When it comes to brewing competitions, one can’t help but survey the field of entrants beforehand and speculate on what greatness may emerge from those crafty competitors. We like to think we know the members of the Stone Brew Crew pretty well—the IPA experts, the Belgophiles, the dark beer enthusiasts, the strong ale hoisters. Everybody gravitates towards certain styles and excels at crafting recipes for them. Just when we thought we had everyone pegged, along came our annual in-house brewing competition, the Stone Spotlight Series. This year’s winner, frankly, blew us out of the water. There’s no way we could have seen the blue-ribbon beer coming, especially from the duo that brought it to life, Brewing Supervisor Drew Neldon and Brewer Steve Via. Sit, stay and enjoy the story of Stone Spotlight: Imperial Mutt Brown Ale.
Last week, we allowed one half of the winning team from our in-house brewing competition, QA Supervisor Rick Blankemeier (you may recognize him from his work on the Stone Stochasticity Project), to tell the first half of he and Team Spröcket partner Robbie Chandler‘s U.S. tour, during which they introduced their first place black rye Kölsch, Spröcketbier, to the masses. Follow along as Rick closes out his cross-country tale in style (and if you haven’t already tried he and Robbie’s amazing beer, find it and fix that immediately).
Stop #4: Coloradical
Denver is a fun city. Now, I’m extremely biased since I grew up in Aurora, just southeast of the Mile High City, and went to college at CU-Boulder (Go Buffs!). Despite all that, Denver really is a rad city with lots of activities to keep you entertained and full of delicious craft beer. My wife (and fellow member of Team Stone), Jessica, flew in early to visit friends so we could have a long weekend together in our old stomping grounds. She picked us up from the airport and drove us to our first unofficial event at Hops and Pie. Before that, we stopped by a liquor store to pick up bottles of Spröcketbier to hand out to all of our local friends. It was admittedly weird to buy a bottle of the beer that had my name on it and we definitely gave the checkout person something to talk about for a while. She checked our ID’s and noticed our names matched those on the bottle, then kind of freaked out a bit. Yes, this made us freak out (or maybe the more apt term is “geek out”) a bit, internally.
Earlier this year, we announced the winners of the inaugural edition of our annual company brewing competition, The Stone Spotlight Series. Taking first place for a black rye Kölsch-style brew our fans came to know as Spröcketbier (there’s still a bit of this delicious beer out there, so consult the Stone Beer Finder to get a taste) was Team Spröcket—QA Supervisor Rick Blankemeier and Warehouse Supervisor Robbie Chandler. This big win allowed the duo not only to brew this spicy, refreshing beer on Stone’s full-sized system and have it distributed nationally, but also to on tour with the beer, visiting a number of beery locations throughout the country. The following is Blankemeier’s account of what he calls a “thrilling adventure,” one in which he and Marshall met and shared many a pint with beer fans and brewers every bit as passionate as they are.
First Stop: Philly
The flight was way too early, but our spirits were high. Taking a couple of days off of work so we could fly to Philly to help sell our winning beer? You bet we were happy about that. Don’t get me wrong. I love my job, but it’s fun to switch up the routine every now and again. This would be the first visit to Philly for me and Robbie, so we were excited to see what the City of Brotherly Love was all about (and maybe gain some insight on why they booed Santa).
After a six-hour direct flight (thanks Stone!), Stone Sales Rep, Lee Marren, was there to pick us up and put us through our paces. We knew Lee sells Stone beer in the Philly area, but what they neglected to tell us was that he is a cyborg intent on working us tirelessly the whole time we were there. Though Lee was hesitant that it’s taboo for a local to be within a certain radius of touristy spots, he started by taking us to Pat’s King of Steaks for some grub. The cheesesteak (whiz wit) was good, but even better was the show that Pat himself put on by yelling at some customers that nearly forgot their sandwich, and yelling at one of his line cooks for making two of the same sandwich and delaying the process by (gasp) 10 seconds. Another thing I learned about Philadelphians is that yelling at people who wronged you–however slight–is highly encouraged. I was raised in suburban Colorado, where that’s not a regional custom, so, as you can imagine, this was quite an experience for me.
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.