Long ago, before bottled beer could be purchased at a supermarket–heck, before supermarkets–some clever folks decided they didn’t want to be limited to drinking beer in pubs. After all, enjoying a pint at the bar is fine, but getting home to your family and enjoying a beer with your home-cooked meal is pretty epic, too. So they decided to have additional pints poured into a container (usually a metal pail back then) they could then take home and enjoy. My own grandfather told me his father used to send him to the local pub with a coffee can and the instructions: “Not too much foam.” (Dad must have had a pretty good fake ID.) It’s been a while since the days of filling any old container with draft beer. Somewhere along the way, the word “growler” became common terminology for a glass jug in which to carry home draft beer from a local brewery.
Each year, Stone and Scottish craft brewery BrewDog participate in a brewer exchange program, where one of their brewers gets to escape the cold, gloomy Scotland winter and work on his or her tan (or burn) in Southern California. Meanwhile, a member of our Brew Crew goes across the pond to trudge through the rain and discover all of the insufficiencies of the winter clothes we have stashed in the back of our closet (and maybe pull out once every other year for a trip to the mountains). I was lucky enough to get to go this past November, and I took notes (and lots of pictures)!
First, look at where BrewDog’s brewery is:
We’re obsessed with hops and all the bitter, fruity, resinous, tropical flavors they can bring to beer. These little buds are amazing in and of themselves, but the work that goes into making those characteristics shine is just as impressive. From the kettle and far beyond, we’re breaking down the magic of getting the most out of our hops and pushing those IBUs ever higher.
The American craft brewing industry is extremely cohesive, with businesses mirroring each other from the West Coast to the East Coast, North to South, Alaska to Hawaii. Even so, San Diego is very unique. With more than 100 brewhouses having opened throughout the county over the past 25 years, the question we hear most is about competition within the industry. It’s an understandable inquiry (imagine having 100 cheese-makers in one county…yeah, we’re looking at you, Wisconsin!), but it always makes San Diego brewers scratch their heads. For the most part, we really don’t see other breweries as competitors. To us, they are our comrades in the fight for the rise in awareness and availability of high-quality beer in a world dominated by macrobeer. That’s the great thing about artisanal industries like craft beer—just like us, our compatriots are working on bettering the craft, and each great new beer gives us, and other breweries opportunities and ideas. It’s a “collaboration not competition” mindset, a constant alliance and source of inspiration among our breweries. We’ll admit that it’s far from the norm for most industries, so one feels compelled to pose the question: How did such a unique business culture arise?
Stone has some pretty strict philosophies when it comes to food. We stand by local and organically cultivated ingredients because we know they’re better for the environment, and they taste pretty darn good, too. You can get amazing items prepared with truly farm-to-table ingredients every day at our three Stone Brewing World Bistro & Gardens locations, but there are a few nights out of the year where we take it to the next level of freshitude—Fresh Dinners. These feasts are made solely from ingredients procured the very same day, and some of those ingredients come from our very own Stone Farms.
Back in 2006, when we decided to branch into the restaurant business, we admittedly didn’t know a lot about what we were getting ourselves into. Up until that point, we had breathed, slept, ate and, of course, drank beer and only beer. But one thing we did know was that quality was going to be at the forefront of our foray into the restaurant biz, and that so long as we held fast to that and our personal philosophies on how to provide said quality, we’d be alright…and so would fans who came to visit. Fast forward seven plus years and you’ll see we’ve done a damn good job (becoming the highest volume joint in the region), and as we predicted, the vast majority of our restaurateur successes have come from staying true to ourselves and our ethics.
Whenever we put out a new beer, I’m always asked “who came up with the recipe?”, and am always uncomfortable answering that question, because it is a simple answer that really doesn’t accurately convey why the beer is successful and tastes delicious.
Too much credit is given to the formulation/recipe for a beer’s success. I honestly believe that recipe formulation is the easiest part of making a great beer, and accounts for about 5% of its potential success. In my opinion, anyone with some understanding of ingredients and styles can create a great recipe, but actually working with that recipe to brew a great beer is the hard part.
In addition to the obvious mission of fighting to make exceptional beer available to the people and freeing shelf space from the white knuckled “Me me me!” grip of the industrialized fizzy yellow facsimile of beer in the process, I’ve always strived to leverage my position to make positive changes within the craft beer culture.
Some know me to be fairly vocal, and yes, even a bit disruptive at times. To that, I say, “Thanks for noticing. I’ll take those as compliments.” In my opinion, it’s the responsibility of people in craft brewing to be stewards of our industry and help move things in the right direction—by sheer force of will if necessary. (It’s taken a lot more than great beer to get our industry this far. If not, all us craft beer guys would have turned totally fat and lazy by now.) Truth be told, there continues to be room for craft breweries to improve our collective efforts and keep this wonderful thing we love called “craft beer” going.
But to put the onus solely on those in the business of making beer would be short-sighted. There’s also a lot beer fans can do to keep craft something we can all enjoy and be both proud of and excited about. Quite often it can all come down to acceptance, civility, understanding and, dare I say it, basic courtesy. The beautiful thing is that, even with diverse opinions and perspectives, this civility is not only possible, but bonus, our industry flourishes best when civility is a leading attribute.
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.
It seems like we say this every twelve months (probably because we do), but this has been a huge year for us at Stone. Perhaps the biggest yet. Things never slow down here, and that’s the way we like it. Truth be told, we wouldn’t know what to do with ourselves if we had a spare moment! So a heartfelt thank you goes out to each and every one of our fans for ensuring we maintain the breakneck pace we’ve become so accustomed to.
Despite our infatuation with constant rapid progress, we feel compelled to take a moment, be it ever so brief, to reflect on the year gone by. A lot happened in our brewhouse, at our restaurant, in our community and beyond. This was a very good year, one that should be fully remembered for years to come. In that spirit, we submit to you, our valued fans, a retrospective of 2012 at Stone.