Bringing back memories of riding pure blue-watered Mission Street waves in San Diego, fresh-fruited caramel-malted medium-to-full body renders fine West Coast IPA styling. Pine-spruced forest waft reinforces hop-charred grapefruit rind bittering above brisk apricot-tangerine-orange tang and tropical pineapple-mango-papaya sweetness. Granny Smith apple souring provides extra dimension.
Soft-toned cask conditioned version (tried at Manhattan watering hole, David Copperfields) cushions delicate vanilla-spiced orange entry with cotton-candied marshmallow sweetness and dainty pineapple-peach-papaya tropicalia. Slightest fungi yeast mustiness penetrates fruity frolic.
Exemplary amber-hazed medium-bodied pine-spruced Floridian brings indigenous tropical fruiting to creamy candi-sugared caramel malting. Floral-spiced peach, pear, pineapple, strawberry, mango, and quince illusions scatter across lingered grapefruit rind bittering. Never too hop-headed to deny accessibility to lighter ale disciples.
Crisply fruited amber-hazed medium body brings creamy caramel malting to floral-spiced apple-sliced peach-pineapple-tangerine tang. Wood-hopped alcohol-soaked usurpation counters sweet cereal-grained spine. Perfect as a crossover for pale ale and adjunct lager softies.
Spiffy ‘I Beat yoU’ hop measurement moniker aside, convincing hop-rooted ale counters sharp grapefruit-peeled pine resin bittering with vibrant peach-pear-apple-pineapple tang and syrupy maple-spruce sapping. Floral-spiced mango-papaya tingle increases engaging fruited sweetness to creamy caramel malt center. At a staggering $7 for 12-ounces, it’s still worth the price for taste and buzz.
On tap, crossbred Belgian tripel/ West Coast IPA retains funky farmhouse fungi earthiness countering ripened tropical fruiting and creamy caramel malting. Peppery bark-dried lemon-dropped Chinook hop bittering reinforces tangy peach-cherry-nectarine protrusion and teasing floral accents. Pastry-like vanilla wafer sweetness heightens busy backdrop.
On tap, 9.5% alcohol-ridden hophead delight benefits from imperious woody hop dryness countering succinct sweet-spiced floral-citric sensation and chewy bubblegum tease. Sticky rye malts saturate juniper-licked orange-peeled grapefruit rind bittering to acidic alcohol burnt aftertaste.
On tap, resinous pine-needled dry-hopped bitterness seeps into soft-tongued yellow-fruited tartness of coppery burnished medium-bodied India-styled pale ale. Lemon-candied orange-dried souring proves resilient above earthen mineral graining. Tangerine, grapefruit, and orange notes flutter by.
On tap, elegant soft-watered Imperial IPA with soothing butterscotch-vanilla creaminess impacting orange-bruised peach, pineapple and mango tropicalia picks up lemon custard, creamed corn and unspecific herbal illusions. Sweet anise tingle finds space inside somewhat unconventional stylist.
On tap, grapefruit-peeled orange rind tartness and advertised apricot-peach-mango affirmation counter piney Cascade hop dryness, astringent wood-dried musk and finishing alcohol burn. Bright citric nose tingles. Tangy lemon-aided red apple, papaya, and tangerine fruiting supplements creamy honeyed malts.
Truly stunning West Coast-Belgium combination overhauls Stone IPA’s California-styled wood-hopped citric tang with Belgian-like candied yeast. Bright grapefruit-pinked pineapple, melon, nectarine and apricot tropicalia reinforces tangy orange-apple conflux countering resinous pine-hopped bittering. Creamy caramel malting sweetness undercoats subsidiary black-peppered coriander-clove spicing and lingered dark floral reminder.
A lighter pine-embittered fruiting than typical IPA fare comes to the fore. Cascade-hopped oats-flaked fig-dried orange-tangerine tang lost to phenol spicing, earthen fungi, musty peat resin, and diacetyl vegetal snip. Astringent alcohol burn buries green apple tartness and apricot-dried grapefruit bittering below ethanol whir. Serve to exploratory ESB fans.
