Belgian-style IPA, 6.9% ABV
You could also call this Stone Cali-België IPA if you’re more Fleming than Walloon.
Featured in the BeerBods main subscriber box on 23 November 2017.
Usually with IPAs I’d recommend serving at 7°C to 10°C, but if you read the email from BeerBods about this beer you’ll know that the brewer, Thomas Tyrell, recommends going cold, 3°C to 4°C, in a glass you can get your nose into for a good sniff. Give it at least a couple of hours in the fridge. It sounds a bit too cold to me if I’m honest, but who am I to argue with Mr Tyrell?
Flavours to expect
I’m going to put some very brief details here but honest, Stone’s website is so good at describing this beer that you should just read up on it over there. This is the best brewer’s about-the-beer page that I’ve ever seen.
“Spicy, cloves, lots of tropical fruit and citrus, with a resiny, piney finish and a long-lasting bitterness.”
- Hops: Magnum (resinous, herbal, pine), Centennial (lemon, herbal, resinous), Chinook (grapefruit, citrus, pine)
- Yeast: typical Belgian yeast character of banana and cloves; you might also get bubblegum or pear drops.
Again, you should look at Stone’s website. They’ve done all the work for me, and done it very well. Roast turkey features among their many suggestions, which works out well if you’re celebrating Thanksgiving. (Who knows? Someone out there might be.)