Stein brewing _(stein_ is German for stone), the process of using superheated rocks—instead of steam or a direct fire—to heat the wort makes The Libertine Pub in Morro Bay, California, unique among American breweries. Others have employed the process, but only Tyler Clark at The Libertine uses it full time. You can try your hand at _stein brewing _with this recipe from Tyler.
7 lb (3.2 kg) Belgian Pilsner malt
3.5 lb (1.6 kg) White wheat
8 oz (227 g) Flaked rye
8 oz (227 g) Flaked oats
2 oz (57 g) Cascade at 30 minutes on a side boil
Heat volcanic rocks on stovetop burners (gas works best) until the bottoms near the flame are glowing hot. Mash in the grains at 155°F (68°C). Begin Vorlauf immediately for 30 minutes, then let rest for 10 minutes. Sparge at 170°F (77°C). Transfer to a kettle and remove a small portion (about a quart/liter) of the wort into a pot. Add the hops to the side pot and boil for 30 minutes. Add 700°F (371°C) rocks to the main kettle using tongs (slowly immerse them before dropping to avoid splashing). After 30 minutes, return the condensed hopped boil to the main kettle. Transfer the wort from the kettle to an open fermentor to cool overnight. Some added grain dust will encourage growth of Lactobacillus. If possible, ferment in oak, or add desired fruit and oak chips in a secondary fermentor.
Whatever naturally occurring yeast strains are in your location
The side boil is essential to extracting the crucial oils from the hops, as the stein-brewing method will not sustain a rolling boil long enough to isomerize the hops oils.