Please note: this product is a physical gift card. This item may not arrive in time for Christmas. If you're looking to have a gift card in hand by 12/25, purchase an egift card.
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EXTREME HEAT WARNING! Spicy is a vague term painted with a broad stroke across edibles ranging in flavor from slightly peppery to tongue-numbingly hot. So, let us be frank. Crime and Punishment, our chile-infused bastardizations of two of the more robust members of the Arrogant Bastard Ale clan, are more than just spicy. They are downright incendiary. If extreme heat isn’t your thing, they just might hurt you. Sound like your type of self-flagellating enjoyment? Then add to your cart and accept the disclaimer at checkout. Otherwise, stay home (come to think of it, you can stay home either way seeing how we’re shipping the beers straight to your door)!
A HABITUAL OFFENDER HAS RETURNED
This beer was crafted for those who adore both pain and pleasure (but mostly pain), those who should know better, and those who don't know better. It is the result of what many beer enthusiasts would consider a most egregious crime—sequestering Arrogant Bastard Ale, Double Bastard Ale, and OAKED Arrogant Bastard Ale in Kentucky bourbon barrels, then blending them together with jalapeño, serrano, and other chile peppers. The result is something unsuitable for the faint of heart, mind, or palate. Still confident you can handle this? Very well, but be forewarned: You're playing with fire...be prepared for the consequences.
Shipping to CA only. We can only ship a minimum of two (2) and a maximum of eight (8) bottles of beer per-order.
Stone Brewing is pretty much synonymous with hops, and for good reason - we've had a ton of practice crafting complex flavor profiles through the simple balancing of different varieties of these wondrous green buds. While hops are typically downplayed in sour beer styles, we couldn't resist taking the Stone approach and creating a dry-hopped wild ale, bringing two very different traditions together in harmony. Mosaic hops are prized for their wide spectrum of flavor and aroma elements, and they've lent themselves to numerous successful Stone beers since their debut in 2012, so we chose these beauties to enhance our fourth release in our Stone Mission Warehouse Sour series.
Starting with our semi-traditional sour base beer made with aged hops and unmalted grains, this creation then underwent aging in wine barrels for 18 months before being re-fermented with Lactobacillus Brevis & naturally occurring wild Brettanomyces strains. Mosaic hops were added just before packaging, adding a mouth-watering combination of pear, peach, citrus and tropical fruit aroma that compliments the refreshing acidity and subtle funk of this beer.
When Double Bastard Ale spends months sequestered in Kentucky bourbon barrels, a most unique reverse-transmogrification takes place. A once-burly behemoth emerges as a stunningly graceful beast, with its bold, bullish roots lingering just under the surface. This Southernized paragon of liquid glory exudes sophistication, exalted character, and uncompromising independence courtesy of American oak. Only the worthiest of imbibers are invited to experience a fleeting yet unforgettable encounter with this rare breed. This is what awaits those with the eye, heart, and inner fortitude to step up to Southern Charred.
Shipping to CA only. We can only ship a minimum of two (2) and a maximum of eight (8) bottles of beer per-order. You can mix and match with any 4-packs or 6-packs.
Our deliciously distinctive mocha stout is harmoniously balanced with chocolate, coffee, pasilla peppers, vanilla, cinnamon & nutmeg–the same beloved recipe that has made it such a fan favorite. This festive beer interpretation of Mexican hot chocolate can be enjoyed long into the spring and summer, as this gem will age beautifully and is definitely not exclusive to the winter season!
Shipping to CA only. We can only ship a minimum of two (2) and a maximum of eight (8) bottles of beer per-order.
The first time we joined forces with Samuel and Paulo Cavalcanti of Bodebrown was in 2012 when Stone co-founder Greg Koch traveled to Brazil to brew the landmark Stone / Bodebrown Cacau IPA. Fast forward to September 2016, Bodebrown co-founders Samuel and Paulo made the journey to Berlin to attend our Stone Berlin Grand Opening Celebration and we officially began formulating the idea for this collaboration. Finally, everything came together in late November of 2017, and we brewed this long-anticipated special beer. “Virando Brasiliero con Madeira Vermelha” means “‘turning Brazilian’ with red wood,” which we chose for its uniquely Brazilian flavor thanks to aging on Amburana wood, traditionally used in the production of Brazil’s famous spirit, cachaça.
Shipping to CA only. We can only ship a minimum of two (2) and a maximum of eight (8) bottles of beer per-order. You can mix and match with any 4-packs or 6-packs.
This specialty imperial stout draws its huge flavor from wheat (that’s Wil, natch), pecans, and bourbon barrels (two homages to Drew’s home of Kentucky) and Greg’s lifelong quest for pushing the limits of “why the hell not?” to make bigger bolder beers. The result is a mind-blowing amalgamation of intense yet smooth flavors, perfect for a warm summer evening, a cozy winter’s night, or the approaching destruction of the entire human race (be it externally or internally inflicted).
For this year’s bottle art, we were thrilled to entrust the task to heralded comic book writer and artist Walt Simonson. He was gracious enough to work with us in exchange for our donation to The Hero Initiative, a charity organization that provides retirement funds for golden-age comic book artists.
Before the meaning of the name is revealed for that “ah-ha” moment, we must elaborate on the significance of the collaboration. Three key Stone brewers gathered together with long-time friend and Lost Abbey brewmaster Tomme Arthur in Berlin. There they collaborated on a beer representative of our presence in Germany and the craft beer crusade we have been on and never lost sight of despite all of the words of criticism. Too aggressive, too many hops, too expensive, too impossible to break into centuries of German tradition…all of that was just words. It didn’t break us. And here we are, two decades later with a foothold in Berlin and our fingertips on the international craft beer moment. In honor of that we brewed a dark imperial lager with a German yeast strain and partially aged it with wooden chips “sticks” in stone granite barrels. Ah-ha.
We added 3 strains of Brettanomyces yeast to our iconic Saison duBuff, and aged it in wine barrels for almost a year before bottling. Some typical Brettanomyces fermentation characteristics are present in the beer, with some cherry and tropical fruit-like flavors and aromatics. Oak notes and tannin add some body and mouthfeel to the beer. Herbal components of the beer are toned down after extensive barrel aging. Aftertaste has a hint of the classic Brettanomyces funk that adds complexity. This a great sipping beer for lovers of wine barrel-aged Saisons that can be cellared and aged for years.
