San Diego’s own Stone Brewing helped transform the beer industry, bringing bold and hop-centric craft beer to a mainstream audience throughout California, in Richmond, Virginia, and even across the pond in Berlin. Now cofounder Greg Koch wants to do for stale, bland nut butter what he did for “fizzy yellow” industrial beer.
He began experimenting with nut spreads six years ago, when he realized the fresh, flavorful nuts he tasted around the world were a far cry from what he’d been eating at home. In 2017 Koch partnered with fellow locals Tristen Cross and John Huber to launch Carlsbad-based Nutista Stoneground Nutbutters, which use cashews, almonds, pistachios, or peanuts mixed with gourmet seasonings like Celtic sea salt and chia seeds.
The newest butter, Stone Tangerine Express IPA—inspired by Stone’s beer of the same name—combines almonds and peanuts with golden light dry malt, brewer’s yeast, Himalayan sea salt, tangerine, and pineapple.
The team is experimenting with more flavors inspired by Stone beers, with plans to launch seasonal flavors by late summer and fall.
As Koch says, “I think there is an opportunity to experience the differences possible from our higher level of raw ingredient sourcing and elevated sense of creativity and fun.” $12 per jar at nutista.com, shop.stonebrewing.com, and Jimbo’s … Naturally! locations.
Stone Brewing Co-Founder’s Latest Venture Goes Beyond Beer
