We’ll be the first to agree that brewing is an art, but as anyone who’s ever tried to scale up a recipe or dial in ABV for consistency knows, it’s also a science. As exemplified by the consistency of our beers, our brewers have the smarts to turn out well-engineered ales. That said, whenever we can, we like to keep the math as simple as possible. Take, for instance, one of our most popular beers, Stone Ruination IPA. That hop-heavy double India pale ale is a result of a basic mathematical equation—one-times-two—and proof that sometimes in life, there’s no need to overcomplicate things. When in doubt, just max it out!
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.
Craft beer is more popular now than it’s ever been. Still, it’s only reached a relatively small segment of the world’s population. Even in our home of San Diego, a county awash with West Coast IPAs and beers spanning all styles, many have yet to understand artisanal brews. That will all change very soon if the San Diego History Center has anything to say about it. Located in the heart of San Diego’s historic Balboa Park, the SDHC recently opened its doors to a new exhibit called Bottled & Kegged: San Diego’s Craft Brew Culture. Billed as the largest exhibit devoted to a region’s brewing history, it offer visitors a comprehensive visage of the last 100 beery (and non-beery) years in San Diego. It’s a tale we, as one of the region’s brewing pioneers, are ecstatic to be a part of.
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.
Even with enthusiasm and knowledge at an all-time high among craft brewing fans, certain styles come across as a bit mysterious to the average beer nerd. Chief among those head-scratchers is barley wine. Is it a wine?—No. Is it a strong ale? –Yes. Is it an old ale?—Well, kinda. Is it delicious?—In the case of Stone Old Guardian Barley Wine, absolutely! Ditto a number of versions both European and American (the latter being Anchor Old Foghorn and Rogue Old Crustacean), which led our co-founder and original brewmaster, Steve Wagner, to create his own take on it in 1998. Stone Old Guardian Barley Wine (or O.G. as we refer to it around the brewery) has since gone on to become one of our most happily anticipated annual releases.
When Stone’s co-founder and original brewmaster, Steve Wagner, set out to brew our company’s first beer, he led with his love for the old English standard—pale ale. This was a common style among the small but rising number of American microbreweries at the time; however, Wagner decided early on that Stone Pale Ale would be anything but common.
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!
When Stone co-founder and original brewmaster Steve Wagner crafted our initial batch of Stone IPA, little could he have known that that highly hopped first attempt at amplifying a British classic would become so popular and, for many beer drinkers, an India pale ale by which all future New World interpretations of the style would be judged. For many, Wagner’s bright, potent creation was their first IPA. (Was it yours? If so, let us know on social media using #StoneIPA)