Baird / Ishii / Stone Japanese Green Tea IPA

Baird / Ishii / Stone Japanese Green Tea IPA

Double IPA
Bryan Baird, Brewmaster, Baird Brewing Company
Toshi Ishii, President/Brewmaster, Ishii Brewing Co.
Mitch Steele, Brewmaster, Stone Brewing Co.

Our style of brewing has always been about taking chances. It’s an extension of our “What if” mentality, wherein we ask ourselves what would happen if we did things di­fferently in the brewhouse, such as fermenting with a di­fferent strain of yeast or, in the case of this beer, incorporating whole-leaf green tea imported from Japan. The answer, embodied in this IPA when we first released it in 2011, was something truly magnificent, delicious and well worth brewing again. But what if we changed it up a bit? This time around, we exchanged Pacifica hops from New Zealand for Helga hops from Australia. The result is an IPA that’s as bright, herbaceous and bitingly hoppy as the one that’s had our fans requesting its return ever since its depletion from store shelves, but with a modern, hop-driven twist that makes this second draft unique and tasty in its own right.

About This Beer

Release Date
January 12, 2015
Package Types
22oz bottles & draft
Featured Hops
Aramis & Sorachi Ace

Tasting Notes

Provided by
Mitch Steele
Pours a deep gold with a cream-colored head.
A complex blend of herbal tea and hops; elements from both ingredients are there. The up-front aroma is mostly green tea, and there are also strong elements of peach, apricot and mango from the hops.
There is a massive hop presence in both the flavor and bitterness. The hops start off as tropical fruits like mango and pineapple, and then are followed by hints of dill from the Sorachi Ace. The tea flavors assert themselves mid-palate and linger nicely with a dry character.
Light, dry and very bitter finish.
Bryan Baird of Baird Brewing Company, Toshi Ishii of Ishii Brewing Co., and I selected hop varieties for this beer that would blend well with Japanese sencha green tea, and I think we succeeded. Heavy doses of Crystal and Australian Helga hops, accompanied by the Aramis variety from France, provide a wonderful, spicy, and fruity hop character that blends exceptionally well with the herbal and grassy sencha tea flavors. The very late addition of Japanese Sorachi Ace hops provides hints of citrus and dill. Aside from switching out the Pacifica hops for Helga hops, we kept the recipe the same. The ABV on this rebrew is slightly higher than the 2011 release because of the annual changes in malt enzyme strength and variability with the yeast. This was one of our team’s all-time favorite Stone collaboration brews and we are thrilled to be brewing it again.

Pairing Notes

Provided by
"Dr." Bill Sysak
Craft Beer Ambassador
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