I haven’t been a fan of the past collaboration beers, but Stone’s effort this time actually produced a drinkable brew.
In typical cheeky fashion, Stone printed the back label in Japanese, directing you to the website with the English version. Upon pouring, the beer shows a cloudy quality and a thick head. Especially when you pour it down the center of the glass because your other hand is holding a camera.
The previous collaboration beers have been way over the top and for the most part, undrinkable. I’ll never forget that rosemary, sage, and thyme beer that tasted like Thanksgiving dinner that’s been run through a blender and strained.
This beer, however, was similar to the regular IPA, only bigger and more herbaceous. The Sencha tea is a background vegetal note whose bitterness complements the intense hoppiness.
After a few minutes of settling down, the beer shows its true nature, a clear IPA with a deep golden color. The cloudiness comes from the Sencha itself, which was used to dry-hop the beer. Instead of settling to the bottom, the tea sediment stays suspended in the liquid, which is quite lovely. Had I noticed this while I was shooting, I would show it to you.
Keep in mind that unlike green tea, this beer packs a wallop at 9.2% ABV. If you’re not careful you’ll be almost finished with it and then notice you’re headbanging to an Oliver Nelson record.
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