Stone Brewing

In 2008, Stone Brewmasters Steve Wagner and Mitch Steele traveled to Belgium, where they enjoyed a number of hop-driven Belgian tripels, pale ales and IPAs—beers that had taken a cue from the U.S. craft brewing movement and inspired us in return. It’s a big reason 2008’s summer season came to be known at Stone as our “Summer of the Triple.” Upon their return, they crafted Stone 08.08.08 Vertical Epic Ale, the seventh beer in the 11-beer Stone Vertical Epic Ale series. Packed with floral, spicy essence from Belgian yeast plus plenty of hoppy New World character, it’s our West Coast take on hop-driven Belgian beers.

Stone 10th Anniversary IPA harkens back to our earlier Anniversary Ales, with abundant hopping at many stages of the brewing process. Appropriately, the aroma is over the top, with pronounced piney and resiny hop flavors combined with tropical fruit esters and more subtle notes of toasted malts and alcohol. Our Stone 10th Anniversary Ale weighs in at 10% alcohol by volume (perfect for a 10th anniversary beer), and has a little more color and malt character than our other IPAs. In addition to using the new Summit hop variety in the brewhouse to provide the powerful bitterness, we went back through our records and found some of our favorite hops over the years, and used them to flavor this brew, including Chinook, Crystal, and large doses of Simcoe in the dry hop to provide a huge, complex, piney, fruity and floral hop character. This is a colossal beer, big in every sense: hoppy, malty, rich, and strong! Right up our alley.

In the 15 years since we entered the craft brewing world, change has come not in a straight line, but as an exponential curve. The craft brewing movement has long been called a "revolution." But today the air is so thick with revolution, it's palpable. No longer is it only an awareness among the faithful; the unconverted are beginning to feel it as well. Denial and ignorance are disappearing in favor of opened eyes, curiosity and the sense that there's something larger out there. For far too long we have been lied to. For far too long we have been oppressed by the notion that dumbed-down lowest-common-denominator mediocrity was all that we could, and should, expect. You might think we're talking only about the world of brewing, but we're not. There is a myriad of products out there masquerading as cheeses, coffee, chocolates, breads...hell, there is stuff pretending to be "food" that our great-grandmothers would not recognize as such. Yet the craft brewing movement, together with the artisanal food movement, is making much progress. Where the industrial companies can't dismiss or bury us, they are attempting to copy us with cheap facsimiles. Yes, chances are if you are holding this bottle, you understand these things to be true about the world of brewing. You also likely understand the importance of our fight at Stone against accepted "norms" over the last 15 years. We believed that America was ready to embrace things made with artistry and passion. You have spoken. Your response has been clear. We are not merely consumers to be spoon-fed whatever commodities need to be unloaded for a profit. We have only just begun to move the needle of this revolution, and mediocrity still reigns. Consider that when you reject dumbed down, industrialized food and drink, you also support craft brewing. The line is nearly seamless; we are fighting the same battle. We will not win in our lifetime, as the powers are too entrenched, and the masses too fooled. And shackled. However, this is a revolution of ideas and of taste, and we will win. How do you want to be viewed by your children, and your children's children? As a hero, or as the oppressed? (Those that don't think they have been oppressed are already lost.) Ultimately, it's up to you to decide. We hope you'll stand with us. Strong and unyielding. You are needed. This bottle and its glorious contents are a celebration of you, brothers and sisters, and your importance in this fight. Cheers to all we've accomplished together in the past 15 years, and cheers to the adventure ahead!

Our latest anniversary beer, starring an all-German cast of malt and hops, is yet one more glorious example of a Stone IPA brewed outside the box. Our brewers have brought their experiments with German hops to fruition, leaving convention behind to create this hefty IPA entirely with pilsner malts. These provide a superbly crisp mouthfeel, while a unique mix of noble and new-school hop varieties adds layers of bright, bitter flavors. Despite the daunting name, this beer isn't designed to bring about the end of the world, but it just might destroy some of your preconceived notions of what an IPA can be.

This beer was conceptualized a bit later than usual, and several iterations were created before we settled on this recipe. Using a small amount of English Brown Coffee Malt in a double IPA seemed like an interesting idea to me, and was inspired in part by the success we had brewing Aleman/Two Brothers/Stone DayMan Coffee IPA and The Alchemist/Ninkasi/Stone More Brown Than Black IPA. The malt character is rich and complex, with hints of cocoa and coffee that don't interfere with the hop intensity. We used one of our favorite new hop varieties, El Dorado, 100 percent in the dry-hop stage, which provides a distinctive lemony character in the aroma and taste that we've come to affectionately describe as "lemon candy."

A double IPA with 100% Australian hops.

"There’s no question that Stone Imperial Stout is revered among enthusiasts," states Stone CEO Greg Koch. "I know, because I’m one of ’em and I can hardly wait for it to come out each year!" Some may think that a late Spring release for a special brew of this sort is an odd time for it to come out onto the market. Koch justifies this with the rationalization "What better than a warm time of year to come out with a brew that tastes great as it warms up!" That’s because "ice cold" is certainly not the appropriate way to serve the beer. Nearly without exception, the darker, richer and more alcoholic a brew is, the warmer the serving temperature should be. The Stone Imperial Stout label describes the brew as being "intensely aromatic (notes of anise, black currants, coffee, roastiness and alcohol) and heavy on the palate...expect this mysterious brew to pour like used motor oil and taste even heavier! Serve at 55 degrees."

A beautiful bold barley wine. Massive malt and hop notes. Silver Medal winner at the 2000 Great American Beer Festival in the Barley Wine category. Gold Medal winner at the 2002 World Beer Championships in the Barley Wine Category. Look for it in the first quarter of each new year. Can be cellared or enjoyed upon its release.

"There’s no question that Stone Imperial Stout is revered among enthusiasts," states Stone CEO Greg Koch. "I know, because I’m one of ’em and I can hardly wait for it to come out each year!" Some may think that a late Spring release for a special brew of this sort is an odd time for it to come out onto the market. Koch justifies this with the rationalization "What better than a warm time of year to come out with a brew that tastes great as it warms up!" That’s because "ice cold" is certainly not the appropriate way to serve the beer. Nearly without exception, the darker, richer and more alcoholic a brew is, the warmer the serving temperature should be. The Stone Imperial Stout label describes the brew as being "intensely aromatic (notes of anise, black currants, coffee, roastiness and alcohol) and heavy on the palate...expect this mysterious brew to pour like used motor oil and taste even heavier! Serve at 55 degrees."

For 20 years our passion for brewing and our obsession with hops have challenged traditional styles and expectations for beer. So it’s only fitting we commemorate this momentous occasion by crafting a liquid ode to bold brewing that satisfies your hop thirst and pays homage to our flagship San Diego brewery, located on Citracado Parkway (which itself pays homage to the citrus and avocado agricultural history of the region). “Citracado” also teases the two key ingredients of this beer. “Citra” refers both to the juicy gem of a hop and its citrusy (and tropical) aromas and flavors. “Cado” inspired us to utilize wonderful, native avocado flower honey. Combine the two and the result pours like silk and abounds with enough hops to match our excitement for reaching this 20-year milestone. We thank you sincerely for the years of support and pledge that we will, as always, strive to live up to the reasons for your loyalty!

We traced our inspiration to British IPAs of the 1800s, creating an imperial, nay, Emperial IPA using all-British hops, malt and yeast. We even adjusted our Southwest U.S. water to summon that ageless IPA chemistry and royal sense of place. Cheers to an Encore reign for this mighty British-by-way-of-California-West-Coast IPA.

Winner of Stone’s 2015 American Homebrewers Association competition. Brewed in collaboration with Juli Goldenberg & Monkey Paw Pub & Brewery. A carrot cake-inspired Belgian-style ale brewed with carrots, cinnamon, raisins & vanilla bean.

It was 25 years ago that we planted our flag in North County San Diego. We showed up to a modest, empty warehouse with some mighty big dreams. We thought people deserved a world with better beer, and were determined to be part of a cultural transformation we believed could happen… even though few others shared our vision. This massive triple IPA is another important milestone on our continuing journey.

It's late July as I write this. Weather's been great. Good San Diego weather–nice and hot, but not too hot. The days are like a warm burrito accented by the salsa fresca of the afternoon's cool ocean breezes. Perfect beer drinking weather (admittedly, I think ALL weather is perfect beer drinking weather). August is knocking on the door. September and our 5th Anniversary Open House is just around the corner, and the phrase "Going Green" is beginning to take on a life of its own. Seems like I've been asking Steve and Lee for weeks for some hints on what they are doing with the the anniversary IPA this year and I haven't been getting anywhere. It's tough to rope in a brewer sometimes. So, just now I went out in the brewery looking for one of them, and lo and behold I managed to corner them both. "OK you guys," I said, planting my feet firmly, "nobody's going anywhere until you tell me what the hell we're doing with the 5th Anniversary IPA so I can write up the label." After a long pause and some shifty glances side to side looking for an out, they realized the only way they were going to get away from me was to give up some information. "We plan on doing a lot more dry-hopping this year," said Steve. I had kinda figured that, so no way was I going to let them off that easy. "Actually, we're going to hop it more all around, just especially in the dry hopping," volunteered Lee. Jokingly, Steve piped in: "Hmmm, maybe we could just pack a fermenter with hops and then fill the remaining space with fermenting beer. Heck, why not just switch the amount of malt we use with hops...that way we could add a little malt in the end and say that we're 'dry-malting' it." Now, that's a thought. So, how would we describe this year's Stone 5th Anniversary IPA in comparison to years 1-4? In a word, "More." Enjoy it because there won't be any more anniversary IPAs after this one...

The coffee notes in Stone Americano Stout are bold, rich and full of American swagger. For each 120-barrel batch, we incorporated over 250 lbs. of artisanal espresso-roast beans into the mash and added in Columbus, Chinook, Amarillo and Cascade hops to invigorate the coffee taste with a slight citrus and resin hop presence. When it came time to selecting our coffee, we chose the same local roasters who contributed to our sought-after 2013 Stone ESPRESSO Imperial Russian Stout. Their fantastic beans helped us achieve this dark, hoppy and wonderfully aromatic espresso stout.

elgian Pale Ale aged in Bourbon Barrels

Pours hazy orange to brown with a small white head. Aroma is fruity and light toasted malty. Smooth malty and caramelish. Sweet and toasted malty into the finish.

This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory–maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. Perhaps you think multi-million dollar ad campaigns make things taste better. Perhaps you’re mouthing your words as you read this.

Red ale aged in bourbon barrels.

The Arrogant Bastard Box Set features four different Bastards, starting with the original Arrogant Bastard that got it all started. In addition, you can build up to the worlds worst hangover by drinking Double Bastard, Lukcy Basartd Ale (a blend of Arrogant, Double, and Oaked Arrogant), and a new addition – Bourbon Barrel Aged Arrogant Bastard Ale. The Barrel-Aged Arrogant Bastard (the one you’re geeking out over right now), is aged in Kentucky bourbon barrels. Only available in the Arrogant Bastard Box for a limited time.

California's spoiling, warm weather encourages outdoor activity year round - and now the rest of the nation can join in. From surfing our coasts, to snowboarding and biking in the mountains, off-roading through deserted lands, or boating and fishing in our lakes, Stone Buenaveza Salt & Lime Lager is an excellent companion. It’s a thrillingly crisp, clean, refreshing Mexican-style lager that quenches thirsts, while gratifying taste buds via lime and sea salt.

When reading the name “Stone Cali-Belgique IPA”, “Cali” hints that it is a California style IPA, and this brew has an undeniable Belgian influence, indicated by the word “Belgique” (which is how Belgium’s French-speaking population says the word “Belgian”; the Dutch speaking Belgians say “Belgie”). We carefully selected a Belgian yeast strain that illuminates a fascinating new aspect of the beer that is otherwise quite simply Stone IPA. The result is both completely new and different, while still being recognizable as a Stone Brew – and Stone IPA in particular. Think of it as an otherwise identical twin to Stone IPA that was raised in a Belgian culture. Literally.

As it stands, the classic version of Stone Imperial Russian Stout is deep, dark, rich, roasty and perhaps even a bit sinful. The ‘Odd Beers for Odd Years’ part of the journey means the coming of each odd-numbered year provides the opportunity to take this traditional beer to new and mysterious places, embarking on an exploratory odyssey enabled by strikingly flavorful elements applied to a lovely onyx canvas. This beer, the latest ‘Odd’ transubstantiation, takes inspiration straight from the spice aisle, incorporating array of ingredients assembled to emulate the flavors of authentic chai tea. Cinnamon, cardamom, clove, ginger, a dash of black pepper and a dose of black tea combine with Stone Imperial Russian Stout’s incumbent flavors to take it deep into exotic, previously unfathomed tenitory. Expect a touch of earthiness in combination with a warm, tantalizing aridness. Asa one-time brew with enduring character, Stone CHAI-SPICED Imperial Russian Stout is crafted to be contemplated fresh or cellared under proper conditions for many years so that it may live on not only in one’s memory, but on his or her taste buds as well.

Brewed with a tangerine kaffir coriander infusion.

Though Stone Brewing Co. is well known for massive stouts such as the venerable Stone Imperial Russian Stout (10.6% abv) and the more recent collaborative w00tstouts (13%-13.5% abv), at a mere 4.2% abv Stone Coffee Milk Stout presents a walk on the significantly milder, far opposite side of the stout spectrum. Rather than being as bombastic as it’s MUCH higher alcohol cousins, this beer is even on the palate, bringing on a hint of coffee with a highly drinkable yet quite modest backdrop of chocolate and roasty notes. At a mere 4.2% ABV, it’s the lowest-alcohol bottled beer we’ve released in 15 years (the previous being our 3.9% abv one-off release called Lee’s Mild in 2009), and you can expect a correspondingly modest body and mouthfeel. Additionally, while some milk stouts have more residual lactose sugar, we opted for a less sweet approach to the category, so you’ll notice it finishes fairly dry on the palate. Want more body or a more intense flavor profile? We got that, but this ain’t it. This is the lil’ one in our stable. Enjoy it for what it is and for what it’s not.

Stone/Kyle Hollingsworth/Keri Kelli Collaboration IPA brewed with elderberries and coriander

Q: “What do you call it when Greg takes his entire harvest bounty of chili pepper varieties from his own personal garden, take half of them and add to…and thus ruin…an otherwise beautiful oak barrel of Double Dry Hopped Lukcy Basartd Ale?” A: “A Crime!”

Collaboration Brew: Jim Moorehouse, Nate Albrecht and Brad Zeller, three pals planning to open a Chicago brewpub under the moniker of Aleman, won first place at last year's Iron Brew homebrewing competition in the Windy City (judged by none other than Greg Koch, Jason Ebel of Two Brothers Brewing, and celebrated Chicago brewer, designer and author Randy Mosher). Their style-bending IPA artfully married the assertive tropical bite of Citra hops with amazing coffee flavor and aromatics to create something truly unique and exceptional. Serendipitously, Two Brothers recently kicked off a new adventure roasting their own coffee beans, and provided just-in-time freshly roasted java for the brew. The result is an innovative IPA that's well balanced and intensely flavored thanks to the felicitous blend of hops and fresh roasted coffee.

A collaboration with Maine Beer Company. AN IMPERIAL PILSNER FIT FOR BLOTTING OUT THE SUN Bold. Sharp. Golden. Like an axe used to cleave the bitter tongue of its drinkers, Day Slayer is here to delight in the destruction of your palate.

It’s hard to improve on something with a well-deserved name like Stone Delicious IPA… unless of course you could double the Deliciousness. We’re talking serious depth of flavor and an explosive aroma of lemon & tropical fruit from Centennial and Amarillo hops, all with less bitterness than a typical double IPA. The result is extra fruity, extra satisfying and extra Delicious.

As our Stone Delicious Family expands, our brewers were asked – can you make a Delicious Hazy IPA that’s still crafted to reduce gluten? Their response: Hell yeah. Sabro, El Dorado and Azacca hops provide intense creamsicle, peach and pineapple flavors, and the lingering finish will have you reaching for another satisfying sip. This one is extra juicy, extra hazy, and extra Delicious.

While our beers are many and diverse, yet unified by overarching boldness, India pale ales are our undeniable bread and butter. We’ve brewed many over the past 18 years, from double-down bitter bombs to piney session sippers. Whether it’s big IBUs or a precise ABV, there’s usually a target we’re shooting for. The same is true of this, our latest IPA, but we gave zero thought to any acronyms. This one was all about packing as much unique and, you guessed it, delicious flavor into a glass as humanly possible, regardless of oomph or octane. This intensely citrusy, beautifully bitter beer is worthy of the simple-yet-lordly title of Stone Delicious IPA. Lemondrop and El Dorado hops combine to bring on a magnificent lemon candy-like flavor that’s balanced by hop spice. It’s unlike anything we’ve tasted in nearly two decades of IPA experimentation, and another lupulin-laced creation we’re excited to introduce to hopheads everywhere.

Espresso coffee version of Arrogant Bastard

This is a lacerative muther of a beer. The evil big brother of Arrogant Bastard Ale. It is strongly suggested you stay far, far away from this beer. Those foolish enough to venture close enough to taste will experience a punishingly unforgiving assault on the palate. ’Course there’s always the masochists...

This is one lacerative muther of an ale. 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. Instead, you slackjawed gaping gobemouche, slink away to that pedestrian product that lures agog the great unwashed with the shiny happy imagery of its silly broadcast propaganda. You know, the one that offers no challenge, yet works very, very hard to imbue the foolhardy with the absurd notion that they are exercising ‘independent’ thought, or attempts to convey the perception it is in some way ‘authentic’ or ‘original.’ It’s that one that makes you feel safe and delectates you into basking in the warm, fuzzy, and befuddled glow of your own nescience. Why so many allow themselves to be led by the nose lacks plausible explanation. Perhaps you have been so lulled by the siren song of ignorance that you don’t even notice your white-knuckle grip on it. You feel bold and unique, but alas are nothing but sheep, willingly being herded to and fro. If you think you are being piqued in this text, it is nothing when compared to the insults we are all asked to swallow streaming forth from our televisions and computers. Truth be told, you are being coddled into believing you are special or unique by ethically challenged “pay no attention to the man behind the curtain” marketers who layer (upon layer) imagined attributes specifically engineered to lead you by the nose. Should you decide to abdicate your ability to make decisions for yourself, then you are perhaps deserving of the pabulum they serve. Double Bastard Ale calls out the garrulous caitiffs who perpetrate the aforementioned atrocities and demands retribution for their outrageously conniving, intentionally misleading, blatantly masturbatory and fallacious ad campaigns. We demand the unmitigated, transparent truth. We demand forthright honesty. We want justice! Call ‘em out and line ‘em up against the wall... NOW.

2.0 Double IPA Double Dry-Hopped is exactly what the name says…a double dry-hopped version.

Who knew a worldwide hop shortage in 2008 would give rise to such a memorable, delicious beer? When it came time to craft a commemorative offering for our 12th anniversary, we decided to trade in the bitterness of hops for the bitterness of unsweetened chocolate, and paired that with flaked oats. Featuring a thick, rich, roasty mouthfeel and chocolate-heavy flavors and aromas, this onyx-colored, malt-forward beauty became an instant classic that shares space on our liquid trophy case alongside our hop-focused fan favorites.

What you hold in your hands is an experiment. This IPA is spiked at bottling with Brettanomyces, a wild yeast that, over time, brings about charmingly unpredictable complexities of spice, funk, acidity, and more. The operative words in our beer-cellaring thesis are "over time." For those of you who are impatient or like to experiment, the earliest we recommend sampling this beer is 10.31.14. The beer won’t be fully carbonated until that date. Ideally, you’ll want to cellar the beer up to--or beyond--the Enjoy After date to help it reach its full evolutionary potential. At that point, some facets of the Brett characteristics will have mellowed, while others will have become more profound; it all matures into a fascinating and delicious culmination. Individual results will vary...and that’s both the beauty and the intent behind this beer.

You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers- especially big, citrusy, floral IPAs- we’ve taken it further, a lot further, in this IPA. You see, we specifically brewed it NOT to last. We’ve not only gone to extensive lengths to ensure that you’re getting this beer in your hands within an extraordinarily short window, we made sure that the Enjoy By date isn’t randomly etched in tiny text somewhere on the bottle, to be overlooked by all but the most attentive of retailers and beer fans. Instead, we’ve sent a clear message with the name of the beer itself that there is no better time than right now to enjoy this IPA.

Incredibly fresh, w/ an intense hoppiness that offers notes of resin, peach, & tropical fruit. A perfect balance of bitterness & dryness on the back end.

After brewing this intense double IPA with more than 10 different hops and consistently delivering it faster than any bottled IPA on the planet, we decided to do something different with this Stone Enjoy By IPA—we took it to another level, again. Puréed tangerines were added to the batch to create a devastatingly fresh IPA with a tang of tangerine. The flavors yielded by this addition to the recipe meld beautifully with the bitterness of the hops. True to this series, Stone Enjoy By Tangerine IPA is brewed specifically NOT to last, and should be enjoyed within 37 days.

An unfiltered Double IPA, specifically brewed to be enjoyed while incredibly fresh, this latest in the series, pours golden & hazy while offering notes of stone fruit & peach. Refreshing bitterness, relatively dry, w/ hints of warmth from the alcohol. So fresh, so good.

Stone Imperial Russian Stout is so thick, rich and well, sinful, you might worry that you’ll be doomed to the fiery pits just for thinking about a sip. It almsot seems evil. Rest assured, however, that even though this seemingly pernicious brew is indeed as black as sin, we guarantee that no actual sin was committed in it’s production...you’ll have to add that on your own. This Odd Year addition was brewed in the authentic, historical style of an imperial russian stout, but with the addition of several hundred pounds of espresso beans from our friends at Ryan Bros. Coffee. Actually, this could be considered historically accurate, since the Russian nobility were as fond of earthy breakfast beverages as they were of hearty dark beers. Catherine the Great herself bolstered her finesse for ruling an empire by drinking five cups of black coffee every morning during her lengthy reign. While we couldn’t fit five cups coffee in every bottle of this darkly delicious libation, we assure you that the deep, rich espresso flavors are unmistakable and meld beautifully with the roasty bitterness of the dark malts. Catherine would have whole-heartedly approved.

From the most unlikely yet intensely imaginative trio that is actor and uber-geek champion Wil Wheaton, alternative news website Fark.com creator Drew Curtis and Stone CEO/Co-founder Greg Koch, comes an imperial stout unlike any ever made. Brewed with rye, wheat malt and pecans and partially aged in Bourbon whiskey barrels, this viscous yet silken brew erupts with an oaky, nutty bouquet and rich flavors of vanilla, toast and bitter chocolate. Enjoy now or cellar this celebration of nth degree passion and geekery applied most gracefully to the craft of brewing and collaboration-Drew Curtis/Wil Wheaton/Greg Koch Stone Farking Wheaton w00tstout!

An unfiltered Double IPA that offers notes of tropical fruit & lime peel w/ mild bitterness on a relatively dry body.

This double IPA is a collaboration with breweries from the UK and New Zealand. A power trio of kiwi, yuzu and habanero.

A fermenting beer never slumbers. Consequently, there is always scattered activity tending our precious beers throughout the dark hours. In these late nights and wee hours that hallowed responsibility falls to the shoulders of the overnight Brew Crew. These brewing vanguards brave the long nights, often alone, to do what needs to be done. Most areas of the brewery are dark or in shadows. Throughout the night the cellars resonate with the occasional knocking of expanding and contracting pipes. It can be a bit spooky to hear the brewery creak and groan as if possessed by a spirit randomly knocking about with a mallet. This IPA, brewed with a striking array of hops, honors our intrepid overnight team by naming it after their mischievous poltergeist companion - the Ghost Hammer.

Give Me Stout or Give Me Death is an aggressively-hopped imperial stout brewed with Virginia raspberries and blackberries. Collaboration with Ardent Craft Ales, Hardywood Park Craft Brewery and Governor of Virginia, Terry McAuliffe.

Since Day One, we've been abundantly forthright and fully transparent about our lust for hops. It's led us to craft many an IPA, most of them imperial—some intense for their time and all timeless in their intensity. For Stone Go To IPA, we are embracing our hop obsession in a new way, funneling an abundance of lupulin-borne bitterness into a "session" IPA delivering all the fruity, piney character of a much bigger IPA. To accomplish this, we employed "hop bursting," a new technique wherein an irrational amount of hops is added during the final phase of the brewing process to coax out extreme flavors and aromas while also imparting a burst of desirably pleasant bitterness. The result is an Alpha-acid-rich beer that fans can enjoy more of without missing out on the assertive hop character you, like us, crave. So, sit back and go two with your new everyday go-to IPA and bask along with us in the glory of the almighty hop.

This deep, amber ale beauty was created to shine a light on rare, unexplored grains seldom used in the brewing world. In addition to barley, wheat, rye and triticale, we’ve added malted buckwheat and three types of malted millet to bring the total unique grain count to seven. The earthy, nutty notes of granola found in this experimental, multigrain malt bomb are complemented by the citrusy, floral flavors of four classic American hops. By dry-hopping the Cascade and Centennial hops at the end, we were able to up the hop factor and round out the grain bill’s rich, bready, roasty character.

Look up "hops" in the dictionary and you’ll see a picture of Stone IPA! "Dry-hopped" for an extra two weeks, this unique process gives our IPA its bountiful hop aroma and rich hop flavor. A full 70+ IBUs (International Bitterness Units) creates this beer’s crisp and refreshing bitter character.

Stone brewers Drew Neldon and Steve Via won this year’s annual in-house Stone Spotlight Series brewing competition with this hefty brown ale—an impressive result considering that one of them had never encountered a brown ale he liked before tasting this one. Given layers of flavor from Vienna, Victory and Chocolate Wheat Malts, and warming, refined sweetness from Honey Malt and turbinado sugar, it’s a rich and soothing beer brewed with respect to traditional English methods and New World innovation. The British-American bulldog of the craft beer world? Perhaps. Best in Show? Absolutely.

"There’s no question that Stone Imperial Stout is revered among enthusiasts," states Stone CEO Greg Koch. "I know, because I’m one of ’em and I can hardly wait for it to come out each year!" Some may think that a late Spring release for a special brew of this sort is an odd time for it to come out onto the market. Koch justifies this with the rationalization "What better than a warm time of year to come out with a brew that tastes great as it warms up!" That’s because "ice cold" is certainly not the appropriate way to serve the beer. Nearly without exception, the darker, richer and more alcoholic a brew is, the warmer the serving temperature should be. The Stone Imperial Stout label describes the brew as being "intensely aromatic (notes of anise, black currants, coffee, roastiness and alcohol) and heavy on the palate...expect this mysterious brew to pour like used motor oil and taste even heavier! Serve at 55 degrees."

India Pale Ale brewed with lemon, thyme and blood orange peel.

A wonderful spirit of camaraderie, cooperation and mutual support exists in the world of craft brewing. We have harnessed this spirit fully in the crafting of this special collaborative brew dedicated to the resilient people of Japan who are bravely endeavoring to overcome the tragedy of the March 11, 2011 earthquake and tsunami. We tip our brewing hats to the quiet elegance and humble sophistication of Japanese culture through the judicious addition of Japanese whole leaf green tea to this big, bold, spicy and herbal IPA. Cheers, Japan!

A fragrant ginger-spiced lupulinicious liquid. Made from exotic ginger root, juniper berry tincture and citrus peel of lemon and lime and the most delectable hops known to mankind.

We're best known for brewing aggressive, big-character beers, but we love a great sessionable ale as much as anyone. Most beers at the less-weighty end of the spectrum lack flavor and depth as much as they lack high ABVs, but not Stone Levitation Ale! This deep amber brew has a rich maltiness, big hoppy character, citrus overtones, and an impressively modest alcohol content for a beer with so much flavor packed into it.

We took the path less traveled 25 years ago, and it could be accurately argued we were a bit noisy in our adventures co-pioneering the West Coast style IPA. People heard that noise and joined us in the hoppy mosh pit, and the path has gotten even more lively since then. We based this recipe on the classics, with citrusy-piney Centennial, Chinook and Columbus hops, plus a dash of 'new classic' Citra for good measure.

Lukcy Basartd is a dry-hopped meeting-of-the-Bastards in a in-the-fermenter-blend of Arrogant Bastard Ale and Double Bastard Ale…with a perfect balance of the essence of OAKED Arrogant Bastard Ale. All in all, one awesome Bastard. Lukcy Basartd Ale will be released in November and should be available in many of the enlightened locations where the liquid Arrogance is typically found. This is a ‘once only’ special release commemorating the 13 year anniversary of when Arrogant Bastard Ale was first released upon the unsuspecting public. That is, ‘once only’ unless we decide to make it again. Label text: Oepn yuor mnid. Use a craobwr if you msut. Snice 1997, Arorgnat Basartd Ale has denemdad taht tyrnianacl micredioty rleax its girp of opprobrium on our ciollectve couniescosnss. Few pessoss the ruiereqd isinght or detph of piversceptve to crdiet the Liuqid Arorgnace for initatgsing the rlveoituon in tsate taht it has. Hevweor, taht’s pfecertly fnie, as our hlurecaen erffots in thirstung the larlegy unlliwing wolrd farorwd rquereis no exrtneal vaditilaon. We ralieze it’s hmaun nautre to bleeive taht pregorss trowads getreanss is one’s own ieda. The mree fcat taht yuo’re hdoinlg tihs bttloe in yuor hnad ianidctes taht yuo’re pyiang antteiton, wihch ideitammley stes you arpat form the msseas. It aslo mkaes you one Lukcy Basartd. Hewover, lcuk faovrs the blod... and the arorgnat. The trmiraivute of Arorgnat Basartd Ale, OEKAD Arorgnat Basartd Ale and Dbolue Basartd Ale are all in paly in this cvueé de Basartd you now hlod, and wihle it is idneed a Lukcy Basartd, lcuk had ntohing to do wtih it. Taody, wihle nueomrus iendicrlby dinistcitve chcoies are now alavaible, msot popele sitll fucos tiehr attntieon uopn msas mdiea’s isscenatnly banal ehco cheambr, keenpig thier hdeas frimly buerid in the maross of mecridioty. To beark thurogh tihs cophocany, to gsarp enitghnelnemt anmog the mnid-nmubnig culettr, rerequis itnent. Coinscous itnent. For mnay, this aictve piticipataron in the wolrd is unomfacbtorle. Prerrifeng inasted for oethrs to mkae teihr chcoies for tehm — be it a shioutng pindut or a toelievisn ciommecral — sheeple apccet the cmmoitozdied nrom wioutht thoghut. And to thsoe we say: “Setp asdie, and get the hlel out of our way.”

Life is extraordinarily precious, joyous...and fragile. At Stone, we recently were reminded of this when we lost our dear friend and coworker, Matt Courtright. We felt that there was no better way to share with the world what an extraordinary person he was than by brewing this beer he created. Rather than a somber momento, please think of this as a celebration of Matt. We do. We can’t contemplate it any other way. Matt was by no means a shrinking violet. Quite the contrary. He was exuberant, courageous, outwardly positive, and the type of stalwart friend everybody who knew him was happy to have in their corner. Matt’s smile and voluminous laugh were infectious mainstays around the brewery. He was larger than life in every way...and he was without a doubt an incredible brewer. Everyone at Stone recognized Matt’s prowess and passion for brewing. He loved to explore what-ifs and why-nots. He crafted the beer you hold in your hands, which he conceived with Stone friend and colleague, Brian Bishop. Burning Rosids is a Belgian-style saison incorporating a unique ingredient-cherrywood smoked malt (the name references the rosid plant family from which cherry trees hail). Brian and Matt’s many devoting brewing comrades here at Stone were proud to hoist this mash paddles and brew this recipe for him as a symbolic gesture of how much he meant to everyone and how immensely he is missed. When you enjoy this very special beer, please join all of us in raising your glass in Matt’s memory and to everything he so passionately stood for: contributing and caring for others, passion and skill for his art, and laugther. Lots of laughter. Among the list of things he held dear was GoDesignInc.org, a charity committed to fulfilling the architectural needs of developing communities around the world, and we are proudly contributing funds earned through the sale of this beer to this worthy organization in Matt’s honor. Enjoy, and please remember that life and those we hold dear are precious gifts to be cherised every day. Consider sharing this beer, conversations on life’s passions and, again, lots of laughter, with good friends as we remember ours.

Clearly, style lines have been crossed. Is it half-IPA, half-stout? Not quite. It’s definitely all IPA, but it’s also the best of both styles, making this love child of a beer simply just a beautiful, pleasure-seeking meld of imperial IPA and mocha indulgence. How did we come up with this inexplicably delicious creation? Well, that doesn’t really matter. What matters is that it exists and that it’s here for you now, thanks to our deliberate disregard for brewing norms. Some things are not meant to be known, just enjoyed...thoroughly.

This beer is an imperial stout brewed with chocolate, vanilla, strawberries and coffee.This beer is the winning recipe in the American Homebrewers Association Stone Liberty Station annual competition. It is a collaboration with homebrewers Paul Bischeri and Patrick Martinez as well as Abnormal Beer in San Diego, CA

Ruination 2.0 Double IPA w/American Oak is an oak-aged version and Ruination

This is an aggressive beer. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory --- maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beer will give you more sex appeal. Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you’re mouthing your words as you read this.

Barley wines are traditionally hefty brews, but ours is downright excessive. The huge maltiness of this beer is only tamed by an equally prodigious addition of hops, creating a rich, slightly sweet, caramel-hued ale infused with assertive bitterness and bright hop notes, all culminating in a pleasing dryness. While it will evolve into an even more glorious brew with age, this beer's delicious onslaught of flavors will seriously challenge your ability to wait any longer to drink it.

Whether you are writing the correct year by now or not, it’s officially 2013. That means a new Stone Brewing Co. Odd Beer for Odd Years release. The first time around, Old Guardian was “Belgianized”. This year is a oak smoked edition. This beer makes uses of the same smoked malt used in recent collaboration The Perfect Crime.

2015 is an “odd year.” Fans of Stone Brewing Co. know by now that odd years bring “Odd Years” versions of Stone Imperial Russian Stout and Old Guardian Barleywine. Past Odd Beer versions of Old Guardian have included Oak Smoked, and Belgo-Barleywine. 2015’s Odd offering is Extra Hoppy. The Stone Brewing Co. team used Azacca hop varietal in a strong dry-hop in the base barleywine.

Stone Pale Ale is our Southern California take on the classic British ale. Deep amber in color, this beer is a robust and full-flavored interpretation of the traditional style. Its bold malt character is perfectly complemented by a judicious amount of hops, lending it a subtly enticing aroma. This is an ale for those who have learned to appreciate distinctive flavors and have a thirst for something out of the ordinary.

A modern American pale ale brewed with Mandarina Bavaria hops.

Phantasm (a unique brewing ingredient made from New Zealand Sauvignon Blanc grape skins) transforms into tropical and citrusy aromas during fermentation. Plus, there’s actual citrus in the form of sweet orange peel. Add an unprecedented trio of hops – Mosaic, Southern Aroma (from South Africa) and 843 (a Stone-sponsored experimental variety from HBC - Hop Breeding Company) and you’ve got quite the magical moment.

West Coast hops. East Coast haze. Hawaiian inspiration. This ridiculously tasty double IPA combines influence from across the country with passion fruit, orange and guava into one of the most flavorful beers we’ve ever released. One could call it a perfect storm, we’d say it’s Peak Conditions. Either way, our fans turned out in numbers to vote for this beer’s return – and we’re more than happy to oblige.

The beer incorporates two disparate styles—a hop-forward, distinctly American IPA and a fruity Belgian tripel, both brewed with blue agave nectar—with influence from red wine- and tequila-saturated oak. It begs the question: What does this taste like? Tropical fruit aromas and flavors come courtesy of hop bursting, which is used to extract maximum character from a mixture of Amarillo, Calypso and Jarrylo hops late in the brewing process. The hoppiness is given brilliant depth care of banana and estery qualities produced by a Belgian yeast strain during the tripel’s fermentation. Subtle tannic, berry-like flavors and additional red wine notes are present from the triple-use barrels. Amazingly, the flavors blend seamlessly without competing in the glass. To fully experience the massive hop presence, Ecliptic/Wicked Weed/Stone Points Unknown IPA should be enjoyed fresh; however, the beer may also be stored at proper cellaring temperatures (55°F or lower). How long can it be aged? It’s hard to say. And what will it taste like? Just as the case was when it was first brewed, we don’t know, so consider its aged manifestation yet another point of the beer’s intriguing unknowns.

Q: “What do you call it when you take a sip of oak barrel aged Double Bastard Ale that’s had the other half of the bounty of chili peppers from Greg’s home garden ceremoniously added in, resulting in a punishingly intense level of hot pepper heat to an already overly intense beer whose elevated alcohol level caused a significant transference of pain-inducing capsicum?” A: “Punishment.” Punishment is 2013 Double Bastard Ale brewed with freshly harvested peppers and aged in bourbon barrels. Brutally hot and unyielding in its imposition, this intensely hellish spawn of Caribbean red hots, fatalis and Moruga scorpion peppers is a just dessert for any spice-taunting masochist who dares to engage it.

This collaboration beer is a celebration of the homebrewing spirit and an example of counter-intuitive thoughts coalescing beautifully into something exceptional. Case in point is the seamless marrying of toasted coconut and a hop bill brimming with tropical fruit notes. Longtime homebrewers Robert Masterson and Ryan Reschan teamed up to enter this beer in our annual American Homebrewers Association-sanctioned brewing competition and, though it was the first beer they’d ever brewed together, they sailed past the competition like a tropical ocean breeze on a pleasure cruise bound for India. After winning, the duo reached out to their friend, highly decorated homebrewer and 2011 AHA Ninkasi Award winner Paul Sangster of the newly opened Rip Current Brewing Company, to assist in dialing in the recipe. Together with Sangster’s skilled partner Guy Shobe and Stone Brewmaster Mitch Steele, Masterson and Reschan present fellow craft beer enthusiasts with a most delicious and original style of IPA. Open, enjoy, rest, relax and repeat as needed.

Belgian Style Abbey Ale aged in Red Wine Barrels

RUINING PALATES SINCE 2002 n June 2012, we celebrated the 10th birthday of our notoriously mega-hopped double IPA, Stone Ruination IPA, with the release of a very special version that was even bigger and, incredibly, even hoppier than the original. If Stone Ruination IPA is “A Liquid Poem to the Glory of the Hop,” then Stone Ruination Tenth Anniversary IPA was an amped-up heavy metal version of that ode delivered with the force of a sledgehammer. Luckily for us, our fans love loud and aggressive brews, specifically when copious amounts of humulus lupulus are involved. The original release of this beer was so instantly beloved by those who dared try it.

Stone Ruination IPA was the first full-time brewed and bottled West Coast double IPA on the planet. As craft beer has evolved over the years, so too have techniques for maximizing hop flavors and aromas. For the second incarnation of our groundbreaking India pale ale, we employed dry hopping and hop bursting to squeeze every last drop of piney, citrusy, tropical essence from the hops that give this beer its incredible character. We’ve also updated the name to reflect the imperial-level intensity that’s evident in every sip. Join us in cheering this, the second stanza in our “Liquid Poem to the Glory of the Hop.”

So called because of the immediate ruinous effect on your palate. 100+ IBUs. Bracingly bitter. Thick, pungent hop aroma. We would say that no hops were injured in the brewing of this beer, but that would be a massive lie. In fact, the words "Stone Ruination IPA" are what older hop vines use to cause little hop vines to quiver with fright and lose sleep at night . We at Stone honor the brutal massacre of countless hops with this "Liquid poem to the glory of the hop!" Paganism at its best!

In spring 2011, Stone bought the farm, literally, taking over 19 acres of fertile Southern California soil where we now grow pristine fruits, vegetables, herbs and more for our Stone Brewing World Bistro & Gardens restaurants. A taste of our homespun farm-to-tableism is provided in this farmhouse ale stoked with lemon zest, plus lemon thyme and lavender straight from Stone Farms. This spring-to-summer saison is citric and herbal on the palate with a dry, peppery finish. Thanks to the infusion of fresh West Coast ingredients, this isn’t your everyday saison. It’s our saison—100% Stone. Celebrate the sunny season with an authentic taste of our farm and, with it, our commitment to quality.

This saison has been infused with a herbaceous blend of locally harvested sage, lemon thyme, rosemary and parsley and dry-hopped with Citra hops for a refreshing finish. First brewed in 2010, this citrusy farmhouse ale was named Saison du BUFF in tribute to the ad hoc coalition that Sam (Dogfish Head), Bill (Victory) and Greg (Stone) formed in 2003. Called Brewers United for Freedom of Flavor (BUFF), it was their way to show the beer industry that they were banding together to make room on the shelf for craft beer. Six years later this farm-to-kettle beer still boasts the use of freshly picked local herbs as well as Citra and Centennial hops to infuse crisp, savory, mouthwatering flavors.

A rich, dark and delicious porter with chocolate and coffee overtones accented by a subtle smokiness from just the right amount of peat smoked malt. Unlike a rauchbier, the "smoke" in Stone Smoked Porter is an ELEMENT of the character rather than being THE character. -- Greg Koch, Stone Brewing Co.

Stone Smoked Porter w/ Chipotle Peppers is a thing of spicy glory, with the just-right heat of smoked jalapeños (aka chipotles) that combines beautifully with the beer’s peat-smoked malt and roasty character. The idea came about in 2006 when Merchandise Manager Chris Carroll suggested we make a special "South of the Border Stone Smoked Porter" for Cinco de Mayo that year. One sip, and we were hooked!

In 2006, almost exactly 10 years after we first released Stone Smoked Porter, Stone Small Batch Brewer Laura Ulrich had a brilliant idea: What if she added whole Madagascar vanilla beans to a small batch of the finished beer? And voilá, Stone Smoked Porter with Vanilla Bean was born! It was an instant hit, as the resulting flavor combinations - rich vanilla melding with the malty, chocolatey, coffee-like characteristics of the beer-were practically made for each other. Originally available only as an occasional growler fill or on tap all-too-briefly at special events or in our restaurant, this exquisite creation was released in a single bottle run for the first time in 2012, much to the delight of its many fans... who instantly began clamoring for more. Your voices have been heard.

Stone Sorry Not Sorry is a part of the brewery’s ongoing collaboration series, brewed with St. Louis, Missouri’s 4 Hands Brewing and Yakima, Washington’s Bale Breaker. Sorry Not Sorry is an Imperial IPA brewed with peaches.

Double Bastard Ale aged in Bourbon Barrels Arrogant Bastard Ale’s (really) big brother, this dark amber ale is brewed with a huge malt bill and a belligerent amount of hops. It’s a heavy, bitter beast of a beer and absolutely not for the timid.

Rick Blankemeier & Robert Chandler’s Sprocketbier Black Rye Kolsch Style. We’ve been brewing together for the better part of three years. Rick is an amazing homebrewer and always has at least one spare recipe hidden somewhere in that magnificent head of his. Robbie, on the other hand, is the Igor to Rich’s Dr. Frankenstein (but with less hunchback and more beard). Armed with only a four-letter acronym (KISS) and a mission to make a beer that was balanced and complex but still sessionable, Rick jotted down a recipe on a sticky note that would impress even the most seasoned brewmaster. Out of 19 amazing beers brewed by 19 teams of the best brewers at Stone Brewing Co., Steve Wagner (Co-founder & President), Greg Koch (Co-founder & CEO), and Mitch Steele (Brewmaster) chose this one after a blind tasting of the top nine beers. As we write this, we are honored and humbled by the decision to select our beer for the very first Stone Brewing Co. Spotlight Series release. Our original goal was to pay tribute to the SNL Sprockets skit by creating a beer that even Dieter would think "is dark and easy to drink," and we’re pretty sure we succeeded (Dieter’s not around to ask). We love this beer and can’t wait to share it with beer geeks and Stone fans around the country. Before you delve into this Impressively Dark and Amazingly Balanced beer, let us propose a toast to the ones we have lost, and to those of us who will never let their memories be forgotten…… Cheers, Prost, Salud and Good Memories to all!

Oaky presence is followed by fruity yeast character. The malts shine mid-palate, combining with oak and a light berry fruitiness, followed by a dry, bitter finish.

Pours a deep gold/orange color, is smooth tasting w/ low carbonation, some creaminess, & some bitterness in the finish. Notes of spicy hop, citrus, caramel, honey, sherry, orange & pepper.

Stone Imperial Russian Stout is so thick, rich and well, sinful, you might worry that you'll be doomed to the fiery pits just for thinking about a sip. Rest assured, however, that even though this seemingly pernicious brew is indeed as black as sin, we guarantee that no actual sin was committed in making it... you'll have to add that on your own. This massive and intensely aromatic beer abounds with notes of anise, black currants, coffee, and roastiness, and its heavy palate is nothing to be trifled with!

The smell of fresh oranges and hops abound when you first smell this beer, with vanilla coming to the forefront as the beer warms up. First sip reminds us of vanilla ice cream with orange liqueur, or, if you must, a creamsicle, but without so much sweetness. Aftertaste is all fresh oranges, light malt sweetness, dank and citrusy hops, and lingering vanilla. Awesome, super intense double IPA for both IPA lovers and those who prefer softer, sweeter flavors alike.

Stone Sublimely Self-Righteous Black IPA aged in Templeton Rye Whiskey barrels and Kentucky Bourbon barrels.

We re brewers whose substantial mettle and idiomatic approach to brewing allows us to consistently create works of art such as this justifiably self righteous ale. Its bitterness hits our sweet spot. Its blackness lightens our hearts. Its liquid dichotomy pulls it all together in this sublimely sacrosanct ale. Yes, we damn well know our stuff here at Stone, and it would be irresponsible of us not to acknowledge how remarkable this heavenly creation of ours is. Thus the name we are compelled to give it ... Stone Sublimely Self Righteous Ale ... serves as a reminder of just how good we are, in both liquid and verbal form. We re certainly not perfect. Too often, we allow our modesty to get the best of us as we re simply not inclined towards senseless braggadocio. When youre good, youre good. And when you do something great, the least you can do is acknowledge it. Others benefit from knowing. In this case, we find that we are compelled to point out how amazing this beer is that we rightly call the Stone Sublimely Self Righteous Ale. First brewed in 2007 as Stone 11th Anniversary Ale, this beer was an instant hit. With us. Other folks with great taste loved it too, but we were focused on how much we liked it, and we felt it was truly sublime. That euphoria didnt last long though, as it was soon replaced with the grim reality that when we sold out of it there wouldnt be any more. For Us. And that was simply unacceptable. So, we are now blessing ourselves, and you the enlightened, with this beer on a full time basis.. Thusly, you may now revel in your own self righteousness as you see fit with this glorious example of ours. You are genuinely welcome, as it is our pleasure.

Due to our participation in at least a half a dozen collaborations each year, one might perceive Stone as the craft beer equivalent of a bee flitting indiscriminately from one brewery to the next, all the while drawing precious nectar-the expertise and creativity of those institution’ brewmasters. Another buzzy operation that gets the same rap is Bluejacket, a new, Washington, D.C.-based operation headed by industry veteran and constant collaborator Megan O’Leary Parisi. But make no mistake, Stone and Bluejacket are intensely selective about the contemporaries we invite into our brewhouses. We look for the same high level of passion and daringness to flip a beer style on its head that we employ on a baily basis. So, when Parisi and Stone brewmaster Mitch Steele decided to collaborate, it was essential that they tap a special individual to complete their triad of fermentation domination, and they found just that in Tonya Cornett, the brewmaster at Bend, Oregon’s 10 Barrel Brewing Company. Together, they decided on a sturdy yet velvety base of imperial porter and developed a plan to celebrate the bounty of the environs in which it was produced by harvesting avocado honey, jasmine and calendula flowers (some from our very own Stone Farms)and infusing them into the beer to create something complex and uniquely Southern Californian. Consider it craft cross-pollination at its finest.

Brewed with pineapple and tangerine

When you get three hopheads together to collaborate on a beer, it’s only natural to expect some hopped up liquid incarnation of their lupulin lust to spring forth from such a session. Maybe it seems passé to some—three masters of hoppy beer once again exploring the familiar territory of the India pale ale. After all, who needs yet another IPA, double or otherwise, right? It’s all been done. To those who feel this way, this trio’s reply is: “So what?” In birthing a double IPA made bitter and fruity care of a mélange of new and experimental hops (Azacca, Belma, and yet-to-be-named varieties from Washington’s Yakima Valley), they aren’t staying in a comfort zone—they’re hitting a sweet spot in the name of all that is good, delicious, hoppy and forward-thinking to create an IPA that’s both like and unlike anything they, or you, have ever tasted. Rife with essence of pine, resin, and fruits both citrus and tropical, there’s no need for apologies with this beer. All that’s necessary is a yearning for hops, a sturdy constitution and an empty glass.

In the spirit of all the exploratory missions deployed across the galaxy — be they spacecraft, Viking or other — we’re constantly probing the world of beer back here on Earth. That quest has brought us to this latest creation, which comes from our brewing team at Stone Brewing – Napa. With a subtle haze reminiscent of some far-off nebula, and further complimented with the juicy flavors of Ella and Citra hops, this beer is most definitely out of this world.

This barrel-aged palate-saver has been a favorite among our fans—and us—since its inception in 2013. Pecans, wheat, flaked rye and bourbon-soaked wood provide this whopping, complex superhero version of an imperial stout with a profound complexity that makes it ideal for cellaring—if you can wait that long. Now, we can’t say this beer bestows jedi powers, exactly, but your taste buds may just be fooled into believing as much. A special thanks to Amanda Conner, who illustrated this year's label to support The Hero Initiative.

This golden beauty was created solely for barrel experimentation—you won’t find an unaged “2012 Stone Belgian-Style Strong Golden Ale” in bottles anywhere (you can stop looking now). IN THE MASH: Pilsner Malt IN THE BOIL: Magnum Hops & Candi Sugar WHIRLPOOL: Hallertaue Hops BRIGHT TANK: Stone Farms Merlot Grapes DRAWN OFF UNFILTERED AGING/BARREL: Style of wine/spirit: 64 Sonoma County Sauvignon Blanc and Chardonnay Barrels Type of wood: American and French Oak AGED 27 MONTHS in Sonoma County Sauvignon Blanc and Chardonnay Barrels IBUs: 36 ABV: 11.3% Bottled: December 2014

This righteously flavorful imperial stout has been a favorite among our fans—and us—since its inception in 2013. In celebration of its third brewing, we’ve upped the barrel-aging quotient for 2015, adding to the mix a version of last year’s vintage that we aged in bourbon barrels for a year. This whopping, complex stout will cellar beautifully—if you can wait that long. Eisner Award-winning comic-book cover artist Dave “The Reverend” Johnson created the fine art for the bottle in exchange for our donation to The Hero Initiative (heroinitiative.org), a charity organization that provides retirement funds for golden-age comic book artists.

This is a beloved stout. When first introduced as a limited special collaboration release with Cerveceria Insurgente and San Diego homebrewer Chris Banker (after his recipe won our annual homebrew competition), it was an instant hit and fans began clamoring for its return. Seeing as how its amazing flavor profile is evocative of Mexican hot chocolate, featuring coffee, pasilla peppers, vanilla, cinnamon, nutmeg and a generous amount of chocolate.

The base beer is the recipe of 2014 Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed with cocoa, coffee and spices to mimic the rich flavors of Mexican hot chocolate. Aged 3 Months in American Oak Kentucky Bourbon Barrels.

This year’s winner of our American Homebrewers Association-sanctioned homebrewing competition, Chris Banker, helped keep us grounded to our homebrewing roots by introducing flavors consistent with our regional palate. His chocolate, cinnamon, nutmeg, chile pepper and coffee-infused milk stout was built to mimic the flavors of Mexican hot chocolate, a beloved specialty from our neighbors to the south, as our callaborators from Baja California, Cervezería Insurgente, will attest. Layered with tiers of earthiness, spice and roast, this creamy, semisweet blue-ribbon beer confirms that the spirit of the American homebrewer is not only alive and kicking, but thriving at an all-time high.

Hearken, ye merry craft-ale imbibers, as we present thee an ale inspired by medieval England. This re-creation of a medieval English ale is a brew the Knights of the Round Table would have heartily enjoyed. A strong beer, it has intense bready malt character accompanied by herbal, earthy hop notes and mild smokiness. The addition of elderberries imparts subtle blueberry-like flavor, while flaked oats and pale, amber and smoked malts mirror grains used by English brewers hundreds of years ago. It’s a beer inspired by the Middle Ages, but perfect for enjoying in the 21st century.

Stout brewed with pecans, wheat and rye, one quarter aged in bourbon barrels.

Front and center this year is the result of Wil’s creative machinations taking the art direction duties with world-renowned fantasy artist Joe Jusko representing our gargoyle’s triumph over the evils in the world of beer. Six years into this amazing w00tstout legacy and I continue to be stunned and humbled by the response of our fans. Sure, it’s an amazingly delicious massive Russian Imperial Stout partially inspired by Kentucky Derby Pie of Drew’s home state.