Since its inception in 1996, Stone Brewing Co. has been the fastest growing brewery in the country—Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone Old Guardian Barley Wine, Stone Smoked Porter, and Stone 12th Anniversary Bitter Chocolate Oatmeal Stout. In addition, it features recipes from the Stone Brewing World Bistro & Gardens like Garlic, Cheddar, and Stone Ruination IPA Soup, BBQ Duck Tacos, and the legendary Arrogant Bastard Ale Onion Rings. With its behind-the-scenes look at one of the leaders of the craft beer scene, The Craft of Stone Brewing Co. will captivate and inspire legions of fans nationwide.
The Craft of Stone Brewing Co.
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Featured Recipe: Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts
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1 pound brussels sprouts (about 4 cups)
1/4 cup canola or vegetable oil
1/4 pound pancetta, diced
6 cloves garlic, minced
1 1/2 cups (12 fluid ounces) Stone Pale Ale
1/4 cup vegetable stock
Salt
Freshly ground black pepper
Finely diced tomato, for garnish
Shaved or grated Parmigiano-Reggiano cheese, for garnish
Instructions
Set up a steamer with 1 to 2 inches of salted water and bring the water to a rolling boil. Put the brussels sprouts in the steamer, cover, and cook until slightly tender, about 4 minutes. Drain and immediately transfer the Brussels sprouts to a large bowl of ice water to halt the cooking and preserve their bright green color. Let them cool in the ice water for about 1 minute, then drain. Lay them on a clean dish towel and pat dry. Cut them in half vertically, right through the core. In a large wok or cast-iron skillet, heat the oil over high heat until it begins to shimmer. Turn the heat down to medium. Add the pancetta and cook, stirring occasionally, until it begins to brown. Stir in the garlic and cook until fragrant, about 30 seconds. Turn the heat up to high, add the brussels sprouts, and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the beer and continue to cook over high heat until the liquid is mostly evaporated. Deglaze the pan by adding the vegetable stock, stirring and scraping up any browned bits that may be affixed to the pan. Season with salt and pepper to taste. Garnish with the tomato and Parmigiano-Reggiano. Serve immediately.
Review
“Owners and co-founders Steve Wagner and Greg Koch share their story of how they got into beer making and ultimately founded Stone Brewing. The story is fascinating and written like they are just sitting on the bar stool next to you.”
—Seattle Weekly, Cooking the Books, 1/30/12
“The advice sections of the book are exceptionally strong. The beer-food pairing section is insightful, giving examples of what and what not to do. The cellaring tips explain how to properly age your beer without turning your bottles into a skunky mess. This would make a great gift for a home brewer or beer snob in your life. The writing is easy to read, and it’s like a knowledgeable friend is guiding you through the world of beer.”
—City Book Review, 1/13/12
“One of this fall’s most interesting beer books, The Craft of Stone Brewing Co., tells the story of how Stone’s founders, Steve Wagner and Greg Koch, created the aggressively hopped, intensely flavored beers that turned their San Diego company into one of America’s iconic craft breweries.”
—Food & Wine, 10/13/11
“Greg and Steve do more than just brew the best beer in the world: they are an inspiration to ignore conventional wisdom, take creative risks, and make awesome things. This book is more than an inside look at how they used that philosophy to found Stone Brewing; it's filled with food recipes from their Bistro and beer recipes from their brewery. Whether you're a novice homebrewer, or routinely make 10 gallon batches with hops you grew in your back yard, this book will inspire you to make epic beer, epic food, and unleash your inner arrogant bastard.”
—Wil Wheaton Actor, Author, Homebrewer
“It’s a fantastic cookbook, and if you’re crazy for the flavors of that certain chili sauce then you really need the book. Really. It’s wonderful. Get it and make the Piquant Pulled Pork right away. You won't regret it.”
—Matt Armendariz, One for the Table, Must Buy Cookbooks of 2011
“All-Time Top Brewery on Planet Earth. The most popular and highest-rated brewery . . . ever.”
—BeerAdvocate
“Not for the faint of heart, [Stone’s] bold brews have a strong and fast-growing fan base.”
—Bon Appétit
“Stone Brewing makes aggressive beer--good news for those tired of the fizzy yellow stuff.”
—Los Angeles Times
“San Diego [is] the new beer capital of the United States. Stone exemplifies the local approach, with aggressively hopped but completely drinkable brews.”
—Men’s Journal
“Stone Brewing’s ‘extreme’ beers are like standard ales in overdrive.”
—Food & Wine
“[Stone] has no interest in going mainstream if that means watering down the product.”
—Inc.
“[Stone] is one of the best-known West Coast brewers with one of the most devoted cult followings this side of The Grateful Dead.”
—Beverage World
“Stone Brewing Company from San Diego is arguably the most notorious player on America’s exhilarating craft brewing scene . . . .”
—The Publican
—Seattle Weekly, Cooking the Books, 1/30/12
“The advice sections of the book are exceptionally strong. The beer-food pairing section is insightful, giving examples of what and what not to do. The cellaring tips explain how to properly age your beer without turning your bottles into a skunky mess. This would make a great gift for a home brewer or beer snob in your life. The writing is easy to read, and it’s like a knowledgeable friend is guiding you through the world of beer.”
—City Book Review, 1/13/12
“One of this fall’s most interesting beer books, The Craft of Stone Brewing Co., tells the story of how Stone’s founders, Steve Wagner and Greg Koch, created the aggressively hopped, intensely flavored beers that turned their San Diego company into one of America’s iconic craft breweries.”
—Food & Wine, 10/13/11
“Greg and Steve do more than just brew the best beer in the world: they are an inspiration to ignore conventional wisdom, take creative risks, and make awesome things. This book is more than an inside look at how they used that philosophy to found Stone Brewing; it's filled with food recipes from their Bistro and beer recipes from their brewery. Whether you're a novice homebrewer, or routinely make 10 gallon batches with hops you grew in your back yard, this book will inspire you to make epic beer, epic food, and unleash your inner arrogant bastard.”
—Wil Wheaton Actor, Author, Homebrewer
“It’s a fantastic cookbook, and if you’re crazy for the flavors of that certain chili sauce then you really need the book. Really. It’s wonderful. Get it and make the Piquant Pulled Pork right away. You won't regret it.”
—Matt Armendariz, One for the Table, Must Buy Cookbooks of 2011
“All-Time Top Brewery on Planet Earth. The most popular and highest-rated brewery . . . ever.”
—BeerAdvocate
“Not for the faint of heart, [Stone’s] bold brews have a strong and fast-growing fan base.”
—Bon Appétit
“Stone Brewing makes aggressive beer--good news for those tired of the fizzy yellow stuff.”
—Los Angeles Times
“San Diego [is] the new beer capital of the United States. Stone exemplifies the local approach, with aggressively hopped but completely drinkable brews.”
—Men’s Journal
“Stone Brewing’s ‘extreme’ beers are like standard ales in overdrive.”
—Food & Wine
“[Stone] has no interest in going mainstream if that means watering down the product.”
—Inc.
“[Stone] is one of the best-known West Coast brewers with one of the most devoted cult followings this side of The Grateful Dead.”
—Beverage World
“Stone Brewing Company from San Diego is arguably the most notorious player on America’s exhilarating craft brewing scene . . . .”
—The Publican
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Customer Reviews
Most Helpful Customer Reviews
30 of 31 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
There are two kinds of beer drinkers in the world--those who are rabid fans of Stone Brewing Company, and those who don't like it at all. I've never met anyone who's neutral about Stone beers. I've never seen anyone take a trial sip of a Stone beer and say, "Well, I guess it's all right." No, the response is either, "Wow, that's great! Pour me another!" or "That's the worst beer I've ever tasted. Gimme a glass of one of those fizzy yellow beer-like substances instead." For those of us who ARE fans of extreme beers, those that go far beyond any reasonable limits of flavor, strength and hoppiness, Stone is a beer geek's Nirvana.
I first learned about Stone in 1998 at a beer festival in Tucson, Arizona, two years after founders Greg Koch and Steve Wagner started the company in San Marcos, California. At the Stone table was an intriguing beer I'd never heard of called "Arrogant Bastard." "I gotta try me some of that," I thought. But it wasn't that easy. Before the staff would serve it, one had to prove to them that one was "worthy" enough to drink such a powerful beer. That was a stroke of marketing genius (as is the label on AB bottles, by the way, which starts out, "This is an aggressive beer. You probably won't like it."). Anyway, I don't remember how I proved I was worthy, but after just one sip of AB, I was hooked. And I really mean hooked. For the next ten years, my wife and I (we have identical beer tastes) flew or drove 1,700 miles round trip from our home in El Paso, Texas, to southern California specifically to attend Stone's annual anniversary parties. We got to know Greg a little--at first, he couldn't believe we'd traveled so far just to drink a few of his beers, but then he got used to seeing us there every year.... Read more ›
I first learned about Stone in 1998 at a beer festival in Tucson, Arizona, two years after founders Greg Koch and Steve Wagner started the company in San Marcos, California. At the Stone table was an intriguing beer I'd never heard of called "Arrogant Bastard." "I gotta try me some of that," I thought. But it wasn't that easy. Before the staff would serve it, one had to prove to them that one was "worthy" enough to drink such a powerful beer. That was a stroke of marketing genius (as is the label on AB bottles, by the way, which starts out, "This is an aggressive beer. You probably won't like it."). Anyway, I don't remember how I proved I was worthy, but after just one sip of AB, I was hooked. And I really mean hooked. For the next ten years, my wife and I (we have identical beer tastes) flew or drove 1,700 miles round trip from our home in El Paso, Texas, to southern California specifically to attend Stone's annual anniversary parties. We got to know Greg a little--at first, he couldn't believe we'd traveled so far just to drink a few of his beers, but then he got used to seeing us there every year.... Read more ›
7 of 8 people found the following review helpful
By Jesse Trent
Format:Hardcover
When I first saw this book, I really liked how the cover looked. It's sturday looking, and it feels nice. The colors in the photos on the front are nice, as well.
Here's what I like about the book:
It explains how beer is made in Layman's terms, and as a homebrewer, I have to say that the explanations of the malts in the book are really nice. It would be a good place to start for review if you're getting into all grain brewing. It's not that you could buy this book and brew (some people could, but not me), in my opinion, but it's again, a nice way to explain the process to someone who might be slightly interested.
The story of Stone Brewing and how it came about is also a pretty inspiring story. I wish everyone had the gumption to do their job as ambitiously as Greg and Steve do/did.
They have a lot of their recipes in this book, even ones they used to make but don't anymore (Heat Seeking Wheat), but that brings me to the next part of this review.
Some of the things that irk me about this book:
No recipe for Arrogant Bastard. Why not? There is a podcast called Can You Brew It with Jamil Zainasheff where they talk with the head brewer, Mitch, and he is pretty nebulous about what the ingredients are. Regardless, after the first show which produced a beer that was close, but not a clone, they re-brewed and the second batch was declared a clone. The recipe is available on the Northern Brewer forums, and here's a personal anecdote - I've had a bottle of beer that was brewed using that recipe and it was SPOT ON, other than the fact that the homebrewed version was probably fresher than the Stone version. What's more, my friend who brewed it, had NEVER had Arrogant Bastard before, since he can't get it in Iowa.... Read more ›
Here's what I like about the book:
It explains how beer is made in Layman's terms, and as a homebrewer, I have to say that the explanations of the malts in the book are really nice. It would be a good place to start for review if you're getting into all grain brewing. It's not that you could buy this book and brew (some people could, but not me), in my opinion, but it's again, a nice way to explain the process to someone who might be slightly interested.
The story of Stone Brewing and how it came about is also a pretty inspiring story. I wish everyone had the gumption to do their job as ambitiously as Greg and Steve do/did.
They have a lot of their recipes in this book, even ones they used to make but don't anymore (Heat Seeking Wheat), but that brings me to the next part of this review.
Some of the things that irk me about this book:
No recipe for Arrogant Bastard. Why not? There is a podcast called Can You Brew It with Jamil Zainasheff where they talk with the head brewer, Mitch, and he is pretty nebulous about what the ingredients are. Regardless, after the first show which produced a beer that was close, but not a clone, they re-brewed and the second batch was declared a clone. The recipe is available on the Northern Brewer forums, and here's a personal anecdote - I've had a bottle of beer that was brewed using that recipe and it was SPOT ON, other than the fact that the homebrewed version was probably fresher than the Stone version. What's more, my friend who brewed it, had NEVER had Arrogant Bastard before, since he can't get it in Iowa.... Read more ›
4 of 4 people found the following review helpful
By M. Delbecq
Format:Kindle Edition
a must read for anyone who is interested in possibly opening up a brewery some day. greg koch does an excellent job of providing knowledge of beer, brewing, and running a business all in a lighthearted manner. check it out!
3 of 3 people found the following review helpful
By Rhino
Format:Hardcover|Amazon Verified Purchase
Amazing book, being a huge craft beer enthusiast and Stone Brewing fan, this just inspires me to continue my passion for home brewing. I've been lucky enough to meet and talk to many people in this book, but to read this book makes it more worth wild. The story, recipe's, brews, food pairing and so much more. Its a must read book and highly recommended. To the Craft Beer Alliance, cheers!
2 of 2 people found the following review helpful
By Mike Landers
Format:Hardcover
I bought the book because I'm a huge fan of craft beer, I think the book was beautifuly done,and had great time reading the stories of how they got there and the people along the way who helped them get to where they are today, the pictures are fantastic, the food recipe's look mouth watering.
Now for my complaint, I am a craft brewer and have been making beer for many years, when I decided to make a couple of their beer recipes that they had put in the book I realized some things didn't make sence, they left out key ingredients and had I tried to make those clones I would have been way off, and they are not cheap recipes, they are very big grain bills ! I would reccomend this book for a coffee table book, but for clone recipes you can't beat The best of Brew, 250 Classic Clone Recipes, for only $10.00 the book never stops amazing me.
Now for my complaint, I am a craft brewer and have been making beer for many years, when I decided to make a couple of their beer recipes that they had put in the book I realized some things didn't make sence, they left out key ingredients and had I tried to make those clones I would have been way off, and they are not cheap recipes, they are very big grain bills ! I would reccomend this book for a coffee table book, but for clone recipes you can't beat The best of Brew, 250 Classic Clone Recipes, for only $10.00 the book never stops amazing me.
2 of 2 people found the following review helpful
By Adam Somers
Format:Hardcover
I had a lot of anticipation about this book, and was delighted by the fact that it contains home brew recipes of some of their famous beers. As a homebrewer and all-round craft beer nerd (I read industry publications just for the hell of it), I found this book adequately focused on the history of The Stone Brewing Co. without belaboring the definition of craft beer. Stone releases a number of seasonals each year and I don't get to try each and every one--so it was nice to read through the book's catalog of anniversaries and vertical epics. Throwing in bistro recipes and homebrew recipes was a surprising addition and will be used in my home brewery. I will say, however, that the "beginner" versions of the recipes are probably not useful to anyone, especially beginning homebrewers. If you are thinking of buying this book to learn homebrewing, pick up a book on that topic instead. Chances are you should still buy this book anyway because it's loaded with really great information and history! All-in-all this is a great book and serves as a milestone in the living history that is American beer.
Most Recent Customer Reviews
4.0 out of 5 stars
Good book
I have actually started using some of the recipes for the beer in the book cant wait to over indulge testing them out lol also very informational
Published 1 day ago by Justin hooker
4.0 out of 5 stars
Coffee Table Book
It's a book every BIG fan of Stone Brewing Co. should have... personally i was expecting something more but is a great coffee table book to show the world you are a fan from this... Read more
Published 10 days ago by Eslem Torres
5.0 out of 5 stars
Great Book
The book is, like all things from Stone, amazing. Good read la la la la la la la la la
Published 2 months ago by JENNIFER WILEY
5.0 out of 5 stars
Stone Brewing Book?! YES
Its from Stone. That says it all. Ok, if you are unfamiliar with Stone and you are a craft beer drinker, stop what you are doing and go buy some of their beer. Read more
Published 2 months ago by brian stalder
5.0 out of 5 stars
Great find!
This book is full of beer recipes to die for! Some of them are a bit involved but of course very tasty!
Published 2 months ago by Robyn
5.0 out of 5 stars
Great Book.
Giving it to my son for Christmas 2013. It appears to be everything that it was advertised to be. Very pleased with the purchase.
Published 2 months ago by Janet M. Bourne
5.0 out of 5 stars
He liked it!
I got this for my boyfriend for Christmas. He is into homebrewing and Stone is his fave. He really enjoyed it and I can not wait to try some of the food recipes in it. Read more
Published 3 months ago by Angela Dawn Locklear
5.0 out of 5 stars
perfect fit
This is one of the best cookbooks that I have come across that deals with cooking with beer. This new addition will move to the 500 plus heap of cookbook. Read more
Published 4 months ago by willcookforbeer
5.0 out of 5 stars
Husbands Christmas Gift
My husband happens to be a home brewer AND his favorite brew is Stone so this was the perfect gift for him. Arrived in great condition and quite fast!
Published 4 months ago by Momof3
5.0 out of 5 stars
Passion for beer and more.
A great read, that if you like beer, will turn you into a beer lover.
This book will help Stone sell a lot of beer.
This book will help Stone sell a lot of beer.
Published 4 months ago by Philip Webster
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