To the casual observer, our newest collaboration beer may be perceived as an attempt to make a statement about gender equality in the brewing industry. How could someone not think that? After all, we’re no strangers to making statements through the ale medium and, c’mon, we went and tapped two of the country’s best female brewers—Tonya Cornett from Bend, Oregon’s 10 Barrel Brewing Company; and Megan O’Leary Parisi, the fermentation mastermind behind Washington, DC’s highly anticipated Bluejacket. We get it, but honestly, the only things we were looking to secure when getting these two into our brewhouse were beer smarts, creativity and enthusiasm, and these two brought all three in sudsy spades! Need proof? Well, we’ve got it, and it goes by the name 10 Barrel/Bluejacket/Stone Suede Imperial Porter.
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.
At Stone, it’s common to see lengthy beer monikers as long and winding as the 17-year road that’s taken us from the little industrial suite beer-makers that could (though many, back then, didn’t share such an encouraging opinion of our start-up) to the tenth largest craft brewing company in the United States of Ale-merica. We revel in challenging the number of alpha-numeric characters and volume of verbiage a brown glass receptacle can hold. Heck, if we hadn’t switched to 22-ounce bombers for our annual collaboration series, our Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout Ale Brewed with Pecans, Wheat & Rye with One Quarter Aged in Bourbon Barrels might have incited bouts of stress-induced agony among our Art Department savants. To give them a break, we honed in on a much shorter name for this year’s anniversary beer, but fear not, though briefer, it will still provide the fun type of challenge fans have come to expect. Our vehicle for accomplishing that in five words or less—sprechen die Deutsch. Try pronouncing this one—Stone 17th Anniversary Götterdämmerung IPA—then watch our beer video and feel a whole lot better about your linguistic capabilities as you watch Stone Brewmaster Mitch Steele stumble his way through five syllables of German diaeresis-bred intricacy.
Do you like Piña Coladas? Well, do ya’, IPA lover? How about an India pale ale expertly engineered to bring the flavor and refreshment of that tropical tipple to life in a new adult beverage form? It’s only now, three questions in to this blog post, that we realize there’s no way you can have an answer because you likely haven’t had the chance to taste an IPA that delivers such flavors. But that all changes today, as Robert Masterson & Ryan Reschan/Rip Current/Stone R&R Coconut IPA debuts on draft and in bottle across the country.
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.
While we hold true to time-honored traditional brewing processes, we’re anything but conformists. Ours is a brewery where, rather than blindly adhering to methods and styles simply because “that’s the way it’s been done for hundreds of years,” we make a practice of regularly taking a step back, clearing our minds of all we know and contemplating simple but essential queries like “why not?” and “what if?” Our beers are founded on the logic gained from centuries’ worth of brewmasters who mashed in ahead of us, but their true flavor and character is a result of our inquisitive, experimental nature. A poignant example of this is presented in our Belgian-style India pale ale, Stone Cali-Belgique IPA.
Here at Stone, our brewers love to create aggressive, high octane beers like Stone Ruination IPA, Stone Imperial Russian Stout and, of course, the Arrogant Bastard Ale family of in-your-face goliaths. But even we, the challengers of beer’s historic limitations, realize that for every beer drinker there is a time, place and need for something sessionable. So, in 2002, we took our first swipe at crafting a libation under five percent ABV to give our fans a lower-alcohol option packed with big-time flavor. That creation would come to be known as Stone Levitation Ale.
This time of year, the last thing most of us want to hear is the acronym IRS. But, believe it or not, as the Internal Revenue Service’s April 15 draws nigh each year, thousands of beer fans begin emphatically chanting: I-R-S! I-R-S! Granted, most of this chanting occurs via keystrokes on social media, but make no mistake, many an American anticipates mid-April and the annual arrival of IRS. No, not the pencil-pushing bureaucrats from Washington. We’re talking about our IRS—Stone Imperial Russian Stout!
A beautifully sunny day, 400 people, 30 unique beers on tap and unlimited pours—what might sound like the foundation for a ruckus affair of over-indulgence and belligerence was anything but. In fact, it was one of the tamest event days in the history of Stone Brewing World Bistro & Gardens. That’s what happens when you pack the joint with homebrewers and genuine craft beer connoisseurs united in their noble mission to not only taste, but evaluate the merits of each beer for the purpose of selecting a champion to grace store shelves nationwide. Enter Stone’s fifth annual AHA Rally and Homebrew Competition.
Thanks to Stone Enjoy By IPA and our hop-forward brewing style, our brewery is viewed as a vocal proponent of the drink-fresh-beer-now movement. That’s fitting. We believe in that big time—when it’s appropriate. At the same time, we’re not above taking a quality brew (even an IPA) and aging it in oak barrels if we think we can morph that fine ale into an other-worldly, delicious, wine- or spirit-laced concoction. Such is the modus operandi behind our Quingenti Millilitre line of barrel-aged Stone beers.