Buy Stone 20th Anniversary Encore Series: 12th Anniversary Bitter Chocolate Oatmeal Stout - Rough Draft Stout Stout Baby Vanilla Stout - Sierra Nevada Otra Vez

Stone 20th Anniversary Encore Series: 12th Anniversary Bitter Chocolate Oatmeal Stout

2016 marks 20 years of brewing big, bold beers and we’re celebrating with the Stone 20th Anniversary Encore Series, bringing back a slew of beloved beers that came and went…but were never forgotten. See all of the rereleases at Stone20th.com.

Who knew a hop shortage in 2008 would give rise to such a memorable, delicious beer? For this anniversary release, we traded in the bitterness of hops for the bitterness of unsweetened chocolate. Flaked oats added body and creaminess while dark-roasted malts contributed pronounced coffee notes, creating an immensely flavorful yet incredibly smooth imperial oatmeal stout.

More than seven years later, we’re proud to brew a brand new batch of this fan-favorite recipe for those who missed out and for those who remember its lingering, enticing notes of cocoa and bitter sweetness.

Sierra Nevada Otra Vez

Cactus adds a twist to the traditional gose style.

On our search for the perfect warm weather beer, we wanted something light bodied and thirst quenching, yet filled with complex and interesting flavors. We stumbled across the fruit of the prickly pear cactus, native to California. This tangy fruit is a great complement to the tart and refreshing traditional gose style beer. Otra Vez combines prickly pear cactus with a hint of grapefruit for a refreshing beer that will have you calling for round after round. Otra Vez!

A Touch of Tartness. When looking for a drink to quench your thirst on a summer’s day, a touch of tartness can be just the thing.Before the modern era of beer making, European brewers discovered that by handling malt in a specific way, they could produce a slightly acidic wort which leads to bright, tart flavors, very different from what we expect in most styles of beer.

Inspired by these historic beers, we looked to create our own take on the German gose beer style. We use wort to create a lactobacillus culture, which in turn creates a mildly acidic flavor—the same way sourdough bread gets its tang. It’s a small amount, but it carries through and adds a pop of tartness and complexity for an incredibly refreshing beer.

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Cerveza estilo Gose. Muy refrescante, infusionada con cactus, naranja y cilantro.