The grassy perfume of freshly collected hops, rolling hills flush with lush greenery for as far as the eye can see, Mount Adams looming majestically on the horizon—this is what dreams are made of. Well, this is what dreams are made of if you are a craft beer fan reading the Stone Blog; a lupulin-hankering hophead unabashed in their love of bold, botanically driven India pale ales. We get it and we understand. There were plenty of moony, slack-jawed looks on the faces of Stone brewers who recently made the annual pilgrimage to Yakima, Washington to partake in the holiest of brewing industry traditions—hop selection. This is where we get our first look at the year’s bounty and make decisions that will affect our ability to brew the unapologetically profound ales that, like those hops, you’ve come to crave.
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!