Nothing says Christmas like hanging out with good friends and brewing up something special. Thanks to Matt Cole from Fat Head's and Richard (Ricardo) Norgrove from Bear Republic for braving pre-holiday travel to come to Stone the week before the Christmas holiday and brew this “sort of” old-school American (or Texas) brown ale. The recipe we came up with has a host of specialty malts, molasses,…
Glorious-crank-it-to-‘11’-cacophony is what happens when intense tropical fruit gets a flashpot addition of pyrotechnic heat from habanero. The result is a literal world tour, as three globe-trotting breweries collaborated on this immensely thunderous soundstorm of a beer.
Masters of brewing Beavertown (UK) and Garage Project (New Zealand) worked with us in San Diego to brew this double IPA…
Several Stone “firsts” are evident in this beer. It’s our first time using Sorachi Ace and Motueka hops (newer, intensely-flavored hop varieties from Japan and New Zealand), our first time using mash hopping and first wort hopping, and our first time using more than two kettle hop additions (we actually had 10 additions throughout the wort boiling process). Perhaps most significantly, this is the…
Ale brewed with pumpkin, yams, toasted fenugreek, lemon verbena & birch bark
This year’s winner of our American Homebrewers Association-sanctioned homebrewing competition, Chris Banker, helped keep us grounded to our homebrewing roots by introducing flavors consistent with our regional palate. His chocolate, cinnamon, nutmeg, chile pepper and coffee-infused milk stout was built to mimic the flavors of Mexican hot chocolate, a beloved specialty from our neighbors to the…
This year marks the 10th American Homebrewers Association Rally held at Stone and the hazy New England-style IPA has descended upon the craft beer industry. To put a familiar twist on this new trend, fiancés Corey Magers and Elizabeth Bakas went for an East-West hybrid, brewing a hazy hop bomb with more bitterness than a typical NEIPA. Amarillo, Citra and Mosaic hops elicit a fresh-squeezed OJ…
Nature is full of great collaborations. Take plants and pollinators for example - a symbiotic relationship that gives us fruits, vegetables and of course, honey. Although Stone and Deschutes have origins on near-opposite ends of the West Coast, our backyards are brought together in this hazy IPA brewed with equal parts Oregon blackberry honey and California orange blossom honey. A craft beer…
I'm with two old friends, and my fingers reek of rosemary. Bill, Sam & I just finished picking the "Estate Rosemary" for our collaborative Saison du BUFF. It'll go into the brew in about a half hour—along with the other herbs—and in the meantime we're all sitting like kids in detention writing our labels. Good times. Seriously. We're having a great time catching up. Other than the many times…
‘Tis the season for Saison du BUFF. Literally, seeing as how we’re using botanicals of parsley, sage, and lemon thyme from Stone Farms, and rosemary from the landscaping buffers around the brewery, all harvested on brewday. That makes it Saison du BUFF season as far as I’m concerned. To boot, Sam and Bill are both in town for this here rebrew of the quixotic exotic, very tasty but not neurotic…
This saison has been infused with a herbaceous blend of Stone Farms and locally harvested sage, lemon thyme, rosemary and parsley and dry-hopped with Citra hops for a refreshing finish. First brewed in 2010, this citrusy farmhouse ale was named Saison du BUFF in tribute to the ad hoc coalition that Sam (Dogfish Head), Bill (Victory) and Greg (Stone) formed in 2003. Called …
