The American Craft Beer Revolution hopped the Atlantic Ocean a few years ago but Stone Brewing Monday evening is marking a milestone in expanding the movement’s efforts to establish a greater European base.
The Escondido, California-based company plans to serve up the first rounds from the inaugural batch of beer brewed at its Berlin brewhouse--the first independently built, owned, and operated American craft brewery in Europe.
“This is what we’re about, building unique places, creating jobs, creating a sense of community, and brewing great beer,” asserts Stone co-founder/CEO Greg Koch.
Stone Brewing’s beer will be poured in more than 40 locations in Germany and six other European states. Stone began brewing a month ago to ship out to farther flung pubs, but some local Berlin bars will receive what the beer maker calls “uber-fresh” brews from beer kegged and delivered today.
Stone co-founder/CEO Greg Koch - Source: Stone Brewing
Stone is the ninth largest US craft brewer, known for its bold, hoppy beers and brash branding. For the Berlin launch, the brewery is featuring its Stone IPA, Stone Xocoveza for the Holidays and the New Year, and Arrogant Bastard Ale.
The 19 year-old beer company frequently collaborates with fellow brewmasters, creates specialty brews, and is serious about growing its brand—and the craft beer community. Koch says partnerships will continue: “That’s part of our nature. When our restaurant opens in March, we’ll have 40 taps, one of the largest beer selections in Germany. I expect we’ll have the largest selection of specialty and artisanal and craft German beers in the entire country.”
Stone is not alone in brewing or serving European markets. Other craft breweries are working with European counterparts to produce their brews abroad, but “Stone is the exception for brewing beers there,” according to Mark Snyder, Export Development Program Manager at the Brewers Association.
Snyder says Stone will do well in Berlin, as there’s something to the old saw that beer tastes better closer to the source. Part of the secret to getting a great beer from tank to glass, as outlined in the association’s free guide, is in refrigeration during transit and a short shelf life, which all things being equal, will preserve quality. Snyder says, “Beer is not made to be stored for a long time.”
He notes other craft brewers do well in Europe and other external markets by using refrigerated containers, warehouses, and trucks. And U.S. craft exports are climbing, jumping 37% from 2013 to 2014 to more than 110,000 barrels valued at some $29 million.