Meet Laura Ulrich—Small Batch Brewer at Stone Brewing. Having just celebrated her 12th anniversary at Stone, Laura has undoubtedly become an integral piece of Stone's small batch brewing orchestration. Some of her personal highlights include playing key roles in the creation of beers such as Smoked Porter With Vanilla Bean and Southern Charred, the…
I’d actually recommend you not bother to read this. Sure, it’s got some schadenfreude, but your average ‘Karen’ or ‘Ken’ video is probably more entertaining. Your choice. Stuff needed to get down in pixels for the record, so that’s what this is for.Some people say that I’m an asshole. Others credit me (and Stone) with being one of the most positive influences in the story arc that is the craft…
If you read the blog about our Gardens, you know that our inventive gardener, Chili, re-uses by-products from our Brewery and Bistro in our topsoil. Buried within the accompanying flickr photo set, you may have missed an aerial mock-up…
I’ve participated in well over a dozen of our previous Beer U’s, so I can say with authority that this was one of the best ones yet. Beer U: Women Only rocked! Laura Ulrich and Jessica Gilman, two of our brewers here at Stone, led the class with me and we all had a blast. And no, we didn’t sit around gabbing about shoes and manicures the whole time. As a matter of fact, there was no mention of…
Let me tell you about this amazing, invigorating health drink known as craft beer. For decades, red wine has received nearly all the publicity when it comes to the health benefits of alcoholic beverages, but I’m here to tell you that craft beer has just as many, if not more, health benefits than vino rosso. Please follow along as I explain.First, let’s get a couple of thing straight. We…
Whenever we put out a new beer, I’m always asked “who came up with the recipe?”, and am always uncomfortable answering that question, because it is a simple answer that really doesn’t accurately convey why the beer is successful and tastes delicious.
Too much credit is given to the formulation/recipe for a beer’s success. I honestly believe that recipe formulation is the easiest part of making…
Back in 2006, when we decided to branch into the restaurant business, we admittedly didn’t know a lot about what we were getting ourselves into. Up until that point, we had breathed, slept, ate and, of course, drank beer and only beer. But one thing we did know was that quality was going to be at the forefront of our foray into the restaurant biz, and that so long as we held fast to that and our…
Stone has some pretty strict philosophies when it comes to food. We stand by local and organically cultivated ingredients because we know they’re better for the environment, and they taste pretty darn good, too. You can get amazing items prepared with truly farm-to-table ingredients every day at our three…
Each year, Stone and Scottish craft brewery BrewDog participate in a brewer exchange program, where one of their brewers gets to escape the cold, gloomy Scotland winter and work on his or her tan (or burn) in Southern California. Meanwhile, a member of our Brew Crew goes across the pond to trudge through the rain and discover all of the insufficiencies of the…
In his latest blog, Greg talks about what it’s like to be a high school outcast in his hometown of Pataskala, Ohio, and how he’s still an outcast there nearly 40 years later. Yes, there’s beer involved...lots of beer.I grew up in a small town in central Ohio called Pataskala. In Middle School and High School I was a social pariah. An outcast. I was so unpopular that others…
