What do craft beer and the nostalgic confection, Pop Rocks, have in common? Not a damn thing! Seriously. One is pure and all-natural, and the other is mass-produced using who knows what chemicals, stabilizers, dyes, etc. But given the latter’s (admittedly cool) effects on the human palate, Tyler Graham, Co-host of our unpredictable (dare we say, “stochastic”) web series, Stonelandia, decided it was high time to test whether those explosive candies can be paired with artisan ales. He was somehow able to wrangle Stone CEO and Co-founder (and fellow Stonelandia Co-host) Greg Koch and Stone Brewing Berlin’s Director of Brewing Operation Thomas Tyrell into this experiment, which has since been recorded and put onto the interwebs for your enjoyment.
You try your best to have a civilized conversation; a cordial back-and-forth where two individuals tactfully and respectfully get down to brass tacks and get real with one another. You rehearse what you have to say in the mirror over and over, searching for just the right words to be sensitive yet firm, considerate yet straightforward. You do this, because you care deeply for the individual who will later replace that mirror. After all, much like that person staring back at you from that pane of reflective glass, the guy you have to have this sit-down with reminds you a lot of you. He is family, after all, and though you don’t see eye-to-eye on everything, there are undeniable bonds. You’ve been through everything together over the past 17 years and, though it sometimes felt like the distance between you was immeasurable, he was always there, the weight of his presence and that insatiable ego of his casting an ever-present shadow over every significant moment in a history that is storied in great part thanks to him. Still, you can’t let that sway you from this inevitable come-to-Jesus moment, so you sit him down and tell him that he’s gotten too big for his britches; enough that he’s soiling yours to a degree. You deliver what you hope is a masterfully convincing dissertation, ending it with an open invitation for your conversational partner to say something for themselves…perhaps even offer an iota of understanding. Heck, with any luck you might even get out of this one with a hug and some shared mistiness. But, no. Not with this Arrogant Bastard…
What does this mean for our sudden anti-hero? He’s hitting the road, but what does that mean? Your guess is as good as ours. We’ve housed this haughty rabble-rouser for the past 17 years and, though he’s always kept his distance, his omnipotence has been undeniable. Given that, one has to ask: What does this mean for us? For the Stone Brewing Co.? We’ll surely get along just fine, but things will certainly be different around here. Maybe that’s a good thing. Maybe it’s a really bad thing. Again, your guess is as good as ours. We’ll all have to wait and see how it plays out, how this Bastard’s story plays out. It may be a tale marked by victory of the highest order, or it may be a long, winding road ending at a tragic dead-end—or off a cliff. But one thing’s for certain. It won’t be dull. And nothing will ever be the same again…
You’ve heard about hops. You know when they go into wort and what dry-hopping is. Heck, you even know they grow on bines, not vines! But do you know the how and why hops act the way they do in beer? Why they turn bitter and why they oxidize? We’ve gathered a wealth of knowledge in our years of brewing bitter beers…and we’re all about sharing the wealth. We’ve talked about the top-level usage of hops before, and now we’re going to dive into the anatomy of these cones.
We’re different in oh so many ways and we are oh so proud of it. With such marked differentiation from the norm comes the added probability of one being misunderstood. Hence, there are many commonly held but absolutely untrue myths and misconceptions floating about concerning Stone Brewing Co.; ranging from our ownership to our beers to our social media and even our logo. (For the millionth time, it’s a gargoyle, not Satan!) In an effort to add some much-needed clarity—and have some fun doing so—Stone CEO and Co-founder Greg Koch spent some time with storyteller (read: the über-talented multi-media wizard who creates all of Stone’s rad videos and stunning photographic imagery) Tyler Graham, dispelling some commonly presented myths. The following is the first of two videos filmed to set the record straight, once and for all. We welcome you to…STONELANDIA…
While we follow our own muse at Stone, we also pay attention to our fans. Believe it or not, even with more than 600,000 followers across all of our social media channels, we read each and every comment posted on Instagram, Twitter, Facebook and more. It’s awesome to have fans that care enough to take time out to chime in on all things Stone, and every now and then, we glean suggestions that have serious merit. For instance, when we announced that our first ever beer, Stone Pale Ale, would be departing from our portfolio, we received a number of passionate comments. We went in knowing such an announcement would evoke emotional responses, because we, too, are fans of this 19-year-old mainstay. Early on in the social conversation, one of our fans asked for us to share the recipe for Stone Pale Ale so that, even though we won’t be brewing it anymore, it can live on for those with the gumption and wherewithal to brew it at home. This suggestion was immediately run up the flagpole to Stone Co-founders Steve Wagner and Greg Koch, who applauded the idea. The end result is this blog post, which contains the recipe for the soon-to-be-decommissioned Stone Pale Ale. We’re happy that this beer has meant so much to so many—ourselves included—and will have its place among craft beer enthusiasts beyond its lifespan in our brewhouse. Enjoy!
We’ve been at this whole brewing thing since 1996 and can proudly point to many, many friends who’ve been with us from the very beginning. They’ve been there for the conceptions of beers both successful (Stone IPA, Stone Imperial Russian Stout, Stone Enjoy By IPA and Stone Go To IPA) and, well, not-quite-as-successful (Anybody remember 1997′s Stone Session Ale or Stone Heat Seeking Wheat?). We’ve had (mostly) hits and a few misses (we wouldn’t be trying if we hadn’t!), and through it all, our fans have stuck by us. A lot of that has to do with our mutual desire to see what’s around the next corner. We share that thirst for the unknown. It’d be easy to just keep making the same beers over and over again and release a “seasonal” or “specialty” beer once a year or every few years, but that’s just not who we are. I mean, c’mon, you wouldn’t want or expect Stone to become stagnant or stale, would you? Yeah, neither would we.
From the beginning, we’ve let our creative style and the forward push of the craft beer movement enthuse and drive us. So, it’s only natural that this interest to stay creative births new beers that, over recent years, have come along at the pace of offspring at a bunny farm. And it’s only natural that new beers best received by our fans be the ones we put our focus on.
After all, while we know what we like, your actions (AKA buying patterns) tell us very clearly what you like.
This means that the beers our fans show the most interest in must sometimes supplant others…even those in our portfolio with longer tenures. Though it’s hard to let go of beers we truly love and have put so much of our brewing heart and soul into, soon we will be bidding a fair adieu to two old friends: Stone Levitation Amber Ale and Stone Sublimely Self-Righteous Black IPA.
Each year we up the number of beers we brew, and each year it seems like we can’t do any more than we already have. Yet, each year we prove ourselves wrong! In 2014, we shattered our previous record of 74 brews with an epic 120 beers. From the tried-and-true, to the boundary-pushing, it was a big year in our brewhouse. But it didn’t end with a jam-packed brew schedule. Between all these releases we planned five festivals and countless fundraisers to reinvest some love into to the community. So reminisce with us about a year that brought us amazing craft beer, thrilling times and monumental developments.
Over the past year, our Research and Small Batch Manager Steve Gonzalez has fielded questions from curious beer fans and homebrewers on the topic of barrel-aging and Stone’s wood program. In addition to one last batch of his responses, we’re also offering up a cool video spotlighting our Small Batch Brewing Team. They are passionate people with a wealth of experience that, as exemplified by this four-part blog series, is as refined as the beers their expert techniques produce. Get a glimpse of what makes these folks so awesome then take in one last burst of barrel-aging knowledge.
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.
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?