Yea it is defnitely not craft brew but they have some nice stuff thats easy to drink on a warm day or at a ball game or somethin. I alreayd saw a ton of fall beer and oktober fest type stuff at the alcohol store today but couldn't bring myself to buy any of it since it's still 95 degrees here.
Wow. I didnt know that. I looked it up. Looks like they were bought out two years ago. Anyone know if Anheuser tainted the recipes?
I have had several pepper beers and they are all like that...I enjoy them but I can't...or don't want to drink more than one in a session
Speaking of Habanero-infused beers, I just finished drinking this beer a little while ago. It is called Fruitallica. I must say I am pleasantly surprised by this. Stone's beers are usually hit or miss these days, so I was not really sure what to expect. This is probably the closest Stone has ever come to making an NEIPA. It is a double IPA (8% ABV) brewed in conjunction with Beavertown out of the UK, and Garage Project out of New Zealand, and features yuzu, kiwi and Habanero peppers. The mouthfeel is rather creamy, with some tropical fruit juiciness coupled with a fair amount of piney dankness as well. There is a slight amount of heat from the Habanero in the finish. Overall, I am impressed for being a Stone beer. 4.15/5 I have since moved on to my favorite New England style session IPA. Billy18-Watt from Singlecut. So much smooth juiciness, coupled with so much subtle "green" dankness. 4.5/5
I need to find one of these juicy New England IPAs. West coast IPAs are easy enough to find around here and local breweries usually brew in the west coast stylee but I never see these mystical NE IPAs
West Coast IPAs are more piney, dank and resinous. East Coast IPAs have more of a floral, fruitier hop quality. New England IPAs are known for their smooth, soft mouthfeel and are often very juice-like, both in flavor and appearance (very cloudy), though they can also contain some elements of both East and West Coast IPAs. All styles have their winners and losers, though the NE-style is by far my favorite.
This morning marked the start of my final week of vacation for the year. I started things off right, and early, heading over to my favorite pub around noon for wings and some killer beers. I started things off with 2x4 DIPA by Melvin Brewing Co. (Jackson, Wyoming), a double IPA coming in at a whopping 10.5% ABV. The alcohol is almost undetectable for the high ABV. I am just getting lots of dank resin and candied tropical fruits with some floral, earthy hop notes. Incredible stuff! 4.75/5 Second beer was Care Taker by Mikkeller (San Diego, California). A smooth, creamy, juicy, mild New England style IPA with some spicy, green and herbaceous qualities. 7% ABV 4.25/5 Third beer was SAMO by LIC Beer Project (Long Island City, NY). A juicy, soft and creamy IPA with tropical mango characters and some piney, resinous notes. 7% ABV 4.15/5 Fourth beer was Apricot De Brettaville by Almanac Beer Company. This is a sour. Superbly tart and crisp with a subtle apricot flavor and a slight brett funk. 6.5% ABV 4.25/5 I am now currently drinking Aussie IPA from Upstate Brewing Co. (Elmira, NY), an IPA brewed with Austrailian hops. This beer is brimming with peach, mango, apricot and candied fruits. Mouthfeel is soft and smooth. 6.7% ABV 4.35/5
Now drinking Vape Tricks from Prairie Artisan Ales, a sour ale aged on cherries. Lots of tart cherry and some sweetness as well. Mouthfeel is crisp. 5.9% ABV 4/5