As it warmed, the hops became even more pronounced, like that moment when everything finally kicks in for the crowd and the band at a Phish show. The bitterness of the hops was present, but the beer isn't defined by that bitterness. IPA drinkers should seek out a bottle.
What Stone says: Brewmaster
Micah Mitch Steele characterized this IPA as "an intense dry beer with very little malt sweetness, but with plenty of malt flavor to provide a background to the enormous, or shall I say ginormous, hop character."
The details: 9.4% ABV, 88 IBUs. The brew was mash-hopped with Calypso hops and kettle hopped with Super Galena hop extract. Then, Steele employed "hop bursting" to bring forth lots of hoppy flavor at the end of the boil and whirlpool with seven additional hops. Finally, the brew was dry-hopped with 1 pound per barrel each of New Zealand Nelson Sauvin and Australian Galaxy.
Recommended pairings: Stone suggests trying this IPA with guacamole, kimchi, chicken-fried steak, chile relleno, Thai drunken nooddles, peach cobbler and carrot cake.
Where to get it: It's currently on tap at the Foundry, Flying Saucer, Grinders and Martin City Brewing Co. There are still bottles (it's available only in 22 oz. bottles) on liquor store shelves, and Stone has a draft and bottle finder on its website.