For many, the term “triple IPA” hails from a foreign vernacular—that makes sense, considering IPA stands for India pale ale, a British beer style brewed with enough hops to preserve the quaff during long nautical voyages from England to the Far East. It doesn’t get much more foreign than two distantly situated countries and the traversing of two major oceanic bodies. Since latching on to this historic style, American craft brewers have taken the IPA to new heights. No longer are hops coveted for their preservative powers—now it’s all about those botanicals’ piney, fruity, tropical, spicy flavors and aromas, and raising those sensations to bombastic levels. But what takes an India pale ale to “triple IPA” territory? The answer comes in the form of Stone RuinTen Triple IPA.
We’re obsessed with hops and all the bitter, fruity, resinous, tropical flavors they can bring to beer. These little buds are amazing in and of themselves, but the work that goes into making those characteristics shine is just as impressive. From the kettle and far beyond, we’re breaking down the magic of getting the most out of our hops and pushing those IBUs ever higher.
The grassy perfume of freshly collected hops, rolling hills flush with lush greenery for as far as the eye can see, Mount Adams looming majestically on the horizon—this is what dreams are made of. Well, this is what dreams are made of if you are a craft beer fan reading the Stone Blog; a lupulin-hankering hophead unabashed in their love of bold, botanically driven India pale ales. We get it and we understand. There were plenty of moony, slack-jawed looks on the faces of Stone brewers who recently made the annual pilgrimage to Yakima, Washington to partake in the holiest of brewing industry traditions—hop selection. This is where we get our first look at the year’s bounty and make decisions that will affect our ability to brew the unapologetically profound ales that, like those hops, you’ve come to crave.
While we hold true to time-honored traditional brewing processes, we’re anything but conformists. Ours is a brewery where, rather than blindly adhering to methods and styles simply because “that’s the way it’s been done for hundreds of years,” we make a practice of regularly taking a step back, clearing our minds of all we know and contemplating simple but essential queries like “why not?” and “what if?” Our beers are founded on the logic gained from centuries’ worth of brewmasters who mashed in ahead of us, but their true flavor and character is a result of our inquisitive, experimental nature. A poignant example of this is presented in our Belgian-style India pale ale, Stone Cali-Belgique IPA.
When Stone co-founder and original brewmaster Steve Wagner crafted our initial batch of Stone IPA, little could he have known that that highly hopped first attempt at amplifying a British classic would become so popular and, for many beer drinkers, an India pale ale by which all future New World interpretations of the style would be judged. For many, Wagner’s bright, potent creation was their first IPA. (Was it yours? If so, let us know on social media using #StoneIPA)