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Stone is not one to let an anniversary go by un-celebrated and the 10th year of Ruination is getting a special rendition of the popular BIG IPA.
A special label and amped up ABV along with what I assume will be plenty of hops will mark the occasion. I will be putting it on my to get list.
13 grains (Pale Two Row, White Wheat, Aromatic, Weyermann Chocolate Rye, Light Munich, Brown Crisp, Oats, Crisp Light Crystal, CaraMunich, Baird’s Chocolate, Lightly Peated, Simpsons Dark Crystal, Crisp Amber) and 13 hops (Bravo, Target, Columbus, Cascade, Delta, Warrior, Magnum, Apollo, Calypso, Perle, Galena, Chinook, Mt. Hood) were used in the brewing of an anniversary beer to celebrate Bottleworks’ 13th Anniversary.
Here is what Stone has to say about the beer that they made with the Matt’s of Seattle, “The result is an Imperial Porter loaded with malt flavors, and the hop notes run the gamut from citrusy and fruity to herbal, piney and spicy. This is a beer designed to drink fresh, or lay down and cellar for several years.”
The 2012 version of the classic barley wine from Stone will be hitting shelves in two days but even better, tomorrow at the World Bistro and Gardens, starting at 11am, you will have the opportunity to try this year’s model as well as the the previous 12 vintages. And that includes the VERY LAST CASE of ’99. The old century’s barley wine is almost history.
We all should be familiar with the brown bottle with a troika of names on it since Stone has gone full tilt with their collaborations.
And now a new one to add to the mantle….TBA. Looks like a brown ale with molasses and brown sugar and they have gone east coast / west coast just like the More Brown than Black by drafting in Bear Republic of California and Fatheads of Pennsylvania Ohio. Review to come later!
Since I am Los Angeles based, I decided to review Southern California beers to start off 2012. I probably will review many more before the year is out. So, without further ado, here are my video thoughts on More Brown than Black a collaboration between Stone Brewing, The Alchemist and Ninkasi Brewing…..
And here are some thoughts from Stone Brewmaster Mitch Steele,
“Appearance: Deep brown, a bit hazy, with tan foam.
Aroma: Whoa! This beer is all about, resiny, piney, dank and citrusy hops! The first shot is intense blend of pine and orange rind, and then as your sense of smell just starts to recover, the dankness and resiny herbaceousness come through with hints of grapefruit. This is a powerful hop blend!
Taste: The hops also dominate the flavor of this beer. Orange and grapefruit rind take center stage in the flavor, followed by, you guessed it: piney / resiny notes. The beer has a modest body…not sweet at all…and has a lingering bitter, drying end. Beyond the bitter end there are light hints of roasted malt and chocolate in the finish.
Overall: The hop character in this beer is unique and very pronounced. Galaxy is a newer hop variety from Australia that we think has strong tropical fruit and stone fruit characteristics. Citra and Delta are newer American hop varieties — Citra possesses strong citrus and dank flavors, while Delta has a milder profile with melon and berry notes. And of course Nelson Sauvin from New Zealand has its intense namesake’s white wine notes along with—surprise!—more dank notes. They all blended together well in this beer, a tribute to one of our favorite styles.”
Stone Brewing really picks interesting combos for their collaborations. Whether it is a big trio of Dogfish, Victory and Stone or a Japanese theme, they really explore many different breweries. And the latest duo to combine with Stone are Ninkasi (fresh off a collaboration with another Stone collaborator, 21st Amendment) and The Alchemist (the famed East Coast brewer that is on my long, long wish list of brewers to try).
Nelson Sauvin, Delta, Galaxy & Citra hops combined into More Brown than Black a brown/black ale with proceeds going to help The Alchemist dig out from flood damage caused by storms earlier this year. Maybe this will be the medium roast version of the Escondidian that was good but a little too roasty for the hops (which appears to be a trend in the Black IPA/CDA style).
Bottles should be available now and would make excellent stocking stuffers!
The latest Vertical Epic from Stone Brewing is next for review…..
All you need to know about the latest Epic
11.11.11 Vertical Epic Ale, the penultimate installment of its legendary series. Begun on February 2nd, 2002 (02.02.02), these bottle-conditioned ales have all been Belgian-influenced, but they share little else in common, with each year’s release revealing its own twist and turn in the plotline.
Each beer is unveiled one year, one month and one day from the previous year’s edition, with all of them designed to be aged until sometime after 12.12.12, at which point they can all be enjoyed during an epic “vertical” tasting. This year’s recipe starts with a base beer akin to a Belgian amber, and is tweaked with the addition of mild but flavorful Anaheim chilies from New Mexico’s Hatch Valley and cracked cinnamon sticks.
“Stone 11.11.11 Vertical Epic Ale is NOT your typical chili beer!” explains Brewmaster Mitch Steele. “The famous mild green chilies from the Hatch Valley in New Mexico add layers of delicious flavor with a very mild heat component. And the cinnamon doesn’t dominate the beer’s flavor by any means, instead adding a subtly complex spice note that blends amazingly well with the Hatch chilies and the banana esters present from the yeast.”
Double Bastard from Stone Brewing is next for review…..
This is the word from Stone on Double Bastard….
“This is one lacerative muther of an ale,” the braggadocious bottle warns. “It is unequivocally certain that your feeble palate is grossly inadequate and thus undeserving of this liquid glory… and those around you would have little desire to listen to your resultant whimpering.”
In a world full of glittery pageants and overproduced Hallmark holidays, it has become difficult to isolate what is worth celebrating, while eschewing the insipid propaganda that is spoon-fed to the masses. But rest assured, Double Bastard Ale’s annual unleashing is no such hornswaggle. Nay, it is a moment of gustatory excellence to be met with fervorous revelry and tintinnabulation.
Double Bastard Ale first graced our little blue oblate spheroid in 1998, sanctifying the one-year anniversary of Arrogant Bastard Ale. Nothing less than creating an embiggened version of the already elephantine Arrogant Bastard Ale would befit such an epochal occasion.
Double Bastard Ale is strictly for those with an unfettered predilection for bold unapologetic flavor, and it is for this enlightened minority that this annual tradition carries on today. However, for those who may have been at all frightened by this obstreperous and bombastic admonition, then please, close the dictionary you took out and hit delete now. Forget all you’ve read here of the Double Bastard Ale, and acquiesce into an insufferable purgatory of fizzy yellow nonsense. Remain one of the blissfully nescient, one of the mindless, barefoot sheeple, aimlessly wallowing in a cromulent cesspool of mediocrity. Sleep. Sleeeeeeeeeep…”
Today is a beer holiday. It is time to see what sort of mad experiment the folks from Escondido have unleashed upon the craft beer world. From what I have gathered from the interwebs is that this will feature some peppers.
By tomorrow, the reviews will be in and we can see how this release stacks up to past offerings.
La Citrueille Celeste de Citracado from Stone Brewing is first up for review of the three Escondidian ales that I will tackle this month.
Here is the full spiel from Stone….
“All of us are kind of known for big, imperial beers, and the fact that we came together to make this mellower pumpkin beer… I think it was very restrained and dignified of us,” jokes Rue. “And I think we brought some really interesting spice additions to the table.”
The eclectic mix of ingredients was selected to introduce a decidedly different spin on traditional pumpkin beers. “The taste starts with citrus and herbal notes, but then a very smooth roasted malt character comes into play,” Steele explains. “The yam and pumpkin make their appearance on the finish, with some Eastern-influenced spiciness and trace maple notes from the toasted fenugreek, combining with hints of birch. This is no pumpkin pie beer. No cloves. No nutmeg. No cinnamon.”
Stone Brewing Co. President Steve Wagner had been tossing the idea around for a pumpkin beer with Elysian Brewing Company for over a year. Elysian, well known for conjuring up an impressive variety of pumpkin beers as well as hosting the annual Elysian Great Pumpkin Beer Fest, was quick to come on-board and loved the idea of working with The Bruery, which is highly respected for its innovative beers including Autumn Maple (made with “a lot of yams”).
“That’s the great thing about collaboration beers,” explains Cantwell. “Everyone brings their own strengths and awareness to the project.”
“This is one of the more unique beers I have ever been involved with,” says Steele. “A very cool beer, and I toast the creative minds of Patrick Rue and Dick Cantwell for their willingness to put this recipe together with us.”