Spröcketbier brewed by Stone Brewing
in Escondido, California
Robbie’s Spröcketbier is the first ever winner of the Stone
Spotlight Series brewing competition. A black rye Kölsch-style ale,
it arose victorious over 18 other impressive entries ranging from
barrel-aged stouts to fruit-laced sour beers and nearly everything
in-between. A uniquely dark spin on this traditionally light-bodied
German beer style, Spröcketbier delivers mild roast, effervescence
and floral yeast presence in tremendously balanced form with the
high level of drinkability that is the Kölsch style’s hallmark. Look
for it on draft and in bottles in select markets throughout the
country, along with the duo that created it, Quality Production
Assurance Lead Rick Blankemeier and Production Warehouse Lead Robbie
Spröcketbier Review from Beer Advocate
Appearance - Poured slow with no head, so upped the vigor and before I new a
massive tan 3.5 finger head formed. Body is absolutely opaque, dark as the
darkest RIS. Head was thick and creamy, took a while to dissipate. Left a good
amount, atleast .5 finger the whole time, tons of sticky lacing... this looks
Aroma - Aroma of roasted barley, chocolate, big malt notes, bready, toasted
almond, peppery yeast. slight piney hops notes.
Taste - Taste was surprisingly great deluge of porter and kolsch style. It has a
porter like malt taste, with tons or roasted barley, smoke, chocolate, even some
coffee grinds, but also has a light crisp kolsch-esque malt body in mix... this
really melds well. Hops take a back seat but are very prevalent, nice piney up
front and very bitter in the back, but not too bitter.. the roasted barley taste
lingers long after the sip making me want more
Mouthfeel - This poured thick, but didnt feel too thick, what I would expect for
carbonation for the style, finish is crisp but slightly on the sweet side.
Overall - This has a ton of flavor for 5.4%, and is very crushable. The
appearance is amazing, the head never completely dissipated for me and always
was present. I don't get much of the rye flavor, maybe in some of the sweetness.
Great beer all around.
Stone Brewing opened in San Marcos in 1996 at the location currently
home to Port Brewing Company and The Lost Abbey. In 2006, Stone relocated from
the original brewery to a new, custom-designed facility in Escondido. In 2013
the company opened a packaging hall just south of the brewery which houses the
bottling and keg lines. The brewery in Escondido produced 213,277 US beer
barrels in 2013. The site is also home to a restaurant, Stone Brewing World
Bistro & Gardens - Escondido, a 8,500-square-foot restaurant with a large
outdoor patio and 1 acre of gardens. The brewery also houses a Stone Company
Store which sells Stone merchandise as well as 1- and 2-liter growlers that can
be filled with Stone's nine year-round beers and special releases.
In May 2013 a second Stone Brewing World Bistro and Gardens opened in the
Liberty Station development in the Point Loma neighborhood of San Diego. The
23,500-square-foot facility cost $8 million and can seat 700 patrons. In 2013
Stone opened a location in Terminal 2 of the San Diego International Airport.
In addition to the locations at Escondido and Liberty Station, there are Stone
Company Stores in Oceanside, South Park, Pasadena, and San Diego on Kettner. The
stores sell beer in bottles, kegs and growlers. Stone also operates a
19-acre organic farm known as Stone Farms, just north of the brewery in
In June 2008, Stone Brewing covered the roof of the brewery with solar panels,
cutting their energy costs nearly in half. The 1,561 roof-mounted solar modules
will offset more than 538,000 pounds of carbon emissions over its lifetime,
which is equivalent to planting 204 acres of trees.