Seven distinct beers, German Weyermann malts, and brewing recipes co-developed with international masters holding 20+ years behind the kettle. No shortcuts, no compromises.
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At Stoney River we would rather make less beer well than more beer quickly. That means German malt in every mash, recipes developed with brewers carrying twenty years behind the kettle, and a spent-grain stream that leaves as feed rather than waste.
Weyermann malts imported from Bamberg, batch after batch, and hops bought on the freshest crop available. We specify what the style demands and never substitute to protect a margin.
Brewing is a water business before it is a beer business. Every mineral profile is built from a reverse-osmosis base, salt by salt, to match Munich, Burton, or Pilsen water chemistry.
Every kilo of spent grain leaves our facility as organic livestock feed rather than landfill. The mash that made this morning's lager is on local dairy farms by the afternoon.
Lagers go cold and stay there for weeks. Nothing is rushed to free a unitank — because the only thing a shortcut saves is time, and it costs the integrity of the beer.
Weyermann malts, imported from Germany, batch after batch. Pale 2-Row and Munich for the IPA, floor-quality Pilsner for the lager, chocolate malt and roasted barley for the stout. We buy the grain that the style actually demands.
✦ Weyermann Malting Co., Bamberg — specified per recipe, never substituted to save cost.
Columbus, Centennial and Citra for Boulder Break. Noble Hallertau for the lager and the sour. Saaz for the wit. We source from the freshest crop available and hop late, where the aroma survives.
✦ Three dry-hop additions on Boulder Break IPA — 65 IBU, and still malt-balanced.
Every recipe is developed alongside international brewers carrying 20+ years behind the kettle. Belgian witbier the Belgian way. Bohemian lager the patient way. Nothing here is a guess dressed up as a house style.
✦ Collaborative recipe development with brewers holding 20+ years of expertise.
We measure in quality, not volume. Small batches mean a beer can be pulled if it is not right, and that the Alphonso sour only exists while Alphonso season does. Scarcity is a side effect of caring, not a marketing plan.
✦ Core Range year-round; Limited and Seasonal Releases brewed once and gone.
West Coast IPA
Named for the stubborn boulders that split our namesake river in two, this West Coast IPA doesn't bend either. Expect a wall of pine resin and citrus zest riding on a firm, dry bitterness. Not your easy-drinking beer — this one demands respect.
Belgian Witbier
Brewed in the classic Belgian tradition and finished with orange peel and coriander, Riverbed Wheat pours hazy gold and drinks like a quiet afternoon by the water. Crisp, refreshing, and approachable — the beer that converts newcomers.
Imperial Stout
Roasted to the edge of char and rounded out with local cold-brew coffee and jaggery, Midnight Cairn is a slow-sipping stout built for cold monsoon nights. Rich, warming, and deeply satisfying.
We take great pride in a process that comes down to two things done carefully: controlling the temperature and controlling the timing of fermentation and conditioning. Everything else is pure ingredients and patience.
Grain milled on site, husk intact, mashed to the schedule the style asks for — single infusion for pale ales, stepped temperature rests for authentic wheat beers.
Bitterness kept restrained in the boil kettle. Most aroma hopping happens below 80°C in the whirlpool, preserving essential volatile terpenes.
Pitch rate and glycol jacket temperature controlled to 0.1°C. The farmhouse saison ferments warm and wild; the lager runs cold and quiet.
Multi-stage dry hopping in nitrogen-purged tanks, followed by extended cold conditioning until the beer achieves pristine clarity and balance.
Cellar Fermentation Row — Glycol Jacketed Stainless Steel Unitanks at 0.1°C Precision
“The beauty of craft beer is that it belongs to a room, not a person. It starts conversations we would never otherwise have had — and that is worth taking seriously.”
New releases, seasonal batches, and taproom launch invites — sent only when there is something exceptional to share.