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.
You don’t have to be a certified beer judge or Cicerone to know when the taste of a beer strikes your fancy. But pinpointing exactly what you’re experiencing—that mysterious connection between your brain and taste buds—can be tricky. Fortunately, there is a quite enjoyable remedy for this: Taste more beer! But also smell more beer and visually examine more beer. It takes all of one’s senses to thoroughly evaluate ales and lagers. (OK, you don’t need to hear beer, but one can’t deny the anticipatory delight that stems from the sound of a bottle being opened or the sadness brought on by the last gasps of an emptied keg.) Practice makes perfect when it comes to exercising and refining your palate as well as the way you interpret beer’s appearance, scents and flavors. Many reading this have had a lot of practice drinking beer, but read on for a crash course on how to really appreciate it.
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.
There’s been some major buzz around a new beer lately. Maybe you’ve heard about it…a double IPA infused with a grove’s worth of hand-peeled grapefruit zest. For devout Stone fans (or more casual visitors to our booth at last year’s Great American Beer Festival), the name of this beer—Grapefruit Slam IPA—probably sounded quite familiar. After all, one of the one-offs we received the most compliments on from beer lovers was our Stone Ruination IPA – Grapefruit Slam Edition. Given this, of course, those deeper down the Stone rabbit hole wondered if we were behind this mysterious new Stochasticity Project brand, despite the fact the beer was registered under a different entity, Koochenvagner Brewing Company. We have something to say to those questioners, especially those who were most vocal—thank you.
We don’t have a crystal ball, but no bogus future-telling devices are necessary to assure our fans that the New Year holds much promise and a full slate of fun-filled beer-centric events here at Stone. From some of the country’s most highly anticipated beer festivals to educational session and outright gorge-fests, there’s something for every kind of beer lover, and we’re proud to bring as much variety as we will delicious craft ales and lagers. The following is a breakdown of what we have in store for you in 2014!
We at Stone count ourselves lucky to have so many fans of what we do and the beers we create. Most of those who’ve tagged along as we forge through this hop-studded journey have taken fandom to new heights. That level of devotion is something we don’t take lightly and work to reward by coming up with new beer recipes and getting those brews into our staunch supporters’ hands and pint glasses. As devotees keeping a watchful eye on us will attest, 2013 was a big year for new Stone brews. But even our most keyed-in fans were probably unaware of just how big. We say this, because after examining 12 months’ worth of brewing schedules, even our jaws dropped to the floor when we discovered that we had delivered 74 new beers outside our not-so-standard standard-issue brews this year. So, join us, won’t you, as we revisit them and other notable Stone happenings from the year that was.
You can deck the halls with as many boughs of holly as you can get your mittened hands on, but without plates, bowls, baskets and platters of tasty holiday-themed sustenance scattered around your decked out abode, those decorations are bound to be a bit for naught. You can’t eat holly or mistletoe (or at least you shouldn’t), and those candy canes and stale popcorn hanging on the tree just won’t cut the myrrh-infused mustard. What every home needs come December is an array of warming, comforting treats and tidbits that burst with traditional holiday flavors and drive home the yuletide spirit. Never ones to point out a deficiency without providing a potential solution, we have the answer to any home’s lack of goodies in the form of several beer-infused recipes straight from our own Stone Brewing World Bistro & Gardens kitchens as well as some well-respected craft beer and cooking aficionados. Clear some space in the kitchen, line up those brews and join us in making sure everyone who visits your place over the holidays leaves feeling fuller and a lot more jolly!
Since 1997, our infamous Arrogant Bastard Ale has been kicking fizzy yellow beer drinkers square in the palate and forcing them to take notice of what good beer really is, forever changing the tastes and habits of the uninitiated and converting them to the culture of craft beer. Such was the instant allure of this mighty brew that the year after it debuted, we crafted an imperialized version and dubbed it Double Bastard Ale. Other iterations followed: a wood-infused take called OAKED Arrogant Bastard Ale, as well as a blend of all of the aforementioned members of the Arrogant Bastard Ale family called Lukcy Basartd Ale (no, you didn’t read that wrong, and we didn’t commit an offense against the grammar gods…that’s the way we spell it). All four are cult favorites among craft beer enthusiasts craving exceptional brews with substantial flavor and oomph. This year, that lengthy staying power led us to celebrate the beer by not only conducting our annual November release of Double Bastard Ale, but also reviving two other dastardly Bastard variations and adding an entirely new offspring of this self-assured line to the mix. Get to know all three of this year’s specialties and marvel at their complexity, diversity and awesome ability to continue to engage—and perhaps challenge—even the most stalwart craft beer devotee.
It should come as no surprise to anyone that the company that produced an unapologetic beer called Arrogant Bastard Ale sees no reason to defend its own self-assured state of mind. We’ve been bullish on the notion of bold, flavorful, artisanally produced beers long before many caught on and began to flock like moths with particularly good taste to an insanely bright and attractive flame. Thanks to our naturally inquisitive and adventurous style of brewing—big hops, big flavor, big wood, etc.—we’ve been ahead of the curve at nearly every turn in the dramatic American craft brewing revolution. So, we’re justified in being pretty pleased with ourselves and our innovative brewed creations. Hence the moniker of our black India pale ale, Stone Sublimely Self-Righteous Ale.
This summer, we posed a simple yet serious question via our Facebook, Twitter, Instagram and Google+ accounts—If Stone could brew ANY style of beer, what would you, our fans, want? Instantaneously, the interwebs started to buzz with ideas ranging from the outlandish to the ridiculous, straightforward to outrageous, adjunct-laced to style-stickling, best-drunk-fresh to barrel-aged. On Twitter and Google+ we were able to track responses using the #dreambeer hash-tag, which went crazy for the first 24 hours. After collecting all of the ideas that came through, we took some time to catalog them and do a bit of analysis. We discovered some things we already knew, like most of our fans crave IPAs and generally hop-forward beers, but we were surprised to find an overwhelming amount of interest in Stone brewing a hefeweizen or witbier (Not one, but two fans actually requested we bring back Stone Heat-Seeking Wheat?!?!). Actually, one of the coolest things that came out of the Stone #dreambeer experiment was seeing so many of our fans use their opportunity to have us make anything their mind could fathom to bring back beers we’ve already produced. Well, we listened and are bringing back one of our greatest hits!