Formerly brewed at Stone Brewing
I write this the Tuesday following our Stone 15th Anniversary celebration. More than 6,500 folks came out to help us celebrate our 15 years of being in the biz. And as with every other year, we are excited to find this one filled with many many interesting and exciting things. New "Stone Quingenti Millilitre" 500 ml cork-and-wire-bale program announced? Check. New coffee table-worthy book "The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes & Unabashed Arrogance" released late September 2011? Check. Another tome I co-authored called "The Brewer’s Apprentice" also coming out in September? Check. New Stone Brewing World Bistro & Gardens - Liberty Station announced? Check. New "Stone Company Store" in the South Park neighborhood of San Diego opened? Check. Stone Europe announced? The idea, check. The location... not just yet. Hotel across the street from our brewery in Escondido to be built with new offices, a catering kitchen and event space announced? Check. The announcement of a building expansion to the south of our brewery that may allow us to brew a half a million barrels per year? Check. Impending secession from the city of Escondido to form our own city-state of Stonelandia? Uh, no. Not yet. We like Escondido. Although it’s pretty amusing to ponder the thought... hmmm... Stonelandia. I like the sound of it. Heh. Ok, back to the moment. The thing I left out in the list above was the announcement that along with the hotel and event space mentioned, we’ll have a new barrel-aging room. Enough room for many hundreds of barrels, which will mean a future filled with a lot more of the likes of what you have here in your hands. You could call it "a tasty barrel-aged future" if you like. I think I will.