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The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance [Anglais] [Relié]

Greg Koch , Steve Wagner , Randy Clemens

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Description de l'ouvrage

18 octobre 2011
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.

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Extrait

THE NATURE OF BEER
 
Before we get into the story behind Stone Brewing Co. and fun facts about all of our beers, let’s take a look at beer as a whole: what it is, how it’s made, and its history. Put on your safety glasses and lab coat. (Simple reading glasses or a proverbial thinking cap would be acceptable alternatives.) At times, this discussion is a bit technical and the tone is somewhat serious, but it’s good information, damn it! And, in the interest of making this a complete guide to beer, we figured it best to start this epic tome, well, at the start with the simplest of questions: what is beer?
 
WHAT IS BEER? (NOT A STUPID QUESTION!)
Beer is an alcoholic beverage that is most typically made with four basic ingredients: malted barley, hops, water, and yeast. You may wonder how so many different beers can be made using just these four ingredients. Let’s consult Stone’s head brewer Mitch Steele and ask him to explain the role that each of these ingredients plays in the final brew.
 
MALTED BARLEY
 
“As the brewing saying goes, ‘Malt is the soul of beer.’ It provides the color, the body, the sweetness, and, perhaps most importantly, balances the flavor of our hops. (Not to mention that without malt, there would be no sugar for the yeast to ferment!) A good-quality malt is crucial to brewing good beer. We talk a lot about the ‘backbone’ of our beer being the malt component. A good malt blend, with the right (balanced) amount of flavor, sweetness, and body, provides the foundation for every one of our beers.” --MITCH
 
It’s My Own Damn Malt
Hordeum vulgare, or barley to you and me, is the fourth most cultivated cereal grain in the world. It’s used around the globe for making breads, soups, main courses, and salads, not to mention being a key ingredient in livestock feed. However, before it can be used to produce beer, it must undergo a simple process called malting, which involves soaking the grain until it begins to germinate, or sprout, releasing enzymes that begin to convert the starches in the barley into smaller-chain sugars--sugars that yeast can convert into alcohol and carbon dioxide.
 
You’re Not the Only One Getting Toasted
Okay, so you’ve got a ton of barley soaking in water, with enzymatic reactions abounding, but you’ve got to put a stop to the fun eventually. Once the sprout, or acrospire, has grown to 75 to 100 percent of the length of the grain, the barley is said to be fully modified. At this point, it’s quickly kiln-dried with hot air, which halts the starch-to-sugar conversions, stops the sprout from developing into a full-on seedling ready to plant in the ground, and produces dried kernels of malted barley.
 
Lighter and darker styles of malt are produced by variations in the temperature at which the malt is dried and the length of time it’s heated. Lighter malts with higher levels of fermentable sugars and more enzymatic activity (pale malt and pilsner malt being two of the most common) are referred to as base malts and make up the majority of the grain bill called for in any given brew. Other varieties, called specialty malts, are used more for flavor than yeast fuel.
 
Lighter roasts in which the sugars in the kernel have begun to crystallize, such as crystal and Vienna malts, often impart notes of caramel, biscuits, toffee, and bread, among others. Further roasting at higher temperatures produces darker malts, such as chocolate malt or black malt, which, added sparingly, can contribute robust flavors similar to coffee and chocolate, adding complexity and a touch of roasty bitterness.
 
The brewer’s selection of malts is the keystone for any quality beer, as it affects not just the flavor of the beer, but also the aroma, the color, and the all-so-important mouthfeel. The following table outlines some of the malt varieties most commonly used in craft brewing, along with all of the varieties called for in the homebrew recipes later in the book.
 
Let’s Get Cereal
Other cereal grains can also be used to make beer, though barley typically makes up the majority of the base with other grains added in smaller amounts. Wheat, rye, and oats find their way into some brews to contribute flavor and mouthfeel. The megabrewers use a lot of corn and rice to create their fizzy yellow stuff, since neither grain contributes any real discernable flavor, and they cost a fraction of what barley does. Bonus! (Well, for them at least. What they gain in cost savings, we lose in taste.)
 
HOPS
 
“Hops are often called the spice of beer, as they contribute bitterness, flavor, and aroma to beer. There are literally hundreds of different varieties of hops available to brewers, and each can contribute unique flavors, aromas, and bitterness. Several of our beers are identified with a particular variety of hops. For example, Stone IPA is most identified with Centennial hops, one of our favorites. A signature hop flavor is what craft beer lovers often seek when they try new beers.
 
I get really excited when we have the opportunity to use a variety of hops that we haven’t used before. We’ve had some fun with one-time brewing projects using varieties such as Nelson Sauvin and Motueka (from New Zealand) and Sorachi Ace (from Japan). That said, I’m a huge fan of classic hop varieties, like Saaz and Hallertau, which we don’t have much opportunity to brew with here at Stone, and also East Kent Goldings, which we’ve used a bit in our Stone Old Guardian Barley Wine. I tend to gravitate toward hop varieties that have unique flavor attributes, and we have fun trying to capture those flavors in our beers.” --MITCH
 
Hopping Mad
Hops are the cone-shaped flower of the perennial plant Humulus lupulus. They’re very rich in resins, alpha acids, and oils that produce a veritable treasure chest of flavors and aromas familiar to anyone who has ever tasted an India pale ale or any type of “imperial” fill-in-the-blank. They can impart essences that are often redolent of citrus, spices, flowers, or grass, or they can exhibit piney, earthy, or woodsy notes.
 
Hops were probably originally added to beer for medicinal purposes, then later were found to extend shelf life, a very important factor historically speaking, since transoceanic voyages by boat lasted months and beer was a vital source of nutrition and clean drinking water, not to mention a way to unwind during a very long and possibly trying voyage. (It would have to be a pretty crazy ride for someone to confuse a manatee or dugong for a mermaid, wouldn’t you think?)
 
As mentioned, hops add an element of bitterness to beer that balances the sweet profile of the malt. However, since a growing number of imbibers are gravitating toward bigger, bolder, and hoppier beers, the argument can certainly be made that the roles have changed and malt is being used to balance the hops. At least that tends to be how we view it at Stone Brewing.
 
Hour of Flower Power
Hops are traditionally added at three stages during the boiling process that all beers go through. (More on that later.) First added are the bittering hops, which, as their name implies, add the crisp bitterness and graceful bite found in many styles of beer, from pilsners to IPAs. Longer boiling time is critical for bittering hops--typically an hour to an hour and a half, although sometimes longer. During this time, certain otherwise insoluble compounds called alpha acids go through isomerization, a process that makes them soluble so they can lend their unique character to the final brew.
 
In contrast to the bittering components of hops, their aroma and flavor components are extremely volatile, so they evaporate during a long boil. For this reason, aroma hops and flavoring hops are typically added near the end of the boil: aroma hops in the last ten to twenty minutes, and flavoring hops in the final three minutes), to preserve their full sensory potential.
 
Another popular method for boosting hop flavor and aroma is dry hopping, a simple procedure that allows the brewer to add hops to the beer after it has cooled and most, if not all, of the fermentation has completed. A nice long soak, ranging anywhere from a few days up to two weeks, allows the beer to draw essential oils from the flowers without fear of losing their amazing volatile aromas, since no heating is taking place.
 
Wet hopping may sound vaguely related, or reminiscent of some sort of bitter rivalry, but it actually refers to a completely different process. Sometimes called fresh hopping, it’s simply the use of just-picked hop cones, directly from the vine rather than dried. These wet hops can be incorporated at any stage of the brew, including--believe it or not--for dry hopping. (What? Dry wet hopping? Wet dry hopping? Huh?)
 
What’s in a Name?
You’ll sometimes see the varieties of hops used in the craft beer you’re drinking listed on the bottle, but what’s the difference between them, and why should you care? The chart on pages 12 and 13 shows some of the varieties of hops most often used in craft brewing, along with a selection of the varieties called for in the homebrew recipes later in the book. Note that alpha acid content can vary from region to region and season to season; the values listed are approximations.
 
IBUs and You
So, how do you know how hoppy a beer is going to be? Well, beyond the clever names that sometimes warn (or entice) you about the palate wrecking you’re about to receive, some brewers also alert you to the IBU count of their beers. IBUs--International Bittering Units, that is--are a measure of the bitterness in beer, with each IBU equating to 1 milligram...

Revue de presse

“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

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Amazon.com: 4.7 étoiles sur 5  48 commentaires
33 internautes sur 34 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Coolest. Beer book. EVER! 1 novembre 2011
Par Terry Sunday - Publié sur Amazon.com
Format:Relié|Achat authentifié par Amazon
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. We only stopped going recently because the parties got crazy busy, tickets became hard to get if you didn't live in the area and our tolerance for jostling crowds of thousands has declined. But we still consider Stone beers to be among the best available anywhere, and there are always dozens of them in our dedicated beer refrigerator.

So if you like Stone, you know what I'm talkin' about. Now, how about this book, "The Craft of Stone Brewing Company." Well, it's everything Stone represents, and then some. Exquisitely designed, well-made, very readable (in Greg's inimitable style--think a book-length beer label!), superbly illustrated and packed with useful and fascinating insider information. It's a volume that EVERY fan of Stone beers, or even beer or brewing in general, should pick up immediately, no questions asked.

Here's what you'll find inside the covers. Kicking off is a 14-page section called "The Nature of Beer" that tells what it is, what goes into it and how it's made. It's fairly basic stuff, but still a useful refresher, and the sidebar insights of the Stone guys here and throughout the book are fascinating. The next eight-page section, "Beer Through the Ages," looks at the evolution of brewing in Europe and America and the emergence of the craftbrewing industry. Then comes the 38-page "A Story Called Stone." This section tells all about the founding and growth of Stone. The fascinating historical narrative is filled with anecdotes and trivia about the company, the key employees, the facilities, the brewing process, the marketing and much more. For example, I'll bet you don't know some of the other names Greg and Steve considered for the company before they settled on "Stone" (See page 35). The next section, at about 30 pages, describes more than 50 Stone beers, including their styles, release dates, availabilities, hop profiles, strengths and IBU ratings, along with an interesting paragraph or two for each. So many beers, so little time...

Next comes "'Dr' Bill Presents: Beer How-To's," a 12-page guide to buying, storing, aging, pouring and serving fine craft beer. Don't gloss over this section, even if you think you're an expert on the subject. You'll still probably learn something. The next 36 pages contain 19 selected recipes from the kitchen at the Stone Brewing World Bistro and Gardens, the new facility that the company moved into in November 2006. Yes, not only is this a beer book, it's also a cookbook! But wait, there's more! If you're a homebrewer (I'm not), you'll be enthralled with the last section of the book, which features recipes for five-gallon batches of 18 selected Stone beers.

Did I mention that you should buy "The Craft of Stone Brewing Company" right away? What are you waiting for? In the meantime, I'm going to go crack open an Old Guardian...
8 internautes sur 9 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A Good Book - Worth Buying 2 octobre 2011
Par Jesse Trent - Publié sur Amazon.com
Format:Relié
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. I ended up getting him a bottle and he did a side-by-side, with the same results. Why couldn't the guys at Stone at least take the time to point this recipe out if they thought it was good, or say that it wasn't even in the ballpark? What's interesting is that they point out how AB was an accident, and that the amounts of malts were miscalculated when making the Pale Ale. So, could you experiment with the Pale Ale recipe in here and maybe mess around with that, although I've heard that they only used Chinook hops with this beer.

I suppose I could outline what recipes they have here, but I'm editing this review, as it took Amazon a day to digest it. Their more common ones, Stone Pale Ale, Stone Smoked Porter, and Levitation are in the book. No Ruination, but I suppose they make up for that with the 4th Anniversary IPA recipe and a lot of collaboration recipes. I suppose they didn't waste time giving you the basic recipes, but they do give you some of the more unique ones.

At first, I didn't see the Original Gravity and Final Gravity targets, but they are usually in the gray section on the second page for the recipe. They do put the percentages, if you want to enter the grains that way into a brewing software package, which is nice. I still would have liked to seen an SRM (for color) value added. Efficiencies weren't targeted at 75%...they tend to vary when you put the exact amounts into ProMash.

While I expounded greatly on those two items, overall, it doesn't kill the book. Again, if you like reading Greg Koch's writing (which, I have to admit, I do)and you like Stone beers (thanks for the Levitation recipe!) then you should buy this book. I'm glad that I have it in my home brew book collection.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 awesome book 21 octobre 2011
Par M. Delbecq - Publié sur Amazon.com
Format:Format Kindle
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 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Cheers To The Arrogance! 25 octobre 2011
Par Rhino - Publié sur Amazon.com
Format:Relié|Achat authentifié par Amazon
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 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Stone Brewing Book?! YES 17 avril 2013
Par Kindle Customer - Publié sur Amazon.com
Format:Relié|Achat authentifié par Amazon
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. Ok, now that you have sampled the mastery of brew craft known as Stone's you will understand why you need this book. It is wonderfully done, with gorgeous pictures, recipes for both beer and food, Stone history and so much more! Buy this. Now.
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