This exquisite liquid patchwork of more than a dozen hops is a devastatingly fresh double IPA. Freshness is a key component of many beers – especially big, hoppy IPAs – but we've taken it further, a lot further, with this one. We brewed this IPA specifically NOT to last. We've gone to extensive lengths to ensure you get your hands on this beer within an extraordinarily short window, and we've…
This exquisite liquid patchwork of more than a dozen hops is a devastatingly fresh double IPA. Freshness is a key component of many beers – especially big, hoppy IPAs – but we've taken it further, a lot further, with this one. We brewed this IPA specifically NOT to last. We've gone to extensive lengths to ensure you get your hands on this beer within an extraordinarily short window, and we've…
Since 2014, the Stone Spotlight Series competition allows our brewers to create two-person teams and vy for the chance to have their recipe brewed and distributed nationwide. This year, Brandon and Miguel rolled in like a team of mercenaries and were crowned champions. The victorious creation was the result of their mission to brew a play on the trendy unfiltered IPAs of the day, but make it…
Stone Imperial Russian Stout is a thick, rich and sinful beer that’s heavy on the palate and massively aromatic with notes of anise, black currants, coffee and roastiness.
Cellar Notes
Intense coffee characteristics abound from both the dark malts and the espresso, while rich caramel-like and vanilla notes from the bourbon barrel aging adds layers of complexity, a touch of sweetness…
Stone Imperial Russian Stout is a thick, rich and sinful beer that’s heavy on the palate and massively aromatic with notes of anise, black currants, cof fee and roastiness.
Cellar Notes
This profoundly complexed beer will overwhelm all but the most stalwart beer fanatics with its level of intensity. Rich coffee, bitter and milk chocolate characteristics abound, while dark charred oak, rich…
Our inaugural sour release is brewed with 500 pounds of apricots squeezed into four barrels of beer throughout different stages in the 18-month brewing process. A base brew was soured then blended with barrel-aged barley wine and a highly-hopped, high-ABV, barrel-aged triple, both of which were aged with three strains of Brettanomyces yeast.…
The idea of brewing a Belgian Imperial Porter was something that we had discussed a few times in the past few years, especially after taste panel sessions that had included Belgian Imperial Stouts and Belgian Black beers. Roasted malts and the spicy, fruity flavors from Belgian yeast strains combine surprisingly well, provided proper balance is maintained in the recipe. And we thought an Imperial…
Editor's Note: Here are Mitch's tasting notes for our upcoming collaboration brew, Ken Schmidt / Maui / Stone Kona Coffee Macadamia Coconut Porter. You'll be able to judge the flavor profile for yourself when the beer starts hitting shelves (in very limited quantities!) on September 21. Until then, enjoy…
Beer and desserts…seems like a natural combination, right? Well, we thought so too, especially since we’ve been looking for an excuse to show off the skills of our new Pastry Chef, Andrew Higgins.Pastry Chef Andrew Higgins prepares the Maracaibo Panforte di Siena: Blueberry Honey Cake with Drunken Morello Cherry au JusWe knew Andrew was crazy good, but when we paired him up with our in-house…
Monday marks the 2010 release of one of our biggest, boldest beers: Stone Old Guardian Barley Wine. While the exact recipe for Stone Old Guardian is tweaked every year to fine-tune the flavor of this mammoth mother of a beer, the changes this year are a bit more substantial. Have no fear, zealous Stone Old Guardian devotees, 2010 Stone…
