Stone Brewing Announces the Stone Mission Warehouse Sour Program

Stone Brewing just announced a new series of beers unlike any released in the brewery’s 21-year history, which has been years in the making. The San Diego local dives enthusiastically into the world of funk, although they’re known most commonly for their aggressive and hop-forward beers. The first of the year’s quarterly releases, Stone Mission Warehouse Sour – Sauvignon Blanc, launches with an online pre-sale starting February 23, 2018.

Steve Gonzalez, Stone Brewing small batch senior manager of brewing and innovation, has been managing Stone’s barrel aging program since 2012. All the while, he’s been experimenting with sours at the nearby off-site barrel warehouse in Escondido. Stone’s base sour is true to the traditional European sour. It’s brewed with malted wheat, un-malted wheat, malted barley. Three strains of Brettanomyces yeast, Lactobacillus and aged hops are also present in the sours. Additionally, fresh fruit and blends of other barrel-aged beers will make each release unique.

“We live in California, one of the bread baskets of the world, said Gonzalez. “Fruit has a traditional place in sour production so it feels good to use what’s local. This project is near and dear to my heart. It’s an ode to traditional sours, but with new-world elements and the same do-it-your-own-way mentality that Stone brings to its approach with every beer.”

Stone Mission Warehouse Sour – Sauvignon Blanc

Brewing alongside red wine barrel-aged Stone Cali-Belgique IPA, the first of the sours was also brewing with California Sauvignon Blanc grapes The base brew was fermented with juice of the Sauvignon Blanc grapes, Lactobacillus bacteria, Belgian yeast strains and wild yeast. This blend was then combined with the Stone Cali-Belgique IPA, which had been foudre-aged for two years with three strains of Brettanomyces yeast.

The traditional techniques alongside unique blending methods creates a complex sweetness and mild tartness with lots of soft oak complexity. The grape flavors come through powerfully. Additionally, they intentionally limited the funk to make for a cleaner tasting beer. Flavors will evolve over time, with some mild funk increasing with age. This beer is appropriate to drink now, and to cellar for years.

The first Stone Mission Warehouse Sour released quietly in 2017

Selling out its very limited-volume stash in a matter of days with the 2017 release. Stone will release only 400 four-packs of its debut release of 2018. Fans can expect quarterly sour releases throughout the year. A distinct fresh fruit will be the highlight of each, with some seasonality at play. They’ll be pricing Four-packs of 330ml bottles at $32, which includes all taxes, service fee and CRV (if applicable). You can start picking up Stone Mission Warehouse Sour – Sauvignon Blanc bottles from March 11 – 25, 2018 at select Stone Brewing locations.

“I’ve been into sours for 25 years,” said Greg Koch, Stone Brewing executive chairman & co-founder. “I first visited the famed Cantillon in 1995, just before founding Stone Brewing. Since then I have been enjoying the trial beers that our brewers have been quietly experimenting with. A LOT of planning and experimentation has gone into this program and we think the outcome is something really interesting, authentic and pleasantly unexpected of Stone.”


Name: Stone Mission Warehouse Sour – Sauvignon Blanc


Special Ingredients: Sauvignon Blanc Grapes

Stats: 10.7% ABV

Blend: 12% Foudre-Aged Stone Cali-Belgique IPA (2 years old), 88% Sour Base

Availability: Pre-sale only, with pickups in San Diego, Pasadena and Richmond


Appearance: Clear, deep gold.

Aroma: White wine, floral, estery-berry notes, honey-crisp apple and orange blossom. There’s also a hint of wood and vanilla in the background.

Taste: The flavor spectrum of this beer has amazing complexity. Citrus, orange, honey and hints of vanilla from the barrel complements the strong, upfront white wine.

Palate: Mild with juicy sweetness up front. Also, the finish is dry with complementary funk notes alongside underlying oak and vanilla tones.

Overall: This beer is made with Sauvignon Blanc grapes, which makes amazing white wines. We have a few people at Stone who spent some time in the wine industry. Their influence has not only been showcasing in Stone’s barrels selection of beers past, but now in this unique sour offering as well. “It takes a lot of good beer to make good wine.” has been said before. Needless to say, the aspects of each compliments each other in this very amazing, limited beer.


Starters: Castlevetrano Olives, Brussels Sprouts, Halibut Crudo, Vegetable Tempura, and Moules Marinières

Soups and Salads: White Bean Soup with Sausage & Kale, Baby Gem Caesar Salad, Wild Arugula and Burrata, in addition to Cioppino

Main Courses: Crispy Skinned Seabass, Alaskan King Crab Legs, Creamy Lemon Asparagus Pasta, and Pork Chops

Desserts: Grapefuit Panna Cotta, Lemon Meringue, Cheesecake,  as well as White Chocolate Dipped Strawberries

More information about Stone Brewing can be found on their:


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