May 23, 2025 • 18 mins
Allen and RD are knockin back Stone Delicious Double IPA by Stone Brewing.
From the website:
It’s hard to improve on something with a well-deserved name like Stone Delicious IPA… unless of course you could double the Deliciousness. We’re talking serious depth of flavor and an explosive aroma of lemon & tropical fruit from Centennial and Amarillo hops, all with less bitterness than a typical double IPA. The result is extra fruity, extra satisfying and extra Delicious.
Tasting Notes
Featured Hops: Amarillo, Centennial & El Dorado
Flavor Profile: Candied orange, Meyer lemon, caramel, ripe red apple, red and black licorice.
Palate: Medium body, medium sweetness and then some bitterness on the finish.
Appearance: Deep gold, clear, white fluffy head.
Aroma: Strawberry shortcake, sweet lemon, honey, cherry skin.
Overall: We have played around in the past with doing a double version of our Stone Delicious IPA. This one shares some attributes with Delicious but also is its own unique beer. At 9.4%, it drinks deceivingly smooth and really captures the complex layers of a Delicious IPA!
Thanks for watching!
---------------------------------------
#beer #craftbeer #beerreview #beerpodcast #craftbeerreview #craftbeerpodcast #stonebrewing #ipa #doubleipa #strikeoutbeer
From the website:
It’s hard to improve on something with a well-deserved name like Stone Delicious IPA… unless of course you could double the Deliciousness. We’re talking serious depth of flavor and an explosive aroma of lemon & tropical fruit from Centennial and Amarillo hops, all with less bitterness than a typical double IPA. The result is extra fruity, extra satisfying and extra Delicious.
Tasting Notes
Featured Hops: Amarillo, Centennial & El Dorado
Flavor Profile: Candied orange, Meyer lemon, caramel, ripe red apple, red and black licorice.
Palate: Medium body, medium sweetness and then some bitterness on the finish.
Appearance: Deep gold, clear, white fluffy head.
Aroma: Strawberry shortcake, sweet lemon, honey, cherry skin.
Overall: We have played around in the past with doing a double version of our Stone Delicious IPA. This one shares some attributes with Delicious but also is its own unique beer. At 9.4%, it drinks deceivingly smooth and really captures the complex layers of a Delicious IPA!
Thanks for watching!
---------------------------------------
#beer #craftbeer #beerreview #beerpodcast #craftbeerreview #craftbeerpodcast #stonebrewing #ipa #doubleipa #strikeoutbeer
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
What is going on? Everybody? Welcome to strike up your
quick beer reviews with your pals, Alan, Rapi Dave and
Rapid Dave.
Speaker 2 (00:05):
I'm allan, how's it going, buddy?
Speaker 1 (00:07):
Phenomenal? And we're not only just kicking this off with
a crazy you know beer. This is a double ipa.
This is Delicious by Stone. This actually it's called Stone
Delicious double ipa by Stone Brewing. This bad boy's a
nine point four percent alcohol by volume with fifty five
IBus makes me nervous, you know every time we get
(00:29):
into uh drinking some beers and we start off with
a nine percenter, but it's not as bad as ending
the night with a fifteen percenter?
Speaker 2 (00:37):
Right? That was? That was a horrible idea. Whoever, who's
ever idea that was?
Speaker 1 (00:42):
I looked at it like last week. I was like,
what the hell happened? And I saw it.
Speaker 2 (00:48):
I go, oh, buddy, I was like the next day,
I was like, man, come into the office. And that's
when I you know, I do I do my body count? Right?
How many can't There's only eight cans there, and I'm like,
that's not that bad. But then you look at the
last one as fifteen percent of you're like, oh, yeah,
that's why things just kind of what the Yeah, this
(01:11):
is gluten reduced in case you're curious, they have reduced
the amount of gluten in this.
Speaker 1 (01:18):
So all right, let's see what we got here, and
then you can take a whiff of it. Looks great, nice, nice,
beautiful golden color. It's hard to improve on something with
well deserved name like Stone Delicious IPA, unless, of course
you're double. You could double the deliciousness. We're talking serious
depth of flavor and explosive aroma of lemon and tropical
(01:39):
fruit from Scential and Centennial and I'marillo hops, all with
less bitterness than a typical double IPA. The result is
extra fruity, extra satisfying, and extra delicious. Released in December nineteenth,
twenty twenty two. Drink fresh and then I'll tell you
about the other stuff. But yeah, let's go ahead and
take a look at it, because.
Speaker 2 (01:57):
This is another fun fact for you. It's a vegan
So for all you vegans out there, you can enjoy
a nice Stone Delicious Cheers Mas and malls a good things.
Speaker 1 (02:08):
Here's bud and cheers doll y'all. Oh buddy, yeah, yeah,
that tastes like a double I p a. Yeah, it's
not quite the booziness I don't think is there at
the moment, but I'm getting it's a lot of bitterness.
(02:29):
It's a lot of like right punch in the mouth.
The clarity is good though, like I said, it was
super clear. It's got a nice head on it, white
head on it, as you can see. But I love
the color. This is the picture. The logit tech and
the crazy lighting we have it is not doing this
to any justice. It's a good looking beer.
Speaker 2 (02:47):
It never does. Our lighting scheme and cameras never do anything.
I mean, you're rocking Logitiic. I'm I'm rocking a next
I go.
Speaker 1 (02:57):
Yeah, and so featured hops. I'millo Centennial on El Dorado.
They didn't mention that description. That's what you got. A
parent should be deep gold, clear, white, fluffy head, which
it is a flavor profile candied orange, myer lemon, caramel,
ripe red apple, red and black lickorice lickoric what yes,
(03:19):
and then a palette medium body, medium sweetness and with
some bitterness on the finish. There's definitely bitterness on the finish.
Speaker 2 (03:26):
To say what the IBus are on it.
Speaker 1 (03:28):
It said fifty five on a untapped let me see
I think anything on their woods.
Speaker 2 (03:31):
I don't see anything right here a little bit higher, like.
Speaker 1 (03:35):
Yeah, now aromas should be strawberry shortcake, sweet lemon, honey,
and cherry skin.
Speaker 2 (03:44):
I says, what the hell is going on with this?
Like I understand what's going on. Like I'm drinking it,
I'm tasting it. It's good. But all these flavor profiles
and scent profiles you're throwing at me, it doesn't compute,
it doesn't add up.
Speaker 1 (03:58):
Yeah, I don't know, it says.
Speaker 2 (04:00):
Overall.
Speaker 1 (04:00):
We have played around in the past with doing a
double version of our Stone Delicious ipa. This one shares
some of attributes, some of the attributes with Delicious, but
it also has its own, its own unique beer. At
nine point four percent, it drinks decividly smooth and really
captures the complex layers of a delicious ipa. My mouth's
watering as I'm trying to talk.
Speaker 2 (04:20):
It's it's it's pretty darn good like and this is
I mean, this would be a dangerous one at nine percent, right,
it's not like crushable, but it's going down pretty smooth, like.
Speaker 1 (04:36):
Yeah, the bitterness helps it out. Because it slows you,
it backs you down right and that and so one
I like the can. I love the colors. That's what
jumped off the shelf. And as I was rolling by,
and you know me, I always go trolling in the
nineteen point two ounce section and and it just it
looked awesome. The color scheme, the green, the black and whatnot.
Was like all right, And now I was like that,
you know, because I also was like, you know, go stars,
(04:57):
you know what I mean. But I enjoy what Stone
Brewing puts out, like.
Speaker 2 (05:05):
They have several beers that I really enjoy, Like I
think Arrogant Bastardale was the first one that I ever
had from them, and I definitely enjoyed that as well
as several other I can't think of anything else the
top of my head, but I celebrate their entire catalog.
And when you showed me, hey, here's some of the
beers that I have, I was, I was super excited
about this one. Now, this was the only one I
(05:26):
was able to get that you had. You had three
beers that you sent me and won the total wine
I went to. They didn't sell it individually. They only
sold it as a six pack and the other one
they didn't carry.
Speaker 1 (05:40):
So Escondido, California Stonebrewing dot com. You can find their
information right there. Obviously they're on social media and whatnot.
So but yeah, I haven't had a California beer in
a wall, I don't think. But they're one that always
stands out every time I see it. I'm like, okay,
and you're right, the horns and whatever, and they usually
have really cool kN Art bottle art. Yeah, it jumps
(06:01):
off the shelf. Now, this thing has been checked in
almost twenty four thousand times. Twenty thousand of those are unique.
They have nineteen thousand, sixty six ratings, and we'll talk
more about the ratings swards the ends of this when
we issue our own rating.
Speaker 2 (06:14):
Yeah.
Speaker 1 (06:14):
Look, I mean I still I keep pouring more in there.
And that's the cool thing about these big boys because
you can just you can for a while.
Speaker 2 (06:21):
Yeah, I'm on the can front and working down the.
Speaker 1 (06:24):
Yeah, yeah, you had all kinds of stuff on it.
An NPA that lives up to its.
Speaker 2 (06:29):
Name dresses down the glass. Well, right, we talk about
that with with a lot of the beers. How does
it dress down the glass? This one dresses down the
glass really well, definitely enjoying it though, but like you like,
at nine percent, it will knock your socks off.
Speaker 1 (06:46):
Wine for sure, you want to slam these. And with
double ip as, you're gonna have a higher alcohol content.
It should be over it should be between seven and
five and ten. Uh, intense hot flavor. I should have
balanced though, happiness, the bitterness and things like that. So check,
check check. Now here's something else we like Aroma. It's
gonna you should have citrus, tropical floor notes, pine. I'm
(07:10):
getting a little bit of stickiness in this one, and
that's what I usually like with my double ideas. Yeah, yeah,
with the bitterness, high hot bitterness. So I mean, right now,
it's just checking boxes, like right down, you know what
what it should be. And uh yeah. Appearance appealed to
an amber color often hazier, cloudy. This there's no haze,
there's no cloudiness.
Speaker 2 (07:30):
Mine's a little bit cloudier than yours is. Yeah, if
you'll look at that, it's it's just a little bit cloudier.
Yours looks clearer than mine does. I don't know what
contributes to that, but I mean it's pretty again, it's
pretty damn tasty, and it's going down very smooth, for sure.
Speaker 1 (07:54):
There's so many devices in this house, like every there's
a phone like attached to every uh you know, watch
and eyepats and all that kind of stuff. And I
got too many people living here. Are grilling out right now,
you know. Oh yeah, it's it's I mean, it's beautiful outside.
So they got like a growing some sausage some what
that those the green things? No, but I'm sure they're
(08:16):
out there. Russells sprouts. They got brussel sprouts going.
Speaker 2 (08:20):
We did a we did a little grill in this
last weekend and we chopped up some zucchini and seasoned
it and threw it, threw it on the grill. You
get a little tinfoil pants and throw them in there.
And got the miss of some stuffed gelopinos. Uh did
some some chicken breast.
Speaker 1 (08:35):
When do you stuff what are you stuff it with?
Speaker 2 (08:37):
Uh? So she she buys them like already stuff Like
she's got two different ones. One was bacon rap stuffed
with cream cheese and one was bacon rap stuffed with
uh sausage.
Speaker 1 (08:49):
Oh yeah, now we're talking.
Speaker 2 (08:50):
Yeah. So she picked up they were like two bucks
of pop and like tom thumb.
Speaker 1 (08:54):
Uh.
Speaker 2 (08:54):
So she picked up a couple of those for her.
I'm not a gelopino guy, but chicken bread. We got
chicken breast and chicken legs and threw those on there
and did some just seasoned some up and then some.
We threw a little barbecue sauce on those and grilled
those and it's a good time. We hadn't grilled out
in a while. It's been a minute since we grilled out,
and she was like, hey, let's let's grill out. And
I was like, Okay, it's.
Speaker 1 (09:17):
Been unpredictable lately, but it's It was gorgeous today. It
was flood warning yesterday it rained all day and stuff
we had this weekend, but then it went to crap
real quick. And well, it.
Speaker 2 (09:29):
Started off with the rain and all the rain we
got because we were actually supposed to be at ball fields,
but it rained so much on Thursday and Friday. That
comes to the Friday night. I think it was like
Friday afternoon, They're like, yeah, there's no way we can
get these fields ready. Everything was canceled for the weekend.
So we had a pretty pretty nice, relaxing weekend and
(09:51):
that's what led to us being able to grill out.
On Sunday.
Speaker 1 (09:53):
So bringing it back to sports, that's all I could
think of. My does that drop? I was like, I
was like, manh, buddy, what are you gonna do?
Speaker 2 (10:09):
Enjoy life?
Speaker 1 (10:10):
I'm telling you, one drink at a time. So I'm
trying to mow through this the best I can. I'm
probably gonna get I'm gonna try to get down a
lot of this and uh, we'll give us sorry, we'll
get final thoughts and whatnot.
Speaker 2 (10:24):
And everybody on this tell me, tell me the scores.
What what are we looking at?
Speaker 1 (10:28):
Score wise? All right?
Speaker 2 (10:32):
He said, there was like nineteen thousand check ins with scores.
Speaker 1 (10:35):
Right, nineteen thousand check ins with stores. There's nineteen thousand ratings,
that's what they call them. Three point eight three is
the average stool, all right? You see most people give
it a three four and a quarter or three and
a half, you know whatnot I don't. There's a solid
four on here. It's another solid four. There's a I
just saw one that was five point seven or a
(10:56):
four point seven to five.
Speaker 2 (10:58):
I was like, you can't do five points w they did?
You would have to hack the system.
Speaker 1 (11:03):
Yeah, I think you hacked the system. So yeah, a
four to seven five a five point zero and you
know whatnot another five point zero. So those are people
that just I mean, it's a let's be honest, this
beer is it seems to be true to style with
the Mine's not hazy or whatever cloudy like yours is.
Mine's crystal clear, more like a regular IPA. That's the
(11:23):
only thing you'd be like, oh okay, that's but everything
else it's it's box checking like crazy, and it's really good.
Baby is high and it's right in the wheelhouse of
a double I PA. So it's you're packaged, I know,
bomb there, all right, let me see mine is getting worse.
Speaker 2 (11:41):
Anything to do with it?
Speaker 1 (11:42):
Two four twenty five. Is that what it is? I
think that's what that is. It's sixteen oh two.
Speaker 2 (11:49):
Okay, mine's actually a year old. Oh mine was packaged
on four twelve, twenty four. Ool, So it's got that
e JB whatever that means, state of eight ten twenty.
Speaker 1 (12:00):
Four on mine.
Speaker 2 (12:03):
So mine's surprise. It's an eighty review clearly for it.
But that being said, it's it's delicious, it's really good.
I kind of think that's funny because we were talking
about one of the beers I had picked up. You're like, oh,
I had that last year. I didn't know this that
brewery was still brewing that beer. And I was like, well,
(12:24):
this is still this is the same total wine where
I picked up a beer from a brewer that've been
closed for over a year right where they had it
on can It was like, so, who knows if what
you're going to get there? So I almost think I
need to start checking dates when I go by there,
because here I am pulling this one, and this is
(12:46):
one that I wouldn't I wouldn't see this just sitting
on the shelf right and just aging. This is again
Stone Brewery is it's it's a pretty popular brewery. They're distributed,
you know, nationwide. People buy it on the regular. It's
not like it's some weird, random off the wall thing
(13:09):
from a hole in the wall brewery that's local or
anything like that. Right, So I'm a little shocked that
this is again over over a year old.
Speaker 1 (13:17):
Yeah, I don't know what the deal is with that,
because I did. I caught myself looking at best by
dates or package dates this when I was there last
and I was like, this beer's here, let me see
what's going on, and I was like, I really wanted it.
I was like, why is it a year old already?
Or you know what I mean. I mean I didn't
see it before. I don't remember seeing it. I can't
(13:37):
remember the name of the beer, like it was just
one of that just like well okay, but it's just
been around for a long time. Like there's people that
bring there's people that bring the beer in there, right,
I mean it's not just Total Wine employees like a
grocery store, right, and the bud guy comes in loads
all the butt up, you know whatever.
Speaker 2 (13:54):
I don't know, I know, I know, Like for example,
it's like I've done like little jobs, like on jobs,
we'll all go to some of the like Total Wine
for example, Like I've gone there for it was some
vodka Seltzers or whatever, and I had to go in
and check the dates and kind of check, you know,
(14:15):
make sure that they were rotated and actually had to
buy They paid me to buy it to a pack
of their Foca seltz which was great because it was
actually the last one there. So it made my job
super easy. And they pay for it, right, and I
get paid to have it. So I know there's some
of that that goes on. But there's also I mean,
(14:35):
there's got to be beer guys that combine and bring
that stuff and do that like for example, like if
you go to grocery store, it's you have a coke rep,
you have a pepsi rep, you have a doctor pepper rep.
That come in and they deliver the product, They stock
the shelves and they worked the backstock right so and
(14:58):
the same thing with the beer guys too. I know
the beer guys do that too at the grocery stores.
So that's now there's probably some where they probably don't
have a Stone Brewing rep.
Speaker 1 (15:08):
Right now, Andrews Distributing or something like that, right, it's
got to.
Speaker 2 (15:12):
Be distributed by someone. But there's got to be someone that.
Speaker 1 (15:15):
If you're if you're watching this and you know what
we're talking about, help us out. Unless they just ship
beer the store, they just put it on the shelf.
They just do everything themselves, and that would explain why
they've got products sitting there because they're not gonna like
it's not like a gallon of milk where they're gonna
ship it back because it expired. Some some dumb ass
is gonna buy it. And it's usually us. We'll buy
old ass beers, you know, like old town and everything
(15:36):
else that they just sat there. I mean, like you said,
it was like a year later, Like yeah, dude, I
was like I found like a handful of them and
I hit them in the store like I would, you
know what, screw it. I'll be back in a month
and I'll get it.
Speaker 2 (15:48):
I see them and I buy them. I'm like, I'm
buying this. The spur has been closed out for two years.
I want them, right, Let's bring it on, you know.
But we're also the guys that will sit there and
we'll buy some brand new, fresh, brand new, fresh six
pack of different beers. We'll go to Kroger and buy
all brand new beers and we'll put it in the
back of our fridge and put a date like don't
touch until this date, right, because we want to let
(16:11):
it sit and we want to let it age because
we want to try. We just want to I don't know.
We just like drinking old shtuff. What can I say?
Speaker 1 (16:17):
Yeah?
Speaker 2 (16:18):
Whatever, Sometimes it's worked out great, sometimes not so much.
Speaker 1 (16:23):
That's the part we're looking. We're looking for the wheels off,
you know, like, oh my god, what is it.
Speaker 2 (16:29):
All?
Speaker 1 (16:29):
Right, let's finish this up. We're at sixteen. We gotta
get we gotta get up the.
Speaker 2 (16:33):
US four Wise on this one, for me, I'll just
I'll say a four.
Speaker 1 (16:37):
It's a solid beer. It's it checks boxes, it's really good,
and it gets extra credit for not only being a
super high a BV, but the the Canar like the Cannart.
Speaker 2 (16:47):
It Cannart's always good with all their beers. I am
probably I'm gonna go I'm not quite as high as
a four on this one. I want to say I'm
probably at a three seven between the three five and
a three seven five. I'm gonna bump it up to
the three seven five just because I have one that's
been sitting for a year, so I'm just gonna assume
(17:08):
it's gonna be a little bit better if I have
it fresh. While with that being said, even if I
give it a three five, that's still a really good
score for a beer. I enjoy it. I think it's delicious.
I think this is one of those where let's just
say you've had like a rough day and you just
you got like an hour or two for you're gonna
go to bed right, and you just want to sit
(17:29):
back and relax. Maybe you're gonna turn on a little Fortnite,
play a little Fortnite for a little bit. Grab one
of these. You'll have one. By the time you're done
with one, You see, you spend a little bit of
time drinking it. By the time you're done, you're ready
to lay down and go to bed. You've had just
enough that makes you a little bit a little sleepy, right,
(17:50):
So that means where with it?
Speaker 1 (17:52):
Like you were mentioned, it's like one of those things
if you're watching the game we're playing for now, you're
doing something right. You're just hanging around. Though. This is
a bee you can pour and let sit out and
warm up a little bit. You don't have to have
this thing ice cold. You don't actually want to drink
a double ipa ice cold. You wanted to just get
about ten degrees on it. You know you're gonna pull
it out of the fridge and let us sit there
for a little bit, or you pour it. Then you
(18:12):
get doing what you're doing and you just gradually go
through it. But yeah, especially being a nineteen point two
spirits lash a little long, you know us, we just
plow right through it. But it's a nice forty five
minute beer. How about that that nice little forty five minute.
Speaker 2 (18:28):
I approve that timeline. So have you had this stone
delicious double IPA? Let us know what you think and
do you know why we're finding year old beers on
the shelf at mainstream stores that sell an s ton
of beer? Let us know. As always, I'm Alan. We'll
(18:50):
talk to you guys later.
What is going on? Everybody? Welcome to strike up your
quick beer reviews with your pals, Alan, Rapi Dave and
Rapid Dave.
Speaker 2 (00:05):
I'm allan, how's it going, buddy?
Speaker 1 (00:07):
Phenomenal? And we're not only just kicking this off with
a crazy you know beer. This is a double ipa.
This is Delicious by Stone. This actually it's called Stone
Delicious double ipa by Stone Brewing. This bad boy's a
nine point four percent alcohol by volume with fifty five
IBus makes me nervous, you know every time we get
(00:29):
into uh drinking some beers and we start off with
a nine percenter, but it's not as bad as ending
the night with a fifteen percenter?
Speaker 2 (00:37):
Right? That was? That was a horrible idea. Whoever, who's
ever idea that was?
Speaker 1 (00:42):
I looked at it like last week. I was like,
what the hell happened? And I saw it.
Speaker 2 (00:48):
I go, oh, buddy, I was like the next day,
I was like, man, come into the office. And that's
when I you know, I do I do my body count? Right?
How many can't There's only eight cans there, and I'm like,
that's not that bad. But then you look at the
last one as fifteen percent of you're like, oh, yeah,
that's why things just kind of what the Yeah, this
(01:11):
is gluten reduced in case you're curious, they have reduced
the amount of gluten in this.
Speaker 1 (01:18):
So all right, let's see what we got here, and
then you can take a whiff of it. Looks great, nice, nice,
beautiful golden color. It's hard to improve on something with
well deserved name like Stone Delicious IPA, unless, of course
you're double. You could double the deliciousness. We're talking serious
depth of flavor and explosive aroma of lemon and tropical
(01:39):
fruit from Scential and Centennial and I'marillo hops, all with
less bitterness than a typical double IPA. The result is
extra fruity, extra satisfying, and extra delicious. Released in December nineteenth,
twenty twenty two. Drink fresh and then I'll tell you
about the other stuff. But yeah, let's go ahead and
take a look at it, because.
Speaker 2 (01:57):
This is another fun fact for you. It's a vegan
So for all you vegans out there, you can enjoy
a nice Stone Delicious Cheers Mas and malls a good things.
Speaker 1 (02:08):
Here's bud and cheers doll y'all. Oh buddy, yeah, yeah,
that tastes like a double I p a. Yeah, it's
not quite the booziness I don't think is there at
the moment, but I'm getting it's a lot of bitterness.
(02:29):
It's a lot of like right punch in the mouth.
The clarity is good though, like I said, it was
super clear. It's got a nice head on it, white
head on it, as you can see. But I love
the color. This is the picture. The logit tech and
the crazy lighting we have it is not doing this
to any justice. It's a good looking beer.
Speaker 2 (02:47):
It never does. Our lighting scheme and cameras never do anything.
I mean, you're rocking Logitiic. I'm I'm rocking a next
I go.
Speaker 1 (02:57):
Yeah, and so featured hops. I'millo Centennial on El Dorado.
They didn't mention that description. That's what you got. A
parent should be deep gold, clear, white, fluffy head, which
it is a flavor profile candied orange, myer lemon, caramel,
ripe red apple, red and black lickorice lickoric what yes,
(03:19):
and then a palette medium body, medium sweetness and with
some bitterness on the finish. There's definitely bitterness on the finish.
Speaker 2 (03:26):
To say what the IBus are on it.
Speaker 1 (03:28):
It said fifty five on a untapped let me see
I think anything on their woods.
Speaker 2 (03:31):
I don't see anything right here a little bit higher, like.
Speaker 1 (03:35):
Yeah, now aromas should be strawberry shortcake, sweet lemon, honey,
and cherry skin.
Speaker 2 (03:44):
I says, what the hell is going on with this?
Like I understand what's going on. Like I'm drinking it,
I'm tasting it. It's good. But all these flavor profiles
and scent profiles you're throwing at me, it doesn't compute,
it doesn't add up.
Speaker 1 (03:58):
Yeah, I don't know, it says.
Speaker 2 (04:00):
Overall.
Speaker 1 (04:00):
We have played around in the past with doing a
double version of our Stone Delicious ipa. This one shares
some of attributes, some of the attributes with Delicious, but
it also has its own, its own unique beer. At
nine point four percent, it drinks decividly smooth and really
captures the complex layers of a delicious ipa. My mouth's
watering as I'm trying to talk.
Speaker 2 (04:20):
It's it's it's pretty darn good like and this is
I mean, this would be a dangerous one at nine percent, right,
it's not like crushable, but it's going down pretty smooth, like.
Speaker 1 (04:36):
Yeah, the bitterness helps it out. Because it slows you,
it backs you down right and that and so one
I like the can. I love the colors. That's what
jumped off the shelf. And as I was rolling by,
and you know me, I always go trolling in the
nineteen point two ounce section and and it just it
looked awesome. The color scheme, the green, the black and whatnot.
Was like all right, And now I was like that,
you know, because I also was like, you know, go stars,
(04:57):
you know what I mean. But I enjoy what Stone
Brewing puts out, like.
Speaker 2 (05:05):
They have several beers that I really enjoy, Like I
think Arrogant Bastardale was the first one that I ever
had from them, and I definitely enjoyed that as well
as several other I can't think of anything else the
top of my head, but I celebrate their entire catalog.
And when you showed me, hey, here's some of the
beers that I have, I was, I was super excited
about this one. Now, this was the only one I
(05:26):
was able to get that you had. You had three
beers that you sent me and won the total wine
I went to. They didn't sell it individually. They only
sold it as a six pack and the other one
they didn't carry.
Speaker 1 (05:40):
So Escondido, California Stonebrewing dot com. You can find their
information right there. Obviously they're on social media and whatnot.
So but yeah, I haven't had a California beer in
a wall, I don't think. But they're one that always
stands out every time I see it. I'm like, okay,
and you're right, the horns and whatever, and they usually
have really cool kN Art bottle art. Yeah, it jumps
(06:01):
off the shelf. Now, this thing has been checked in
almost twenty four thousand times. Twenty thousand of those are unique.
They have nineteen thousand, sixty six ratings, and we'll talk
more about the ratings swards the ends of this when
we issue our own rating.
Speaker 2 (06:14):
Yeah.
Speaker 1 (06:14):
Look, I mean I still I keep pouring more in there.
And that's the cool thing about these big boys because
you can just you can for a while.
Speaker 2 (06:21):
Yeah, I'm on the can front and working down the.
Speaker 1 (06:24):
Yeah, yeah, you had all kinds of stuff on it.
An NPA that lives up to its.
Speaker 2 (06:29):
Name dresses down the glass. Well, right, we talk about
that with with a lot of the beers. How does
it dress down the glass? This one dresses down the
glass really well, definitely enjoying it though, but like you like,
at nine percent, it will knock your socks off.
Speaker 1 (06:46):
Wine for sure, you want to slam these. And with
double ip as, you're gonna have a higher alcohol content.
It should be over it should be between seven and
five and ten. Uh, intense hot flavor. I should have
balanced though, happiness, the bitterness and things like that. So check,
check check. Now here's something else we like Aroma. It's
gonna you should have citrus, tropical floor notes, pine. I'm
(07:10):
getting a little bit of stickiness in this one, and
that's what I usually like with my double ideas. Yeah, yeah,
with the bitterness, high hot bitterness. So I mean, right now,
it's just checking boxes, like right down, you know what
what it should be. And uh yeah. Appearance appealed to
an amber color often hazier, cloudy. This there's no haze,
there's no cloudiness.
Speaker 2 (07:30):
Mine's a little bit cloudier than yours is. Yeah, if
you'll look at that, it's it's just a little bit cloudier.
Yours looks clearer than mine does. I don't know what
contributes to that, but I mean it's pretty again, it's
pretty damn tasty, and it's going down very smooth, for sure.
Speaker 1 (07:54):
There's so many devices in this house, like every there's
a phone like attached to every uh you know, watch
and eyepats and all that kind of stuff. And I
got too many people living here. Are grilling out right now,
you know. Oh yeah, it's it's I mean, it's beautiful outside.
So they got like a growing some sausage some what
that those the green things? No, but I'm sure they're
(08:16):
out there. Russells sprouts. They got brussel sprouts going.
Speaker 2 (08:20):
We did a we did a little grill in this
last weekend and we chopped up some zucchini and seasoned
it and threw it, threw it on the grill. You
get a little tinfoil pants and throw them in there.
And got the miss of some stuffed gelopinos. Uh did
some some chicken breast.
Speaker 1 (08:35):
When do you stuff what are you stuff it with?
Speaker 2 (08:37):
Uh? So she she buys them like already stuff Like
she's got two different ones. One was bacon rap stuffed
with cream cheese and one was bacon rap stuffed with
uh sausage.
Speaker 1 (08:49):
Oh yeah, now we're talking.
Speaker 2 (08:50):
Yeah. So she picked up they were like two bucks
of pop and like tom thumb.
Speaker 1 (08:54):
Uh.
Speaker 2 (08:54):
So she picked up a couple of those for her.
I'm not a gelopino guy, but chicken bread. We got
chicken breast and chicken legs and threw those on there
and did some just seasoned some up and then some.
We threw a little barbecue sauce on those and grilled
those and it's a good time. We hadn't grilled out
in a while. It's been a minute since we grilled out,
and she was like, hey, let's let's grill out. And
I was like, Okay, it's.
Speaker 1 (09:17):
Been unpredictable lately, but it's It was gorgeous today. It
was flood warning yesterday it rained all day and stuff
we had this weekend, but then it went to crap
real quick. And well, it.
Speaker 2 (09:29):
Started off with the rain and all the rain we
got because we were actually supposed to be at ball fields,
but it rained so much on Thursday and Friday. That
comes to the Friday night. I think it was like
Friday afternoon, They're like, yeah, there's no way we can
get these fields ready. Everything was canceled for the weekend.
So we had a pretty pretty nice, relaxing weekend and
(09:51):
that's what led to us being able to grill out.
On Sunday.
Speaker 1 (09:53):
So bringing it back to sports, that's all I could
think of. My does that drop? I was like, I
was like, manh, buddy, what are you gonna do?
Speaker 2 (10:09):
Enjoy life?
Speaker 1 (10:10):
I'm telling you, one drink at a time. So I'm
trying to mow through this the best I can. I'm
probably gonna get I'm gonna try to get down a
lot of this and uh, we'll give us sorry, we'll
get final thoughts and whatnot.
Speaker 2 (10:24):
And everybody on this tell me, tell me the scores.
What what are we looking at?
Speaker 1 (10:28):
Score wise? All right?
Speaker 2 (10:32):
He said, there was like nineteen thousand check ins with scores.
Speaker 1 (10:35):
Right, nineteen thousand check ins with stores. There's nineteen thousand ratings,
that's what they call them. Three point eight three is
the average stool, all right? You see most people give
it a three four and a quarter or three and
a half, you know whatnot I don't. There's a solid
four on here. It's another solid four. There's a I
just saw one that was five point seven or a
(10:56):
four point seven to five.
Speaker 2 (10:58):
I was like, you can't do five points w they did?
You would have to hack the system.
Speaker 1 (11:03):
Yeah, I think you hacked the system. So yeah, a
four to seven five a five point zero and you
know whatnot another five point zero. So those are people
that just I mean, it's a let's be honest, this
beer is it seems to be true to style with
the Mine's not hazy or whatever cloudy like yours is.
Mine's crystal clear, more like a regular IPA. That's the
(11:23):
only thing you'd be like, oh okay, that's but everything
else it's it's box checking like crazy, and it's really good.
Baby is high and it's right in the wheelhouse of
a double I PA. So it's you're packaged, I know,
bomb there, all right, let me see mine is getting worse.
Speaker 2 (11:41):
Anything to do with it?
Speaker 1 (11:42):
Two four twenty five. Is that what it is? I
think that's what that is. It's sixteen oh two.
Speaker 2 (11:49):
Okay, mine's actually a year old. Oh mine was packaged
on four twelve, twenty four. Ool, So it's got that
e JB whatever that means, state of eight ten twenty.
Speaker 1 (12:00):
Four on mine.
Speaker 2 (12:03):
So mine's surprise. It's an eighty review clearly for it.
But that being said, it's it's delicious, it's really good.
I kind of think that's funny because we were talking
about one of the beers I had picked up. You're like, oh,
I had that last year. I didn't know this that
brewery was still brewing that beer. And I was like, well,
(12:24):
this is still this is the same total wine where
I picked up a beer from a brewer that've been
closed for over a year right where they had it
on can It was like, so, who knows if what
you're going to get there? So I almost think I
need to start checking dates when I go by there,
because here I am pulling this one, and this is
(12:46):
one that I wouldn't I wouldn't see this just sitting
on the shelf right and just aging. This is again
Stone Brewery is it's it's a pretty popular brewery. They're distributed,
you know, nationwide. People buy it on the regular. It's
not like it's some weird, random off the wall thing
(13:09):
from a hole in the wall brewery that's local or
anything like that. Right, So I'm a little shocked that
this is again over over a year old.
Speaker 1 (13:17):
Yeah, I don't know what the deal is with that,
because I did. I caught myself looking at best by
dates or package dates this when I was there last
and I was like, this beer's here, let me see
what's going on, and I was like, I really wanted it.
I was like, why is it a year old already?
Or you know what I mean. I mean I didn't
see it before. I don't remember seeing it. I can't
(13:37):
remember the name of the beer, like it was just
one of that just like well okay, but it's just
been around for a long time. Like there's people that
bring there's people that bring the beer in there, right,
I mean it's not just Total Wine employees like a
grocery store, right, and the bud guy comes in loads
all the butt up, you know whatever.
Speaker 2 (13:54):
I don't know, I know, I know, Like for example,
it's like I've done like little jobs, like on jobs,
we'll all go to some of the like Total Wine
for example, Like I've gone there for it was some
vodka Seltzers or whatever, and I had to go in
and check the dates and kind of check, you know,
(14:15):
make sure that they were rotated and actually had to
buy They paid me to buy it to a pack
of their Foca seltz which was great because it was
actually the last one there. So it made my job
super easy. And they pay for it, right, and I
get paid to have it. So I know there's some
of that that goes on. But there's also I mean,
(14:35):
there's got to be beer guys that combine and bring
that stuff and do that like for example, like if
you go to grocery store, it's you have a coke rep,
you have a pepsi rep, you have a doctor pepper rep.
That come in and they deliver the product, They stock
the shelves and they worked the backstock right so and
(14:58):
the same thing with the beer guys too. I know
the beer guys do that too at the grocery stores.
So that's now there's probably some where they probably don't
have a Stone Brewing rep.
Speaker 1 (15:08):
Right now, Andrews Distributing or something like that, right, it's
got to.
Speaker 2 (15:12):
Be distributed by someone. But there's got to be someone that.
Speaker 1 (15:15):
If you're if you're watching this and you know what
we're talking about, help us out. Unless they just ship
beer the store, they just put it on the shelf.
They just do everything themselves, and that would explain why
they've got products sitting there because they're not gonna like
it's not like a gallon of milk where they're gonna
ship it back because it expired. Some some dumb ass
is gonna buy it. And it's usually us. We'll buy
old ass beers, you know, like old town and everything
(15:36):
else that they just sat there. I mean, like you said,
it was like a year later, Like yeah, dude, I
was like I found like a handful of them and
I hit them in the store like I would, you
know what, screw it. I'll be back in a month
and I'll get it.
Speaker 2 (15:48):
I see them and I buy them. I'm like, I'm
buying this. The spur has been closed out for two years.
I want them, right, Let's bring it on, you know.
But we're also the guys that will sit there and
we'll buy some brand new, fresh, brand new, fresh six
pack of different beers. We'll go to Kroger and buy
all brand new beers and we'll put it in the
back of our fridge and put a date like don't
touch until this date, right, because we want to let
(16:11):
it sit and we want to let it age because
we want to try. We just want to I don't know.
We just like drinking old shtuff. What can I say?
Speaker 1 (16:17):
Yeah?
Speaker 2 (16:18):
Whatever, Sometimes it's worked out great, sometimes not so much.
Speaker 1 (16:23):
That's the part we're looking. We're looking for the wheels off,
you know, like, oh my god, what is it.
Speaker 2 (16:29):
All?
Speaker 1 (16:29):
Right, let's finish this up. We're at sixteen. We gotta
get we gotta get up the.
Speaker 2 (16:33):
US four Wise on this one, for me, I'll just
I'll say a four.
Speaker 1 (16:37):
It's a solid beer. It's it checks boxes, it's really good,
and it gets extra credit for not only being a
super high a BV, but the the Canar like the Cannart.
Speaker 2 (16:47):
It Cannart's always good with all their beers. I am
probably I'm gonna go I'm not quite as high as
a four on this one. I want to say I'm
probably at a three seven between the three five and
a three seven five. I'm gonna bump it up to
the three seven five just because I have one that's
been sitting for a year, so I'm just gonna assume
(17:08):
it's gonna be a little bit better if I have
it fresh. While with that being said, even if I
give it a three five, that's still a really good
score for a beer. I enjoy it. I think it's delicious.
I think this is one of those where let's just
say you've had like a rough day and you just
you got like an hour or two for you're gonna
go to bed right, and you just want to sit
(17:29):
back and relax. Maybe you're gonna turn on a little Fortnite,
play a little Fortnite for a little bit. Grab one
of these. You'll have one. By the time you're done
with one, You see, you spend a little bit of
time drinking it. By the time you're done, you're ready
to lay down and go to bed. You've had just
enough that makes you a little bit a little sleepy, right,
(17:50):
So that means where with it?
Speaker 1 (17:52):
Like you were mentioned, it's like one of those things
if you're watching the game we're playing for now, you're
doing something right. You're just hanging around. Though. This is
a bee you can pour and let sit out and
warm up a little bit. You don't have to have
this thing ice cold. You don't actually want to drink
a double ipa ice cold. You wanted to just get
about ten degrees on it. You know you're gonna pull
it out of the fridge and let us sit there
for a little bit, or you pour it. Then you
(18:12):
get doing what you're doing and you just gradually go
through it. But yeah, especially being a nineteen point two
spirits lash a little long, you know us, we just
plow right through it. But it's a nice forty five
minute beer. How about that that nice little forty five minute.
Speaker 2 (18:28):
I approve that timeline. So have you had this stone
delicious double IPA? Let us know what you think and
do you know why we're finding year old beers on
the shelf at mainstream stores that sell an s ton
of beer? Let us know. As always, I'm Alan. We'll
(18:50):
talk to you guys later.
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