Tasting Notes, provided by Brewmaster Mitch Steele
Appearance: Golden with a creamy white head
Aroma: Intense dank hoppiness, resin, peaches, and hints of tropical fruit are all evident in the aroma.
Taste: Smooth malt upfront, quickly dissipating into a massive onslaught of hops. The dankness and peach come through strongly.
Palate: Smooth, hints of alcohol, and a perfect balance of bitterness and dryness on the back end.
Overall: We took the opportunity with this beer to use several interesting techniques we’ve learned during our many years of brewing great Double IPAs. The result is an intense dry beer with very little malt sweetness, but with plenty of malt flavor to provide a background to the enormous...or shall I say "ginormous" hop character.
Hopping, as might be expected, was over the top. First, the brew was mash-hopped with Calypso, a beautiful fruity hop that we also used in our Stone 16th Anniversary IPA, after which we kettle-hopped with a very small dose of Super Galena hop extract for bittering. Then, using a technique known in homebrew circles as “hop bursting,” we loaded up very heavily on the flavor hops at the end of the boil and in the whirlpool. Simcoe, Delta, Target and Amarillo were used in the late kettle hop. Motueka, Citra, and Cascade were used for the whirlpool hop. As you can clearly tell, this beer was super hoppy even before we dry-hopped it, but then we went for it...dry-hopping with one pound per barrel EACH of New Zealand Nelson Sauvin and Australian Galaxy.
Drink extra-super-dank-and-tasty Stone Enjoy By 09.21.12 IPA well before its 35-day shelf life to maximize the pungent glory that this beautiful, intense hop profile provides.
When the goal is to maximize big, juicy hop flavor and aroma, there’s no question that fresher is better. And at Stone, we don’t just like hops–we have a longstanding, well-documented love affair with them. In an unprecedented feat of logistical coordination, we will brew, bottle, and deliver to beer enthusiasts our most mind-blowingly, dankly and deliciously fresh IPA ever. That’s f-r-e-to-the-s-h!
Freshness is the key to enjoying this beer to such a degree that we will only allow this beer to be consumed up to 35 days from the moment it was bottled or kegged at the brewery. Each batch has a built in self-destruct (OK, not exactly) mechanism built into it with its very-clearly-displayed-for-all-to-see “Enjoy By” date front and center.
Stone Ruination Tenth Anniversary IPA was created as an homage to the almighty hop. As the celebrated Stone Ruination IPA approached its 10th birthday in June 2012, we knew we had to do something special, so we cranked it up from 7.7% to 10.8% and used twice as much hops–a whopping 5 pounds per barrel, including a pound each of Citra and Centennial in the dry hop. The results were GLORIOUS, but don't take our word for it. The only people more bitter than those who don't get any... will be those who do.