Brewed in 2012 to commemorate the 10th anniversary of the first full-time brewed & bottled West Coast-style Double IPA on the planet – Stone Ruination IPA. It was a thrill to pay homage to a beer already well known for its off-the-charts levels of bitter hoppiness by amping it up even further, and our brewers rose to that challenge. Now ten years later, fans are still clamoring for this beautifully bitter beer. So in honor of those who voted to bring this 10.8% monster back, may this ‘stage dive into a mosh pit of hops’ be every bit as gloriously ruinous as ever.
Black Currants are a longtime favorite of Stone Brewing co-founder Steve Wagner and are very traditional in European sours. We’ve loved working with blackberries ourselves in the past and knew they’d be perfect for a Stone Mission Warehouse Sour series beer. The first two beers in this series were amazing, so we really wanted to continue to raise the bar as much as we could. Hence, some really intense flavors abound in this beer.
For this creation we used our semi-traditional sour base beer made with aged hops and unmalted grains. The beer was combined with Titania Black Currants, Black Diamond Blackberries and Marionberry Blackberries, then barrel-aged with Lactobacillus acid-forming bacteria and Brettanomyces claussenii yeast for 15 months.
Enjoy one each of the below four Mission Warehouse Sours
Stone Mission Warehouse Sour - 2018 Mosaic Wild Ale
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. The hop character will be most present when the beer is fresh but feel free to open bottles as time goes on to explore how it evolves.
Stone Mission Warehouse Sour - 2018 Blackberry and Black Currant
Black Currants are a longtime favorite of Stone Brewing co-founder Steve Wagner and are very traditional in European sours. We’ve loved working with blackberries ourselves in the past and knew they’d be perfect for a Stone Mission Warehouse Sour series beer. The first two beers in this series were amazing, so we really wanted to continue to raise the bar as much as we could. Hence, some really intense flavors abound in this beer.
For this creation, we used our semi-traditional sour base beer made with aged hops and unmalted grains. The beer was combined with Titania Black Currants, Black Diamond Blackberries and Marionberry Blackberries, then barrel-aged with Lactobacillus acid-forming bacteria and Brettanomyces claussenii yeast for 15 months.
Stone Mission Warehouse Sour - 2017 Apricot
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 and 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.
Stone Mission Warehouse Sour - 2018 Sauvignon Blanc
This extremely limited sour release is a complex blend of a traditional sour base beer fermented in wine barrels with California Sauvignon Blanc juice with Belgian and wild yeast. This was then combined with Stone Cali-Belgique IPA that had been foudre aged for two years with three strains of Brettanomyces yeast.
There's more than one recipe for independence. This edition of our brewed-to-be-enjoyed-now IPA is a fruitfully fresh new variant loaded with real tangerine & pineapple for maximized summer celebrations. Whether you crack into this one as soon as you get home or hold onto it until the 4th of July, make sure to enjoy it before the fireworks end as usual. And independence doesn't have to mean keeping it all to yourself, especially if you've got some independently-minded friends and family to share with.
There's more than one recipe for independence. This edition of our brewed-to-be-enjoyed-now IPA is a fruitfully fresh new variant loaded with real tangerine & pineapple for maximized summer celebrations. Whether you crack into this one as soon as you get home or hold onto it until the 4th of July, make sure to enjoy it before the fireworks end as usual. And independence doesn't have to mean keeping it all to yourself, especially if you've got some independently-minded friends and family to share with.
We're proud to be longtime partners with the San Diego chapter of the Surfrider Foundation. Surfrider is dedicated to the protection and enjoyment of the world's ocean, waves and beaches.
That's why for every six-pack of Stone Buenaveza Salt & Lime Lager purchased, we're donating $2 to the Surfrider Foundation's San Diego chapter.
We're proud to be longtime partners with the San Diego chapter of the Surfrider Foundation. Surfrider is dedicated to the protection and enjoyment of the world's ocean, waves and beaches.
That's why for every six-pack of Stone Buenaveza Salt & Lime Lager purchased, we're donating $2 to the Surfrider Foundation's San Diego chapter. Soft, 100% combed ring-spun cotton.
