The Craft of Stone Brewing Co. Reviews

Author: Greg Koch
Edition:
Publisher: Ten Speed Press
Binding: Hardcover
ISBN: 1607740559
Price:
You Save: 46%

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

• Written by Stone co-founders Greg Koch and Steve Wagner, with Randy Clemens.
• The story of the 15 year history of Stone Brewing Co., straight from the source.
• Stories behind EVERY Stone beer.
• The largest ever collection of homebrew recipes for Stone clones.
• Bound hardcover; 208 pages.

Since its inception in 1996, Stone Brewing Co.The Craft of Stone Brewing Co. review. 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 RingsRead full reviews of The Craft Of Stone Brewing Co. - Steve Wagner, Et Al. Greg Koch (hardcover).

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Questions? Give us a call 1-866-235 BEER(2337) ext.140 The Craft of Stone Brewing Co. - Liquid Lore, Epic Recipes Unabashed Arrogance Item # STONEBOOK Learn the story of Stone Brewing Company with this one-of-a-kind tome, The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance. If you're a fan of Stone Brewing Co., or craft beer in general, this book is an absolute must-have. These pages cover everything from the saga of Stone Brewing and its humble start at the hom

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Powered by Frooition Pro Click here to view full size. Full Size Image Click to close full size. The Craft of Stone Brewing Co. - Book NEW Author(s): Greg Koch, Steve Wagner, et al. Format: Hardcover # Pages: 201 ISBN-13: 9781607740551 Published: 09/27/2011 Language: English Weight: 1.85 pounds Brand new book. About Us Payment Shipping Customer Service FAQs Welcome to MovieMars All items are Brand New. We offer unbeatable prices, quick shipping times and a wide selection second to none. Purchas

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The Craft of Stone Brewing Co. Reviews

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.

Featured Recipe: Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

Serves 2 as a main course or 4 as a side dish

Ingredients
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
Salt
Freshly ground black pepper
Finely diced tomato, for garnish
Shaved or grated Parmigiano-Reggiano cheese, for garnish

Instructions
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.