Tag Archive: Stone Brewing

Stone Coffee Milk Stout

Stone: Coffee Milk Stout (USA: Sweet Stout: 4.2% ABV)

Visual: Black still body. Moderate coffee froth coloured head.

Nose: Milky coffee and roasted nuts. Lactose.

Body: Bitter cocoa and chocolate. Roasted coffee bitterness. Hazelnut. Slight chalk feel. Lactose. Slight sour dough touch. Heavy roasted character.

Finish: Roasted touch. Bitter coffee. Bitter chocolate. Sour dough touch.

Conclusion: This is a shockingly traditional interpretation of a style for a beer from Stone. Not what you would expect from them at all. Maybe that is the twist. Anyway, traditional is neither good nor bad in itself, here it is only unusual. So let us look deeper.

So, a heavily roasted feel and taste, slight sour dough undertones. While I say it is traditional, it is more a traditional standard stout than a sweet stout. The level of bitterness especially means that it is not as sweet as many of the style, or even what you would expect from the style’s name. It lays on a huge cocoa and coffee feel which is the mainstay of the beer. Lactose? yes there is a definite lactose touch to it, as you would expect from a milk stout – you don’t get it so much in the coffee, which is very robust,but it is there. In fact, like Beer Weak Brunch Weasel, the coffee is very robust and rounded, though here I would say it is more within the standard expected variation.

Oft the mouth feel is a bit lighter than expect – looking at Stone’s description it seems this is an expected feature – but even for a sweet stout this does not seem super dense. With the rougher flavours the base body seems to give way a bit too easily to reveal the rougher character underneath.

Overall it is ok, but does neither the sweetness the milk stout is known for, or the out there character expected from a Stone beer. Again, looking at the description this is expected behaviour from their point of view, but it doesn’t seem to have quite enough to stand out for me. It definitely isn’t bad, the best way to describe it, I would say, is that it is like the craft beer coffee stout obsession has come together here to create a comparatively low abv traditional stout with a bit of extra umph.

So, a decent stout, but not really anything stand out in the style.

Background: Stone have pretty good hit rate with me, though they are probably better known for their hop hits. Anyway, grabbed this from Brewdog’s guest beer section. Erm, not much to say, been playing a pretty hard shooter platformer called Bleed before this, pretty cool in a Gunstar Heroes kind of way once you get used to the twin stick and buttons controls.

Stone Saison

Stone: Saison (USA: Saison: 6% ABV)

Visual: Pale grain. Inch of mounded tight bubbled head. Low evident carbonation.

Nose: Big coriander. Lemon zest. Fresh wheat. Paprika. Crisp hops. Traditional lemonade.

Body: Traditional lemonade. Coriander. Carrot. Lime cordial. Light hop character. Juniper berries.

Finish: Traditional lemonade. Bitter hop prickle. Peppermint. Squeezed lime. Palma violets. Juniper. Greenery. Paprika. Ginger.

Conclusion: Ok…huh…ok. Well, to kick off the notes, for one my style and Stone Brewing expectations just got shot out of the water here. Style wise – Well I will admit I never associated traditional lemonade flavours with a saison before, but there you go. On Stone brewing Expectations? Well saison is often a quite crisp hopped style, and Stone have pretty much a speciality of hopping beers to hell and back. So, when this thing is doing much more work with the spices than the hops it kind of knocks me for six.

So – what the hell is this? Each stage has a definite pairing of elements that help define it. Up first is the coriander and lemon in the aroma – this is possibly the most coriander touched I have ever found in a beer’s nose and it is evident from when the bottle first pops open. Here it calls to the Belgian wit style, and while that is unusual, it is still the most standard part of the beer.

The body, well it has the pair of traditional lemonade and juniper berries which gives an almost gin impression to go with it. Here it is very refreshing, and leads into the final pairing in the finish – ginger and paprika. Here it is spicy and warm on the way out, creating quite the lasting impression. These are most distinct when the beer is chilled, as the beer warms up the lemonade element fades a bit and the spice starts to show more mid body, everything evening out between the three experiences.

I really don’t think I have had anything else quite like it – such a mix of fresh citrus, sweet lemonade, hop bitterness in a restrained manner, greenery and tingling spice.

It is so out there that I want to like it more than I actually do. There is a huge range of odd flavours, which, while fascinating, don’t seem to make it a beer I want to drink regularly. The ending seems too warm for the lighter fresher mid beer, and it has an almost pre hop beer style to the middle with the juniper berry taste. Technically it is awesome in what it achieves as an experiment, and a singular beer, but not quite for me.

Background: I heard about this from G-Lo’s excellent little beer poetry slam over at “It’s just the booze dancing” and it sounded like an interesting wee beer. I am a fan of Stone in general so when it turned up in Brewdog’s Guest Beer selection I decided to grab a bottle. This has quite a long tale on the back about they got their own farm and made their own lemon, lemon thyme and lavender which was used in this. Pretty cool. This was drunk while listening to the Eels – Electro Shock Blues Show, a pretty neat live album from the Eels.

Stone 18th Anniversary IPA

Stone: 18th Anniversary Golden Brown IPA (USA: IIPA: 8.5% ABV)

Visual: Burnished cherry red. Large coffee froth coloured frothy head.

Nose: Mandarin orange. Bubblegum. Moderate hops. Opal fruits (Yes I know they are called Starbursts now, leave me alone – I’m old) Peppermint. Toffee malt. Gooseberry.

Body: Solidly bitter. Bready. Juicy peach. Bubblegum. Toffee malt. Thick feel. Caramel. Light choc orange. Banoffee pie.

Finish: Bubblegum. Grapes. Toffee and caramel. Malt chocolate. French fancies centres and sponge. Bitter and full of hops.

Conclusion: IPA you say? Golden Brown IPA? I dunno, it tastes more like a big hopped Amber Ale to me. A very well made Amber Ale may I add, lest it be seen as an insult. It has a lot more malt tones going on than your average IPA. There is a lot of chocolate and smooth caramel notes going on – much deeper and heavier than usual light toffee backing you get to a lot of IPAs. Much sweeter and thicker.

The hops themselves and present and correct, with initially understated bitterness that becomes heavier and heavier as it goes along. Even at its highest though it is a lot more easy going than most Stone beers. Maybe it is the hop chosen, I’ve only had little experience with El Dorado, so I don’t know how it rates for alpha acids. Here it seems to come across as soft orange notes and bubblegum flavours, along with a quite bready take to the bitterness.

It all combines to a quite dessert hop tasting Amber A…I mean IPA – kind of banofffee pie middle and heavy on the malt. Not what I expected going in. It doesn’t have any of the tartness you can get with a lot of USA and NZ hops and that makes it seem a much more mellow brew.

So, well, I hope that gives you enough information for you to know if you will like this beer as it is a hard one to sum up. It is not really playing to style guidelines, but smooth, nicely but not bracingly bitter – lots of sweetness and full of odd hop flavours.

I personally would call it an oddball success – not for when I want a wake up IPA, in fact not a beer for when I want most expectations of an IPA, but a very good beer when you can get past expectations.

Background: Golden Brown IPA. GOLDEN BROWN IPA?! NOW YOU’RE JUST MAKING SHIT UP! Anyway, this is not the time or place for me to go on a rant about the range of colour adjectives being used before IPA. In fact golden brown is actually quite close to an expected IPA colour, compared to most. Ahem. So, the 18th anniversary ale from Stone, and, guess what? It is a highly hopped beer. I am in shock. This is my shocked face. Honest. Hopped with El Dorado hops as well, which is one I bumped into in a single hop beer a while back, but the base beer was a tad screwed so I didn’t get a good feel for it- so this should be fun. Drunk while listening to the Guilty Gear XX soundtrack. Again. I am such a geek.

Stone RuinTen
Stone: RuinTen IPA (USA: IIPA: 10.8% ABV)

Visual: Clear bronzed gold. Large brown to yellow froth and tight bubbled head.

Nose: Resin. Apricot. Hops. Crushed custard cream biscuits. vanilla. Bitter. Crushed milk digestive biscuits. Toffee. Smoke.

Body: Big bitterness. Big sweetness. Grapefruit. Gooseberry. Thick texture. Golden syrup. Hint of booze, like smooth malt liquor, is that a thing? Vanilla. Froths up easily with a custard like note.

Finish: Apricot. Bitter with tons of hops. green grapes. Dry touch of oaken style. Resin and hop oils. Dry mango. Smoke. Bitter malt chocolate.

Conclusion: Is it a bad sign, that despite this being an intense motherflipper of a beer, that I am eternally disappointed that it has not, in fact, ruined me? Stone, false advertising, for shame!

Then again, I fear for the world hop shortage that would occur if they even turned out a beer that could constantly ruin the many hop heads world wide. (Then again, they could just reduce the malt backbone that contrasts the hops and make them manageable, but that would just be cheating, and probably not a very good beer)

I don’t know what causes it, but what stands out to me here isn’t the huge, rising bitterness – I kind of expected that. What stands out instead is the slightly smoky character that comes with it – it adds another layer of intensity to an already big beer.

At its base it its Ruination IPA in essence – I’ve revisited that beer a few times over the years. and yep, this is definitely made from the same base DNA. Same big hop character, some use of fruit hops and backing malt sweetness.

This is, quintessentially, the USA IPA written large. Big hops, brash apricot, fresh tart hop notes and vanilla and digestive sweetness – all rounded out with more sweetness that has been pushed up so strong it gets golden syrup styled, and with an alcohol feel that is like malt liquor, but without the bad taste or burn. Somehow.

It is a huge IPA, even I found the bitterness growling by the end, weighing down on everything throughout. If you are not into bitter beers, avoid this. However I still hold it is not ruinous. Oh no. Resinous, yes. Hop oils, yes – but everything is still within the range of expected kick for an IIPA, if at the high end of that scale.

Now good as it is, it isn’t an “Enjoy By IPA” level good beer – then again, I didn’t try this as fresh as that one – so the comparison may be unfair. Based on what I drank though, this is still an awesome beer – one track minded assault IPA, huge, unbalanced, but still worth it, and the fact that Stone has turned out a better IIPA should not be held against it.

Background: A brewed up version of Ruination IPA. More hops and more malt – described on the bottle as “A stage dive into a mosh pit of hops”. How could any hop head not love that description? This was originally brewed on the tenth anniversary of the brewing of Ruination IPA, and then each year after, this being the 2014 version. Ruination IPA was one of the first huge bitterness IPAs I tried, so I have a fond memory of it. This was drink while listening to Against Me!’s Transgender Dysphoria Blues – an awesome album. Then my Bad Religion catalogue on random. Yes I took a long time drinking this, it is 660ml and over 10%. I am not that insane.

Magic Stone Dog

Stone: Magic Rock: Brewdog: Magic Stone Dog (Scotland: Belgian Ale: 5% ABV)

Visual: Banana to gold. Small white bubbled dash of a head. Some carbonation. Hazier with the last of the bottle’s pour.

Nose: Orange peel. Light funky yeast. Soft lemon. Gingerbread. Passion fruit late on.

Body: Light prickle. Slightly sour grapes. Cheesy puffs yeastiness. Spritzy. Slight greenery hints. Dry passion fruit. Kiwi.

Finish: Cheese puffs. Spritzy first, then dry later. Coriander. Clean alcohol touch. White wine. Passion fruit. Turmeric.

Conclusion: I am 64% sure this should have a white wine barrel aged variant. Ok, admittedly that is barely above average certainty, but both white wine barrel ageing, and light beer barrel ageing can be a bit of a shot in the dark. For example Everyday Anarchy did not feel like it benefited much from the wood. However, here, this beer not only distinctly calls to its two inspirational elements, that of a rustic saison and a hoppy pale ale, but it also has distinct white wine like characteristics. I would just be intrigued to see what adding to that would do.

It is an interesting mix already, especially considering that my favorite saisons tend towards the hoppy end of the spectrum anyway. Here however it uses the hops differently, giving more soft fruit from the American hops, though often in a drier style than usual. The saison funkyness is gentle, the spice similarly so. It all gives just a gentle spice warmth and a slight earthiness, along with very small greenery notes.

The wine I mentioned before shows in a spritzy clean white wine like feel, and slight sour grapes mid body, fruity but tangy.

It’s odd, all the elements are eclectic, but blended together it feels very easy to drink, and yes is very gentle. It is hard to pin down exactly – it feels very fresh up front, very dried fruit on the tongue, but finishes earthy and spiced.

For what seems to be the craft beer definition of session (because I refuse to accept any beer over 4% abv comes under an actual definition of session beer) it is a lovely session saison style beer, the flavour just never gets old because of that progression it takes.

It doesn’t win my heart in the way that Dupont or Fantome‘s Saisons have, but its twists means it is its own distinctive thing. It feels like you can have it on its own, to complement food, it is an anytime beer. Which should not be taken literally. Don’t drink and drive for one REALLY OBVIOUS EXAMPLE! But generally it is a beer you can enjoy any time you have a beer, and that is a good thing to be.

Background: Belgian Ale is such a generic beer description. This is an attempt at a mix between a saison and a Pale Ale. The guy at the bar was absolutely raving about it just before I picked this up, so I had to work hard to manage expectations. Anyway, is it just me or is the label on this very restrained for a Brewdog beer? I think it may be part of their maturing image as of late. I guess it had to come, they are the big dog of the British craft scene these days, and the rebel look doesn’t quite fit as well when you are the big dog. Still, if it is the way they are going I will miss the insane over the top labels. As always I am not an unbiased actor on Brewdog beers. This was drunk at Brewdog Bristol whilst waiting for mates to turn up.

Stone Enjoy By IPA

Stone: Enjoy By IPA: 08/16/14 (USA: IIPA: 9.4% ABV)

Visual: Yellow gold, large off white tight bubbled head. Moderate carbonation.

Nose: Hops and bitterness. Pineapple. Very crisp. Custard cream biscuits. Woods after rain. Resin. Hop oils. Passion fruit. Fluffy popcorn. Dried mango.

Body: Very crisp. Lime. Toffee. Resin. Dried apricot. Juicy peach. Gingerbread touch. Greenery. Hop oils. Custard.

Finish: Hop oils. Resin. Very good bitterness. Musty mouth filling elements. Passion fruit. Gingerbread. Gooseberries. Pomegranate. Lime. Grapefruit.

Conclusion: I cannot do an unbiased review here. It just isn’t possible. I have Enjoy By IPA in the UK with about three weeks to spare. Holy fuck. The very occurrence is going to introduce bias.

So, let’s try anyway. How is it? The first impressions are all crisp hops and bitterness. We have some tart pineapple here, but mainly I am just thinking how crisp and bitter it is. Maybe I’m easily influenced by the name, but there is just a ton of hop oils, wet woodland greenery notes and resin. Here up front it really is that most base of hop characteristics, not much range, just raw hop influence.

The first sip is, again, just crisp as hell, resin and hop oils. There is a small amount of toffee in the malt presence, but not heavily so, and I’m not getting any real range yet. It is all in the bitterness. At this point there is an impressiveness to the sheer raw character, but not enough to make an exceptional beer overall, just exceptional in that one characteristic.

Then it all builds, as the beer warms the texture seems to thicker, and a very musky element comes out, like hop spores just bursting out. Here it starts gaining pungent dried fruit, like passion fruit and mango, against sweeter notes of apricot and peach. The sweet notes are the quietest, but the two type still struggle back and forth, warring for control of the glass. Juicy and dried fruit mix against the ever present desiccating bitterness. The real raw hop greenery rises, it is not what some of my friends would call a Cannabis like element, but it puts me in the mind of a room that has had seen some of that action. Very green, very oily and resinous.

The finish becomes pretty much pure pungent fruit and bitterness, the crispness subsiding below the flavours that the hops finally deliver. I only poured about of a third of the bottle initially, and each fresh pour revitalises the bitterness and crispness. I would recommend doing it this way, as it keeps the beer feeling fresh throughout.

So a very good beer. Unquestionably. Is it that damn good? Well first let me ask if I can actually be unbiased here? The answer to that is no. The answer to the first question? Well, it is lovely. The flavour progression is from crisp and clean to complex, musky and robust. The bitterness just rises and rises. The flavour is full American style hops, with hints that call to the more NZ style.

It is a beer of utter raw hop use, you barely get any show of the base malt, and what you do get rapidly vanishes before the bitterness. It is an ode to hop use and is brilliant. So to finally answer. It is that damn good.

Background: Where do I start with this one? This is the beer I never expected to see in the UK. Stone Brewing are notoriously short dated at the best of times, and we tend to get their bottles just before the best before dates if we are lucky. This beer was brewed not to last. Six weeks from brewing to Best Before date if I have calculated it right. Six weeks to ship, buy, and drink. The entire beer has been brewed to enjoy fresh and hoppy. Brewdog managed it. Delayed by about a week by customs, but still arrived about two to three weeks after brewing. The beer was available at bars from 18:00 hours. I arrived 18:15. For the best by the sounds of it, some bars sold out in under an hour. I was expecting a 330ml bottle, so with 660 ml of near 10% abv I took my time, kicked back and just enjoyed some conversation with fellow enthusiasts. As you can guess, I was very excited for this beer. I hoped to get this review up last night, but was delayed coming back from a “The Eels” gig, which rocked, but I was nackered.

Vertical Epic

Stone: Vertical Epic 12.12.12 (USA: Belgian Strong Ale: 9% ABV)

Visual: Black. Islands of caramel froth.

Nose: Lots of Christmas spice. Cinnamon sticks. Cloves. Ginger. Dry shortbread and honey.

Body: Cherries. Raisins in a rum soaked style. Cloves. Ginger. Cinnamon. Treacle toffee. Roasted nuts. Vanilla.

Finish: Gingerbread. Cloves. Charring. Greenery. Raisins. Light hop character.

Conclusion: Perfectly timed, I drank this just before Christmas and it is so a Christmas beer. Tons of Christmas spices all the way through the beer. Now, I’m often not a fan of overly spiced beers, and this one definitely doesn’t skimp on the spice. I’m often not a fan mainly because they can often quickly become samey and one note due to the spice becoming the only element.

Possibly solely due to only being served in thirds this manages to avoid that fate. Just. If you have a big bottle then I highly recommend sharing it. Still, even with the high level of spices it doesn’t hide the Stone Brewing high quality craftsmanship meaning it isn’t solely spice. There is, unusually for Stone Brewing, a very remarkable restraint in its use of hops. Yes, I thought that would shock you.

There is instead rum soaked raisins and cherries behind the spice, especially main body. Still very Christmas styled but soothing and winter warming, with some dark treacle and toffee sweetness besides. The sweet and fruit elements are by far not the focus, the emphasis is on providing Christmas in a glass.

It is a good beer, and surprisingly complex for the spiced beer range, but compared to other Belgian ales it is still very one note comparatively. It is still one of the better Christmas spiced beers, and if you like spice you will love it, but you really have to want the spice.

A beer of selective audience and range, but enjoyable enough within that.

Background: Something a bit festive, for this Christmas Day Review (Oh and a merry new Doctor Who day to you all). This was drunk at Brewdog Bristol after their Stone Brewing tap takeover, the last of the Vertical Epics, which came over a year ago so I thought I had best grab it while I still could. A Belgian ale made with cinnamon, ginger, allspice, orange peel, clove and rosehip. I am a big fan of Stone, and love their often hugely hopped beers.

Double Bastard

Stone Brewing: Double Bastard Ale (USA: American Strong Ale: 11.2% ABV)

Visual: Dark black cherry red. Reddened froth of a head with brown touches.

Nose: Toffee. Large amount of malt. Light hops. Caramel. Slight menthol. Malt biscuits. Grain whisky. Suet – Mince pies.

Body: Nice pineapple. Sweet golden syrup and bitter hops. Toffee and malt. Glacier cherries and raisins. Liquorice touch. Fruitcake and Madeira. Slight chilli seeds and paprika.

Finish: Hop dryness and bitterness. Grapefruit and raisins. Resin. Bitterness grows. Chilli seed warmth and light spice. Peppers.

Conclusion: Somehow I was expecting something very different from this. More hops and more IPA like character. I mean this is stone brewing, they are not known for their discretion in hop use.

Instead the aroma comes in quite mellow, now this could be an age thing, it is a 2012 edition of the beer so has already had a bit of time ageing. For whatever reason there is a comparatively simple and light aroma.

The body opens up with some hops, but the main part of it is quite sweet with fruitcake and golden syrup touches when cool. Warming up it is completely different beast though, the bitterness up, spicy and with the dark fruit elements from the fruitcake on show.

The bitterness expectations are met on the finish though with growling hops and bitterness. There is some extra flavour around but mainly you get that bitter growth in rising not kicking form.

So the question changes from “does it meet expectations?” to “is it any good”. Well, yes, but with reservations. The beer feels like it needs a middle point. When cool it lacks the bitterness, when warm you lose the subtleties to the spiciness. You need something between the two. Also, for all the abv rise, it doesn’t feel like it gives that much extra over the excellent oaked arrogant bastard ale. As a final flaw the hops can feel muggy in the finish. Strangely for a beer of this abv it works better in large mouthfuls, bringing more richness and flavour with it. Tasty, but dangerous for a beer this strong.

So, despite the flaws, it does have enough flavour and size that I enjoyed it despite those points, but overall it doesn’t add up to enough to be great. I’d say that from Stone their Belgium take on an IPA, their Sublimely Self Righteous ale and Oaked Arrogant Bastard, all stand tall over this. Stone have too many great beers to go with one that is just ok.

Background: Stone Brewing, their Sublimely Self Righteous Ale was one of my first USA Craft Beers that really caught my attention. Always loved the attitude, the fun write ups on the bottles and the insane amount of hops. Oddly despite having drunk it many a time, I have yet to get around to reviewing standard Arrogant Bastard ale. Really should do that some time. Anyway, as you may have guessed expectations were high going in. This is a 2012 edition of the beer, drunk mid 2013.

Stone Brewing: IPA (USA IPA: 6.9% ABV)

Visual: A hazy beer from sediment floating within gives the impression that maybe I was a tad too rough on the pouring.  Otherwise clear with an apricot skin colour.

Nose: Pine needles. Peaches. Shortbread. Slight hop character and bitterness. Cinnamon. Digestives. Toffee.

Body: Very bitter. Digestives and hops. Apricot. Quite resinous.

Finish: Bitter. Slightly granite style gritty. Digestives. Drying. Popcorn feel and hop oils.

Conclusion: Are you seriously telling me the only thing that has changed between this and Cali-Belgique is the yeast? Damn this shows exactly how much difference the yeast makes.

This thing is dry and intensely bitter. In fact it feels more bitter than my recollections of the so called Ruination IPA. Probably this can be explained by this beer having significantly less sweetness to counteract the bitterness. It chooses instead a dry biscuit like nature with some of those apricot American hops showing through.

It feels surprisingly single minded for a Stone Brewing beer with a lot less of the frilly side notes than I have come to expect from them. It’s a good beer, but not that showy What it does feel is heavy. Seriously so.  The flavour weighs upon you, lying on your taste buds father than dancing across them.

An enjoyable biscuity bitter IPA, but I wouldn’t say it is special in any element apart from its punch.  I much preferred the Belgium styled take which gave so much more,

A resolute but not exceptional beer.

Background: I drank the Belgium yeast version of this a while back and was very much looking forwards to trying the vanilla version as it where. Picked up from the Guest Beer Section of Brewdog’s site.  Stone have been a remarkable solid pick for me over the years.  It is worth noting that I am a massive fan of IPA’s and would consider them my standard go to style for a beer.

Stone: Cali-Belgique IPA (USA: IPA: 6.9% ABV)

Visual: Clear gold with moderate carbonation. Tight bubbled off white head.

Nose: Grapefruit. Squeezed lime. Kiwi. Light hop prickle. Moderate bitterness. Dried apricot. Very citrus filled. Smooth. Slight fresh white bread.

Body: Dried apricot. Syrup sweetness. Liquorice and lime. Slightly sour white grapes. Kinda key lime pie like. Toffee mid backbone of the beer.

Finish: Bitterness and kiwi fruit. Lime.  A milk and hop mix.

Conclusion: Bit of a tastebud confuser this one. Really fresh and citrus filled, but the citrus deviates from the usual grapefruit and pineapple to a kiwi and lime styling. In fact in some ways it is pretty much a liquid key lime pie. With hops.  Sharp shocking and distinctly nice.

The confusion comes in that it has the good bitterness, not heavy for an IPA but still pretty noticeable. Then you get the smooth texture and the funky slightly musty aroma that the Belgium yeast brings. All in all quite the confusing base to ground the beer in.

Stone brewing have turned mixing hops into an art form, and here the dried apricot hops give a nice straightforward backbone to the beer that they can weave the oddness around. It feels restrained punch wise for a stone beer, but flavour wise you can’t mistake their mark on the beer.

Nice hop tingle and great flavour. It is the kick back and put your feet up beer of the stone range.  Or possible one to enjoy with a David Lynch film, just to make the whole thing a tad odder.

Not show stopping great like Sublimely Self Righteous Ale, but still a bloody good beer.
Background: Basically this is Stone IPA but with Belgium yeast. Which would be a useful comparison if I had drunk Stone IPA yet. Oddly I have a bottle in my cupboard so I’m guessing I’ll end up doing the comparison the opposite way round to what was expected.  As a fan of Belgium style IPA and Stone brewing this was riding in on high expectations.

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