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.
If you’ve been to Stone Brewing World Bistro & Gardens, you’ve probably noticed that we have an entire acre of completely organic, fully sustainable Gardens attached to the Bistro. Some refer to them as our “Beer Gardens,” not knowing just how accurate that label really is. Truth is, we maintain our Gardens using by-products from the brewing process, resulting in real honest to goodness “Beer Gardens.”
Maintaining such a large expanse of Gardens is no easy task. So how do we do it? Meet Chili, Stone’s resident botanical wizard, and the keeper of our beautiful Gardens (he earned his nickname because he grows chilies and likes his food HOT). By reusing by-products from our Brewery and Bistro, and utilizing a few clever gardening techniques, Chili maintains our Gardens using nothing but what Mother Nature provides.
I recently caught up with Chili in his natural environment, which he lovingly refers to as his “cage.” While it’s true it isn’t exactly a window office, his “cage” is actually a fenced-off, covered storage area wedged between the Gardens and the Bistro kitchen where he keeps his desk and all of his gardening tools. Despite the jokes, Chili is quite fond of his decidedly unconventional office, and I get the sense that he prefers it to a view of Fifth Avenue. Actually, the real reason we keep Chili in a cage is to contain his unbridled passion for gardening (I apologize for that one, I couldn’t resist).
I stopped by just as Chili was preparing to plant a few early yield tomatoes, and he was kind enough to share some of his secrets with me. He explained that the most important step in maintaining a healthy perma-culture is mixing the proper soil. He then divulged his secret recipe:
Chili’s Spent Grain Topsoil Recipe
Chili’s proprietary (patent pending) soil blend works wonders in our Gardens, contributing to a fruitful year-round harvest. We’ve also noticed it makes the food taste better, due to the proliferation of essential micro-nutrients that petrochemical fertilized foods lack.
When I asked Chili why he uses spent grain from the brewery in his soil recipe instead of another fertilizer, he responded with a straight-faced “because it’s there.” I promptly reminded him that gardening is no laughing matter, and he gave me the real reason. Apparently the spent grain flourishes in the soil, creating an abundance of microbial activity and general liveliness. Chili also emphasized that it’s time proven. He’s been using spent grain since his days as a gardener at Pizza Port, and it’s worked wonders time and again.
Spent grain isn’t the only brewing by-product that Chili recycles. He also snatches up the used oak chips that we use to brew OAKED Arrogant Bastard Ale. These lovely, odoriferous chips not only have a beautiful deep silky brown color, but they retain their alluring bourbony smell for about a week. Chili puts them to use as a decorative top layer, propagating the pleasing smell and thick brown sheen of OAKED Arrogant Bastard Ale throughout our Gardens. Their purpose isn’t solely decorative, however, as their acidity helps neutralize the alkaline properties of the decomposed granite that makes up our natural topsoil.
Our Gardens are proof that sustainable gardening works. Aside from the occasional use of manure, Chili procures everything he needs for the Gardens here at the Brewery. He takes what would normally be discarded and sent to a landfill and re-uses it to create a vibrant, flourishing perma-culture. So the next time you see Chili sipping on an after shift beer or tending to the Gardens, be sure to raise him a glass on a job well done.
If you want to learn more about our Gardens, the plants therein, and lessons that could translate to your own garden, join us for “A Stroll Through the Gardens with Nan Sterman” on March 15th from 1-3pm. Nan is a popular speaker at garden shows, botanical gardens, garden clubs, and botanical societies throughout the State, and she’ll provide insight into how we “created an imaginative garden from an ugly, hole-in-the-ground sedimentation basin.”
Check out the flickr set: Gardening Stone-style with Chili