Edit ModuleShow Tags

TO-DO LIST: Stone's Vertical Epic Festival

Stone executes Vertical Epic Ales with huge bash in Escondido


Stone Brewing Co has a knack for turning the release of a beer into a happening. That nose for narrative, for event-ness, is what separates it from SD's new legion of craft brews. And on Dec. 12 they'll prove they can kill off one of their babies with the same moxy. Since 2002, they've released Stone Vertical Epic Ale on numerically identical days (02/02/02, 03/03/03, and on and on). Now Stone Epic Festival: The Final Chapter will mark the end of the series with a final tasting feast of all vintages at their Jurassic Park-ian brewery grounds in Escondido. "We knew it was coming," says co-owner Greg Koch. "There's no 13/13/13."

As for the party? Every attendee will get a 3-oz sample of all 11 Stone Vertical Epic Ales. Food from the World Bistro will be paired with each. They'll also get three 4-oz samples of barrel-aged or cask-conditioned vintages (Everyone will take home a commemorative glassware that their wives will silently begrudge everytime they open the cupboard. The party goes from 12:12PM until closing (last call at 9PM). Tickets are $150.

Vertical Epic Festival: The Final Chapter

Stone 02.02.02 Vertical Epic Ale
Quince, Granny Smith Apple & Cherry Crisp with rum and brown butter streusel
Stone 03.03.03 Vertical Epic Ale
Truffled Deviled Egg with white truffles and truffled olive oil
Stone 04.04.04 Vertical Epic Ale
Milk Chocolate Mousse with chai tea cream
Stone 05.05.05 Vertical Epic Ale
Duck Confit “PB & J” with hazelnut butter & fig jam
Stone 06.06.06 Vertical Epic Ale
Milk Chocolate Truffle with wildflower honey, cinnamon & clove
Stone 07.07.07 Vertical Epic Ale
Mashed Potato Pierogi with caramelized onions & garlic
Stone 08.08.08 Vertical Epic Ale
Traditional Lobster Roll with smoked paprika aioli
Stone 09.09.09 Vertical Epic Ale
Braised Short Rib with mascarpone mashed potatoes
Stone 10.10.10 Vertical Epic Ale
Pleasant Ridge Reserve Cheese farmstead artisan cheese from Wisconsin
Stone 11.11.11 Vertical Epic Ale
Pork Crépinette with apples, onions, sage, & thyme
Stone 12.12.12 Vertical Epic Ale
Spicy Quail Knot with Korean BBQ sauce


Edit ModuleShow Tags

More »Related Stories

Sell Outs!

First Saint Archer sold to MillerCoors. Now Ballast Point has sold to Constellation Brands for one billion dollars. Is San Diego's craft beer scene being co-opted? Are we sell-outs?

Holiday Classes at Bake Sale Bakery

‘Tis the season! Learn how to make seasonal sweet treats at the East Village dessert spot Bake Sale in San Diego

FIRST LOOK: The Crack Shack

After the huge success of Juniper & Ivy, chef Richard Blais and owner Michael Rosen launch all-day, ethical-chicken breakfast joint called The Crack Shack. Could this be the McDonald's for the food- and ethics-conscious foodie generation?
Edit Module
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

Edit ModuleShow Tags

SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts

Edit ModuleShow Tags
Edit ModuleShow Tags


Win Dinner for Two at Black&Blue Steakhouse

Win dinner for two at Black&Blue Steakhouse and $25 in Free Slot Play at Valley View Casino

MADE IN AMERICA — Craft Icons of the 50 States

MADE IN AMERICA is the last exhibition in Mingei International Museum’s American Icons series, celebrating 100 years of folk art, craft and design from coast to coast.
Edit Module
Edit ModuleShow Tags