With session IPA becoming a growing trend in craft beer, you had to know a low-alcohol hop-bomb made by the hop geniuses at Stone Brewing Company (Escondido, California) would soon be on the horizon. In March of this year, they released ‘Go To IPA,’ named such because many claimed this would be the beer they would most often reach for when session drinking.
Session beers often stir up a bit of controversy — what alcohol percentage do you define as “session?” For most, it seems around 4.5% or lower fits the bill. Stone’s version of an all-night pounder comes in right at 4.5% ABV (alcohol by volume) and is made using the “hop bursting” technique. Hop bursting is when the majority of the bitterness found in the beer (65 IBUs or International Bitterness Units, here) comes from late addition hops, typically added with 15 minutes or less to go in the boil.
Mitch Steele, Stone’s brewmaster, says there is a small bittering charge added just before the wort comes to a boil; the late additions are comprised of El Dorado, Mosaic, Citra, Cascade, and Sterling hops. The beer is finished with dry hops that are comprised of mostly the same additions used late in the boil.
The problem with most session IPA is that the low alcohol often makes the beer thin and lack mouthfeel, becoming more of a hoppy tea rather than a traditional beer. Let’s see if Stone has found balance that truly is a ‘Go To…’
The pour issued up an average size, bright white head that was soapy and frothy in texture. It quickly diminished, leaving one finger of foam atop a golden beer that had just a hint of orange to it. The beer was brightly clear, free of particles and sediment, and lacing was excellent, leaving solid sheets of suds after each sip. It’s a very nice looking beer.
The nose is a knuckle sandwich of hops; we’ve got a big Mosaic presence — sweet melon is tackled by oranges, pine, and dankness. There’s some light grapefruit and lemon peel. Overall, I found the hop aroma to be sweet in nature, resinous, and completely covering any malt backing this beer might have. But…there probably isn’t much malt here to begin with; I detected perhaps some grainy sweetness. It’s clean, extremely hoppy, and just as advertised.
Tasting brings on a light bitterness, reminiscent of grapefruit rind, then the middle of the taste explodes with all sorts of hop delight. Pine, melon, light tropical fruits, peaches, very fresh and clean. But things get a little muddy without a malt backbone — the hops fall apart some, and garlic/onion begin to take over the flavor profile. The bitterness, while only 65 IBU, is intense, especially with the lack of any sweetness and the bone dry finish. As it warms, the finish became more pleasant with dank notes of pine. Go To IPA is light-bodied, with a thin, drying mouthfeel. The bitterness, while heavy, isn’t too much, but it borders upon it.
Like many of its competitors, Stone’s Go To IPA lacks body and packs a heavy bitterness. It’s a nice beer, certainly drinkable with some interesting hops, but I’m not sure I could session this due to the hop tea thinness. I know Mitch Steele is a big fan of using 95-100% base malts in IPAs and (especially) Imperial IPAs, but I’m not sure that’s the right approach to take on a beer of this sort.
Stone Go To IPA, 84 points. Price: $1.79 US for one 12 oz. bottle.