First impressions go a long way. Take, for example, the reaction of Steve Gonzalez, research and small batch manager at Stone Brewing Co. in California, to his first sample of Virginia hops.
“The Cascades were really shockingly awesome — very classic rose, pine, resin and citrus. They were intense and clean,” Gonzalez said.
Steve Gonzalez is research and small batch manager at Stone Brewing Co. in California.
Shock and awe might also characterize the first impression that Greg Self had of Stone’s World Bistro & Gardens at Escondido.
“I was blown away by the layout and landscaping — the massiveness, even beyond the beer,” Self said. “It was a real eye-opener on what’s to come for Richmond.”
Self, affectionately known as “the Growler King” for his beer duties at the Whole Foods Market in Short Pump, was among a group at Stone recently to collaborate on a limited-release beer for the mid-Atlantic market. Stone co-founder Greg Koch joined them for lunch, and brewmaster Mitch Steele participated in the sessions.
Stone announced last year that Richmond would be the site for its East Coast facility. A 200,000-square-foot production facility in the eastern part of the city — between downtown and Rocketts Landing — is envisioned in the first phase; the second phase will yield a restaurant and beer garden as well. Total investment is expected to be $74 million and 288 jobs will be generated.
Part of Stone’s brewing portfolio includes collaborations in a “Mixtape” series, and partnering with Whole Foods will make Volume 11 in that string.
“Using Virginia hops was my idea,” Self said.
Several members of the Old Dominion Hops Co-op networked to see who could best supply the Cascade hops, and growers at Kelly Ridge Farms in Meadowview and Misty Trail Hop Yard outside Waynesboro came through with pellets as well as some whole-cone hops.
The response was a unanimous thumbs up, Self said.
“Mitch Steele and everyone else was blown away by their hops,” he said.
The Mixtape series, all limited-release offerings, consists of blends of existing Stone beers with special ingredients. Members of the group sampled various combinations, but beer lovers will have to wait until May to get their own taste.
For now, Gonzalez said, “the beer will be a blend of core Stone IPAs with some cool botanicals and an extra dry-hop hit of the Virginia Cascade hops.”
Self said he plans to hold a special event at Whole Foods when the beer is released, and members of Virginia’s hop-growing community will definitely be on the guest list.
The experience of working with Stone folks and spending time at the expansive Escondido facility left Self feeling “jazzed up” about the brewery’s local partnership potential and the sheer magnitude of what Stone, the 10th largest craft brewery in the nation, will bring to RVA. The World Bistro & Gardens site has an expansive restaurant with a diverse selection of beers, an outdoor bar and patio, and manicured gardens with nooks for small groups.
“I heard it out of the mouth of Greg Koch — Richmond is going to be bigger,” Self said. “And I don’t doubt them at all.”
Great article on the development of Virginia’s growing relationship with Stone Brewing. The Virginia hops that were used by Stone for this small batch were from growers who had a couple years of experience, had their hops tested for Alpha/Beta/Oils, and they processed them correctly in drying, pelletizing and packaging. Thank you, Lee, for continuing to support local breweries and local hop growers.
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