The lyrics to “Take Me Out to the Ballgame” evoke memories of sunny days, the scent of fresh-cut grass and the sharp crack of pine making forceful contact with a small, red-stitched orb. There’s nothing quite like baseball season. America’s Pastime stirs the souls and passions of people from all walks of life—young to old, blue collar to white collar, West Coast to East Coast. It also appeals to both craft beer fans and people who don’t give a rip what they swig while they take in the boys of summer, so long as it’s ice cold, triple-hopped, cold-filtered or [insert lame, meaningless macro-beer company's Madison Avenue-developed buzz term here]. For so long, those enthusiastic about quality beer and baseball had to forgo the former when enjoying the latter, which makes us all the happier that, this year, we were able to debut a number of ballpark craft beer options for those seeking ales of substance in our hometown. This is a major accomplishment that comes after many years of hard work and negotiation to gain access to the prestigious Petco Park. Check out our new locations then visit them the next time you take in a San Diego Padres game.
Most of our fans are under the impression Stone Smoked Porter w/Chipotle Peppers debuted in 2012. There’s good reason for this. In May of that year, we launched a website, announcing the existence of that beer along with its cousin, Stone Smoked Porter w/Vanilla Bean. This coincided with our national launch of both beers, but as those whose fanatic-level knowledge of our humble brewing company know, both beers came into being years before, though their impetuses were quite different. The epiphany for the bean-bolstered brew came when one of our small batch brewers plopped a healthy scoop of vanilla ice cream into a pint of Stone Smoked Porter, while the smoked jalapeño-infused version was presented as an alternative to thin, fizzy, low-flavor macro-lagers offered around Cinco de Mayo.
You can deck the halls with as many boughs of holly as you can get your mittened hands on, but without plates, bowls, baskets and platters of tasty holiday-themed sustenance scattered around your decked out abode, those decorations are bound to be a bit for naught. You can’t eat holly or mistletoe (or at least you shouldn’t), and those candy canes and stale popcorn hanging on the tree just won’t cut the myrrh-infused mustard. What every home needs come December is an array of warming, comforting treats and tidbits that burst with traditional holiday flavors and drive home the yuletide spirit. Never ones to point out a deficiency without providing a potential solution, we have the answer to any home’s lack of goodies in the form of several beer-infused recipes straight from our own Stone Brewing World Bistro & Gardens kitchens as well as some well-respected craft beer and cooking aficionados. Clear some space in the kitchen, line up those brews and join us in making sure everyone who visits your place over the holidays leaves feeling fuller and a lot more jolly!
At Stone, our philosophy has always been to follow our own muse, ignoring naysayers and skeptics to create beers that we are not only enthused to drink, but excited to share with the rest of the world. Interestingly enough, being true to ourselves has helped us to reach more and more fans of our style of outwardly flavorful and innovative brews. We’re proud to have brought so many well-received beers to our devotees, but this isn’t a one-way street. We’re in this craft brewing movement together, and we listen to our fans, many of whom are extremely vocal (our kind of people), especially where beer is involved. Over the last several years, few of our ales have been as talked about, requested and outright clamored for via our social media channels and face-to-face meetings with fans as Stone Smoked Porter w/Vanilla Bean. So, we’re bringing it back in a big way!
Even if it’s just the oxygen coursing through our lungs, come this time of year, we all have something to be thankful for. We are all blessed to varying degrees and, without question, those of us who know, appreciate and get to enjoy spectacular craft beer have plenty to be thankful for in a day and age when there are so many high-quality ales and lagers available to satiate our palates. Surely, anybody reading this latest entry in the Stone Blog will be enjoying one or many tasty brews with their Thanksgiving Day vittles. We are very much in favor of that, but would like to suggest taking your Turkey Day artisanship to the next level by incorporating your beverage of choice directly into the food that graces your table. To help facilitate that, we’ve tapped one of our talented chefs, Jeff Stanko from Stone Brewing World Bistro & Gardens – Escondido, to provide a trio of Thanksgiving recipes made all the more delicious thanks to potent doses of Stone beers. Put down the Stove-Top and other fowl offerings, and give you and yours even more reason to be thankful this year.
This summer, we posed a simple yet serious question via our Facebook, Twitter, Instagram and Google+ accounts—If Stone could brew ANY style of beer, what would you, our fans, want? Instantaneously, the interwebs started to buzz with ideas ranging from the outlandish to the ridiculous, straightforward to outrageous, adjunct-laced to style-stickling, best-drunk-fresh to barrel-aged. On Twitter and Google+ we were able to track responses using the #dreambeer hash-tag, which went crazy for the first 24 hours. After collecting all of the ideas that came through, we took some time to catalog them and do a bit of analysis. We discovered some things we already knew, like most of our fans crave IPAs and generally hop-forward beers, but we were surprised to find an overwhelming amount of interest in Stone brewing a hefeweizen or witbier (Not one, but two fans actually requested we bring back Stone Heat-Seeking Wheat?!?!). Actually, one of the coolest things that came out of the Stone #dreambeer experiment was seeing so many of our fans use their opportunity to have us make anything their mind could fathom to bring back beers we’ve already produced. Well, we listened and are bringing back one of our greatest hits!
What began as a San Diego Beer Week show of brewing solidarity has metamorphosized into a quarterly tradition that brings out not only fans of Stone beer, but members of Team Stone looking to check out inventive takes on the brewery’s year-round beers. Every three months, we round up a dozen of our brewery staff and invite them to build casks incorporating tasty ingredients ranging from fruits and herbs to tea, specialty hops and different varieties of wood. Then, to stay true to the camaraderie theme that inspired the event in the first place, we hand them mallets (customized to include each brewer’s name and the date of the event) and have them simultaneously tap their casks in the midst of a crowd of thirsty attendees. The next 12 Brewers 12 Casks 12 Mallets event will take place on August 22, 2013 at Stone Brewing World Bistro & Gardens – Escondido. The beers being offered up are…
- Stone 17th Anniversary Götterdämmerung IPA w/Lychee Fruit & Hersbrucker Hops by Callaway Ryan
- Stone IPA w/Cacao Nibs & Plums by Zach Goldstein
- Stone IPA w/Chervil, Savory, Thyme & Lavender by Laura Mirsch
- Stone IPA w/Tamarind, Lemongrass & Ginger by Josh Hagquist
- Stone Levitation Ale w/Peppercorn & Cilantro by Kihei Hutchinson
- Stone Pale Ale w/Lemon Verbena & Bergamot by Steve Via
- Stone Pale Ale w/Spanish Cedar & Spirals & Szechuan Peppercorns by Jeff Fanno
- Stone Ruination IPA w/El Dorado Hops, Cilantro & Pineapple by Sander Banta
- Stone Ruination IPA w/Kumquats & American Oak Chips by Ben Maushardt
- Stone Ruination IPA w/White Peaches & Chamomile by Anthony Tallman
- Stone Ruination IPA w/Moroccan Mint Green Tea, Cacao Black Tea & Toasted American Oak Chips by Justinian Caire
- Stone Smoked Porter w/Shaved Coconut & Toasted Almonds by Joaquin Bowman
We added a new riff to this tradition during its spring rendition, holding a lottery among all members of Team Stone who were interested in participating but had jobs outside the brewery component of our business. The winner that time around was one of our graphic artists, who busted out a cask of Stone Smoked Porter w/Toasted Hazelnuts. This time around, we invited two non-brewers to the festivities, our EH&S Manager and an Assistant Supervisor from Stone Company Store – Escondido. And they’re no slouches. Their casks are every bit as ambitious and slobber-provoking as their fermentation specialist comrades. Take a moment to meet this dastardly dozen before coming out to sample their creations.
A porter brewed with peat-smoked malt and enough hops to bring the IBU (International bittering unit) count to 53 is undoubtedly innovative. That beer concept is right up there with the plethora of novel smoked ales and lagers that have become so prominent across the county over the past several years. But the beer we’re referring to, Stone Smoked Porter, isn’t among that new wave. It’s been tantalizing taste buds while hovering within the top layer of craft beer’s cloud of smoke since 1996!