Stone Enjoy By 10.31.24 Hazy IPA is here to haunt your beer fridge with a hazy look and a heavy helping of Citra, Mosaic, Amarillo and Nelson Sauvin hops. Bright, juicy, fruit punch, citrus, stone fruit, mango & dank.
This massive and intensely aromatic beer abounds w/ notes of anise, black currants, coffee, and roastiness, and its heavy palate is nothing to be trifled with!
This version of Stone Enjoy By IPA omits the part where we filter out the extra yeast, hop sediment and proteins that build up in beer as a natural result.
Freshness is a key component of many beers – especially big, hoppy IPAs – but we've taken it further, a lot further, with this one. We brewed this IPA.
This is our own celebration of resinous green buds: Besides brewing this intense double IPA with more than 10 different hops, we hop-burst and dry-hop the beer.
You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers - especially big, citrusy, floral IPAs - we've taken it further, a lot further, in this IPA...
You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers – especially big, citrusy, floral IPAs – we’ve taken it further, a lot further, in this IPA...
Saison brewed with parsley, sage, rosemary and thyme. The beer is brewed three times, once at each brewery using the same recipe. This one is Dogfish Head.
The beer’s striking tropical fruit, citrus and peach hop flavors and slightly resinous and aromatically dank earthiness are sure to electrify your senses.
Double Bastard Ale aged in Kentucky bourbon barrels. Brawny malt bill and raging hop character with a well-rounded assault of vanilla, smoke, butterscotch and caramel.
It’s definitely all IPA, but it’s also the best of both styles, making this love child of a beer simply just a beautiful, pleasure-seeking meld of imperial IPA.
This IPA is spiked at bottling w/ Brettanomyces, a wild yeast that, over time brings about charmingly unpredictable complexities of spice, funk, acidity & more.
Roasted coffee and citrusy hops play well together as the beer flows across the palate along with hints of toasted malt and a wonderful lingering bitterness.
Oak barrel aged Double Bastard Ale that’s had the other half of the bounty of chili peppers from Greg Koch's home garden added in, resulting in a punishingly.
Using a small amount of English Brown Coffee Malt in a double IPA was inspired in part by the success Stone had brewing Aleman/Two Brothers/Stone DayMan Coffee IPA and The Alchemist/Ninkasi/Stone M...
We gave it a shot and found that those smoked jalapeños melded quite naturally with the smoldery peat-smoked malt that gives the beer its flavor and moniker.
We tip our brewing hats to the quiet elegance and humble sophistication of Japanese culture through the judicious addition of Japanese whole leaf green tea to this big, bold, spicy and herbal IPA...
Q: “What do you call it when Greg takes his entire harvest bounty of chili pepper varieties from his own personal garden, take half of them and add to…
Founded by Greg Koch and Steve Wagner, we’ve come a long way since opening in San Diego County in 1996. Now the ninth-largest craft brewer in the U.S., we operate two production brewing facilities on both coasts, in Escondido, CA and Richmond, VA. Today, our beer is available in all 50 states and more than 40 different countries. But we don’t just brew beer, we also take great pride serving it at our restaurants and tap rooms! In addition, we also operate the largest craft-centric beer distribution business in the U.S, serving our home region of Southern California.