Stone Brewing Co. Releases Stone RuinTen IPA

ESCONDIDO, Calif. — Today, Stone Brewing Co. released Stone RuinTen IPA, a re-brew of 2012’s infamous Stone Ruination Tenth Anniversary IPA. The triple IPA was embraced by fans and Team Stone alike, which prompted Stone Co-founders Greg Koch and Steve Wagner to add the intensely aromatic and unabashedly bitter brew to the Stone special release calendar this year.

Last June, Stone Ruination Tenth Anniversary IPA was brewed to celebrateÔǪwait for itÔǪthe tenth anniversary of the ground-breaking double IPA Stone Ruination IPA. The special tenth anniversary version clocked in at a staggering 110 International Bittering Units (IBUs) which was accomplished by using twice as many hops as originally used in Stone Ruination IPA — five pounds per barrel to be exact. The beer also cranked up the alcohol-by-volume (ABV) from 7.7% to 10.8%.

“We brewed this beer using the same ingredients as in Stone Ruination IPA, but we jacked up the hops — not just in the boil, but we doubled the dry-hop amount, using a 50/50 blend of Centennial and Citra,” explained Stone Brewmaster Mitch Steele. “We also bumped up the malt to achieve its elevated ABV. The combination is obscene. It’s absurd. It’s crazy.”

So, why the name change? Wouldn’t it have been simpler to just use the same moniker as before? Of course it would have been. But here’s the deal. When Stone Ruination Tenth Anniversary IPA came out last year Team Stone (and some fans) came to affectionately refer to Stone Ruination Tenth Anniversary IPA as “Ruin Ten.” The name seems to have stuck and thus the updated ongoing name Stone RuinTen IPA was born.

If Stone Ruination IPA is “A Liquid Poem to the Glory of the Hop,” then Stone RuinTen IPA is “A Stage Dive into a Mosh Pit of Hops.” Those that dare to dive head first into the mosh pit will notice a myriad of fruity, tropical and citrus characteristics, plus a lusciously long, lingering bitterness on the palate. The elevated ABV brings about a full-bodied maltiness, to balance the equation and soften the blow. Hmm…perhaps more like “A stage dive into a mosh pit of hop pillows!

For an optimal experience, this beer should be enjoyed before the “Drink By” date on the bottle — in fact, Stone specifically recommends enjoying the beer sooner than later to maximize the redolent hop aromas and flavor.

Again. You’re welcome.

Quick Facts

Name: Stone RuinTen IPA
Stats: 10.8% ABV, 110 IBUs
Availability: Limited 22-ounce bottles and draft, beginning June 17
Hop bill: Columbus and Centennial, dry-hopped with Citra and Centennial
Distribution: AK, AZ, CA, CO, CT, DC, DE, FL, GA, IA, ID, IL, IN, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, and WA

Tasting notes, provided by Stone Brewmaster Mitch Steele

Appearance: Deep gold with an off-white fluffy head.
Aroma: Intense, dank and fruity hop notes. Lemon oil infused with nectarine, pineapple and tropical fruit, with hints of mint and spice.
Taste: An abundance of tropical hop flavors upfront and carrying throughout the palate. A pleasant maltiness balances the hops about mid-palate. Finishes with a long, lingering, clean bitterness.
Palate: Full-bodied but dry, with an alcohol fullness and sweetness. Very bitter!
Overall: This was one of the team’s favorite Double IPAs, so we were thrilled to have the opportunity to brew it again. The combination of Citra and Centennial in the dry-hop is magical. Please drink this beer FRESH to get the full impact of the hopping!

Suggested food pairings, provided by “Dr.” Bill Sysak

Appetizers: Kimchee, ceviche, bacon-wrapped jalape├▒os (or habaneros)
Main Courses: Salt and pepper shrimp, jambalaya, roasted pork chops with applesauce, pineapple curry
Cheeses: Aged Cheddar, Parmigiano-Re

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