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Stone releasing new IPA and returning favorite

jindia_6pack_frontStone Brewing Company is not a brewery that rest on its laurels. It is constantly developing new and exciting brews that consistently blow the collective minds of beer lovers the world over. It is not surprising then that they announced two more releases on February 14, one new and one a returning favorite.

The first, Stone Jindia Double IPA, is a double IPA, instilled with botanicals like ginger, juniper berries, lemon peel and lime peel. The inspiration for the brew comes from ingredients traditionally found in gin.

The returning beer is Stone Pataskala Red X IPA, a red IPA brewed with a unique malt called Red X from Germany-based BESTMALZ.

Read more in the official press release below:

ESCONDIDO, CA (February 14, 2017) – Today, Stone Brewing announces two seasonal additions to its 2017 lineup of offerings with the brand new Stone Jindia Pale Ale, and the return of the much loved Stone Pataskala Red X IPA.

Making its debut as a Stone Imperial Seasonal, Stone Jindia Pale Ale is a double IPA, instilled with ginger, juniper berries, lemon peel and lime peel. The botanicals mix miraculously well with a double dose of the most delectable hops.

Steve Gonzalez, Stone’s Senior Manager of Small Batch Brewing & Innovation, jumped at the chance to create this beer as he had experience in his former job making gin blends. And he absolutely nailed it. The beer has the hop-forward component of a great IPA and also the complexity of aroma and flavors derived from gin botanicals.

“Our co-founder, Greg Koch, came up with the idea of an IPA with gin botanicals after we had done the Stone & Sierra Nevada NxS IPA, which had a portion of the beer aged in gin barrels,” said Jeremy Moynier, Senior Innovation Brewing Manager. “Along with hops, we added ginger, juniper berries, lemon peel and lime peel to create a truly unique beer.”

Returning for a second year, Stone Pataskala Red X IPA, is a red IPA brewed with a unique malt called Red X from Germany-based BESTMALZ. The beer features a backstory as vibrant as its hop bill. This specialty seasonal red IPA was first brewed in September 2015 as a fundraising beer to support music and arts education programs in Pataskala, Ohio, where co-founder Greg Koch grew up.  People loved it, so it was added to the 2016 beer lineup and the name stuck. Rarely used in hoppy beers, the special German malt variety is typically reserved for German amber lagers, Irish red ales and other mildly-hopped beers. But that’s not the Stone way.

“We loved this beer and knew we had to bring it back this year,” said Moynier. “It’s a challenging beer to brew on the big scale with the amount of hops and Red X malt that we use. But I think when you taste it you will know it’s worth the effort! It has a beautiful balance of hops and malt and definitely makes you want to have more than one pint!”

Mosaic, Amarillo and Cascade hops provide this red IPA with an upfront fruity and piney aroma, transcending into stone fruit flavor and pleasingly lingering bitterness. Brewed with late hop additions and generously dry-hopped, the 7.3 % ABV beer is incredibly hop-forward, yet balanced by very unique cereal notes and biscuit undertones from the Red X malt. When all the ingredients are combined, this IPA showcases the signature qualities of classic hoppy Stone beers: citrusy, herbal, balanced just right.

Beginning today, both will be will be available in 12-ounce six-packs to retailers and on draft at restaurants and bars where Stone beer is sold.

STONE JINDIA PALE ALE

QUICK FACTS

Name: Stone Jindia Pale Ale
Stats: 8.7% ABV, 70 IBUs
Availability:  Seasonal 12-ounce bottles in six-packs and draft, available now
Hop Varieties: Magnum, Cascade, Centennial

TASTING NOTES

Appearance: Copper and deep gold.

Aroma: Fresh botanicals combine with a ton of citrus. Fresh fruit, lemon, juniper, ginger, spruce, and slight caramel can be found on the nose.

Taste: Flavors of citrus, berries, juniper, ginger, red fruit and hop resin. The flavor components blend together nicely leading to a hop backbone and a strong finish.

Palate: A complex beer with a strong mid-palate leading up to a smooth, warm finish.

Overall: A truly unique beer combining the attributes from a citrusy IPA, balanced with botanicals reminiscent of gin. The flavor components meld nicely in this big, but well-balanced, beer.

SUGGESTED PAIRINGS

A full-bodied beer with immense balance and a lot going on with the citrus, citrusy hops, spicy ginger and fruity juniper. Tons of pairing potential with this beer. Pair with hearty soups, stew, and salad, just about any type of fish served with a squeeze of lemon or lime, roasted and herbed meats, and fresh or dried red and dark fruits. With the citrus and ginger combo, this beer screams to be paired with sushi.

STONE PATASKALA RED X IPA

QUICK FACTS

Name: Stone Pataskala Red X IPA
Stats: 7.3% ABV, 75 IBUs
Availability:  Seasonal 12-ounce bottles in six-packs and draft, available now
Hop Varieties: Amarillo, Cascade, Mosaic

TASTING NOTES

Appearance: A beautiful beer! It pours deep amber with ruby red highlights and a tan head.

Aroma: A blend of dank, herbal and citrus hop aromas dominate, followed by a nice low-level toasted malt character.

Taste: The hops come across very citrusy, followed by a bit of dankness and stone fruit, then the malt flavors provide a nice balance and layers of complexity.

Palate: Dry and moderately bitter.

Overall: The flavor is mild, not intense like other red malts, but unique and adds a great component to a hoppy beer.

RECOMMENDATIONS

Chips and salsa, grilled cheese crostini, Pho, tomato bisque, Stone World Bistro & Gardens Bruschetta BLT, Kansas City barbecue, margherita pizza, miso ramen, Apple pie, raisin oatmeal cookies.

 
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Posted by on February 15, 2017 in Beer, Beer Releases

 

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Craft Beer Mergers

Over the past 10 years craft beer has been experiencing an incredible renaissance. The beers that were once novelty items relegated to obscure shelves at the local grocery or liquor store now occupy an entire section of the beer section at many stores. But, just like in the stock market, with such phenomenal growth comes the inevitable correction. That means that, because of economic factors some breweries will likely close or seek out other options to remain viable. Today, it is quickly becoming the norm for craft brewers to form coalitions, merge with other breweries or get bought by the big breweries.

Greg Koch, the outspoken craft beer advocate and owner of Stone Brewing Company in San Diego, Calif., secured $100 million in April from a group of “independent investors,” that will be used to acquire “minority, non-controlling” stakes in craft breweries. His finance platform called “True Craft,” is designed to help craft breweries avoid being bullied into selling to the big breweries.

“They can make their own decisions about their future,” Koch said in an article in industry magazine Bevnet. “They can stay independent. They can get financing and flexibility that they need to flourish, while keeping their soul and control.”

In March, Colorado-based Oskar Blues Brewing Company used a similar tactic to add Tampa’s Cigar City Brewing Company to their portfolio. Through a Boston private equity firm called Fireman Capital Partners, Oskar Blues has been able to bring Cigar City under the same umbrella as Perrin Brewing, and the Utah Brewers Cooperative outfit that includes the Wasatch and Squatters brands. The coalition strengthens each brewery individually and allows them to retain their own unique presence while providing an influx of financial security and access to surplus production facilities at Oskar Blues’ Colorado and North Carolina breweries.

In February of this year, two prominent East Coast breweries, Southern Tier and Victory announced that they were merging breweries under the title Artisanal Brewing Ventures. Under the new arrangement, both breweries will retain their own identities and creative control, but will join forces for marketing and distribution.

“Like-minded brewers,” said Victory Brewing founder, Bill Covaleski in an interview on TapTrail.com, “Such as Victory and Southern Tier can preserve our character, culture and products by standing together. Allied we can continue to innovate and best serve the audience who fueled our growth through their loyal thirst.”

Finally, there is a growing presence of the big beer brewers in the world of craft beer. And this is a point of much consternation to many craft beer drinkers who fear that “Big Beer” will ruin the innovation and imagination found in many craft breweries. Breweries that do sell to Big Beer are often reviled by many in the craft beer community. But, despite the shouts of “Sellout!” that permeate the Internet when another craft brewery sells, beer connoisseurs still line up for beers such as Goose Island’s Bourbon County Brand Stout. Goose Island sold to Anheuser-Busch/InBev in 2011. Since then there has been a slew of craft brands bought by non-craft breweries such as Constellation Brands’ purchase of Ballast Point Brewing, Heineken’s purchase of a 50% stake in Lagunitas Brewing Company and, most recently, MillerCoors’ purchase of Terrapin Beer Company in Athens, Ga.

How will all this buying and selling within the confines of craft beer affect the overall industry? The jury is still out, but for the short-term it does mean that brands will be more available to more beer-lovers. And, how could easier access to good beer be a bad thing?

 

 
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Posted by on September 9, 2016 in Beer, Beer News

 

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Black Sheep to host beer dinner throw down

black_sheepA month or so ago, Black Sheep Restaurant tried to hold a unique beer dinner at their rooftop dining area. Unfortunately, Mother Nature had other plans and torrential rain forced the cancellation of the event. So, to make it up to those beer lovers who missed out, the restaurant has rescheduled the event for Wednesday, September 16 between 6:00 p.m. and 9:00 p.m.

The concept: pit two legendary breweries against each other in a beer pairing throw down.

The breweries: Tampa’s Cigar City Brewing and Southern California’s Stone Brewing.

Created by Chef Waylon Rivers, the menu is an opulent mélange of surf and turf creations. Think ceviche, scallops and beef short ribs. Creative and exciting stuff.

The beers will be presented by representatives of each brewery and are chosen to highlight the dish they are served alongside.  Both Cigar City and Stone are known for their assertive and flavor-forward brews and for this shoot out, they have brought the big guns. Heady brews such as Stone Hifi Lowfi Blended Ale and Cigar City Seasonal Creep are featured prominently.

First Course

Shrimp Ceviche, Compressed Water Melon, Shishito Peppers, Mezcal

Paired with:
Stone Goto Session IPA
Cigar City Invasion IPA

Second Course

Little Pig Ear Salad

Paired with:
Stone Hifi Lowfi Blended Ale
Cigar City Cracker White

Third Course

Seared Scallop, Summer Squash Salad, Upland Cress Gazpacho

Paired with:
Stone Delicious IPA
Cigar City Hard Cider

Fourth Course

Coffee Glazed Short Rib, Black Eye Pea Salad, Red Eye Vinaigrette

Paired with:
Stone Collaboration Woot Stout
Cigar City Seasonal Creep

In addition to the elaborate food to be served, the service itself is somewhat unique. Instead of a seated dinner, diners are encouraged to arrive when they feel like it anytime during the dinner’s hours. Dishes will be served reception style on diner’s time schedules, not in a rush as is often the case at beer dinners.

Tickets for the event are $40 (not including tax and gratuity) and are available from the restaurant. Call (904) 380-3091 for more details and to purchase a ticket.

 
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Posted by on September 15, 2015 in Beer Dinner

 

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Stochasticity Project releases Python-themed brew

elderberries_bottle_4webUnder the guise of the Stochasticity Project, Stone has announced the release of their newest brew: Your Father Smelt of Elderberries. In a rather regal press release, the brewery described the beer as, “More mysterious than a Trojan rabbit, more unexpected than the abrupt intervention of peacekeepers at the close of a cinematic epic, this modern take on a medieval beer recipe celebrates the brewsters of yore, forging forward while harkening back to ancient times.”

The movie so amusingly referenced is the comedic King Arthur epic, “Monty Python and the Holy Grail.” Loosely – stress loosely – based on the legend of King Arthur’s search for the elusive grail from which Jesus drank at the Last Supper, the movie is an outrageous commentary on medieval practices, sword and sorcery movies and silliness in general.

The beer is a nod to the movie because it includes ingredients that have fallen from favor, but were common in the era of crusades and legends. Other than the named elderberry, Your Father Smelt of Elderberries also incorporates Target and Golding hops and weighs in at a hefty 10.3 percent alcohol-by-volume.

“(Your Father Smelt of Elderberries) …Has the malty and warming qualities of English barley wines and old ales,” says brewmaster Mitch Steele. “There is the twist of adding elderberries, a fruit that was used in medieval brewing. Peat-smoked malt was used to replicate the smoky character that such historical beers were believed to have, since malt at the time was dried over peat or wood fires.”

The brew will be distributed in 22-ounce bombers and kegs within Stone’s distribution footprint. Knights who go “neet” not included.

 
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Posted by on September 10, 2015 in Beer Releases

 

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Stone releases hop bomb Ruin Ten

Stone Brewing Company is renowned 2015RuinTen_3bottle_WEBfor their penchant for hopped up brews. That is why it comes as no surprise that they have released a monster triple IPA that boasts 110 International Bittering Units (IBUs) that is sure to delight hop heads far an wide.

A derivative brew, Stone’s Ruin Ten Triple IPA owes its audacious hop-forward kick to the its predecessor Ruination. Indeed, the brew was created in 2012 for the anniversary of that famous brew. Now an annual release, Ruin Ten is sure to be sought by those who crave hopheavy brews.

Read the entire press release from Stone below:

ESCONDIDO, CA (June 29, 2015) – It’s the time of year again when the mercury in thermometers rises in tandem with the hop faithful’s thirst for piney, botanical bitterness. The close of June marks the start of Stone Ruin Ten Triple IPA season for Stone Brewing Co. An amped-up IPA building off its famous progenitor, Stone Ruination IPA, this once-a-year offering explodes with citrus and stone fruit aromas that give way to an onslaught of pungent, resinous, tropical fruit flavors. This immensely hopped IPA is available now in 22-ounce bottles and on draft at restaurants, bars and retail shelves where Stone beer is sold, nationwide.

Originally released to commemorate the tenth anniversary of Stone Ruination IPA, this splendorous, hop-heavy gem debuted in June 2012 as Stone Ruination Tenth Anniversary IPA and instantly became a hit among hoppy-beer lovers. Rather than limit the beer to one-hit wonder status, the recipe was revisited and added to Stone’s lineup of annual special releases. In 2013, it came back with the name Stone RuinTen IPA, the nickname given to it by the Stone Brewing Team. This year, it’s returning as 2015 Stone RuinTen Triple IPA and, though the word “triple” has been added to the name, that’s the only difference. The recipe remains the same: full-bodied, flavorful and hoppy as all get out…just the way we (and our fans) like it!

“Stone RuinTen Triple IPA has become one of our brewing team’s favorite IPAs, so we’re always thrilled to brew it come June,” says Stone Brewmaster Mitch Steele. “Dry-hopping with five pounds of Citra and Centennial hops per barrel results in a magical blend of fruity, floral notes.”

Adds Stone CEO and Co-founder Greg Koch, “If Stone Ruination Double IPA 2.0 is a ‘Liquid Poem to the Glory of the Hop,’ then Stone RuinTen Triple IPA is ‘A Stage Dive into a Mosh Pit of Hops!’”

Built to sate the appetites of the highest order of hop fanatics, Stone RuinTen Triple IPA’s elevated malt presence provides a strong, full-bodied mouthfeel to help balance its intense, lingering hop bitterness while lending a slightly caramelized accent to hop-borne tropical fruit flavors. These delicious nuances are at their prime when the beer is consumed fresh, making Stone RuinTen Triple IPA an annual offering to be hunted down and enjoyed as soon as humanly possible.

As if the beer itself weren’t enough (it is), for the first time ever, the arrival of Stone RuinTen Triple IPA brings with it a celebration of both the beer and its recently updated, year-round counterpart, Stone Ruination Double IPA 2.0. This comes via Stone Ruination Nation. Hop-hungry craft beer enthusiasts will be able to soak in the lupulin love at stores, bars and restaurants across the country via a bevy of special events—some of which will include oaked and double-dry-hopped iterations of Stone Ruination Double IPA 2.0—and share what are sure to be bold experiences on social media using the hashtag #RuinationNation. Fans are invited to visit RuinationNation.com for more information on this celebration of the almighty hop and a pair of IPAs that pay fitting homage to beer’s boldest element.

You’re welcome…again.

Stone Ruin Ten Triple IPA Quick Facts

Stats: 10.8% ABV, 110 IBUs
Availability: Limited 22-ounce bottles and draft, beginning June 29
Hops Bill: Magnum and Centennial, dry-hopped with Citra and Centennial
National Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
International Distribution: Australia; Alberta and British Columbia, Canada; Japan; Singapore; and United Kingdom
Find Beer: find.stonebrewing.com

 
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Posted by on June 29, 2015 in Beer

 

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