The label on The Stochasticity Project’s Grapefruit Slam IPA.

Grapefruit Slam IPA. Sounds like something those folks at Stone Brewing in Escondido would do, doesn’t it? This beer, released Feb. 10 in 22-ounce bottles, comes from “The Stochasticity Project,” http://www.stochasticity.com/beers/grapefruit-slam-ipa, and if you like bitter, you’ll probably like this new release. (Check out the label from a distance — see if you see anything familiar in the gridlike pattern on the bottle. Hint: It will be very familiar to drinkers of Stone brews.) The Stone folks seem to be running the publicity, but the beer is registered under Koochenvagner Brewing Company. (Hm. Stone was founded by Greg Koch and Steve Wagner. Just sayin’.)

Grapefruit Slam IPA. Step back a bit and look at the image in the center of the label. Recognize anyone? (Photos courtesy Stochasticity Project)

Anyway, the Project’s web page (www.stochasticity.com) describes the beer as a big-bodied pale ale “marrying hand-zested grapefruit peel with the inherent citrusy biterness of Centennial hops” —  “an intensely citrusy brew.” You should be able to find it at liquor stores all over San Diego County.

The Project answered a few questions via email:

Unusual name, Stochasticity. Where’d it come from?

Stochastic is defined as: random; specifically involving a random variable; involving chance or probability. We didn’t want to limit the beers coming from the Stochasticity Project to any one particular style of beer or specific characteristic. All of the releases will definitely involve a random variable whether it is timing of the beer release, ingredients, or the areas the beer will be available.

Who are the people behind/in charge of the Stochasticity Project? 

Everyone that makes up a brewery — brewers, beer scientists, quality assurance engineers, management, administration etc. Their goal is to develop beer recipes by exploring the science of beer, cutting edge theories and other ideas that govern the direction of this ongoing program.

Why grapefruit, and why such pride in such a bitter beer?  

The essential oils and monoterpenoids, like geraniol and citronellol, which are found in hops often provide aromatic components that are described in professional sensory panels as “citrusy.” Flavors like grapefruit, lemon and/or lime for example. The potential synergy of specific hop varieties with citrus fruit is something that brewers who research unique ingredients, and who focus on combining the art of brewing with science, have been experimenting with for a while.

You say your website is not going to be a forum for passive enthusiasts. What exactly are you going for here, then?

The website shares insight into the science behind boundary-pushing beers and features a plethora of information on how science is furthering the development of craft beer. This website isn’t for the average person just looking for a thirst quenching beverage, it’s for someone (who) wants to learn how the beverage was created and conceptualized.

(c) Laura Groch 2014