We pride ourselves on being unpredictable, but we’re able to be honest with ourselves and say that, when it comes to our annual anniversary beer releases, fans know what to expect—something extremely hoppy! And most years, that means an over-the-top India pale ale. Ten out of the 17 anniversary beers we’ve produced to-date have been IPAs, including the past four consecutive years. So, it should come as no surprise that this year, our milestone-celebrating beer is another IPA. But, much as we’ve refused to be completely predictable with our anniversary IPAs (the past four years have featured an imperial British-style IPA, double black IPA, lemon verbena-infused imperial rye IPA, and 100% German-hopped double IPA), 2014’s commemorative hop monster is extremely original. In fact, we’re billing Stone 18th Anniversary IPA as the “hoppiest golden-brown IPA on Earth!” (Yes, that’s our subtle brand of sarcasm you’re picking up there!)
On July 19, 2014, Stone CEO and Co-founder Greg Koch stood before an esteemed crowd of European friends, compatriots, media and soon-to-be-neighbors in Germany to announce that Stone Brewing Co. is coming to Berlin. The site of the announcement was the historic former gasworks that Koch and company will transform into an equal-parts traditional and modern campus including a state-of-the-art brewery, packaging hall, restaurant and gardens. The following is the speech Greg gave, which lays out Stone’s reasoning, logic, plans, philosophies, passion and intentions for its new space and future in Europe…
Guten abend! Es ist mir eine grosse freude sie heute abend hier zu begrüssen.
As CEO and Co-founder of Stone Brewing Co., it is my sincere pleasure to welcome you. We are here today to celebrate something we are wildly enthusiastic about: fine…uncompromising…delicious…craft beer. And there’s no better way to celebrate it, than to share some with our friends…all of you. Cheers.
Our new double India pale ale, Kyle Hollingsworth / Keri Kelli / Stone Collective Distortion IPA recently wrapped up a whirlwind, coast-to-coast pre-release tour. Considering this fruity and pleasantly earthy brew’s rock star status, it seemed fitting to afford it the touring band treatment its co-creators are used to. That duo consists of The String Cheese Incident keyboardist Kyle Hollingsworth and guitarist Keri Kelli of Alice Cooper and Skid Row fame. Together, like savants providing a reliable backbeat for a most magnificent jam session, the duo guided us toward the recipe for this neo-traditional beer. The hop bill consists of Calypso, Comet and Nugget hops, given staccato-esque punctuation thanks to healthy dry-hopping with Vic’s Secret, a recently introduced hop from Australia. But anybody can come up with an out-there (or Down Under) assemblage of hops. What turns this already blaring imperial IPA up to 11 is spicing from coriander seeds and—a first for us—elderberries. It’s unlike any IPA we’ve ever made…and we’ve made a lot of IPAs!
Even in the exciting brewing industry, starting a new job is a little daunting. Like any job, all the new people and pre-established dynamics can be tough to get a grip on…and then there’s all the work that has to be done on top of that. But add in the hundreds of new people and 18 years of pre-established liquid lore and well-documented ideologies associated with Stone Brewing Co., and it makes for a few abdominal butterflies. Even coming from a smaller but plenty reputable brewing company (well, two, technically, having worked for two brands under one roof, Port Brewing Co. and The Lost Abbey), this was a formidable new career undertaking to say the least. Thank goodness for what may possibly be the best employee orientation in the world—or at least the brewing industry.
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.
Stone makes nine year-round beers. For most brewing companies, that’d be enough, especially when you add in the massive number of specialty beers, collaborative ales and other cool non-year-round stuff we cram into the brew schedule. But we’re not most brewing companies. We know that the face of American craft beer is constantly evolving, and with it, the tastes of beer drinkers across the nation. While we’ll never follow trends (but will absolutely do our darndest to start a few), it’s important to keep our eyes, ears and palates open to what our fans desire, and we’d have to be blind, deaf and dumb (in the literal sense) to fail to see beer fans’ love of session India pale ales. They’re popping up everywhere as folks look for lower-alcohol beers delivering the poignant flavors of imperial IPAs. There’s definitely a plethora of modern day scenarios and a need for lighter ABV brews. These served as the impetus for brewing our Great American Beer Festival gold medal-winning session beer, Stone Levitation Ale in 2006. But beer lovers cannot survive on amber ales alone—even if they are intensely hoppy and just 4.4% ABV—so we spent much of 2013 working on several recipes for our very own session IPA, and now, that fruity, piney, altogether hoppy newcomer, Stone Go To IPA, will be available to fulfill your big flavor sans overwhelming ABV needs all year long.
When a brewing company grows to a certain size, there’s the natural perception that, as said organization’s demand dictates the production of more and more beer, with heightened quantities comes lowered artisanship. Sadly, in the case of numerous big beer operations (we won’t name names—they…and likely you…know who they are already), this is true. But craft beer, by its very nature, is about inventiveness, creativity and…we’ll say it…FUN! Without those, what’s the point of getting into craft brewing in the first place? We don’t know the answer and, in to keep the ingenuity and enjoyability factors up at our brewery, we engaged in a year-long intra-company brewing competition that pitted single members of our brew staff and two-brewer teams against each other in a light-hearted yet extremely serious battle to see whose beer dream reigned supreme. That competition was dubbed the Stone Spotlight Series.
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.
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.
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.