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"At Stoney River, we believe the key to exceptional beer lies in using only the highest quality ingredients and time-honored techniques."
Every batch starts with Weyermann Malts imported from Germany and the freshest hop crops sourced globally. Our recipes are developed in collaboration with international brewers boasting 20+ years of expertise.
We follow a meticulous 5-step process that transforms raw grain into world-class craft beer — never cutting corners, always chasing perfection.
From Grain to Glass
Every Stoney River beer follows a meticulous 5-step journey — each one critical to delivering world-class flavor.
Milling & Malt Handling
We open two-row malted barley kernels in our precision wet mill, cracking them just enough to release the long-chain sugars essential for fermentation — while keeping the husks intact as a natural filter bed.
Our malts are imported from Weyermann in Bamberg, Germany — the world's oldest and most respected maltster. Each grain is inspected for quality before milling.
Mashing
Hot water meets malt in our mash tun, creating the magic of enzymatic conversion. Natural enzymes break down complex starches into fermentable sugars, producing the sweet liquid known as wort.
We use a step mashing technique with precise temperature rests at 62°C, 68°C, and 72°C — each activating different enzymes for the perfect sugar profile.
Lautering & Boiling
The wort is separated from spent grain in the lauter tun, clarified, then transferred to our kettle for a vigorous 60-90 minute boil with carefully timed hop additions.
Bittering hops go in at 60 minutes, flavor hops at 15, and aroma hops at flameout. Each addition is calculated to the gram for perfect balance.
Fermentation
Cooled wort meets yeast in our temperature-controlled fermentation tanks. Over 7-14 days, yeast transforms sugars into alcohol and CO₂ — and the beer truly comes alive.
We maintain precise temperatures: 18-22°C for ales, 8-12°C for lagers. Each strain is selected for the specific flavor profile we're targeting.
Packaging & Quality
After conditioning, every batch undergoes rigorous quality testing — appearance, aroma, taste, carbonation and microbiological checks — before packaging in cans, growlers and kegs.
Our quality lab tests every batch for dissolved oxygen, pH, gravity, and microbial contamination. Only beer that passes our 12-point checklist makes it to your glass.
Premium Ingredients
Weyermann Malts
Imported from Germany's oldest and most respected maltster in Bamberg — the gold standard for craft brewing worldwide.
Fresh Hop Crops
We source premium hops from the Pacific Northwest, New Zealand and Europe — each variety selected for its unique aromatic character.
Pure Water
Filtered and mineral-adjusted to match the water profile of each beer's traditional style — from soft Pilsner water to mineral-rich Burton.
Craft Yeast
Each beer uses a specific yeast strain imported from world-renowned labs — the invisible artist that creates each beer's unique flavor.
Ready to Experience It?
Book a brewery tour to see our process in action, or explore our full range of world-class craft beers.