Top Wet Hop

It is wet hop IPA time of the year.  Wet hop IPAs, true seasonal beers, are brewed with fresh harvested hops and provide intense, juicy flavors.  My favorite wet hop IPA is Ocean Beach Pizza Port's Get Wet, which I found out has been renamed Wet Lamborghini.  It is the standard by which I measure all other wet hop IPAs.  Wet Lamborghini's acute flavors provide an immediate citrus rush, and is what I think of when I here "dank" as a descriptor.  The cloudy beer is not overly bitter, but fresh and chewy.  Other breweries have wet hop beers out, and the Ocean Beach Pizza Port had at least four others on tap over the weekend, but I have not found another one that packs the flavor wallop of Wet Lamborghini.  

Stone Pale Ale 2.0 - Failure to Launch

In my last post I linked to a San Diego Union Tribune article about Stone's layoffs.  At the end of the article, journalist Peter Rowe noted that Stone has discontinued its Pale Ale 2.0, the 2015 reformulation and relaunch of its original pale ale.  I liked 2.0 but it was more a traditional pale ale than the new, leaner and hoppier pale ales being brewed by Ballast Point (Grunion Pale Ale), AleSmith (San Diego Pale Ale .394), and others.  The new pale ales deemphasize malts and are essentially IPAs with lower ABVs, but with more depth than one-dimensional session IPAs.   To Stone's credit, it did not linger over Pale Ale 2.0, and has replaced it with a "hop-forward" pale ale called Ripper.  I am a fan of the new style pale ales, and want to try Ripper soon.

Stone's Layoffs

Stone Brewing fired about sixty employees yesterday at its Escondido headquarters.  (The exact number was not released, I have read numbers as low as fifty and as high as seventy five, but the San Diego Union is stating sixty.)   The West Coaster, and other publications, posted the PR statement from new Stone CEO Dominic Engels.  The layoffs were part of corporate restructuring.  In the statement, Engles said:

More recently however, the larger independent craft segment has developed tremendous pressures. Specifically, the onset of greater pressures from Big Beer as a result of their acquisition strategies, and the further proliferation of small, hyper-local breweries has slowed growth.

It is unfortunate that Stone blames both the macro breweries and "hyper-local breweries" and not itself.  Stone has had big, cash-intensive projects in 2015 and 2016 that are just completing, which include full-scale brewing facilities in Virginia and Berlin.  These ambitious growth vehicles had to have been expensive, and are probably not at full revenue yet.  The lag between expenditures and revenue makes sense, and is something Stone should have expected and budgeted.  Stone needs to take some blame in the firings and not just point to external factors.

On a simple level, Stone's CEO is new, and therefore has no emotional history with employees.  Letting him take the blame for the firings under the moniker of "restructuring" is easy.   It is also a weasel move, letting the new guy be the bad guy, and does not reflect well on Greg Koch and Steve Wagner.

Stone is a twenty-year old company.  Upward, vertical growth is not realistic.  A small number of layoffs are not a surprise at this stage of a company's life.   As Engles's statement points out, there are "tremendous pressures" in the craft beer industry.  Stone is in as good as a position as any craft brewer to face competition.  In my opinion, it's the top craft brand, and a trendsetter.  I have written on this blog more than once that if a brewery makes good beer it will fare well, and Stone makes good beer.