One sip of Erratic Stone-Fired Ale and you’ll notice that it has a totally unique profile. That’s because the super-heated stones, when dropped into the brew, scorched and caramelised some of the malt sugars. Combined with glacier-fed Rocky Mountain water, the granite process imparts a delicious burnt caramel and unusual mineral profile to the brew. Proudly displaying the powerful complexity of dark malts, toffee and a hint of smoke, Brewmaster Paul’s take on the historical steinbier is a rare treat.