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Eric Strader
Eric Strader
Eric Strader writes about the craft beer scene in Indiana and Michigan. He's a dad, husband, potter, soccer coach, special education paraprofessional, who likes to read, bike, hike, and canoe.



Stone Brewing Company releases Stone Stochasticity Project Quadrotriticale

Next up in the Stone Stochasticity release series is a Belgian-style quadruple ale brewed with a modern specialty grain called triticale.

Posted on June 6, 2014 at 1:23 p.m.

The following is a news release from Stone Brewing Company that was published earlier this week. It was selected by Eric Strader, a craft beer writer who writes a community blog called Hop Notes for The Elkhart Truth.

ESCONDIDO, CA – Stone Brewing Co. designed the Stone Stochasticity Project as a playful outlet for making diverse limited-release beers without adherence to a specific brewing schedule or strict parameters. There is little-to-no logical association between past beers in this series and the one being released today. The Stone Stochasticity Project isn’t about logic. It’s about being stochastic. So, beginning today, Stone Stochasticity Project Quadrotriticale, (9.3% ABV, 40 IBUs) a Belgian-style quadrupel ale brewed with a modern specialty grain called triticale, is available in 22-ounce bottles and on draft at select retailers nationwide.

Stone Stochasticity Project Quadrotriticale has some history at Stone. Several years ago, Stone Brewmaster Mitch Steele developed a recipe for a Belgian-style quadrupel ale brewed with triticale, a hybrid of rye and wheat grains. The recipe was considered as a possible brew for the Stone 10.10.10 Vertical Epic Ale release, but it was ultimately decided that beer would be a strong golden Belgian ale brewed with triticale, since there had already been two Belgian quad-inspired Stone Vertical Epic Ale beers. So the Belgian quad recipe was filed away…but not forgotten. The Stone Stochasticity Project provided the avenue to revive the recipe and share it with the world.

Flaked triticale provides Stone Stochasticity Project Quadrotriticale with the subtly spicy character of rye and a smooth mouthfeel akin to wheat, which also helps offset the syrup-like body traditionally associated with quadrupel-style ales. The addition of dark Belgian candi sugar renders the beer deep amber in color while bringing forth prune, raisin and molasses flavors. The Belgian yeast strain Ardennes provides tropical fruit and banana characters while also incorporating very light pepper and clove notes.

“The Stone Stochasticity Project serves as our brewing playground, giving us the opportunity to learn about new ingredients and experiment with beer styles that we might not have a chance to brew as a special release Stone beer,” said Steele. “When I first learned about the premise for Stone Stochasticity Project, I was thrilled at the possibility of resurrecting my recipe for a Belgian quad with triticale. We were shooting to develop a good solid quad recipe, add triticale and then see what the final result would be. Once we sampled the five-barrel pilot batch, we were really impressed and decided to make it a Stone Stochasticity Project beer.”

Stone Stochasticity Project Quadrotriticale may be enjoyed now or saved for a special time in the future. If saved, it is suggested storing the bottle at proper cellaring temperatures (55°F or lower) for several months or a few years. Over time, the beer will grow even smoother while developing more prevalent raisin and brown sugar flavors.

Grapefruit Slam, the inaugural release in this Stone side project did get some distribution in our area, so I expect the same of this release.  

Tasting notes, provided by Stone Brewmaster Mitch Steele

Appearance: Pours deep chestnut with a light tan creamy head.

Aroma: Tropical fruit, banana and brown sugar, as well as some light pepper and clove flavors from Ardennes yeast.

Taste: Fruity, molasses, brown sugar and banana flavors. There is some spiciness from the yeast and triticale grain.

Palate: Full and very smooth with a touch of sweetness.

Overall: The flaked triticale is a cross between rye and wheat, it makes up about 10 percent of the grain bill in this Belgian-style quadrupel. You will taste some spiciness from the rye and a grainy or cereal character from the wheat. The dark candi sugar provides the beer with its deep amber color and sweetness; notes of prune and raisin are also present due to the addition. I’m glad we have the Stone Stochasticity Project series as this is the perfect vehicle for brewing a unique beer like this

Suggested pairings, provided by Stone Craft Beer Ambassador "Dr." Bill Sysak

Appetizers: Grilled figs with balsamic syrup, prosciutto-wrapped dates, lamb chops, grilled shiitake mushrooms

Soups: Beef and barley, French onion, chili con carne, Moroccan lentil

Entrées: Cheese enchiladas with molé sauce, filet mignon, liver and onions, mushroom stroganoff

Cheeses: Aged Gouda, Grafton Clothbound Cheddar, Gorgonzola Dolce

Desserts: Pecan pie, Fig Newtons, chocolate sticky toffee pudding, fruitcake

Cigars: Liga Privada No. 9, Padron 1964 Aniversario, La Flor Dominicana Double Ligero, Illusione MJ12

About Stone Brewing Co.

Known for its bold, flavorful and largely hop-centric beers, Stone Brewing Co. has been brewing in North County San Diego since 1996. Founded by Greg Koch and Steve Wagner, Stone is the 10th largest craft brewer in the United States—a position it achieved without paid advertising, discounting or compromising standards. In addition to brewing, Stone owns two eclectic farm-to-table restaurants—Stone Brewing World Bistro & Gardens – Escondido and Stone Brewing World Bistro & Gardens – Liberty Station—and Stone Farms, an organic farm located near the brewery that grows produce for the restaurants. Stone also operates Stone Distributing Co., which distributes more than 30 craft beer brands throughout Southern California. For more information on Stone Brewing Co., please visit stonebrewing.com or the company’s social media sites: Twitter, Facebook, Instagram, Google+, YouTube and The Stone Blog.




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