Stonelandia: Pop Rocks & Beer

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.

Far More than Name-Dropping: Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout

Recognizing the marketing power of slapping a celebrity’s name on a bottle, many are the adult beverage producers who seek out popular, public-facing people to help sell their liquid wares. All too often, it consists of little more than some TV time, and payment of royalties for the rental of a moniker and its associated persona via some “signature blend,” “private label” or similarly shallow ploy to profit off pop culture-obsessed fan-boys and girls. This is definitely NOT the case with Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout, the 2015 edition of which is already well on its way across the nation. Though its handle contains a number of droppable names, there is serious heart and an authentic genesis to what has become one of the most coveted beers in Stone’s proud history.

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One Nation Under Hops: Stone Ruination Nation

Imagine an entire month devoted to hoppy beer. Hop cones, humulus lupulus, acids both alpha and beta celebrated with great fervor and the hoisting of many pints of double and triple India pale ales. It’s a most glorious scene for the mind’s eye to survey. Now open your eyes and ready your palate, because things are about to get really real courtesy of Stone Ruination Nation. This month-long, multi-faceted homage to the glory of hops kicked off on July 1 and will carry through the entire month! That’s right, we didn’t go with some lame, 28-day month. We specifically aimed for the first month offering 31 summery days so we could push things to the max under optimal IPA enjoyment conditions. Now all we need is for you to help make Stone Ruination Nation all it can be…and we promise to make it worth your while!

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It’s the Most Hoppiest Time of the Year: Stone RuinTen Triple IPA

For many, the term “triple IPA” hails from a foreign vernacular—that makes sense, considering IPA stands for India pale ale, a British beer style brewed with enough hops to preserve the quaff during long nautical voyages from England to the Far East. It doesn’t get much more foreign than two distantly situated countries and the traversing of two major oceanic bodies. Since latching on to this historic style, American craft brewers have taken the IPA to new heights. No longer are hops coveted for their preservative powers—now it’s all about those botanicals’ piney, fruity, tropical, spicy flavors and aromas, and raising those sensations to bombastic levels. But what takes an India pale ale to “triple IPA” territory? The answer comes in the form of Stone RuinTen Triple IPA.

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An Uncomfortable Conversation: Bastard Hits the Road

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…

24 “Carrot” Gold: Stone’s 2015 Homebrew Competition Winner

Were this blog post dated April 1, it’s doubtful anyone would take it seriously, for the subject of our latest communique is a most unusual beer that merits attention not only for its uniqueness, but for the art behind its crafting and its overall deliciousness. It’s these qualities that led to it winning our 2015 American Homebrewers Association-sanctioned homebrewing competition. For the first time ever, that annual event was held at Stone Brewing World Bistro & Gardens – Liberty Station, providing plenty of room for attendees (the majority of which were recreational fermentationists) to roam about, tasting their way through the 27 homespun beers vying for bragging rights and the chance to be brewed at Stone and distributed across the country. That’s a heck of a grand prize. As such, our judges—Stone Co-founders Steve Wagner and Greg Koch, Craft Beer Ambassador “Dr.” Bill Sysak, and numerous members of our Brew Crew, Small Batch Team and Quality Assurance Department—spent a great deal of time and deliberation making sure the blue ribbon went to the most deserving and delectable of the bunch.

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Out of this World: Ecliptic / Wicked Weed / Stone Points Unknown IPA

There was a time not so long ago when barrel-aged beers were just starting to trickle out of American craft breweries. At the time, some speculated they might just be a passing fancy. Those naysayers are probably still waiting out similar fads like television and the internet, but we, like many beer enthusiasts, have embraced oak-matured ale as something that is here to stay (thank goodness). For most breweries, barrel-aging involves siphoning an imperial stout or barley wine into a barrel. This is a straightforward method that yields fantastic results (as evidenced by our own barrel-aged creations, such as Fyodor’s Classic, Mikhael’s Odd and Guardian’s Slumber), but when contemplating our latest oak-kissed brew, we wanted to take things a step further to create something truly unique. No, not “unique” in the over-used sense of the word that generifies this definitive term. This beer—a hoppy, decidedly West Coast double IPA blended with a barrel-aged Belgian-style tripel—is truly and literally unique. Allow us to explain as we take you through the intriguing make-up of Ecliptic/Wicked Weed/Stone Points Unknown IPA.

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End of an Era: Stone Ruination IPA

So far, 2015 has seen a flurry of activity here at Stone. This is nothing new. For several years, we’ve been hard at work debuting beers at a rapid and voluminous clip. But this year’s been different. In addition to introducing new brews like Stone Delicious IPA, 2015 Stone Old Guardian Barley Wine – Extra Hoppy and 2015 Stone CHAI-SPICED Imperial Russian Stout, we’ve also broke the sad news that some of our beers are being retired, never to return to production again. First, it was Stone Levitation Amber Ale, followed almost immediately by Stone Sublimely Self-Righteous Black IPA. Both were met with much lamenting, but none so much as the next beer to wave bye-bye. It’s no wonder, it’s only the first beer we ever produced beginning 19 years ago: Stone Pale Ale (which will make its valiant return to the suds scene as Stone Pale Ale 2.0 starting in April). Well, the shake-up isn’t over. There’s still one more beer that will be exiting production for eternity and, as hard as it is to say good-bye, the time has come. Spring 2015 will see the last-ever brew session for Stone Ruination IPA.

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Hop Homage: Stone Do These Hops Make My Beer Look Big IPA

We hold many things dear at Stone Brewing Co. High on that list of items held on-high are hops. They are the lush foundation on which some of our greatest successes have been forged. They rest ever-presently at the core of what we do and are largely what have helped us to stand out over the past 18-plus years. We love them every bit as much as you lupulin-craving nuts. So, when we were afforded the opportunity to construct a beer to honor this country’s hop growers, you best believe we took it very seriously!

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Let Them Eat Fruit Cake: Beer-Enhanced Holiday Recipes

Last week, we took to social media, asking Stone fans to tell us what time-honored holiday treats they’d like to see our test kitchen tackle in an attempt to make them better using craft beer. A wide variety of suggestions came back, some in the form of pleas. We took some of the most popular and got to work simmering, whisking and brushing a variety of brews into a pair of desserts that, when the dust of the confectioner sugar cleared, were all the better for it. Accept the recipes for both of them as our holiday gift to all of you. Cheers to craft beer, and more craft beer in the kitchen!

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