One of the best things about my hobby of drinking great beer is that there is no shortage of new beers to sample. Brewers are always inventing new beers or reviving old styles.
Greg Kitsock’s beer column in the July 1 edition of the Washington Post talks about the revival of the ancient art of stone brewing. His column is titled “Brewed on the Rocks, So It’s Boulder.”
Stone brewing uses super-heated rocks in the brewing process. Kitsock’s article describes how two brewers pull this off.
Dogfish Head Craft Brewery (DE) has released Sah’tea, which is brewed with hot chunks of volcanic rock. It should be available through the summer at the Dogfish Head Alehouse in Gaithersburg, and I’ll definitely make an effort to get there soon.
The Lost Abbey (CA) and Bend Brewing Company (OR) collaborated on a steinbier (stone beer) called Hot Rocks that was available at the Brickskeller in DC, but I missed it. They only had one keg and it went fast, which reminds me that I have to get to the Brickskeller more often!