(Escondido, CA) – Stone Brewing Co. has released a new beer just about every week it seems and the first week of May will be no different. Stone Smoked Porter with Chipotle Peppers arrives in stores the week of May 5th. More below on the beer…

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In 2006, Chris Carroll, a longtime member of Team Stone, took that adage literally, proposing that we produce a one-off version of our venerable Stone Smoked Porter made spicy from the addition of chipotle peppers. We gave it a shot and found that those smoked jalapeños melded quite naturally with the smoldery peat-smoked malt that gives the beer its flavor and moniker, creating a deep, roasty quaff with a carefully restrained tingle of tasteful capsaicin heat in the finish.

Hops bill: Columbus & Mt. Hood
Malt Bill: Pale Malt, Crystal 75, Chocolate Malt, Peat-Smoked Malt
Packaging: 22oz Bottles and Draft
Stats: 5.9% ABV / 53 IBUs

Available in: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT and WA

TASTING NOTES
Tasting notes, provided by Stone Brewmaster Mitch Steele

Appearance: Pours deep brown with a rich tan head.
Aroma: Roasted malts, pepper, cocoa and a unique smokiness imparted by both peat-smoked malt and chipotle peppers.
Taste: Nice blend of roasted malts, coffee and dark chocolate, with pronounced chipotle smokiness.
Palate: Smooth with a nice, spicy heat from the peppers.
Overall: We first started making casks of this beer in 2006 for Cinco de Mayo celebrations. Since then, the beer has been both a fan and Team Stone favorite. We’ve brewed many small batches of it throughout the years and are always happy to make more!

PAIRING SUGGESTIONS
Suggested pairings, provided by Stone Craft Beer Ambassador “Dr.” Bill Sysak

Appetizers: Bacon-wrapped jalapeño poppers, fried olives, spicy mushrooms stuffed with spinach and gorgonzola, glazed pork belly with grilled pineapple
Soups: French onion, vegetarian chili, Manhattan clam chowder, albondigas
Entrees: Baby back ribs (just about any Kansas City barbecue), Cajun blackened fish, black bean burger, chicken mole, poblano chilies stuffed with ramps and spring vegetables
Desserts: Apple pie, spicy cinnamon crumble, tiramisu, chili-infused flourless chocolate cake
Cheeses: Point Reyes Original Blue, Fiscalini Bandage Wrapped Cheddar, Ossau-iraty, Gorgonzola Dolce
Cigars: Ashton Classic, Montecristo, CAO Brazilia