We're devoted to whole-cone hops, and we're always on the hunt for new and exciting hop flavors. Our five-bottle Harvest series showcases our favorite ingredient by exploring a range of hopping methods: single hop, fresh hop, wet hop, and wild hop. By working directly with breeders and growers, we can recreate this series each year using rare hops early in their development.
This American-style Black IPA is nearly jet black and perceived to have high hop bitterness, flavor and aroma with medium-high alcohol content, balanced with a medium body. The appearance may trick you into thinking you are about to enjoy a traditional stout beer when in fact your senses are about to be overwhelmed with our Black IPA. Juicy, fruity, floral, and pine from Pacific Northwest hops gives the beer a classic West Coast IPA hop character. The Black IPA is further characterized by a balanced and moderate degree of caramel malt and subdued dark roasted malt flavor and aroma. 7.2% ABV, 85
Gubna was bred from Oskar Blues Brewery’s hankering to confront 100+ IBUs by cranking up the complexity of hops by pouring Cascade on top of copious amounts of Summit, then balancing that with a backbone of German Dark Munich Malt and Rye Malt. GUBNA’s post-fermentation dry-hopping with both hops allows this monstrosity to gently coax the citrus rind and grapefruit aroma while providing a rye malt-induced, spicy-yet-round middle, and a brisk, clean bitter finish (10 percent ABV, 100+ IBUs).
This mouthwateringly delicious IPA gets its flavor from a heavy helping of citra and mosaic hops. Don't worry, no fruit was harmed in the making of this beer.
Since Day One, we've been abundantly forthright and fully transparent about our lust for hops. It's led us to craft many an IPA, most of them imperial—some intense for their time and all timeless in their intensity. For Stone Go To IPA, we are embracing our hop obsession in a new way, funneling an abundance of lupulin-borne bitterness into a "session" IPA delivering all the fruity, piney character of a much bigger IPA. To accomplish this, we employed "hop bursting," a new technique wherein an irrational amount of hops is added during the final phase of the brewing process to coax out extreme flavors and aromas while also imparting a burst of desirably pleasant bitterness. The result is an Alpha-acid-rich beer that fans can enjoy more of without missing out on the assertive hop character you, like us, crave. So, sit back and go two with your new everyday go-to IPA and bask along with us in the glory of the almighty hop.http://www.stonebrewing.com/gotoipa/
- See more at: http://lefthandbrewing.com/beers/wake-up-dead-nitro/#sthash.P5MTYf4x.dpuf
An English-style Extra Special Bitter (ESB). The perfect pub pint to share with your mates. Public Ale's name is an ode to a sessionable style that not only has been commonly found in English public houses for centuries, but can be enjoyed today by everyone within our Community.
Noble King is a medium strength, highly attenuated, unspiced farmhouse ale brewed with an abundance of organic noble hops, and fermented with wild yeasts from the Texas Hill Country. Unfiltered, unpasteurized, and 100% naturally conditioned.
Inspired by English Mild Ale, Commercial Suicide retains the sessionability of its classic counterpart while taking on its own unique sense of place through wild fermentation with yeasts native to our land in the Texas Hill Country. Unfiltered, unpasteurized, and 100% naturally conditioned.
A tart, amber beer inspired by the rustic farmhouse ales of French Flanders, particularly those brewed by Brasserie Thiriez in Esquelbecq — one of our favorite breweries in the world. Naturally occurring wild yeasts from the Texas Hill Country impart a sense of place to this unfiltered, unpasteurized, 100% bottle conditioned beer.
Black Maria is an American inspired Black IPA. It is black as an stout and hoppy as an IPA. The beer has been brewed with a good amount of highly roasted Carafa Malts, but with a relatively low amount of caramel and chocolate malts. This way we get the burned bitter and delicate chocolate notes in the beers, that goes well with the bitter and fruity aromas of the hops. The lack of caramel and chocolate results in less residual sweetness that you normally pick up from an Stout. For the hops we wanted some hops that could stand up against the Carafa malts. Therefore we used a mix of Columbus, Centennial, Galaxy and Cascade for the hop profile.
Black Malts and Body Salts
(Same brewer as above)
TO ØL/OMNIPOLLO BREWMANCE
VIVEN SMOKED PORTERVAN VIVEN • BELGIUMStyle: Smoked BeerABV: 7.00%Brewer Website: http://www.viven.be/
Vanilla Noir is Prairie Noir aged on organic, fair trade vanilla beans, and let’s just say it takes a lot of beans! The vanilla flavor compliments the whiskey barrel aging process and adds a delicious layer to the beer.
Coffee Noir is Prairie Noir kicked up a notch! Whole roasted espresso beans are added to the barrels in order to enhance the roasted and chocolate malt flavors in this intense beer.
It's rare that we at Stone are lost for words, yet, in remembering our dear friend Matt Courtright, it's tough to even know where to begin. But it seems the most appropriate place is with the very special person that we miss so much. Matt was an architect from Michigan who followed his passion for craft beer beyond his vocational and geographic boundaries, making a drastic career change to become a professional brewer. From the moment he came aboard, we knew we had someone special within our ranks. And not just because he was an extraordinary brewer-which he most certainly was. No, there was much more to Matt than his workplace assets. So much more.
India pale ales harness the inherent flavor characteristics of hops to bring forward familiar flavors of pine, resin, spice, and citrus. In some cases, those botanicals are so potent, they exactly mirror specific edibles. Such is the case with Centennial hops, which hail from the Great Northwest and come across on the palate like a mouthful of citrus fruit. That sensation is amplified with this, the first beer introduced via the Stochasticity Project–a double IPA brewed with Centennial, Chinook and Magnum hops as well as an immense dosing of fresh grapefruit peel. The result is over-the-top bittersweet grapefruit intensity that is at once refreshing and bracing in its citrusy bitterness.
Barley wines are traditionally hefty brews, but ours is downright excessive. The huge maltiness of this beer is only tamed by an equally prodigious addition of hops, creating a rich, slightly sweet, caramel-hued ale infused with assertive bitterness and bright hop notes, all culminating in a pleasing dryness. While it will evolve into an even more glorious brew with age, this beer's delicious onslaught of flavors will seriously challenge your ability to wait any longer to drink it.
Salvation. The name of two intricate Belgian-style ales, created by us, Vinnie Cilurzo of Russian River Brewing and Adam Avery of Avery Brewing.
After becoming friends a few years ago, we realized we both had a Salvation in our lineups. Was it going to be a problem? Should one of us relinquish the name rights? “Hell, no!” we said. In fact, it was quickly decided that we should blend the brews to catch the best qualities of each and create an even more complex and rich libation. In April 2004, in a top secret meeting at Russian River Brewing (well, actually it was packed in the pub and many were looking over our shoulders wondering what the hell was going on), we came up with the perfect blend of the two Salvations.
Natalie, Vinnie’s much more significant other, exclaimed, “We should call this Collaboration, not Litigation Ale!” “Perfect,” we shouted! We celebrated deep into the night (or is that morning?). Fast forward to November 14, 2006. After talking about it for over two years, we finally decided to pull the trigger and Vinnie made the journey to Avery Brewing to brew his Salvation exactly as he does in his brewery.
Hop Henge Experimental IPA is our annual exercise in IBU escalation. An outrageous amount of Centennial and Cascade hops are added to each barrel, with a heavy dry-hop presence as well. It is dense and muscular, with a blend of crystal, pale and carastan malts creating an overall biscuity characteristic. It’s all hop, no apologies.
Subtle hints of citrus round out the complex aroma of Mosaic hops, for a beer so drinkable, it’ll last through multiple acts.
Darkly heroic, Humulus Lupulus (hops) have empowered brews with bite and character since the 11th century. DirtWolf is a tribute to these untamed vines which rise from the earth with the voracity of a “wolf among sheep.” Hops have made an assertive comeback in American craft brewing. Revel in the best U.S. varieties of hops, in their natural, whole flower form, as they bring a vital, pungent reality to the soul of a wild element in our dangerously satisfying DirtWolf Double IPA.
Pour this over pancakes. Vast in character, luscious and complex, Immort Ale was born at our brewpub in 1995 and made its way into bottles in 1997.
For this beer, we use maple syrup from Red Brook Farm (Sam's family farm in Western Massachusetts), peat-smoked barley and vanilla.
Immort is fermented with a blend of English and Belgian yeasts, then aged in the big oak tanks at the brewery.
The sweet and earthy flavors meld magnificently in the Immort Ale. But be warned, the ABV is 11%.
SPEC SHEETStyle: Barrel-Aged Wild Brett Ale
Malts: German pilsner
Additions: Second-use American Bourbon Oak
Hops: German Perle, Slovenian Aurora, Styrian Golding Celeia
Yeast: Brooklyn house “Belgian” strain, Pris de Mousse Champagne, Brettanomyces Lambicus
Alcohol by Volume: 10%
Original Gravity: 18.5° Plato
Availability: Q1 2014
Format: 12/25.4oz (750mL) cork finished bottles
ABOUT THE BEER
STYLE: Imperial Milk Stout
BREWED SINCE: 2008
FERMENTATION: Ale yeast, four malts, two hops, vanilla, lactose sugar
COLOR: Deep, very dark brown
EFFERVESCENCE: Lightly carbonated
NOSE: Vanilla, custard, brown sugar
FLAVOR: Caramelized sugar, vanilla, custard, nicely sweet and balanced, rich and milky
SERVING TEMPERATURE: 48°F
GLASS: Tulip glass, snifter, oversized wine glass
AVAILABILITY: February release / 22oz / 1/6 keg
Cherry Chocolate Double Brown Stout.
Our logical offering for a passionate time of year.
8% ABV 27 IBUs
Malt: Pale Malt, Malted Rye, Munich, Cara 50, Crystal Rye
Adjuncts: Dextrose, Brown Sugar
Hops: Magnum, Citra, Styrian Golding, Athanum
Some grapes never have a chance to become anything but wine. But these grapes told us that when they grew up, they wanted to complement the deep, roasty notes and sweet finish of this oak-aged, 8% stout.Once we translated their Castilian, we realized we had to support their dream. We knew you wouldn’t let us down, grapes. An oak-aged stout fermented with Malbec grapes. Complex and slightly boozy, yet balanced.
Our Fathom India Pale Lager combines time-honored lagering techniques with the hop profiles of a West Coast IPA recipe. The cold-fermenting lager yeast provides a clean base that allows the citrus and pine aromas from the hops to really shine. The result is a gold medal beer with a refreshing, easy drinking character and just the right amount of depth.
A "HYBRID" STYLE, CALIFORNIA COMMON OR "STEAM" BEER is a lager beer fermented at warmer ale temperatures. This style originated on the West coast at the turn of the 20th century when breweries were unable to cool and ferment their lagers in the ordinary lager temperature range. Our "steam" beer is medium-bodied, dry, and refreshing characterized by toffee notes balanced by a subtle citrus hop character.
You asked, we listened...With this, our 10th edition of Brewers’ Cut, RABC unleashes one of the most requested styles we had yet to brew. Our Double IPA dons a helm of copper color that masks the forces contained within. Commanded by a heroic legion of hop flavors and aromas, and supported by a striking bitterness, any hop loyalist would gladly head into battle with such a formidable ally..
DESCRIPTIONRich and complex, this all malt barley wine exhibits hints of dried fruits, toffee and caramel balanced by an abundance of American hops.
TASTING NOTESFull malt taste, pleasant notes of nuts, chocolate, and dried fruit. Generously hoppy, delicately balancing the alcohol content. Finishes strong. Anniversary Barley Wine pairs well with cheeses such as blue cheese.
STORYFirst brewed in small batches annually to commemorate Uinta's anniversary, this soul-warming brew is now available year-round.
The irony of existentialism, the parody of being and the inherent contradictions of post-modernism, all so delicately conveyed by the blocky, pixelated arcade action have all been painstakingly recreated in this bottles contents. This imperial stout is brewed with copious amounts of speciality malts, jasmine and cranberries. After fermentation we then dry-hop this killer stout with a bucketload of our favourite hops before carefully ageing the beer on French toasted oak chips. It is all about moderation. Everything in moderation, including moderation itself. What logically follows is that you must, from time, have excess. This beer is for those times.
A Perry-Pils hybrid, Piercing Pils is a Czech Style Pilsner brewed with a White Pear Tea and Pear juice. Both the juice and the tea were added in the kettle during the whirlpool (after the boil) for maximum flavor and aroma contribution. The Pear fruit complexity pierces right through the spicy Czech Saaz hops beautifully, adding a gentle acidity to this pale lager that makes for a crisp refreshing sipper. Amarillo hops add nuanced citrus notes that meld perfectly with the fruit.
We brew our beer in New York, about halfway between the hop fields of the Pacific Northwest and the hop fields of Kent, England. So we use earthy English hops to build the foundation and bright citrusy American hops to bring the noise in the rambunctious IPA we call BLAST! British Maris Otter and German Pilsner malts lends solidity, balance and bready flavors to brace up a beer that’s beautifully hoppy, strangely quaffable and oddly compelling. Minerally hop bitterness is followed by a shock wave of flavor and aroma. You won’t even know what hit you.
ANDERSON VALLEY SPRING HORNIN’INDIA PALE ALEYEAR ROUNDABV: 6.8%
Dedicated to Justin Fisch, the Shade Man, and the official beer of the Rogue Nation. Brutal combines Oregon hops with English Malts.
The Oregon grown Crystal hop is a triploid variety developed from the German Hallertau aroma hop variety with contributions from Cascade, Brewers Gold, and Early Green. Crystal is the only hop used in brewing Brutal and it provides a massive amount of aroma without dry-hopping. An Imperial bitter with exotic traditional floor malts, citrusy, hoppy flavor, stupendous hop aroma.
OLD RUFFIAN is a hefty, hop-forward Barley Wine. Seemingly mellow at the start with subtle fruit aromas and complex caramel sweetness, it quickly becomes aggressive with its bold hop flavors and huge hop bitterness. Ultimately, the big body, succulent sweetness and massive hop character come together to work wonders on your palate.
Hood River, Or – “One of the most wonderful parts of being an Oregon brewer is that we have so many hop fields nearby. During harvest the hops brighten the air with their wonderful aroma. Our 26th anniversary beer is a tribute to all those hop growers, whose family farms have been passed on generation to generation, and like our barley farmers, grow one of the four foundations for all brews. Without the farmers and their dedication to their craft, we could not pursue our own craft. Deep in the Willamette Valley, at Sodbuster Hop Farms, there is an entire field ofSalmon Safe Cascade hops that are grown especially for Full Sail. It is in the spirit of this aromatic partnership that we brewed our 26th anniversary beer – Full Sail“26” Cascade Pilsner,” said Irene Firmat, Full Sail’s Founder & CEO.
“26” is a Northwest take on a European classic and features intense aromas of pine and spice with citrus notes and is supported by a medium body, dry malty palate, and is balanced with a long, clean, herbal hop finish,” said Full Sail’s Executive Brewmaster Jamie Emmerson. (ABV 6% IBU 60) It will be available throughout their 26th year on draft and in 22 oz bottles.
Inspired by an amuse bouche often prepared by the wife of one of our brewers, Gillian brings white pepper, strawberry, and honey to a harmonious blend. Partially aged in wine barrels, this Belgian style farmhouse ale is slightly tart and pleasantly sweet in a refreshingly effervescent body.
Recipe Information:Style: Belgian Style Farmhouse Ale
Alcohol by Volume: 9.5%
International Bitterness Units: 20
Malt: 2-Row, Pilsen, Torrified Wheat
Cellaring Notes: Develops for up to 5 years - See more at: http://www.gooseisland.com/pages/gillian/356.php#sthash.wVxOtfjk.dpuf
OAK AGED YETI IMPERIAL STOUT is Yeti Imperial Stout’s sophisticated sibling. They may be from the same clan, but they have entirely different personalities. Oak aging gives a subtle vanilla character, rounding out Yeti’s intense roastiness and huge hoppy nature. Who says you can’t tame a Yeti?
RATE BEER: 100
SIZES: 22oz and 5 gal kegs
You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers - especially big, citrusy, floral IPAs - we've taken it further, a lot further, in this IPA. You see, we specifically brewed it NOT to last. We've not only gone to extensive lengths to ensure that you're getting this beer in your hands within an extraordinarily short window, we made sure that the Enjoy By date isn't randomly etched in tiny text somewhere on the label, to be overlooked by all but the most attentive of retailers and consumers. Instead, we've sent a clear message with the name of the beer itself that there is no better time than right now to enjoy this IPA.
Maharaja is derived from the sanskrit words mahat, meaning “great”, and rajan, meaning “king”. Much like its namesake, this imperial IPA is regal, intense and mighty. With hops and malts as his servants, he rules both with a heavy hand. The Maharaja flaunts his authority over a deranged amount of hops: tangy, vibrant and pungent along with an insane amount of malted barley – fashioning a dark amber hue and exquisite malt essence. Welcome to his kingdom!
On October 13, 2007, at our Brewery Tenth Anniversary Party (Waffles and Puppets) we introduced Ommegang Chocolate Indulgence Stout to the world. Chocolate Indulgence comes with a thick tan head of foam resting on top of the rich onyx-colored liquid. The aroma immediately speaks of dark chocolate and dark malts. The gentle herbal nose of Perle hops compliments the darker notes, making the beer savory to the senses.
The taste continues with the intense Belgian dark chocolate gliding across the tongue; starting sweet up front but giving way to rich cocoa flavors at the back. Through it all, a subtle fruitiness from our special Belgian yeast gives the beer brightness otherwise foreign to a beer style normally associated with gray foggy skies.
Lingering chocolate entices the drinker to taste more. Go ahead. Dessert is good for the soul.
Dogfish Head Namaste (6 Pack Bottles)
A witbier bursting with good karma. Made with dried organic orange slices, fresh-cut lemongrass and a bit of coriander, this Belgian-style white beer is a great thirst quencher.
- See more at: http://www.dogfish.com/brews-spirits/the-brews/occassional-rarities/namaste.htm#sthash.sW78TlVD.dpuf
ORABELLE is brewed with barley, wheat, oats, and rye. This Belgian-Style Tripel is a golden beauty. Its two yeast strains, orange peel and dash of coriander impart surprising complexity and richness to this delicate ale. Don’t let Orabelle’s demure nature fool you; this is one flavorful pour. Watch out, she’s a charmer – one sip and you’ll be in love.
A traditional black porter, with a surprise twist — it’s dry-hopped! We’ve expanded the porter category a bit, adding a delightful, dry hop aroma to blend with the sweet caramel and chocolate characteristics of a Robust Porter.
Brewed with ten varieties of malted barley, this stout is smooth as silk, yet complex and rich in body. Serve this guy at cellar temperature. Put another log on the fire, sit back and enjoy the friendship of this ultimate winter warmer.
DESCRIPTIONToasted, chocolaty dark malts align with an astronomical amount of hops.
STORYNamed Utah's Centennial Star in 1996, Dubhe (pronounced Doo-bee) illuminates the front of the big dipper from 124 light years away. Dubhe, also known as Alpha Ursae Majoris, is a red giant that appears orange in color and has a mass 4x that of the sun
DESCRIPTIONRobust and smooth, this full-flavored lager is exceptionably drinkable and pitch black in color.
STORY"Baba Black Sheep...", and the rest is history.
DESCRIPTIONBold and refreshing, this IPA combines an abundance of hops with a smooth malt profile.
STORYA play on "Top Notch" with a hoppy twist..setting new trends for beer vocabulary, "this IPA is Hop Notch."
DESCRIPTIONA lighter bodied pale ale, this EPA is aggressively dry hopped to showcase fresh hop flavors and aromas.
TASTING NOTESBegins with slight malt flavor with a subtle sweetness. Hop character pounces with citrus and pine notes. Finishes dry with an infusion of sweet hoppiness. (Happiness, too.) Go wild with food pairings. Wyld is versatile and partners well with burgers, pork loin , grilled steak and poultry. Delicious with salmon—grilled or smoked. Try Wyld with a slice of romano cheese.
Mephistopheles is the crafty shape shifter, the second fallen angel. Amazingly complex, coal black, velvety and liqueurish, this demon has a bouquet of vine-ripened grapes, anise and chocolate covered cherries with flavors of rum-soaked caramelized dark fruits and a double espresso finish. Cellarable for 10+ years.
Food pairing: We like Mephistopheles’ Stout with chocolate (60% cocoa or more), chocolate lava cake, flourless chocolate cake, tiramisu or traditional fruit cake made with rum-soaked fruits.
Our Imperial Stout is infused with fair-trade, organic coffee from a local roaster, Jobella, and aged for 6 months in a combination of Bourbon, retired Firestone Union and wine barrels. Black Xantus packs a powerful punch.
Hungry? This brew would go great with dessert… or as dessert.
“I’m super proud of this beer. Hope you like it!” -Matt Brynildson, Brewmaster
All of the wonderful hop-driven flavors of Nectar IPA turned up to create a classic DIPA. Big herbal resinous hop flavor with balancing stone fruit notes, round malt middle and assertive hop bitterness in the finish.
This double IPA does everything twice. Double the hops, double the ABV = one heck of a brew. Named for the California coastal redwoods, one of the oldest and tallest living species in America, we think this big brew does these imperial giants justice.
Keeping the Peace: 10 cents from every bottle sold will be donated to redwood preservation efforts.
Hungry? 500 BC goes great with Ricotta cheesecake with ginger crust and salted caramel sauce. Are you drooling yet?
Wild at Heart is an audacious new ale in our Brewermaster’s Obession Series. In a rarely-employed technique we use only wild brettanomyces yeast in primary fermentation - the very heart of the beer. The brettanomyces yeast imparts robust fruit flavors and aromas, and combines with Motueka and Topaz hops to create uncommon tastes and aromas.
Wild at Heart pours a rich amber hue, slightly hazy with a full white head. Tropical aromas include mango, passion fruit, pineapple, and a touch of slight lemon and lime. Complex flavors present a restrained fruity sweetness, green apples and a touch of tartness. Carefully balanced with gentle malt sweetness and moderate lemon and lime hop flavor. Faint hop bitterness is followed by a crisp, effervescent finish.
Available in limited quantities in 750ml bottles beginning November 2013.
Old HorizontalAmerican BarleywineAs much as we love to see you here enjoying our beer, we encourage you to buy a bottle of this one and head home to savor it within the comfort and love of your own retreat. There you’ll discover why ‘horizontal’ is in the name.
CompositionMalt: imported 2 row German malts
Hops: whole flower American hops
FlavorMassive amounts of barley malts, combined with fresh harvest American hops make it aromatic and spicy on the nose. Floral, fruity aromas slide into honeyed malt depth with lingering sensations of candied and citrus fruit. Late warming alcohol brings all of these flavors into wonderful harmony to finish.
Food PairingsMeat pies and English cheese
OUR BREWERS ADDED FRESH WHOLE VANILLA BEANS TO A FEW SELECT BARRELS OF OUR BARREL AGED BRRRBON '13, AN IMPERIAL VERSION OF OUR BRRR SEASONAL ALE AGED IN KENTUCKY BOURBON BARRELS, FOR THIS LIMITED EDITION BREW. THE ADDITION OF VANILLA BEANS HEIGHTENS THE VANILLA CHARACTER IMPARTED BY THE BARRELS, AND ADDS A DELICIOUS LAYER OF COMPLEXITY TO THE BEER'S OAK AND CARAMEL CHARACTER, MAKING FOR A SMOOTH WARMER PERFECT FOR THE SEASON.
Woodchuck Chocolate (Bottle to the furthest right)
Woodchuck Hard Cider is launching a new line of ciders crafted from the many cider recipes and test batches tucked away in the back of the cidery cellar. The Woodchuck Cellar Series will be released across the country, and feature a rotating selection of innovative cider styles every few months.
Our latest cider straight from Woodchuck cellar is hitting shelves nationwide! WoodchuckCellar Series Smoked Apple is a full-bodied deep amber cider featuring crisp apple notes and hints of vanilla on an applewood smoked backdrop. A well-balanced, limited run cider that is perfect for the cooler days ahead.