Stone Pale Ale 2.0

Stone Pale Ale 2.0

A modern American pale with Mandarina Bavaria hops

Pale Ale

This decidedly American West Coast pale ale represents the next chapter in our brewing story. Showcasing the full essence of vivid Mandarina Bavaria hops plucked from the storied fields of Germany, it presents bright flavors of peach and orange against a crisp, spicy, biscuity backdrop. We’re glad you’re with us on this journey!

About This Beer

Release Date
April 27, 2015
Package Types
12oz bottles in six-packs & draft
Featured Hops
Herkules & Mandarina Bavaria
When to Enjoy
90 Days

Tasting Notes

Beer pours a deep golden/light amber with a cream-colored head.
A fruity hop blend comprising citrus and stone fruit aromas, along with a nice, spicy “continental” malt character.
The hop character stands out with spicy, fruity flavors. There’s a bit of herbaceous hop flavor, followed by substantial orange and peach fruit flavors. The malt character that follows has hints of biscuit with some spiciness from the rye malt.
The beer has a medium body and a substantial yet balanced bitter finish.
This is a unique and interesting take on the pale ale style. By using European malts and hops, the flavor profile is akin to several continental European styles yet has the bitter and hoppy elements of a classic craft-brewed pale ale. The hop character is focused on the Mandarina Bavaria hop, a new varietal from Germany that, while also having a nice European spice character, brings out huge fruit notes similar to orange and peach.

Pairing Notes

Hummus, cashews, fried calamari, chips and salsa
Antipasto, Greek, Thai, Caesar
Hamburgers, tandoori chicken, crab cakes, quinoa-stuffed butternut squash, fish tacos, tofu yakisoba
Shelburne Farmhouse Cheddar, Derby, Parmigiano-Reggiano, Fiscalini Bandage Wrapped Cheddar
Bananas Foster, almond sandies, peach cobbler, pumpkin pie
Avo No. 1, Arturo Fuente 8-5-8, Davidoff Colorado Claro

More Information

In Stone Pale Ale 2.0, Brewmaster Mitch Steele and his crew have peeled back the malt curtain to reveal a golden-hued pale ale that falls in line with current craft beer enthusiasts’ tastes…including our own. Having witnessed the rise of lighter-bodied hoppy beers—extra pale ales and the like—Stone CEO and Co-founder Greg Koch decided it was time to reexamine Stone Pale Ale; quite a big deal considering it was the first beer Co-founder and original Brewmaster Steve Wagner released when Stone came into being back in 1996. The challenge of updating such a mainstay was a daunting one for Steele, but one he was up for. 

He and his team spent more than a year developing prototypes of the beer, dialing down the malt bill and experimenting with a variety of interesting hops. Early on, Steele and company became enamored with a newer cultivar, Mandarina Bavaria. Developed in Germany’s Bavaria region, these hops come on strong with citrus and stone fruit flavors and aromas. Because, rather than being a focal point, the malt bill heavy on European grains—Pilsner, Belgian Abbey and Cara-Munich—provides just enough counterpoint to support those hops, those hops burst straight to the forefront. But it’s not all about the hops. Steele also added a touch of rye to the recipe, lending a toasty spice to the beer’s finish, which lingers on the palate along with pleasing hop bitterness.