich Bin Ein Berliner Brauer: Greg Koch Announces Stone Brewing Co. – Berlin

On July 19, 2014, Stone CEO and Co-founder Greg Koch stood before an esteemed crowd of European friends, compatriots, media and soon-to-be-neighbors in Germany to announce that Stone Brewing Co. is coming to Berlin. The site of the announcement was the historic former gasworks that Koch and company will transform into an equal-parts traditional and modern campus including a state-of-the-art brewery, packaging hall, restaurant and gardens. The following is the speech Greg gave, which lays out Stone’s reasoning, logic, plans, philosophies, passion and intentions for its new space and future in Europe…

Guten abend! Es ist mir eine grosse freude sie heute abend hier zu begrüssen.

As CEO and Co-founder of Stone Brewing Co., it is my sincere pleasure to welcome you. We are here today to celebrate something we are wildly enthusiastic about: fine…uncompromising…delicious…craft beer. And there’s no better way to celebrate it, than to share some with our friends…all of you. Cheers.

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The future site of Stone Brewing Co. – Berlin, located at Lankwitzer Str. 45-57, 12107 Berlin, Germany

Home Run: Stone Beer at the Ballpark

The lyrics to “Take Me Out to the Ballgame” evoke memories of sunny days, the scent of fresh-cut grass and the sharp crack of pine making forceful contact with a small, red-stitched orb. There’s nothing quite like baseball season. America’s Pastime stirs the souls and passions of people from all walks of life—young to old, blue collar to white collar, West Coast to East Coast. It also appeals to both craft beer fans and people who don’t give a rip what they swig while they take in the boys of summer, so long as it’s ice cold, triple-hopped, cold-filtered or [insert lame, meaningless macro-beer company's Madison Avenue-developed buzz term here]. For so long, those enthusiastic about quality beer and baseball had to forgo the former when enjoying the latter, which makes us all the happier that, this year, we were able to debut a number of ballpark craft beer options for those seeking ales of substance in our hometown. This is a major accomplishment that comes after many years of hard work and negotiation to gain access to the prestigious Petco Park. Check out our new locations then visit them the next time you take in a San Diego Padres game.

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Top Chef in the House: Amanda Vs. The Arbolcots

We knew Amanda Baumgarten could cook, but once we caught a glimpse of one of her homebrew recipes, it was abundantly clear that her artisanal skills extended beyond the kitchen and into the brewing arena. A former cheftestant on Bravo TV’s wildly popular competition show Top Chef, the talented toque recently opened a thriving gastropub called Waypoint Public in San Diego’s North Park neighborhood. Despite being in one of the most craft beer-centric parts of the city (the community is also home to Toronado San Diego, Tiger! Tiger! Tavern, Mike Hess Brewing Company, Thorn St. Brewery and lots more), her restaurant is known for having one of the best beer selections in town. That clout rose even more this summer when Baumgarten was able to add a beer of her own devising to the tap list—Amanda Vs. The Arbolcots.

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