It took us years (yep, plural, as in more than two 365-day spans) to open San Diego’s largest operating restaurant in the city’s Liberty Station community. Because of that site’s historic status—the mixed-use development was built on the former Naval Training Center campus, which was formerly the largest U.S. Navy training site on the West Coast—there were many considerations that needed…
Earlier this year, we announced the winners of the inaugural edition of our annual company brewing competition, The Stone Spotlight Series. Taking first place for a black rye Kölsch-style brew our fans came to know as…
Last week, we allowed one half of the winning team from our in-house brewing competition, QA Supervisor Rick Blankemeier (you may recognize him from his work on the Stone Stochasticity Project), to tell the first half of he and…
It’s easy to look at craft beer as some sort of underground club, with all of the secret passwords (Reinheitsgebot?) and acronyms (IBU, OG and CO2 to name a few). Plus, you know some particularly beer geeky bottle-shares must have unique and complicated (if not completely dorky) handshakes. But once you get into the world of beer, it isn’t so intimidating. The hardest part is becoming…
You try your best to have a civilized conversation; a cordial back-and-forth where two individuals tactfully and respectfully get down to brass tacks and get real with one another. You rehearse what you have to say in the mirror over and over, searching for just the right words to be sensitive yet firm, considerate yet straightforward. You do this, because you care deeply for the individual who…
You’ve heard about hops. You know when they go into wort and what dry-hopping is. Heck, you even know they grow on bines, not vines! But do you know the how and why hops act the way they do in beer? Why they turn bitter and why they oxidize? We’ve gathered a wealth of knowledge in our years of brewing bitter beers...and we’re all about sharing the wealth. We’ve talked about the…
What kind of Hollywood dreamer would stake his reputation and hitch his vocational star to a pair of outlandish Scottish brewers for a U.S. television show looking to introduce craft beer virgins to the glories of hand-forged, far out ales and lagers? Surely there are more straightforward ways to educate and far better ideas for small-screen TV programming that'd be easier to pitch, shoot and…
We’ve been at this whole brewing thing since 1996 and can proudly point to many, many friends who’ve been with us from the very beginning. They’ve been there for the conceptions of beers both successful (Stone IPA,…
