We’re obsessed with hops and all the bitter, fruity, resinous, tropical flavors they can bring to beer. These little buds are amazing in and of themselves, but the work that goes into making those characteristics shine is just as impressive. From the kettle and far beyond, we’re breaking down the magic of getting the most out of our hops and pushing those IBUs ever higher.
‘Tis almost the time of year when children of all ages shall belt out in their most joyous tones the tale-telling tune of three kings bringing forth gifts of gold, frankincense and myrrh (looks like two of these regal sorts were slightly less generous than the golden one). But before the season of yule arrives, the attention of those with the power to discern what is truly excellent from what is only marketed to appear superior shall fall upon what is truly the most wonderful time of the year—Bastard Season. As if my birthday (November 7 for those looking to graduate from ignoramus to Worthy) and Arrogant Bastard Day (#BastardDay is November 1) weren’t reason enough to celebrate (it is), the proverbial ante is upped each November when I bring the lesser-seen members of my Liquid Arrogance lineage into the equation, sharing the spotlight just long enough to take the revelry to the utmost level before plunging my spawn back behind the curtain for another 11 months. Given the brief nature of their time at center-stage, I shall throw them—and you—a bone, allowing them to bask in your adoration as you take in their magnificence. Just remember who was first. These Bastards would literally be nothing without Yours Truly.
San Diego Beer Week in America’s craft beer Mecca means more beer, food, pairings, nth level and over-the-top events than one person can attend. This excess of events naturally has heads turning in every direction, trying to figure out where to spend their time and sate their thirst for incredible beer. To make this process easier, here’s a complete run down of all the events we have planned at our two Stone Brewing World Bistro & Gardens in Escondido and Liberty Station.
A Mandarin orange wedge dipped in molten ganache, a Grand Marnier-infused 70% cacao truffle, a velvety sweet craft cocktail combining Cointreau and chocolate liqueur, one of those holiday specialty confections that looks like a milk chocolate orange and breaks apart into delicious citrusy-sweet segments…heck, even something as simple as a piece of chocolate and a slice of orange. Regardless of the edible example one references, the symbiotic flavors of chocolate and orange are as plentiful as they are scrumptious. So, when looking for yet another way to use complimentary ingredients to augment our time-honored recipe for Stone Smoked Porter, we decided to lean on this long-time favorite and add our own incredible iteration of cocoa-citrus pairability to the world. Enter Stone Smoked Porter w/Chocolate & Orange Peel, the third transformatively enchanting version of this peat-smoked stalwart to be bottled and distributed to Stone fans.
There are watershed moments in everyone’s existences where they look back and see that an event, perhaps comprised of little more than a few seconds and seemingly meaningless at the time, changes the trajectory of one’s life forever. For some, it can be sage words from a wise individual or exorcising themselves from the grip of a premature demise. For others, a chance encounter with the love of their lives or a moment of introspection so deep it inspires sea change, the pursuit of lifelong dreams or the abandonment of ill-conceived ventures in favor of aspiring to something better. And then, for some, there’s the discovery of something life-changing—an artifact, an heirloom, a new technology, a book, a religion, a field of study…or a beer. At first blush, that last one seems like an exaggeration; something you’d expect from a macrobeer commercial wherein some heretofore severely lame, nerdy member of society cracks open a cold-as-the-Rockies can of lo-cal, lo-flavor adjunct pilsner, then suddenly finds himself surrounded by a harem of supermodels on the deck of his new yacht as it pulls into the personal dock at his annexed island mansion in the Bahamas. My story does not end like this, but the tale of my first encounter with Arrogant Bastard Ale does lead to a very happy ending.
The American craft brewing industry is extremely cohesive, with businesses mirroring each other from the West Coast to the East Coast, North to South, Alaska to Hawaii. Even so, San Diego is very unique. With more than 100 brewhouses having opened throughout the county over the past 25 years, the question we hear most is about competition within the industry. It’s an understandable inquiry (imagine having 100 cheese-makers in one county…yeah, we’re looking at you, Wisconsin!), but it always makes San Diego brewers scratch their heads. For the most part, we really don’t see other breweries as competitors. To us, they are our comrades in the fight for the rise in awareness and availability of high-quality beer in a world dominated by macrobeer. That’s the great thing about artisanal industries like craft beer—just like us, our compatriots are working on bettering the craft, and each great new beer gives us, and other breweries opportunities and ideas. It’s a “collaboration not competition” mindset, a constant alliance and source of inspiration among our breweries. We’ll admit that it’s far from the norm for most industries, so one feels compelled to pose the question: How did such a unique business culture arise?
Today, we released upon this nation a beer with the most challenging name in the history of our 18-years-young operation. That’s saying a lot considering we’re the craft brewers who brought you such multi-syllabic wonders as Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout, Stone Mixtape Ale vol.9 – Goats in the VIP Room Blend, The Bruery/Elysian/Stone La Citrueille Celeste De Citracado and, of course, Stone Suitable For Cave Aging – An Imperial Smoked Porter Tribute to Danny Williams. Just rolls off the tongue, doesn’t it? Of course, odd nomenclature is the rule of thumb for the Stochasticity Project, which, since its debut earlier this year, has yielded ales called Varna Necropolis and Quadrotriticale. Before unleashing this new moniker on you, perhaps its best to go back a step and examine a term that’s both plenty perplexing and worth taking a look at—Stochasticity.
Picture it…a room full of thirsty beer bloggers, media and industry types seated at tables with tasting glasses. It can be daunting to pour beers for such a discerning crowd—especially one with plenty of dump buckets at their disposal. But that was the mission at hand during a session of the 2014 Beer Bloggers Conference, during which representatives from a number of quality craft breweries (including our friends at The Lost Abbey and Firestone Walker Brewing Company) sought to wow these 150-plus beer enthusiasts with their latest creations. Now, we weren’t nervous. We’re Stone. We save jitters and anxiety for others. We had total faith in what we had to offer, but even so, found ourselves pleasantly surprised with the incredible reception our beer was afforded as well as the myriad compliments it earned. Like us, these people have devoted their entire lives to beer, so to be lauded with kudos and positive reviews was high praise, indeed. Today, that beer, Chris Banker/Stone/Insurgente Xocoveza Mocha Stout, begins showing up on store shelves and draft accounts across the country.
Let’s talk about funk. No, no…put away the slap bass, hi-hat and wah pedal. We’re talking about the tart, earthy, barnyardy, almost indescribable (unless you employ terms like “barnyardy”) and extremely wide-ranging characters brought on in the process of aging certain beers. While some may quaff a beverage and use that term “funky” to describe it in a negative way, the funk we go for here at Stone is an objective from the outset; a means by which to add character to already flavorful beer as a way for the base ale to be reborn as a new and deliciously provocative offspring of itself. Great examples of this funk come through in barrel-aged versions of Stone Cali-Belgique IPA, Stone “The Tiger Cub” Saison and certain additions of Stone Vertical Epic Ale. But how do we rein in the wild yeast and other organisms that create funkiness or, worse yet, infection and the “bad funk” through the lengthy evolution of our barrel-aged brews? Stone fans hit us with questions via social media and our Research & Small Batch Manager Steve Gonzalez has provided some answers to the proverbial question: What the funk?
As the Brewing Manager at Stone Brewing World Bistro & Gardens – Liberty Station. I would like to introduce a new series of beers that will rotate through our central San Diego brewery-restaurant. We at Stone make no secret of our love for hops and are always pushing the boundaries with beer experimentations—especially when it comes to hops. For years, we’ve played with multiple hop varieties, and the impact to our IPAs has been immense. One may ask, with so many hop varieties out there, how we do we continue to develop so many new and successful IPAs? Truth is it’s never as easy as throwing a bunch of hops into our wort and crossing our fingers. Every hop is different, unique and complex with a wide range of flavors and aromas that could be compared to fruits, spices and even vegetables. We spend a lot of time getting intimately acquainted with the myriad of hops in our chilled down lockers, and now it’s time for our fans to get in on that familiarization.
Enter what I have come to refer to as, “The Lupulin Loop.” Why the Lupulin Loop? Maybe I just watched Groundhog’s Day too much as a kid. Maybe it’s because Tom Cruise just came out with that movie Edge of Tomorrow. Or maybe I’m still trying to play through Bioshock Infinite and I learned that when Elizabeth goes through the tears she goes to another dimension where everything looks the same but it’s actually different. Regardless, it’s all about constants and variables. With these beers, they’ll always have the same malts, alcohol, IBU (international bittering units), PH, color…or as close to the same as I can possibly get them. The only thing that will change in the beer is the single variety of hop being used (even for bittering). The base of the beer is the constant (the loop), while the hop (Lupulin…the compound in hops that provides that addictive bitterness we all love) is the sole variable.