by Samantha LoveiraEditor’s Note: Samantha is one of Stone’s beloved Indoctrination Specialists (i.e. Tour Guides) and a certified hardcore beer geek. Samantha has posted some great recipes using Stone beer over on her personal blog. When we’ve shared them via Facebook and Twitter, fans have responded with a…
A little while back we asked you via Facebook if you had any questions for us about our European brewery project. From the fusillade of responses, we have deemed the following to be worthy of answers. If you’ve got a burning query we didn’t cover here, feel free to ask in the comments. Q: Are you going to use European ingredients? A: Yes, undoubtedly, although we’ll probably…
It is hard to overstate the importance of drinking fresh beer. But it may not be immediately obvious to the uninitiated that beer is best served fresh in the first place. It is, after all, fermented, and fermented foods often get better with age. Kimchi, yogurt, miso, kefir, kombucha: these are foods whose quality depends on the serene patience of their creators, a willingness to let the…
Whew, well, the Great American Beer Festival is over, and now, just over a week after it ended, things are finally getting back to normal. It’s hard to encapsulate just how much work goes into putting together the GABF. The sheer enormity of America’s premier beer festival, which occupies…
Books. You know, actual, physical pieces of paper covered in information, bound between covers. Retro perhaps, but we love those things. Unlike computers, you can hold them close and not feel like you're cuddling our future robotic overlords. And that’s precisely why we’re writing not one, but two, books. That’s where you come in. Before we even tell you what these books are about, you should…
In a recent post, I discussed Baird / Ishii / Stone Japanese Green Tea IPA, a beer we’re brewing to benefit Japanese tsunami relief. You undoubtedly noted the bit about Aramis hops, a new hop variety from the Alsace region of France, which we’re using in that beer. For those of you that maintain an interest in all matters hop-related…
Undoubtedly you’ve been waiting with bated breath for us to announce the details of our first Quingenti Millitre release. The beer is, of course, “Ken Schmidt / Maui / Stone Kona Coffee, Macadamia, Coconut Porter Aged in Bourbon Barrels,” a suitably Pavlovian response-…
Yes, we know, it’s February, and we’re just now finishing up our list of accomplishments from 2010. But once you scroll down a bit, you’ll realize why it took us a little time: we did A WHOLE LOT last year. Stone is growing at a geometric rate, and is set to become self-aware in 2014. We will then challenge IBM supercomputer Watson to a game of pinochle, which will be broadcast on network…
Well, Mitch is back from the U.K., where he brewed a monstrously hoppy yet sessionable IPA, but now we’ve sent Greg to mainland Europe for a series of historic events. Seems like we’ve got someone in Europe all the time these days. Here’s the situation: Greg has gone to Europe to continue the search for a brewery location. We’ve been searching for…
That’s right, his last blog post on our struggles to control chill haze in Stone IPA was such a hit, we rewarded him with a free trip to the U.K. Well, that may not be how it actually went down, but what the hell.
Here’s what’s happening: we shipped Stone's Brewmaster, Mitch Steele, off to England on Monday to brew a collaboration beer at…
