Stone & Sierra Nevada NxS IPA

Stone & Sierra Nevada NxS IPA

A California collaboration blend of dry-hopped IPA and barrel-aged IPA

Mitch Steele, Brewmaster, Stone Brewing Co.
Ken Grossman, Founder, Sierra Nevada Brewing Co.

For many, California is considered an epicenter for brewing innovation, particularly where hoppy IPAs are concerned. We teamed up with longtime craft compatriots and mutual hop admirers Sierra Nevada to create a truly one-of-a-kind IPA. This special-edition beer conveys the true character of collaboration with touches of inventiveness and creativity. Two batches of an IPA were brewed and expertly blended to craft this multilayered beer. The first batch was split down the middle, with 50% being aged in gin-infused bourbon barrels and the remaining half aged in rye whiskey barrels. These beers were blended with the fresh second batch of IPA, which was generously dry-hopped to impart rich aromas to accompany the citrusy, piney, woody, herbaceous flavors achieved from this truly one-of-a-kind collaboration.

December 1, 2015
Barrel-aged Double IPA
8.2%
Limited 22oz bottles & draft
70
Magnum
Amarillo
Chinook
Cascade
Centennial & Mosaic

Tasting Notes

Provided by
Mitch Steele
,
Brewmaster
Appearance
Pours deep gold with amber hues.
Aroma
Peach and citrus hop aromas followed immediately by the spicy, piney notes of gin and the vanilla aspects of oak.
Taste
A really nice blend of fruity hops, oaky vanilla notes and finishes with a pleasant hint of spicy spirits and good hop bitterness.
Palate
Medium body and bitter with a little bit of warmth.
Overall
Sierra Nevada Brewing Co. has been an inspiration for us at Stone for many, many years, so we were thrilled to be able to collaboratively develop this beer. We wanted to combine elements of both breweries in the recipe, which is an IPA that includes partial barrel aging and classic hopping, including some of both breweries’ favorite hops: Cascade, Chinook, Centennial, Amarillo and Mosaic. We brewed some of this beer in early summer and then transferred it to our barrel warehouse, where it was aged in a combination of gin-infused bourbon barrels and rye whiskey barrels for about three months before we blended it with the beer we brewed in October. The result is a hoppy IPA with the added elements of wood and spirits. The blend is a beauty.

Pairing Notes

Provided by
"Dr." Bill Sysak
,
Craft Beer Ambassador
Appetizers
Coconut shrimp, pork satay, goat cheese-stuffed mushrooms, Filipino lumpia, pumpkin ravioli
Soups & Salads
Tofu chili, cheddar cheese soup, chicken and white bean soup, pear and endive chopped salad, mixed greens with miso and ginger dressing
Entrées
Roasted turkey, pork loin, pho, root vegetable hash with fried egg, pasta carbonara
Cheeses
Parmesan, Fiscalini Bandage Wrapped Cheddar, manchego, pepper jack
Desserts
Carrot cake, peach cobbler, apple strudel, spice bread
Cigars
Drew Estate Herrera Esteli, Davidoff Winston Churchill, Arturo Fuente 8-5-8 Candela Lonsdale

More Information

As Stone as grown over the years, we have all looked at Sierra Nevada as an example of how to do it right. We consider them role models for the way they approach technical brewing, their sustainability, the beauty of their majestic breweries, and their innovation. And gladly we have become friends and collaborators.

When we first started talking about collaborating, at the 2014 CBC Craft Brewers Conference in Denver, we developed a plan that involved brewing the same IPA at both breweries, doing a treatment unique to each brewery (in our case it was barrel aging with gin-infused barrels, and in their case it was dry hopping with fresh or wet hops), then Stone shipping our version to Chico for the Sierra Nevada team to blend with their version and package. However, the logistics and legalities of this process proved to be too cumbersome to overcome, so the decision was made to brew all the beer at Stone and have Danny from Sierra Nevada join us on brew day.

We brewed the first six brews of the IPA in early summer and sent the beer to our barrel warehouse, where it was put into a combination of gin-infused bourbon barrels and rye whiskey barrels. Then in October we brewed the remaining six brews, allowed them to ferment out and dry-hopped the beer with a blend of Centennial and Mosaic hops.