Any craft beer fan that doesn’t know Stone isn’t really a craft beer fan. This brewery is known for their love of hops, their all-star lineup with brews like Ruination and Arrogant Bastard, and their attitude. Following the recent announcement that they’ll become the first US craft brewer to break ground with a European brewery, Stone is releasing a new seasonal brew for the summer and fall. Stone Brewing Coffee Milk Stout was a hit with the Stone Team and now it’ll be available to all when it ships out to bars and retailers this week.
Of all of the styles of IPA out there, West Coast IPAs seem to be the biggest hit with hopheads across the US. They offer the big punch that hop lovers crave and they were made famous by the big west coast breweries we all know and love. So what happens when a midwest brewery jumps onboard the west coast bandwagon? Surly Brewing Overrated! IPA brings that west coast flavor to midwest drinkers.
Recently I’d tweeted a link to a quick little write up I’d posted back in 2012 about a bottle of Goose Island Imperial IPA that had been in the cellar since 2007. The social media folks at Goose Island reached out to me and sent a couple bottles of their new The Illinois imperial India pale ale my way. As someone that works in social media, it’s awesome to see a companies that follow what people are saying about them on social and work to build great relationships with their consumers through social media. Thanks to Goose Island for paying attention to what your customers are talking about and for making social the two-way conversation that it should be.
Ballast Point Brewing out in California has recently expanded into additional markets. Craft beer drinkers are thrilled to see their brewing including their well known favorites like Sculpin IPA and Victory At Sea. Another Ballast Point great that is nice to see on the shelves is Sea Monster Imperial Stout. This brew has everything an imperial stout should.
Craft beer is great. With so many options on the market, there is no shortage of fresh beer to choose from. But while fresh beer is great, aging or cellaring a beer for a while can change and even improve the flavor in wonderful ways. A couple months or even a couple years can allow the alcohol heat of big beers to mellow and the malt flavors to change while the hops fade out with time. This bottle of Brasserie Dieu Du Ciel! Solstice d’hiver sat in the cellar since 2003 and aged wonderfully in that time.
A hoppy anniversary beer from Stone Brewing?! No way. They’ve done hoppy anniversary beers in just about every way possible. They did an imperial rye IPA for their 16th Anniversary beer, an Imperial Black IPA for their 15th Anniversary beer, and British like Emperial IPA for their 14th Anniversary beer. You get the picture. With the release of the 17th anniversary Götterdämmerung IPA, Stone took a German pilsner, made it imperial then hopped the heck out of it using German hops.