{"id":14045,"date":"2016-08-03T08:41:41","date_gmt":"2016-08-03T14:41:41","guid":{"rendered":"http:\/\/appellationbeer.com\/blog\/?p=14045"},"modified":"2017-11-15T08:41:24","modified_gmt":"2017-11-15T14:41:24","slug":"step-one-heat-800-pounds-of-rocks","status":"publish","type":"post","link":"https:\/\/appellationbeer.com\/blog\/step-one-heat-800-pounds-of-rocks\/","title":{"rendered":"Step one: Heat 800 pounds of rocks"},"content":{"rendered":"<p>Six brewers and 800 pound of rocks. There was no efficiency on display Monday at Scratch Brewing outside of Ava, Illinois.<\/p>\n<p>Visitors from Jester King Brewing inn Texas &#8212; co-founder Jeff Stuffings, head brewer Garrett Crowell, and production manager Averie Swanson &#8212; joined Marika Josephson, Aaron Kleidon, and Frank Wesseln of Scratch to make 60 gallons of wort. It is fermenting now in a used wine barrel and soon will be beer. Details later, beyond the facts that is was mashed in a barrel and filtered through cedar branches, boiled in barrels, contains a variety of botanicals, and is fermenting with Scratch&#8217;s sourdough bread yeast.<\/p>\n<p>Any single one of these things would make a beer unique, but the true inefficiencies are realized by bringing wort to a boil with rocks. It is like viewing <a href=\"http:\/\/allaboutbeer.com\/article\/america%E2%80%99s-own-stone-beer\/\">history<\/a> live, but makes it clear people must really have wanted to drink beer when it took this much work to make it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/appellationbeer.com\/images\/20160803-scratch01.jpg\" width=\"610\" height=\"408\" alt=\"Building a fire to make stone beer (stein bier) at Scratch Brewing\" class=\"alignnone\"\/><br \/>\n<strong>Step 1:<\/strong> Bury stones in a pile of scrap wood and set it afire.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/appellationbeer.com\/images\/20160803-scratch02.jpg\" width=\"610\" height=\"343\" alt=\"Jeff Stuffings delivers hot stones to boiling barrel at Scratch Brewing\" class=\"alignnone\" \/><br \/>\n<strong>Step 2:<\/strong> Haul heated stones, one at a time, to the boiling barrel.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/appellationbeer.com\/images\/20160803-scratch03.jpg\" width=\"610\" height=\"408\" alt=\"Lower hot stones into wort at Scratch Brewing\" class=\"alignnone\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/appellationbeer.com\/images\/20160803-scratch04.jpg\" width=\"610\" height=\"408\" alt=\"Lower hot stones into wort at Scratch Brewing\" class=\"alignnone\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/appellationbeer.com\/images\/20160803-scratch05.jpg\" width=\"610\" height=\"408\" alt=\"Lower hot stones into wort at Scratch Brewing\" class=\"alignnone\" \/><br \/>\n<strong>Steps 3-4-5<\/strong>: Submerge stone.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/appellationbeer.com\/images\/20160803-scratch06.jpg\" width=\"610\" height=\"408\" alt=\"Stein bier (stone beer) boil over at Scratch Brewing\" class=\"alignnone\" \/><br \/>\n<strong>Step 6:<\/strong> Watch for boil overs. Oops. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Six brewers and 800 pound of rocks. There was no efficiency on display Monday at Scratch Brewing outside of Ava, Illinois. Visitors from Jester King Brewing inn Texas &#8212; co-founder Jeff Stuffings, head brewer Garrett Crowell, and production manager Averie Swanson &#8212; joined Marika Josephson, Aaron Kleidon, and Frank Wesseln of Scratch to make 60 &#8230; <a title=\"Step one: Heat 800 pounds of rocks\" class=\"read-more\" href=\"https:\/\/appellationbeer.com\/blog\/step-one-heat-800-pounds-of-rocks\/\" aria-label=\"More on Step one: Heat 800 pounds of rocks\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[17],"tags":[],"class_list":["post-14045","post","type-post","status-publish","format-standard","hentry","category-beers-of-conviction"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-3Ex","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/14045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=14045"}],"version-history":[{"count":5,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/14045\/revisions"}],"predecessor-version":[{"id":14882,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/14045\/revisions\/14882"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=14045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=14045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=14045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}