2016 marks our 20th anniversary year here at Stone Brewing! When we started talking about our annual Super Sunday kickoff, Calm Before the Storm, we knew we wanted to take the event to the next level. For me that meant the opportunity to share my love for amazing food and beer pairings. This year I’ve paired six great dishes with some of my favorite Stone beers – some newer, some archived, but all amazing. My favorite pairing is the bacon peanut butter chocolate-dipped cookies with 2014 Fyodor’s Classic (2013 Stone Imperial Russian Stout aged 12 months in Kentucky Bourbon Barrels). Come on – chocolate, bourbon and beer; who doesn’t love that?

Image

In addition to the pairings, I’ve selected a number of other Stone beers for attendees to choose from. The one I’m most excited to have people try is Stone Enjoy After 12.26.15 Brett IPA. I call it our “San Diego Orval” – simply out of this world. This year we have new hours, 10am-2pm, ending a little later than previous years but still plenty of time to go watch that other thing.

Cheers,

“Dr.” Bill

menu

XI'AN-STYLE SMASHED CHINESE MEATBALLS
Ground pork seasoned with Sichuan sauce and Dijon mustard, topped with a fresh cilantro and green onion slaw and sandwiched between steamed buns
paired with
Stone Brewing World Bistro & Gardens - Liberty Station Storm Brain - 8.3%

Image

FARM FRESH SQUASH SALAD
A roasted garlic butter acorn squash halved and filled with a mix of locally grown greens, burrata cheese and lightly dressed with a sweet and sour agrodolce vinaigrette
paired with
Stone Cali-Belgique IPA aged in Reposado Tequila Barrels - 9.3%

PULLED PORK CHILE VERDE
A traditional Mexican dish of slowly braised pulled pork and chile verde sauce, garnished with spicy jalapeño crema, guajillo chile aioli, pickled onions and Cotija cheese
paired with
Stone Ruination Double IPA 2.0 w/Orange Peel & Vanilla Bean - 8.5%

TWICE-BAKED AMERICAN POTATO
Crispy potato skins stuffed and baked with potatoes and topped with braised beef, crumbled bacon, Cotija cheese and a sprinkling of green onions
paired with
Stygian Descent (Stone Sublimely Self-Righteous Black IPA aged in Rye Whiskey Barrels) - 11.6%

 PB & J STUFFED JALAPEÑO POPPERS
Grilled jalapeños stuffed with the classic fruity-nutty mixture of creamy roasted peanut butter and jelly
paired with
2011 Stone Old Guardian BELGO Barley Wine - 11.3%

BACON PEANUT BUTTER CHOCOLATE-DIPPED COOKIES
Homemade peanut butter and bacon cookies hand-dipped in dark chocolate
paired with
2014 Fyodor's Classic (2013 Stone Imperial Russian Stout aged 12 months in Kentucky Bourbon Barrels )- 13.9%

MENU CREATED BY EXECUTIVE CHEF TAUSHA LOPEZ