This decidedly American West Coast pale ale represents the next chapter in our brewing story. Showcasing the full essence of vivid Mandarina Bavaria hops plucked from the storied fields of Germany, it presents bright flavors of peach and orange against a crisp, spicy, biscuity backdrop. We’re glad you’re with us on this journey!
In Stone Pale Ale 2.0, Brewmaster Mitch Steele and his crew have peeled back the malt curtain to reveal a golden-hued pale ale that falls in line with current craft beer enthusiasts’ tastes…including our own. Having witnessed the rise of lighter-bodied hoppy beers—extra pale ales and the like—Stone CEO and Co-founder Greg Koch decided it was time to reexamine Stone Pale Ale; quite a big deal considering it was the first beer Co-founder and original Brewmaster Steve Wagner released when Stone came into being back in 1996. The challenge of updating such a mainstay was a daunting one for Steele, but one he was up for.
He and his team spent more than a year developing prototypes of the beer, dialing down the malt bill and experimenting with a variety of interesting hops. Early on, Steele and company became enamored with a newer cultivar, Mandarina Bavaria. Developed in Germany’s Bavaria region, these hops come on strong with citrus and stone fruit flavors and aromas. Because, rather than being a focal point, the malt bill heavy on European grains—Pilsner, Belgian Abbey and Cara-Munich—provides just enough counterpoint to support those hops, those hops burst straight to the forefront. But it’s not all about the hops. Steele also added a touch of rye to the recipe, lending a toasty spice to the beer’s finish, which lingers on the palate along with pleasing hop bitterness.
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