Stone Corral



Annie Oakley IPA vs Buffalo Bill Cody IPL


For most, the choice is quick and easy, but for others, this opportunity to proudly put their discerning taste buds into action has been educational. Here at Stone Corral, we design beers to engross the taste buds and encourage the subtleties to be explored. We hope that our beers bring your brain and palette together in an invigorating experience of taste, fizz, and buzz.

This past month we asked our patrons to engage in our first ever Wild West Beer Shoot-Out. We value customer feedback and believe that every beer drinker deserves an opportunity to better understand the complexity of the beverages they imbibe. Beer boils down to four basic ingredients: water, hops, grain, and yeast. Our head brewer, Ryan McKeon, says “Rather than just explain to our customers how every ingredient plays a different role, we wanted to show them… When it comes to craft beer education, what better way to impart knowledge than in a pint glass.” So with the helping hands of Brand Manager, Travis Perrotte, that’s what they did.

Two identical beers were brewed with only one variance between the two: the yeast. Our Annie Oakley IPA was fermented on our own house ale yeast while our Buffalo Bill Cody IPL received our house lager yeast. Yeast imparts a unique, complex flavor profile within the beer. In addition, yeast aides in the creation of ethanol alcohol. When yeast is added to beer correctly, its flavors play in perfect harmony with carefully selected brewing ingredients. 

Choosing the right strain of yeast is a thoughtful process to get just the right blend of flavors. Having an abundance of different types of both ale and lager yeasts available, we felt this was an opportunity to experience the differences between our two house yeasts.

“The initial expectation was that our IPA would overwhelmingly take the win, based on current trends in beer culture,” said Travis. “We gave people an opportunity to decide for themselves and I think many were surprised. Everyone walked away with a better overall understanding of the role yeast plays in beer.” 

No matter which beer wins the shoot-out at the end of the month, we at Stone Corral had such pleasure, as we always do, engaging with so many of you. We hope you were able to expand your palette and mind while allowing for some quality, self-guided beer exploration, and education.

Voting is open until 2/29, so stop in for yourself and taste our Annie Oakley IPA and our Buffalo Bill Cody IPL. Take a moment to reconnect with why we drink beer in the first place: the love of the craft, the endless flavors and the uniqueness of the individual tasting experience.

The winner of the shoot-out will be announced on March 2nd, 2020 on Facebook and Instagram.


The ingredient list for both brews is as follows.

Hops: Rakau, Azzaca, Citra, Mandarina Bavaria.

Grain/Malt: Wheat, Oats, Pilsner Malt.

Yeast: House Ale and Lager yeast.

Wild West Beer Shoot-Out

Taste test at Stone Corral!
Stone Corral Brewery is excited to hold a friendly competition
and we need you to decide the winner.
We are releasing two brews on draft that have an identical hop and grain bill. One beer is fermented with ale yeast while the other with lager yeast.
Join us in the taproom, starting February 7th, to taste both our Annie Oakley India Pale Ale and Buffalo Bill Cody India Pale Lager.
Take in the flavors and let your palette decide which is best!

Have some fun with us and cast your vote for the best tasting gunslinger! 
Keep an eye on social media for periodic updates to see which gunslinger is leading the competition and if your favorite will take the crown.

What’s the difference?

Simply put, lagers are brewed using bottom-fermenting strains of yeast held at colder temperatures (around 40-52°F), while ales are brewed with a top-fermenting yeast that operates at warmer temperatures (around 55-77°F, usually).

Ale Yeast Produces esters which are a fruity flavor created during fermentation that can vary in taste and aroma between pears, roses, bananas or other light fruits.

Lager Yeast
Produces minimal notable flavors, providing a canvas for hops, malt, and adjunct ingredients to shine through with their true flavors alone.

Rob Friesel and his Bière de Garde

This past spring, Stone Corral Brewery had the distinct honor to sponsor three categories in the 2019 Greg Noonan Memorial Home-Brew Competition. Our team selected one winner from the European Pale Lager, German-Style Wheat Ale and Belgian/French Strong Ale categories to earn the Corral Cup award and the opportunity to brew the winning recipe at a commercial scale at Stone Corral to be placed on tap for the good patrons to imbibe.  This year, it was our pleasure to award Rob Friesel the Corral Cup title for his Le Rousse, a Bière de Garde. 

Click here for full details on Rob’s winning home-brew.

We asked Rob, what was your interpretation brewing on our full-scale commercial system?

Rob responded:

“I believe my words to Ryan were: “Not that different from homebrewing — except bigger equipment, a little more automation, and a whole lot more buckets. That said, it definitely exceeded my expectations and I had a ton of fun.”

“Ryan was great in helping me get oriented to the brewhouse and talking me through the equipment and how everything was plumbed. Amazingly crushing 50 times the amount of grain (compared to my typical batch size at home) really didn’t take that much longer. And I guess that was my first taste of what scaling up felt like in a lot of ways — and also one of the more interesting revelations: that most of the steps (like the mash rests and boil times) are pretty much the same as what I do in my garage. Some of the in-between steps take a little longer — like pumping 15 barrels worth of wort from the mash tun to the boil kettle vs. my brew-in-a-bag setup where I just get the flame going again. At the end of the brew day though, I felt like we made the wort we set out to make and now we just need to wait for the yeast to do the rest.”

Rob continued:

“I’ve heard the joke before about how 90% of brewing is cleaning stuff up and … that certainly seemed to be true. At least cleaning a professional brewhouse has a lot more automation than my home rig.

And lastly, I really wasn’t prepared for just how HOT it was going to get in there — especially on the brew deck. Of course, when I told this to Ryan and Bret, they both just laughed and said: “And it wasn’t even all that hot today.”

Rob recalls the brew day

“I got in around 9am and Ryan immediately put me to work milling the grain. 660 lb. later he was giving me the introduction to the control panel and we started mashing in and getting the brewing salts mixed in. (It was cool seeing the auger in action to get the grains into the tun.) A few minutes into the mash we took our first sample to get the pH — right on at 5.2. And while we waited for the mash rest to finish up, we started weighing out the hops and yeast nutrients, etc. Somewhere in here Ryan handed me a tri-clamp fitting and started my education on working those. From there we got into the Vorlauf and the lauter — 20 ºPlato for first runnings, 15.2 ºPlato for pre-boil gravity. Then while we waited for the boil kettle to come up to temp, I got acquainted with the fine art of raking out the mash tun. Once we had our boil and the first hop addition was added there wasn’t much to do for a while so… hey, a good time for a couple of tacos. Wrapped up lunch in time to get the fining agents, yeast nutrient, Belgian candi sugar, and the last hop addition into the kettle. Once we’d whirlpooled for a few minutes, we started running the wort through the heat exchanger and pumping it into the sanitized fermenter. Original gravity 17.3 ºPlato. Pitched a nice healthy slurry of yeast and clean-up was pretty much on cruise control after that.”

Who is Rob Friesel?

Rob Friesel, who was a mere one point shy of a three-way tie for Vermont Homebrewer of the Year, lives in Essex Junction with his family. Originally from D.C., Rob and his wife moved to Vermont in 2002. By day, Rob is a software guru and is happiest when he is at home brewing a tasty beer. Rob has been homebrewing since 2014 and has been a member of the Green Mountain Mashers for the past 2 years.

Rob shared that in college he had, “friends that had studied abroad (though I never did) and came home with stories of interesting beers they had in the other countries. That was my first real glimpse into beers that weren’t just pale and fizzy and flavorless. Then, when I moved up to Vermont, I started to explore what the local scene had to offer… Craft beer was definitely my gateway into homebrewing. I’m curious by nature and I want to know what makes things tick. Drinking some beer was all fine and good, but I wanted to get down into the details and the only way to do that was to try and make some. I was hooked after the first batch.”

We love Rob’s Le Rousse and are thrilled to share this beer with Stone Corral’s loyal patrons. Rob describes his winning beverage as a traditional, artisanal, amber Bière de Garde. It’s a malt-forward beer with some notes of toffee, caramel, and toasted bread with some light fruity hints of dried raisins or cherries. Clocking in at 7.2% ABV, this beer will be on tap exclusively at Stone Corral in Richmond, VT in late-July.

Prost, Rob!

Click here to read Rob’s personal blog and keep up to date with his adventures and misadventures in home brewing.

Lagerfest Brewers Invitational

Stone Corral and Bolton Valley Resort have teamed up to offer the first Lagerfest Brewers Invitational. We’ll be shining the light on lagers from some of your favorite Vermont breweries with a side of great food and live music.

Stay tuned for a list of participating breweries in the days ahead, but don’t delay as Early Bird Tickets will only be available through July 19 and then prices go up from there.

Join us for a party on the hill!

Get your tickets here.

Seven Days Vermont Restaurant Week.

April 26-May 5, 2019

$25 Menu*

Closed Monday.

Includes choice of draft beer, salad, two tacos and dessert.

*Available for $20 without beer.


Baby Kale Caesar
Tender baby kale with roasted-garlic-and-lemon dressing, shaved Parmesan, buttered bread crumbs

Tumbled Greens
Greens with caramelized Brussels sprouts, haystack apples, maple balsamic dressing, Cabot Clothbound cheddar, toasted pumpkin seeds


A Creole Good Time
Blackened fish, fire-roasted-tomato-and-lobster sauce, pickled fennel, Old Bay mayo, potato sticks

Hen House Haberdashery
Barbecue chicken, chocolate goat cheese crema, crushed tortilla chips, chile-cilantro slaw, pickled onions, salsa verde

Ole’ Reliable
Slow-roasted barbecue pork, crumbled Cabot Clothbound cheddar, house slaw, scallions

Tawny Taco
Mulligatawny chickpeas, cucumber, apple, Napa cabbage & pea shoot slaw, toasted sesame and coconut yogurt dressing


Flourless Chocolate Cake
Sour-cherry-blackberry compote, toasted pumpkin seeds, goat-cheese-chocolate crema

Hipster Salad DIPA Now Available.

We’ve brewed one of our favorite DIPA’s yet!  Check out the video below to hear our brewer, Ryan speaking about our newest creation. 

You know who you are.  The idea of eating hops straight off the plant has crossed your mind.  You’d take a bath in double IPA if you had any left.  Hipster or not, this salad is just for you. 

Citra for bright citrusy aroma, Azzaca for ripe fruit flavor.  Rakau for intensity and Mosiac for complexity.  5 separate hop additions to inundate your senses.  This hazy, juicy bliss is for times when you think hops should be a food group.

We’ve got a shiny new Youtube channel! 

Subscribe to our YouTube channel to see what’s happening here at the brewery.
When you do, you will be able to check out video updates and behind the scenes footage, plus a bit of horseplay…
Go ahead and click the button below to be re-directed to our YouTube channel.
Click Here
Thanks for supporting your local brewery!

The Stone Corral Family

XX Chocolate Maple Porter Makes Its way into a fresh new can!

We are truly excited for one of our all-time favorite flagship brews to make its way into some beautiful cans!   Check out the video below to see the canning process.

XX Chocolate Maple Porter // 7.8% //

Dark, rich, delicious, yet not too heavy.  Made with maple syrup and fair-trade cacao nibs from our friends at Middlebury Chocolates.


New distribution partnership with Calmont Beverage Co.

We here at Stone Corral are very pleased to announce our expanded relationship with our friends at Calmont Beverage Co.  Calmont will be conducting a trial distribution of Stone Corral beers for the entire State.
Beginning Monday, June 25th, the Calmont team will process and deliver orders to our Trailblazer distribution customers.  We believe that combining our resources and focusing on our strengths will provide you with better service and more beer(!) as we grow together. If you prefer, you may still place orders through the brewery, and the Calmont team will deliver your order.  But we also think you may find it easier to work directly with your Calmont sales representative.

As always, you are encouraged to contact the brewery team with any questions or special requests.  Now you will also have the Calmont team as a resource to help keep your coolers full.  As the summer progresses and our relationship evolves, please call or email with any feedback you may have.