Stone Ruination Double IPA 2.0

Stone Ruination Double IPA 2.0

Big, bold and hugely aromatic

Double IPA
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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 employ 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 Stone Ruination Double IPA 2.0 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.”

A Liquid Poem to the Glory of the Hop

Release Date
April 20, 2015
Package Types
12oz six-pack bottles
22oz bottles
Flavor Profile
Hoppy, Fruity, Piney
When to Enjoy
Drink fresh
Featured Hops
Citra® & Azacca



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

Tasting Notes

This beer pours clear gold with a cream-colored head.
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.
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.
The beer is medium bodied with a dry, substantially citrusy, bitter finish.
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.

Pairing Notes

Coconut shrimp, prosciutto-wrapped melon, ceviche, ricotta-stuffed squash blossoms, chips and guacamole
Cheddar soup
Cobb, crab and mango, Greek
Mahi-mahi tacos, saag paneer, blackened salmon, Southern fried chicken
Grafton Classic Reserve Cheddar, Maytag Blue, Parmigiano-Reggiano, Sarvecchio Parmesan
Carrot cake, crème brulée, lemon bars, ginger snaps
Herrera Esteli, Arturo Fuente 8-5-8 Candela, La Flor Dominicana Double Claro No. 42

More Information

Our revamped recipe brings in a different hop bill combining classic varietals—Centennial and Magnum—with newer cultivars that weren’t even a glimmer in their growers’ eyes 12 years ago. Those newbies are some of the hottest hops on the market: Citra, Simcoe and Azacca. We spent the better part of a year running multiple prototypes of this beer through the brewhouse and bar at Stone Brewing World Bistro & Gardens – Liberty Station, tweaking quantities, addition times and more in an effort to make the best update to this storied beer as possible. And that’s just what we ended up with—a double IPA that bursts forth with hop aroma akin to melon and a variety of citrus and tropical fruits, and flavors that fall right in line with those tantalizing scents. 

A lighter malt character allows that fruitiness to shine, but it’s more than a reduction in grain and proper attenuation that’s responsible for Stone Ruination Double IPA 2.0’s brilliant taste profile. We employed a modified take on the hop-bursting method that brings so much hop flavor to our sessionable Stone Go To IPA. It’s another one of those technical revelations we made in the more recent future, which we were excited to use when taking on the task of improving on Stone Ruination IPA. There are a number of other tricks of the trade we applied to this beer, but we have to keep some of those under our hats.