So I don’t drink tons of IPAs. I can appreciate one now and again, but certain hops don’t trip my trigger, some are overdone and crunchy, and I think I just generally tire of a hoppy aftertaste quicker than a stouty aftertaste or a Scotchy aftertaste or a Belgiany aftertaste or a bocky aftertaste.
After a country road walk to work the kinks out of my jacked-up neck, I poured a recently acquired Stone IPA. In short, really freaking tasty. But why? What exactly do I enjoy about this one over others? I smelled it, I licked it, I exhaled it, I tasted it, I breathed it. There were hops throughout.
Orangey describes more than just the color. And some sugar undertones. Stone’s website notes Magnum and Centennial. That’s part of it, as I dislike an overuse of Cascade. But there’s also the alcohol. This one is 6.9% abv. I wouldn’t like this beer as much if it were 5.7% abv. 1.2 makes a world of difference.
For a guy that got tired of IPAs a few years ago, is seems strange that I should enjoy double IPAs over “regular” ones. Part of that is that I think there simply must be a little more malt and alcohol to justify the heavier use of hops. For example, I really like Dogfish Head’s 120 Minute and Foothills’ Seeing Double IPA.
Want to rock and roll? Put some meat on those hoppy bones.