"Firestone Walker Brewing Company" news and stories

I used to imagine that brewers and winemakers got along as well as cats and dogs -- two breeds with drastically incompatible temperaments.

But then I heard the tale of Paso Robles, California's Firestone Walker Brewing Co. In honor of its tenth anniversary, in 2006, the Firestone team decided to concoct a singular brew blended from different barrel-aged beers. Firestone brewer Matt Brynildson enlisted a crew of winemakers who lent their expertise in formulating what became known as 10 -- a lush, layered elixir worthy of a wine glass.

The project was such a success that Brynildson and Firestone have replicated it each year, creating the fingerprint-unique 11, 12, 13 and, finally 14. "Our contribution to the extreme side of craft brewing has been to bring winemakers into the process," brewmaster Brynildson explained. "It's a fantastic education for us to use the incredible palates of these winemakers to learn about our own beer."

Joshua M. Bernstein has written about brews, bars and booze for Gourmet, New York Magazine, Time Out New York, ForbesTraveler.com and The New York Times.

Sometimes you can teach an old bird new tricks.

Since 1987, California's hummingbird-themed Nectar Ales (founded by Humboldt Brewing but bought by Firestone Walker in 2004) has focused on super-quaffable session brews such as the caramel-hoppy Nectar IPA and its flagship, the full-bodied Red Nectar amber ale. These are beers that focus on flavor, not a high-proof punch that sends you sprawling.

But Nectar Ales has finally busted its low-alcohol template with its coffee-infused, bourbon-barrel-aged Black Xantus imperial stout (named after a Mexican hummingbird species). It's the brand's inaugural over-the-top, 22-ounce release.

"We have been working on this stout recipe for four years, patiently tweaking things until we were satisfied," says head brewer Matt Brynildson. "I've also spent time with the folks at Joebella Coffee, who are our local roaster. After learning about the agronomics surrounding coffee and the art of roasting, the lightbulb went on."