ESCONDIDO, CA (
March 3, 2014) – Intensely hopped and big-flavor brews are known to be quite the passion for
Stone Brewing Co . Taking another step in their lupulin obsession, the craft beer company is pleased to introduce
Stone Go To IPA.
This vibrant hop-bursted session IPA is the tenth addition to Stone’s
year-round lineup and, starting today, fans will be able to find the new
release in 12-ounce bottle six-packs and on draft at retailers in all
of the states where Stone beer is distributed.
Stone Go To IPA is 4.5 percent alcohol by volume (ABV) and, therefore,
considered a “session” beer. Session beers are defined as ales or lagers
below five percent ABV, which allows for greater drinkability within a
reasonable stretch of time. Stone Go To IPA is a very refreshing beer,
loaded with intense peach, citrus and melon aromas and all the complex
hop flavor that Stone IPAs are known for…meaning, it’s a hop bomb.
To achieve these glorious hop qualities and still maintain a low ABV, a
technique called “hop bursting” was implemented. This contemporary
approach involves infusion of a massive amount of hops during the final
phase of the brewing process to coax out the robust flavors and aromas
of the hops. Stone Go To IPA achieved its fruity, citrus notes by
dry-hopping with mostly Mosaic and Citra, plus a complimentary addition
of Cascade hops.
“Hop bursting really helped us overcome the challenge of making a lower
alcohol full-flavored brew that doesn’t taste thin or watery,” explained
Stone Brewmaster Mitch Steele. “By using this method, we created an
intense hop aroma and flavor along with a smoother bitterness. We’re
thrilled to add this to our regular lineup, especially since most of us
at Stone are ready to call this our own personal ‘go-to’ beer.”
Stone Go To IPA is brewed with nine different hop varietals and meant to
be consumed fresh or within 90 days, before the bountiful hop
characteristics fade. The session IPA will be available all year long,
so IPA enthusiasts and curious craft beer novices alike will be able to
satisfy their appetite for the almighty hop with this everyday go-to
ale.
Stone Go To IPA Quick Facts:
Name: Stone Go To IPA
URL: www.stonebrewing.com/gotoipa
Stats: 4.5% ABV, 65 IBUs
Availability: 12-ounce bottles in six-packs, beginning March 3
Hops Bill: Mosaic, Citra, Ahtanum, Cascade, Crystal, El Dorado, Magnum, Sterling and 06300
Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, IA, ID, IL,
IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY,
OH, OR, PA, RI, SC, TN, TX, VA, VT and WA
SteeleTasting notes, provided by Stone Brewmaster Mitch Steele
Appearance: Pours light gold with a white head.
Aroma: The hop aromatics are mind blowing. Intense peach, citrus and melon flavors dominate the aroma in the best possible way.
Taste: Hop flavors continue to dominate, but are balanced by just
enough malt to keep things reasonably in balance. But make no mistake,
this beer is very, very hop-forward!
Palate: Dry and bitter, the finish makes you want to drink more!
Overall: This beer employed the hop bursting technique, which in
essence is a hopping method where all or most of the bitterness in the
beer comes from late hop additions in the brewhouse, like at the end of
boil and in the whirlpool, instead of the more traditional approach
where most of the hop bitterness comes from earlier additions at the
start of the kettle boil. The result is a beautifully aromatic beer with
substantial, but somewhat mellow, bitterness. The hop bursting also
enhances the flavor retention of the hops, and combined with the dry
hop, creates a very intense and complex hop flavor.
creates a very intense and complex hop flavor.
| Suggested pairings, provided by Stone Craft Beer Ambassador "Dr." Bill Sysak
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Appetizers: Chips and salsa, ceviche, Cajun shrimp, oysters on the half shell, Buffalo-fried cauliflower
Soups and Salads: Cheddar cheese soup, tortilla soup, miso soup, Thai salad with peanut dressing, cucumber and mint salad
Entrees: Grilled salmon, stuffed poblano peppers, vegetable masala, jerk chicken
Desserts: Carrot cake, spice cake, persimmon tart, apple fritters
Cheeses: Cabot Clothbound Cheddar, Cowgirl Wagon Wheel, Parmigiano-Reggiano, extra sharp Vermont Cheddar
Cigars: La Flor Dominicano Double Claro No. 42, Illusione hl Holy Lance Candela, Arturo Fuente 8-5-8 Flor Fina Claro
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