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!
India pale ales are our bread-and-butter here at Stone. We love them as much as you do. Similarly, we get an immeasurable amount of satisfaction out of experimenting with new hop combinations to create IPAs with flavor profiles that vary from what we’ve thus far experienced. The arrival of Stone Delicious IPA provides a tangible example of why continual IPA and hop exploration are so fulfilling. With the new Lemondrop varietal as a centerpiece and a massive dry-hop comprised exclusively of lemony El Dorado hops from Washington State, this beer lives up to its name behind a plethora of tart, citrusy notes and a stunning grove-like, lemon tree bouquet, providing a graceful yet in no way subtle one-two punch to the senses. Our newest IPA is unique to our stable of beers in every way…including the fact it just so happens to be our first gluten-reduced offering.
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.
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 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.
As the Brewing Manager at Stone Brewing World Bistro & Gardens – Liberty Station. I would like to introduce a new series of beers that will rotate through our central San Diego brewery-restaurant. We at Stone make no secret of our love for hops and are always pushing the boundaries with beer experimentations—especially when it comes to hops. For years, we’ve played with multiple hop varieties, and the impact to our IPAs has been immense. One may ask, with so many hop varieties out there, how we do we continue to develop so many new and successful IPAs? Truth is it’s never as easy as throwing a bunch of hops into our wort and crossing our fingers. Every hop is different, unique and complex with a wide range of flavors and aromas that could be compared to fruits, spices and even vegetables. We spend a lot of time getting intimately acquainted with the myriad of hops in our chilled down lockers, and now it’s time for our fans to get in on that familiarization.
Enter what I have come to refer to as, “The Lupulin Loop.” Why the Lupulin Loop? Maybe I just watched Groundhog’s Day too much as a kid. Maybe it’s because Tom Cruise just came out with that movie Edge of Tomorrow. Or maybe I’m still trying to play through Bioshock Infinite and I learned that when Elizabeth goes through the tears she goes to another dimension where everything looks the same but it’s actually different. Regardless, it’s all about constants and variables. With these beers, they’ll always have the same malts, alcohol, IBU (international bittering units), PH, color…or as close to the same as I can possibly get them. The only thing that will change in the beer is the single variety of hop being used (even for bittering). The base of the beer is the constant (the loop), while the hop (Lupulin…the compound in hops that provides that addictive bitterness we all love) is the sole variable.
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!)
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!
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.
Stone Ruination Tenth Anniversary IPA—the mere mention of these five words (well, four words and an acronym, which technically equates to seven words) incites a Pavlovian brand of salivation among those who quest for maximum hoppage. We know this, not only because last year’s decadal release of this amped-up tribute to our double India pale ale, Stone Ruination IPA, gave us cause to wear bibs at work, but because Stone Ruination Tenth Anniversary IPA was so openly and vocally beloved by our fan base, that they requested—check that, demanded—it be brought back on an annual basis. We love our fans. We love hops. So, we listened to the former, secured a boatload of the latter, and now submit for the approval of slobbering masses throughout the country, Stone RuinTen IPA.