Each year, faithful beer scribes from around the country flock to a designated craft-centric city for an intense three-day conference. They spend hours honing their craft and striving for the ever elusive objective viewpoint, pushing the limits of the palate for the sake of their interests. OK, so maybe spending a weekend drinking beer and writing about it isn’t as grueling as we just made it…
When most Americans think of Australia, their minds revert to popularized images of shrimps on the barbie, an architecturally magnificent opera house, crocs, koalas, ‘roos both kanga and walla, and scenes from the Outback. But when our Brew Crew’s thoughts venture Down Under, they think of hops. It’s appropriate considering the plethora of amazing hop cultivars being grown in that country.…
What kind of Hollywood dreamer would stake his reputation and hitch his vocational star to a pair of outlandish Scottish brewers for a U.S. television show looking to introduce craft beer virgins to the glories of hand-forged, far out ales and lagers? Surely there are more straightforward ways to educate and far better ideas for small-screen TV programming that'd be easier to pitch, shoot and…
In the midst of one crazy, geeky night of craft beer celebration and appreciation, Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tsout collaborators…you guessed it…Drew Curtis, Wil Wheaton and Greg Koch, took a (…
If you need additional assistance to find a Stone Special Release, you know of a place that would like to sell Stone, or you have a question that you think could be best answered by our "crew on the street," then give 'em a call. They'd be glad to talk with you.
This IPA is spiked at bottling with Brettanomyces, a wild yeast that, over time, brings about charmingly unpredictable complexities of spice, funk, acidity and more. The operative words in our beer-cellaring thesis are “over time.” For those of you who are impatient or like to experiment, the earliest we recommend sampling this beer is 03.14.15. The beer won’t be fully carbonated until that date…
In 2008, Stone Brewmasters Steve Wagner and Mitch Steele traveled to Belgium, where they enjoyed a number of hop-forward Belgian tripels, pale ales and IPAs—beers that had taken a cue from the U.S. craft brewing movement and inspired us in return. It’s a big reason 2008’s summer season came to be known at Stone as our “Summer of the Triple.” Upon their return, they crafted Stone 08.08.08 Vertical…
CAME UP EMPTY.
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2015 marked the seventh year of our American Homebrewers Association-sanctioned Stone Homebrew Competition. Juli Goldenberg, this year’s winner, added carrots, raisins, cinnamon and more to a Belgian-style golden strong ale to create a beer that is the liquid embodiment of carrot cake.
As the name implies, this beer is richly aromatic and envelopes the palate with decadent flavors of cream…
This IPA is spiked at bottling with Brettanomyces, a wild yeast that, over time, brings about charmingly unpredictable complexities of spice, funk, acidity and more. The operative words in our beer-cellaring thesis are “over time.” For those of you who are impatient or like to experiment, the earliest we recommend sampling this beer is 10.31.15. The beer won’t be fully carbonated until that date…
