Our highly acclaimed collaborative keller pils brewed with Russian River returns! Stivo was originally conceived in 2016 as a mashup of Pivo Pils with Russian River’s STS Pils and was the 2016 FWIBF welcome beer. We re-brewed Stivo one more time in Paso before moving the collaboration down to Venice in 2022 and putting it in cans for the first time. This latest batch of Stivo continues with the spirit of the original collaboration but adds a few new tweaks to reflect changes in Russian River’s approach to STS in recent years. While former Stivo batches were brewed exclusively with Weyermann Pilsner malt, this batch blends in Dingemans Pilsen malt from Belgium, which Russian River now uses for their lagers. We also played around with the dry hop, adding Abstrax Aramis Quantum Brite hop extract which Russian River had custom made for them by Abstrax. These changes are subtle, and the beer will still be familiar for those who had it in the past, but the collaborative tradition of exchanging ideas continues to push us in new directions.
A Collaboration with Russian River.
The mashup of two iconic California pilsners, STiVO is an unfiltered and dry hopped Keller style pilsner brewed with our friends at Russian River.
Available in our Locations Only
Availability
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Saphir
A new-school aroma hop with a noble profile and great brewhouse utility.
- Aroma
- Noble spice, lemongrass and tea
- Region
- Germany
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Aramis
For this year’s Stivo, we played around with the dry hop, adding Abstrax Aramis Quantum Brite hop extract which Russian River had custom made for them by Abstrax.
- Aroma
- lemony, floral, herbal
- Region
- France
While former Stivo batches were brewed exclusively with Weyermann Pilsner malt, this batch blends in Dingemans Pilsen malt from Belgium, which Russian River now uses for their lagers.
Stivo is fermented with German Lager yeast.
Fermented in Stainless Steel
The Art of the Process
Milling starts the beer making process by splitting open grain, mostly barley, making it ready for mashing. We use a wet mill, which is more efficient and gentler on the malt. During mashing, the split malt combines with hot water to convert the starches into fermentable sugars. This conversion is made possible by the enzymes that are in the malted grains.The mash then moves to the lautertun, where the sugary liquid (wort) is separated from the malt, the spent grain is then sent to local ranchers for cattle feed.
The kettle is where the wort is boiled using steam, ensuring sanitation and eliminating potential off-flavors. This stage is also when hops are first added, contributing bitterness and aroma to the beer. Next, the wort moves to the whirlpool, where additional hops can be added, and solids like proteins and hop particles are separated. From there, the wort is cooled, oxygenated, and transferred to the fermenter, where yeast is introduced to begin fermentation.
Fermentation is where yeast converts sugars into alcohol and CO2, the most crucial step in creating beer. This stage is closely monitored, ensuring that each beer’s unique characteristics develop fully. Depending on the beer style, this step can take several days to weeks. All FW beers will use one of three yeast strains, our house ale, lager or hazy yeast.
We prioritize cold storage throughout the entire distribution process to ensure our beer reaches you in the freshest condition possible. This careful handling preserves the beer’s intended flavor profile, aroma, and overall quality, maintaining the integrity that we craft into every batch. Because of this commitment to freshness, we always recommend enjoying our beer as soon as possible to experience it at its very best!
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