Name: Beavertown / Garage Project / Stone Fruitallica
Stats: 8% ABV, 80 IBUs
Availability: National, limited release in 22-ounce bottles and draft
Featured Hops: Wai-iti, Riwaka, Centennial
National Distribution: AK, AL, AR, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, MS, NC, ND, NE, NH, NJ, NM, NV, NY, OH, OK, OR, PA, RI, SC, SD, TN, TX, UT, VA, VT, WA, WI, WY and Puerto Rico
International Distribution: Australia, Germany, Hong Kong, Japan, Korea, Singapore, Taiwan, Thailand
Find Beer: Find.stonebrewing.com
Appearance: Golden and hazy with a long lasting white head.
Aroma: Yuzu up front, which is reminiscent of fresh-squeezed grapefruit juice. The aroma is bright with hints of perfume. Tropical fruit from the hops arise throughout, especially with pineapple and citrus aromatics.
Taste: A complex blend of fresh fruit. There is a slight tartness from the Kiwi with flavors of peach, lime, citrus and tropical fruit from the hops.
Palate: A very layered beer with hints of wheat in the background and a slight maltiness. The alcohol and bitterness are very nicely balanced by the intense fruit. There is a hint of pepper on the finish, begging for repeated tasting.
Overall: We have known the Garage Project guys, Pete Gillespie and Jos Ruffell, for a while and have brewed with them a few times in the past – last year in Japan at Coedo and recently with Kris Ketcham at Stone Brewing – Liberty Station, but never at our flagship brewery in Escondido. We have also known Logan Plant from Beavertown for a few years, have been to his brewery in London, and have been very impressed by the beers and his approach to brewing. We had been looking for just the right opportunity to brew with him. This recipe is a true representation of joining our three breweries with New Zealand hops, English yeast, and some American hops, plus our Stone style of brewing IPAs. This is a very unique and wonderful beer. Enjoy it while you can get it!
An amazingly complex beer with myriad of fruit flavors both from fruit and hops, with hints of wheat as a backbone and a slight hint of pepper on the finish. It’s an adventurous beer that will pair well with adventurous flavors!
Starters: Grilled Shrimp, Spicy Scallop Hand Roll, Stuffed Grape Leaves, Papadum with Mango Chutney
Soups and Salads: Gazpacho, Tom Ka, Fresh Fruit Salad, Glass Noodle Salad
Main Courses: Drunken Noodles, Tamarind Rice, Katmandu Lamb, Xian Lamb Fun, BBQ Pulled Jack Fruit Sandwich, Tofu Bahn Mi, Shrimp Enchiladas with fresh lime
Desserts: Salted Caramel Ice Cream, Baklava, Apricots dipped in White Chocolate, Kiwi Tart with fresh lemon zest