ESCONDIDO, CA — Stone Brewing Co. has built a reputation behind aggressive, hop-forward beers brimming with bold, bitter flavors. So, it’s no surprise its latest collaboration with similarly hop-obsessed brewers from California’s Beachwood Brewing and Heretic Brewing Company is an IPA. To those who might think another IPA from these hop fanatics is expected or passé, the trio replies, “So what!” This isn’t just another IPA; the beer was crafted with Magnum and Chinook hops as well as four newly developed American-grown varieties from Washington’s Yakima Valley, making it a unique standout. Starting this week, Beachwood/Heretic/Stone Unapologetic IPA is making its way to select markets nationwide and in Puerto Rico in 22-ounce bottles and on draft.
After brewing at Heretic earlier this year, Stone Brewmaster Mitch Steele invited Heretic Owner and Brewmaster Jamil Zainasheff to collaborate on a beer to be brewed at Stone. Zainasheff proposed adding Beachwood Brewmaster and Co-owner Julian Shrago to the team since they all share an affection for over-the-top hoppy beers. After very little deliberation, the collaborators couldn’t resist the opportunity to explore familiar territory and brew a double IPA.
“With Jamil and Julian’s impressive brewing backgrounds and knowledge, I was thrilled they were both onboard to collaborate and make my favorite style of beer,” said Steele. “We were planning on brewing a double IPA, and thought the addition of the experimental hops would add a unique element to the beer. With hop growers regularly working to intensify breeding techniques, it is an exciting opportunity for us to work with newly bred varieties before they are widely available.”
Hop variety HBC 342 contributes pine and citrus aromas, while another cutting-edge varietal, Hopsteiner 06300, contributes peach, orange and coconut flavors. The addition of Azacca hops add subtle tropical fruit flavors, while Belma hops bring forth berry and black currant notes. Since six different hops were combined and added at multiple stages during the brewing process, myriad aromas and flavors flourish against the mild body provided by the malt bill.
To experience these newly cultivated hops in all their glory, fans should consume Beachwood/Heretic/Stone Unapologetic IPA as soon as possible (and definitely before the 90-day “enjoy by” date found on the bottle neck). This beer is a magnificent example of what happens when talented IPA brewers band together and delve into a familiar style. Who says the world needs another IPA? We do.
- Name: Beachwood/Heretic/Stone Unapologetic IPA
- URL: stonebrewing.com/collab/unapologetic
- Stats: 8.8% ABV, 85 IBUs
- Availability: Limited 22-ounce bottles and draft, beginning June 30
- Hops Bill: Magnum, Chinook, Azacca, Belma and experimental hops HBC 342 and Hopsteiner 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, WA and Puerto Rico
- Appearance: Pours golden with a creamy white head.
- Aroma: Intensely aromatic with stone fruit, white wine and berries driving most of the hop character. Lots of yeast esters, a touch of alcohol, and a nice malt backbone follow after the hop aromatics.
- Taste: Fruity, strong melon, tropical, and hints of citrus with a balanced malt character.
- Palate: Dry and very bitter. Just the way we like it!
- Overall: When Jamil, Julian and I first started discussing this beer, I don’t think we even considered brewing anything other than a double IPA. So the question became: “How do we make this beer unique and something that reflects all of our approaches to brewing this wonderful beer style?” Julian suggested first wort hopping with Chinook and using a four-way blend of hops in the whirlpool and dry hop. Jamil suggested the malt bill, which includes the use of biscuit malt, something I’ve never used before in an IPA. As a result, the beer has a great blend of fruit flavors and an intense bitterness coming from the hops, which the three of us love.
- The hops we used are new and experimental varieties. For several years now, we’ve been researching the flavor profiles of newer varieties here at Stone Brewing Co., and the flavor descriptors we came up with for each of the hops used for dry-hopping this beer are as follows:
- Belma — Strawberry or grape jam, black currants and berries, with some citrus
- HBC 342 — Citrus and melon
- Hopsteiner 06300 — Coconut, tropical fruit and orange, with hints of cocoa and earthiness
- Azacca — Tropical fruit, citrus and stone fruit
Together, it’s a fun combination of hops that we think works exceptionally well for this beer.
- Appetizers: Guacamole, coconut shrimp, kale chips, rosemary chicken kabobs
- Salads: Thai cucumber, Greek, avocado and feta, grilled chicken taco
- Entrees: Fish tacos, pad Thai, shrimp scampi, vegetarian korma
- Cheeses: Fiscalini Bandage Wrapped Cheddar, Cambozola, Grana Padano, Widmer’s 4-year aged cheddar
- Desserts: Carrot cake, coconut macaroons, peach cobbler, spice cake
- Cigars: Don Pepin Garcia Blue Label Invictos Corojo Robusto, Defiance by Xikar The Guardian, Alec Bradley Trilogy Authentic Corojo Churchill, Drew Estate Herrera Esteli
Known for its bold, flavorful and largely hop-centric beers, Stone Brewing Co. has been brewing in North County San Diego since 1996. Founded by Greg Koch and Steve Wagner, Stone is the 10th largest craft brewer in the United States—a position it achieved without paid advertising, discounting or compromising standards. In addition to brewing, Stone owns two eclectic farm-to-table restaurants—Stone Brewing World Bistro & Gardens — Escondido and Stone Brewing World Bistro & Gardens — Liberty Station—and Stone Farms, an organic farm located near the brewery that grows produce for the restaurants. Stone also operates Stone Distributing Co., which distributes more than 30 craft beer brands throughout Southern California. For more information on Stone Brewing Co., please visit stonebrewing.com or the company’s social media sites: Twitter, Facebook, Instagram, Google+, YouTube and The Stone Blog.