We’ve been (mis-)labeled “arrogant.” We get it. You brew up a beer called Arrogant Bastard Ale and have the audacity to demand that everybody be entitled to the finest beer today’s craftsmen and women can brew, and people form certain opinions. But in reality, we’re not arrogant. What we are is extremely passionate and confident in craft beer and our abilities in that arena. To a person, our Brew Crew works tirelessly to up their technical knowledge and abilities. From keeping up on best practices and emerging techniques for upping beer’s flavor, increasing the efficiency of our brewhouse, stimulating our yeast so they perform as optimally as possible or staying on top of the ever-changing hop crops and the immense influx of new botanical varietals being produced from the Pacific Northwest to Australia and New Zealand, Brewmaster Mitch Steele and his team have their hands (and heads) full. Each day offers a new opportunity to learn and grow, and our beers reflect that—perhaps more now than ever before.
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!
They say good things come to those who wait. Fermentation has proven this true for us time and time again; however, we are, at our core, pretty darn impatient. We have grand aspirations and want to push the craft beer envelope by providing new ways for people to experience hand-crafted ales and lagers. Grand aspirations require grand gestures. Grand gestures take grand effort. Grand effort mandates a boatload of time, and that equates to a whole lot of waiting for our grand aspirations to be forged into reality. Never has this been truer than in the case of construction of our second farm-to-table restaurant, Stone Brewing World Bistro & Gardens – Liberty Station. It took us years to take it from the grand aspiration phase to the tangible and absolutely magnificent (if we do say so ourselves, and we just did) brick-and-mortar bastion of good beer and quality cuisine it’s become. The waiting was the hardest part, but, once again, it was all worth it. Stone Brewing World Bistro & Gardens – Liberty Station is open for business and Worthy all of the hard work it took to get it to that point. Allow us to show you around…
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.
Starting last August you may have noticed a mysterious, hyphenated newcomer lurking around the more familiar Stone Brews at your local retailer. Being a Stone fan, you would have found this joyous and remarkable, as the last entirely new bottled Stone release was OAKED Arrogant Bastard Ale back in 2004. Fans are used to anticipating a unique Stone Anniversary Ale or Stone Vertical Epic Ale each year, but this is something entirely different and unexpected. What’s the story, here? Just what is Stone Cali-Belgique IPA, and how did it come to be included in such an exclusive lineup?
Here’s the skinny: Whenever we brew a Belgian-style beer, such as one of the Vertical Epic Ales, we need to culture up a large amount of Belgian-style yeast, without which none of those distinctive Belgian flavors and aromas will emerge. Ordinarily our yeast is grown in a miniature batch of Stone Pale Ale, then separated and transferred to one of the big fermentation tanks. Because Stone 08.08.08 Vertical Epic Ale was going to be so pale, our brewers worried that residual Stone Pale Ale mixed in with the yeast might noticeably darken it, so they used Stone IPA wort instead.
See where I’m going with this? After the yeast was removed, our brewers sampled the (now fermented) brew left in the yeast tank and found that it was good. Really good. We had done a pilot batches of Belgian-Style IPAs (or Belgian inspired california style IPAs) in the past with great results, and had thought of doing something like that on a larger scale. Head Brewer Mitch Steele saw the left over beer as an opportunity for a larger batch and a dry-hop trial (For those of you that don’t know, dry-hopping is soaking hops in fermented beer, rather than boiling them into the wort.) Greg liked the result enough to challenge Team Stone to come up with a name for it, and to create a whole new category of Stone releases accommodating its semi-regular production: The year-round limited release. This means it might not be around all the time, but at least you won’t have to wait a full year for the next release (the next one will probably be out by late March). Ben Lee, our production coordinator gets credit for coming up with the name. Stone (’cause we made it) Cali (designating California origins) Belgique (French for Belgium) IPA. To honor northern Dutch-speaking Belgians we printed half of the bottles with the moniker Stone Cali-België IPA.
So is a Belgian yeast strain the only thing that makes this beer special? Not quite. We finish Stone IPA with Centennial hops, which gives it that distinctly floral, grapefruity quality that it’s known for. Without these particular hops, Stone IPA would be a very different beer. Stone Cali-Belgique IPA is finished with Chinook hops, which have somewhat heavier, spicy qualities. Our brewers changed hops because the exotic flavors produced by Belgian yeast compliment the complex character of Chinook hops, and because we were already making two beers (Stone IPA and Stone Ruination IPA) showcasing the glory of Centennial. It may seem like the difference is trivial, but IPAs are all about hops, and changing the variety of finishing hops can have as much of an effect as changing the grape varietals in a wine. We’ve thought it over, and have decided to update the text on Cali-Belgique bottles to reflect this difference.
- Matt Steirnagle, brewery tours