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The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance Hardcover – October 18, 2011
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Featured Recipe: Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts
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
Freshly ground black pepper
Finely diced tomato, for garnish
Shaved or grated Parmigiano-Reggiano cheese, for garnish
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.
—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.”
“Not for the faint of heart, [Stone’s] bold brews have a strong and fast-growing fan base.”
“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.”
“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.”
“[Stone] is one of the best-known West Coast brewers with one of the most devoted cult followings this side of The Grateful Dead.”
“Stone Brewing Company from San Diego is arguably the most notorious player on America’s exhilarating craft brewing scene . . . .”
Top Customer Reviews
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 ›
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 ›
Whether you are looking for an interesting coffee table book, some unique pub food recipes or want to try your hand at one of their homebrew recipes, you should not be disappointed.
Most Recent Customer Reviews
Great history of Stone, as well as useful recipes of their beers and suggested food pairings.Published 25 days ago by Philip Sheridan
Well done... It's not going to make you a Stone brewmaster but it is a great companion guide to all things Stone.Published 29 days ago by Guru
I was surprised by the homebrew clone recipes in the back, it was written with a solid sense of humor too. Definitely an entertaining readPublished 14 months ago by J. Latham
I was hoping there would be more of an in-depth narrative about the start of Stone, more biography on Greg and Steve.Published 15 months ago by Michael Larkin
Good story. Quite a lot of this book is recipes which is not what I was expecting. Because of the all electronic format and no pictures, I think the Kindle version is not as useful... Read morePublished 17 months ago by redJ9