Stone Ruination IPA was the first full-time brewed and bottled West Coast double IPA on the planet. As craft beer has evolved over the years, so too have techniques for maximizing hop flavors and aromas. For the second incarnation of our groundbreaking India pale ale, we employed dry hopping and hop bursting to squeeze every last drop of piney, citrusy, tropical essence from the hops that give this beer its incredible character. We’ve also updated the name to reflect the imperial-level intensity that’s evident in every sip. Join us in cheering this, the second stanza in our “Liquid Poem to the Glory of the Hop.”

Code Length: 90 Days after Bottling

Blog Posts:
Our Liquid Poem’s Second Stanza Stone Ruination IPA turns the big 1-0 Stone RuinTen IPA…You’re Welcome (Again!)

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National Distribution:

AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, 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

International Distribution:

Australia; Alberta and British Columbia, Canada; Japan; Singapore; Sweden; and United Kingdom

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Tasting & Pairing Notes

Tasting Notes

By Brewmaster Mitch Steele

Appearance

This beer pours clear gold with a cream-colored head.

Aroma

The hop aromatics of this beer are massively fruity, with tons of melon, tropical fruit and citrus followed by resiny pine notes and a hint of dankness.

Taste

The balance shifts a bit more toward the taste of the hops, with tropical fruit being more dominant and hints of melon and citrus following closely behind. The pine notes are also intense, and the beer’s light malt character allows the bitterness to really stand out.

Palate

The beer is medium bodied with a dry, substantially citrusy, bitter finish.

Overall

Modernizing a classic is never easy. This recipe is only partially new, in that we took an original concept and added new elements to keep Stone Ruination Double IPA 2.0 aligned with our tradition. We made an effort to maintain the roots of Stone Ruination IPA by keeping Centennial as a primary hop in the brewhouse and the dry-hop stage, and we added a substantial dose of Simcoe and Citra, along with a new hop variety, Azacca. The result is an intense mix of hop flavors: tropical fruit, citrus, pine, melon and a hint of resiny dankness.