Beavertown / Garage Project / Stone Fruitallica

Beavertown / Garage Project / Stone Fruitallica

A tropical double IPA with a death metal kick to the codpiece

Double IPA
8%
80
Fruitallica
Beavertown Brewery
Garage Project
Stone Brewing

Glorious-crank-it-to-‘11’-cacophony is what happens when intense tropical fruit gets a flashpot addition of pyrotechnic heat from habanero. The result is a literal world tour, as three globe-trotting breweries collaborated on this immensely thunderous soundstorm of a beer.

Masters of brewing Beavertown (UK) and Garage Project (New Zealand) worked with us in San Diego to brew this double IPA with a power trio of kiwi, yuzu and habanero. Yuzu and habanero, sure, but who knew kiwi fruit could be so metal. Add in a colossal hop character to ride the lightning of the subtle but fiery heat. Hops, fruit, heat…And Juiciness For All.

Call up your mosh mates, crank up the tunes, throw this beer in the fridge and chill ‘em all.

A global collab from Stone, Beavertown & Garage Project

August 28, 2017
22oz bottles
Draft
Nationwide
DISTRIBUTION INFO
Drink fresh
LEARN MORE
Wai-iti
Riwaka
Centennial
Yuzu, Kiwi & Habanero

NATIONAL DISTRIBUTION

INTERNATIONAL DISTRIBUTION

Australia, Germany, Hong Kong, Japan, Korea, Singapore, Taiwan, Thailand

Tasting Notes

Appearance
Golden and hazy with a long lasting white head.
Aroma
Yuzu up front, which is reminiscent of fresh-squeezed grapefruit juice. The aroma is bright with hints of perfume. Tropical fruit from the hops arise throughout, especially with pineapple and citrus aromatics.
Taste
A complex blend of fresh fruit. There is a slight tartness from the Kiwi with flavors of peach, lime, citrus and tropical fruit from the hops.
Palate
A very layered beer with hints of wheat in the background and a slight maltiness. The alcohol and bitterness are very nicely balanced by the intense fruit. There is a hint of pepper on the finish, begging for repeated tasting.
Overall
We have known the Garage Project guys, Pete Gillespie and Jos Ruffell, for a while and have brewed with them a few times in the past - last year in Japan at Coedo and recently with Kris Ketcham at Stone Brewing - Liberty Station, but never at our flagship brewery in Escondido. We have also known Logan Plant from Beavertown for a few years, have been to his brewery in London, and have been very impressed by the beers and his approach to brewing. We had been looking for just the right opportunity to brew with him. This recipe is a true representation of joining our three breweries with New Zealand hops, English yeast, and some American hops, plus our Stone style of brewing IPAs. This is a very unique and wonderful beer. Enjoy it while you can get it!

Pairing Notes

Starters
Grilled Shrimp, Spicy Scallop Hand Roll, Stuffed Grape Leaves, Papadum with Mango Chutney
Soups and Salads
Gazpacho, Tom Ka, Fresh Fruit Salad, Glass Noodle Salad
Main Courses
Drunken Noodles, Tamarind Rice, Katmandu Lamb, Xian Lamb Fun, BBQ Pulled Jack Fruit Sandwich, Tofu Bahn Mi, Shrimp Enchiladas with fresh lime
Desserts
Salted Caramel Ice Cream, Baklava, Apricots dipped in White Chocolate, Kiwi Tart with fresh lemon zest
Overall
An amazingly complex beer with myriad of fruit flavors both from fruit and hops, with hints of wheat as a backbone and a slight hint of pepper on the finish. It’s an adventurous beer that will pair well with adventurous flavors!