While we follow our own muse at Stone, we also pay attention to our fans. Believe it or not, even with more than 600,000 followers across all of our social media channels, we read each and every comment posted on Instagram, Twitter, Facebook and more. It’s awesome to have fans that care enough to take time out to chime in on all things Stone, and every now and then, we glean suggestions that have serious merit. For instance, when we announced that our first ever beer, Stone Pale Ale, would be departing from our portfolio, we received a number of passionate comments. We went in knowing such an announcement would evoke emotional responses, because we, too, are fans of this 19-year-old mainstay. Early on in the social conversation, one of our fans asked for us to share the recipe for Stone Pale Ale so that, even though we won’t be brewing it anymore, it can live on for those with the gumption and wherewithal to brew it at home. This suggestion was immediately run up the flagpole to Stone Co-founders Steve Wagner and Greg Koch, who applauded the idea. The end result is this blog post, which contains the recipe for the soon-to-be-decommissioned Stone Pale Ale. We’re happy that this beer has meant so much to so many—ourselves included—and will have its place among craft beer enthusiasts beyond its lifespan in our brewhouse. Enjoy!
It was born in 1996 within the humble, rented (strategically near Pizza Port) Solana Beach condo of Stone Co-founder Greg Koch; a 99%/1% collaborative effort between Koch (the one percent in that equation) and fellow Co-founder/original Brewmaster Steve Wagner. Before Stone sold a single beer, the duo spent countless hours experimenting with a wide array of recipes in search of a brew worthy of becoming the world’s first taste of Stone Brewing Co. Such status was tough to live up to, and plenty of trial beers fell short, but when Koch and Wagner first tasted Stone Pale Ale, there was no question in their mind that it was the one!
You might have heard we released 120 beers last year. Within that 120 were our core beers, dated editions of Stone Enjoy By IPA, collaborations, Liberty Station beers, Stochasticity Project experiments and a multitude of others. Even we had trouble keeping up with this onslaught of ales, so confusion among our fans is understandable. But there’s always a rhyme and reason to our madness. With multiple naming conventions (and design conventions failing that), our releases all have their rightful place in our family of beers. Below, we’ll break it down for you, bottle by bottle, and demystify our portfolio.
Stone is known for its beer and, thanks to the hard work of our staff, some well-stocked craft beer festivals. Names like Oakquinox, Sour Fest, and Pour It Black have become fixtures in the Stone fan lexicon. Each features a triple-digit list of fantastic draft and bottled beers, including rarities only the likes of our Craft Beer Ambassador “Dr.” Bill Sysak has the long-tended industry relationships to procure for festival attendees. From the outside looking in, populating such a list seems easy, but there’s a lot of science and elbow grease to it. We used our newest beer festival, Stone Belgian Fest (the first full-scale annual festival at our sprawling Stone Brewing World Bistro & Gardens – Liberty Station brewery-restaurant), to follow “Dr.” Bill and see how and why he does what he does to make sure fans get the full Stone festival experience every time out. Check out his answers, then make plans to join us for Stone Belgian Fest, 11 a.m. on Sunday, February 22.
We’ve been at this whole brewing thing since 1996 and can proudly point to many, many friends who’ve been with us from the very beginning. They’ve been there for the conceptions of beers both successful (Stone IPA, Stone Imperial Russian Stout, Stone Enjoy By IPA and Stone Go To IPA) and, well, not-quite-as-successful (Anybody remember 1997′s Stone Session Ale or Stone Heat Seeking Wheat?). We’ve had (mostly) hits and a few misses (we wouldn’t be trying if we hadn’t!), and through it all, our fans have stuck by us. A lot of that has to do with our mutual desire to see what’s around the next corner. We share that thirst for the unknown. It’d be easy to just keep making the same beers over and over again and release a “seasonal” or “specialty” beer once a year or every few years, but that’s just not who we are. I mean, c’mon, you wouldn’t want or expect Stone to become stagnant or stale, would you? Yeah, neither would we.
From the beginning, we’ve let our creative style and the forward push of the craft beer movement enthuse and drive us. So, it’s only natural that this interest to stay creative births new beers that, over recent years, have come along at the pace of offspring at a bunny farm. And it’s only natural that new beers best received by our fans be the ones we put our focus on.
After all, while we know what we like, your actions (AKA buying patterns) tell us very clearly what you like.
This means that the beers our fans show the most interest in must sometimes supplant others…even those in our portfolio with longer tenures. Though it’s hard to let go of beers we truly love and have put so much of our brewing heart and soul into, soon we will be bidding a fair adieu to two old friends: Stone Levitation Amber Ale and Stone Sublimely Self-Righteous Black IPA.
We hold many things dear at Stone Brewing Co. High on that list of items held on-high are hops. They are the lush foundation on which some of our greatest successes have been forged. They rest ever-presently at the core of what we do and are largely what have helped us to stand out over the past 18-plus years. We love them every bit as much as you lupulin-craving nuts. So, when we were afforded the opportunity to construct a beer to honor this country’s hop growers, you best believe we took it very seriously!
India pale ales are our bread-and-butter here at Stone. We love them as much as you do. Similarly, we get an immeasurable amount of satisfaction out of experimenting with new hop combinations to create IPAs with flavor profiles that vary from what we’ve thus far experienced. The arrival of Stone Delicious IPA provides a tangible example of why continual IPA and hop exploration are so fulfilling. With the new Lemondrop varietal as a centerpiece and a massive dry-hop comprised exclusively of lemony El Dorado hops from Washington State, this beer lives up to its name behind a plethora of tart, citrusy notes and a stunning grove-like, lemon tree bouquet, providing a graceful yet in no way subtle one-two punch to the senses. Our newest IPA is unique to our stable of beers in every way…including the fact it just so happens to be our first gluten-reduced offering.
Last week, we took to social media, asking Stone fans to tell us what time-honored holiday treats they’d like to see our test kitchen tackle in an attempt to make them better using craft beer. A wide variety of suggestions came back, some in the form of pleas. We took some of the most popular and got to work simmering, whisking and brushing a variety of brews into a pair of desserts that, when the dust of the confectioner sugar cleared, were all the better for it. Accept the recipes for both of them as our holiday gift to all of you. Cheers to craft beer, and more craft beer in the kitchen!
Over the past year, our Research and Small Batch Manager Steve Gonzalez has fielded questions from curious beer fans and homebrewers on the topic of barrel-aging and Stone’s wood program. In addition to one last batch of his responses, we’re also offering up a cool video spotlighting our Small Batch Brewing Team. They are passionate people with a wealth of experience that, as exemplified by this four-part blog series, is as refined as the beers their expert techniques produce. Get a glimpse of what makes these folks so awesome then take in one last burst of barrel-aging knowledge.
On October 9, 2014, we announced the selection of Richmond, Virginia, as the home for our upcoming Eastern U.S. brewery, packaging hall and Stone Brewing World Bistro & Gardens farm-to-table restaurant. Located in the city’s Greater Fulton community, the project site offers everything we asked for and more, even though, at first glance, few might be able to see its potential.
As it stands now, the property, which has been vacant for over 40 years, consists of 15 separate parcels totaling 14 acres. Most of the property is the remnant of the now defunct 1970s Urban Renewal Plan and is located adjacent to a former gasworks property. In addition there’s a vacant 1937 terminal building that’s been uninhabited for almost 30 years and a beat-up slab of concrete constituting a former ferry landing.
Admittedly, these hardly sound like value-adds.
Fortunately, the members of the State and City teams that worked to bring Stone to Richmond (RVA as it’s known to locals) went to great lengths to open our eyes to the possibilities that existed in the property. Allow us to explain.