Stone's Stochasticity Project

This hoppy, deep amber-hued beer 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 added malted millet and malted buckwheat to bring the total unique grain count to nine. 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. We dry-hopped the beer with Cascade and Centennial hops at the end, adding more citrus notes and rounding out the grain bill’s rich, bready character. Release November 22nd 2015 This beer had its share of controversy. If you’re wondering about its unusual label, the whole story is on The Stone Blog

The inaugural beer from the project, Grapefruit Slam IPA, is a big-bodied, yet refreshing India pale ale marrying hand-zested grapefruit peel with the inherent citrusy bitterness of Centennial hops from the fertile bines of Washington state. A one-time offering available on draft and in 22-ounce bottles, Stochasticity Project Grapefruit Slam IPA ushers in what, according to years of studies and supporting data, will be the next enthralling chapter in the history of American craft brewing. Dry, earthily bitter and packed with the character of sun-kissed fruit, Stochasticity Project Grapefruit Slam IPA seems natural in its cohesive perfection, but it is a beer birthed from iterations both numerous and varied. Though new to the world at large, the fermentation engineers at the helm of the Stochasticity Project’s brewing laboratory and research facility have been at work for years, testing ale and lager recipes, calling on centuries-old techniques and implementing modern processes. These recipes will satisfy palates of nth degree beer nerds searching for the ultimate in flavors and innovations from the craft brewing revolution. Wide-ranging information on Stochasticity Project Grapefruit Slam IPA and several beers which will be released in its wake can be found at www.stochasticity.com. Casual beer imbibers should be forewarned that this is not a forum for passive enthusiasts. What awaits at the Stochasticity Project’s official site is an exploration behind the science of beer, and cutting edge theories and ideas governing the direction of this ongoing program. A visit, no matter how brief, is certain to expand one’s knowledge and understanding of the brewing process, rendering it impossible to see beer the same way ever again. But that is one of the many, big-picture, big-reward ambitions of the Stochasticity Project. This ambitious undertaking starts today with the release of Grapefruit Slam IPA, descending on this nation like a lupulin-laced, banner-hoisting standard bearer for the new age of craft beer.

A beer that pays homage to a centuries-old tradition of combining new beer with aged “stock ales.” Freshly brewed beers of the day often were very smoky and bitter tasting, and were blended with older beer that had mellowed with age to produce more drinkable libations. This modern brew will showcase our brewers’ talents by blending a stock ale aged more than three months in oak foudres (large wooden fermentation vessels) with a fresh version of the same beer to create a perfect harmony spanning end to end on the taste spectrum.

Some illusions and misnomers lead to life’s most delightful surprises. Case in point—this beer, the yang to the yin that is the black India pale ale. Once revolutionary for its onyx appearance, it is now an accepted and beloved member of the India pale ale family. Thus we took the spirit of a dark beer—the time-honored stout—and applied a similar science of thought, brewing it to be golden-hued. Cocoa and coffee beans impart roastiness sans darkening to this brew, while flaked oats provide an enveloping mouthfeel. The result is a stout that looks more like a blonde, but is a raven beauty at heart.

lost member of the Stone Vertical Epic Ale series: When testing the inherent makeup of the quadrupel—the warmest and darkest of Trappist monastery beer styles—we added triticale, a hybrid grain combining the pleasant flavor of wheat with the elemental durability of rye. We originally explored this nouveau twist on a traditional style in 2010, when brewing a test batch of a potential beer in our Stone Vertical Epic Ale series. Brewmaster Mitch Steele reached for and subsequently improved on that pilot recipe, bringing it to life as part of the Stone Stochasticity Project. The result is a quad that’s lower in sweetness, but rich with dried fruit and spice nuances.

For many, the verbiage "Belgian Golden Strong Ale" conjures the mental visage of a chalice of straw-hued liquid nearly overflowing with tight, fluffy, white bubbles. Though that effervescent European classic was a solid base for this, the sophomore release from our center for beer experimentation, but to test its unexplored possibilities, we added a sufficient lode of hops to up the ale’s bitter character and dry finish. Next came a lengthy aging period in bourbon whiskey barrels, quite the rarity for this style. Named for the Bulgarian site from which the largest golden treasure in history was excavated, this beer presents a wealth of next-level nuances including vanilla, wood and spice.