Before the Beginning

From the very beginning, I’ve wanted to craft interesting flavors that couldn’t be found in stores.  It was nearly impossible to find a fresh Kölsch, a well crafted Rauchbier, saison or even an ESB.  These are all classic styles that became classics for a reason- they made the most of locally available ingredients, resulting in delightful, refreshing flavors that support the German notion of Gemütlichkeit- the warm feeling you get from cozy places, tasty food and drink, and close friends.

I started home brewing in April of 1990 after being blown away by the beer at Vermont Pub and Brewery.  I was working in the UVM Department of Archaeology at the time, and I vividly remember sitting at the bar after work with my colleague (and now longtime friend) Chris. After sampling a pint or two, bartender Steve suggested we try a bottle of Chimay Red.  Chris and I agreed to split the mysteriously packaged brew and watched in fascination as Steve carefully un-twisted the wire retainer over the champagne style cork- a beer bottle with a cork!  Neither of us had ever tried Trappist style beer, and the experience was, for me at least, life changing.  The delicious, reddish brown liquid seemed impossibly fizzy, and the aroma was– mysterious, earthy, yet fresh, spicy, yet smooth. The fizzy brew quickly settled on the tongue into a silky, bittersweet, satisfying dryness that begged another sip. I was hooked by the mystery and the exotic flavor.

Having one of those minds that wants, needs to know how things work, I just had to know how this elixir was made. Chris and I walked home abuzz with the experience, and I knew I had to learn to make beer.  So I did.

I spent the next 20 odd years brewing at the fringes.  Dunkelweizen. Braggot.  Biere de Garde. Dubbel. English Mild.  Sour-mashed cranberry lager….

Eventually, while suffering burnout from working in the efficiency & energy policy sectors for well over a decade, I decided to follow my passion for exploring the more unusual flavors in the World, and Stone Corral Brewery was born with a mission to brew and sell beer that you couldn’t find in the stores. My wife, partner and best friend, Melissa, was amazingly supportive from the start.  She is a major part of the backbone that supports the company.

2023 marked a decade since Stone Corral became a reality, and I am constantly awed by the people who have come, chosen to work with us on this project. The notion of coloring outside the lines, delighting the senses, and constantly improving what we do is in our DNA now, as well as the sense of obligation to serve the community in the most ethical, responsible, sustainable way we know how, while having as much fun as possible doing it.  I think the word authenticity pretty well sums up what we are doing here, and our patrons and customers resonate with the notion.

Prost, Salud, Na zdravie, Slaìnte mhath… Cheers!