ESCONDIDO, CA (June 2015) – Stone Brewing Co. is reintroducing its take on a traditional Belgian farmhouse ale, using Southern California ingredients grown on its 19-acre farm. Stone Saison is brewed with lemon zest, grains of paradise, lemon thyme, lavender and a small dose of habanero peppers, making it the quintessential refresher for the warm-weather months. Starting today, the beer returns in 12-ounce six-packs and on draft to retailers, restaurants and bars in markets where Stone beers are sold.

“Before we began brewing batches of this year’s release, we looked at a few ways to slightly improve on last year’s recipe for Stone Saison,” said Stone Brewmaster Mitch Steele. “The herbs and spices remain the same, but we adjusted the proportions to create a refined combination highlighting each ingredient while offering a perfectly balanced flavor profile overall.”

Grown at the craft beer company’s Stone Farms, lemon thyme and lavender contribute floral, citrusy aromas and flavors, while lemon zest and grains of paradise add vibrant grapefruit and white pepper notes that mingle with restrained, earthy heat brought on by habanero peppers. These homegrown specialty edibles balance exceptionally well with the subtle banana and clove qualities courtesy of Stone’s house strain of Belgian yeast. The resulting beer finishes with a crisp, dry and refreshing mix of spices, red apple and a hint of heat.

Stone Saison will be available in limited quantities through the warm and sunny season. The beer’s citrusy, floral and spice qualities will shine through all summer long.


Tasting Notes
Provided by Stone Brewmaster Mitch Steele

Pours a golden color with a creamy white head and a touch of haze.
Great blend of floral (lavender and rose), peppery, citrus and herbal, plus nice Belgian yeast-derived spice and (mostly) banana notes, and hints of continental pilsner malt flavor.
The taste follows the same path as the aroma, with the addition of a glint of heat in the finish from habanero peppers.
Very dry and crisp, with a touch of heat on the finish.
We made some minor changes to the beer this year, using German pilsner malt to increase the malt flavors. Additionally, we adjusted the proportions of lavender, lemon thyme, grains of paradise, lemon peel and habanero peppers to provide a great blend showcasing each ingredient within the overall balance of the beer.

Suggested Pairings
Provided by Stone Craft Beer Ambassador “Dr.” Bill Sysak

Curry-spiced cashews, deviled eggs, guacamole, salsa, chicken satay, crab cakes
Spinach with feta and strawberries, arugula and grilled peaches, Asian chicken salad, garlicky Caesar salad
Filet of sole, pork tenderloin, pad Thai, roasted chicken or turkey, wild rice-stuffed roasted Poblano chiles, cranberry-stuffed acorn squash
Peach cobbler, balsamic vinegar-poached pears, lemon meringue pie, apricot upside-down cake
Cypress Grove Chevre Humboldt Fog, Firefly Farms Cabra La Mancha, Capriole Dairy Sofia, Cowgirl Creamery Red Hawk
Padilla Achilles, Arturo Fuente Opus xXx, Cu-Avana Punisher