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.
You’ve heard about hops. You know when they go into wort and what dry-hopping is. Heck, you even know they grow on bines, not vines! But do you know the how and why hops act the way they do in beer? Why they turn bitter and why they oxidize? We’ve gathered a wealth of knowledge in our years of brewing bitter beers…and we’re all about sharing the wealth. We’ve talked about the top-level usage of hops before, and now we’re going to dive into the anatomy of these cones.
There was a time not so long ago when barrel-aged beers were just starting to trickle out of American craft breweries. At the time, some speculated they might just be a passing fancy. Those naysayers are probably still waiting out similar fads like television and the internet, but we, like many beer enthusiasts, have embraced oak-matured ale as something that is here to stay (thank goodness). For most breweries, barrel-aging involves siphoning an imperial stout or barley wine into a barrel. This is a straightforward method that yields fantastic results (as evidenced by our own barrel-aged creations, such as Fyodor’s Classic, Mikhael’s Odd and Guardian’s Slumber), but when contemplating our latest oak-kissed brew, we wanted to take things a step further to create something truly unique. No, not “unique” in the over-used sense of the word that generifies this definitive term. This beer—a hoppy, decidedly West Coast double IPA blended with a barrel-aged Belgian-style tripel—is truly and literally unique. Allow us to explain as we take you through the intriguing make-up of Ecliptic/Wicked Weed/Stone Points Unknown IPA.
Another week, another revamped Stone classic. Seven short days after debuting Stone Ruination Double IPA 2.0 to hop heads across the country, we’re ready to introduce a second second-take built to up hop potency and appeal: Stone Pale Ale 2.0. Whereas the former bears a great deal of sensual resemblance to its predecessor, Stone fans will find the latter to be completely reimagined. While hoppier than most beers of its kind, the original Stone Pale Ale possessed the type of copper-toned, caramely malt body associated with traditional British pale ales. In Stone Pale Ale 2.0, Brewmaster Mitch Steele and his crew have peeled back the malt curtain to reveal a golden-hued pale ale that falls in line with current craft beer enthusiasts’ tastes…including our own.
We’ve been (mis-)labeled “arrogant.” We get it. You brew up a beer called Arrogant Bastard Ale and have the audacity to demand that everybody be entitled to the finest beer today’s craftsmen and women can brew, and people form certain opinions. But in reality, we’re not arrogant. What we are is extremely passionate and confident in craft beer and our abilities in that arena. To a person, our Brew Crew works tirelessly to up their technical knowledge and abilities. From keeping up on best practices and emerging techniques for upping beer’s flavor, increasing the efficiency of our brewhouse, stimulating our yeast so they perform as optimally as possible or staying on top of the ever-changing hop crops and the immense influx of new botanical varietals being produced from the Pacific Northwest to Australia and New Zealand, Brewmaster Mitch Steele and his team have their hands (and heads) full. Each day offers a new opportunity to learn and grow, and our beers reflect that—perhaps more now than ever before.
So far, 2015 has seen a flurry of activity here at Stone. This is nothing new. For several years, we’ve been hard at work debuting beers at a rapid and voluminous clip. But this year’s been different. In addition to introducing new brews like Stone Delicious IPA, 2015 Stone Old Guardian Barley Wine – Extra Hoppy and 2015 Stone CHAI-SPICED Imperial Russian Stout, we’ve also broke the sad news that some of our beers are being retired, never to return to production again. First, it was Stone Levitation Amber Ale, followed almost immediately by Stone Sublimely Self-Righteous Black IPA. Both were met with much lamenting, but none so much as the next beer to wave bye-bye. It’s no wonder, it’s only the first beer we ever produced beginning 19 years ago: Stone Pale Ale (which will make its valiant return to the suds scene as Stone Pale Ale 2.0 starting in April). Well, the shake-up isn’t over. There’s still one more beer that will be exiting production for eternity and, as hard as it is to say good-bye, the time has come. Spring 2015 will see the last-ever brew session for Stone Ruination IPA.
We’re different in oh so many ways and we are oh so proud of it. With such marked differentiation from the norm comes the added probability of one being misunderstood. Hence, there are many commonly held but absolutely untrue myths and misconceptions floating about concerning Stone Brewing Co.; ranging from our ownership to our beers to our social media and even our logo. (For the millionth time, it’s a gargoyle, not Satan!) In an effort to add some much-needed clarity—and have some fun doing so—Stone CEO and Co-founder Greg Koch spent some time with storyteller (read: the über-talented multi-media wizard who creates all of Stone’s rad videos and stunning photographic imagery) Tyler Graham, dispelling some commonly presented myths. The following is the first of two videos filmed to set the record straight, once and for all. We welcome you to…STONELANDIA…
You might have heard we released 120 beers last year. Within that 120 were our core beers, dated editions of Stone Enjoy By IPA, collaborations, Liberty Station beers, Stochasticity Project experiments and a multitude of others. Even we had trouble keeping up with this onslaught of ales, so confusion among our fans is understandable. But there’s always a rhyme and reason to our madness. With multiple naming conventions (and design conventions failing that), our releases all have their rightful place in our family of beers. Below, we’ll break it down for you, bottle by bottle, and demystify our portfolio.
We hold many things dear at Stone Brewing Co. High on that list of items held on-high are hops. They are the lush foundation on which some of our greatest successes have been forged. They rest ever-presently at the core of what we do and are largely what have helped us to stand out over the past 18-plus years. We love them every bit as much as you lupulin-craving nuts. So, when we were afforded the opportunity to construct a beer to honor this country’s hop growers, you best believe we took it very seriously!
India pale ales are our bread-and-butter here at Stone. We love them as much as you do. Similarly, we get an immeasurable amount of satisfaction out of experimenting with new hop combinations to create IPAs with flavor profiles that vary from what we’ve thus far experienced. The arrival of Stone Delicious IPA provides a tangible example of why continual IPA and hop exploration are so fulfilling. With the new Lemondrop varietal as a centerpiece and a massive dry-hop comprised exclusively of lemony El Dorado hops from Washington State, this beer lives up to its name behind a plethora of tart, citrusy notes and a stunning grove-like, lemon tree bouquet, providing a graceful yet in no way subtle one-two punch to the senses. Our newest IPA is unique to our stable of beers in every way…including the fact it just so happens to be our first gluten-reduced offering.