Stone IPA: The First, The Classic, The One That Started It All

A good beer should be like a good hunting knife: reliable, sharp, and built to last.

That’s Stone IPA. Craft beer got complicated, now where you go there are four craft beer bars and endless selections.

It’s great for the younger man, but if you are sticking with one or two beers and not looking overwhelmed with choices, tasting guides, and pairings.

There was Stone IPA, the O.G. They have been producing Stone IPA since 1997 - put that in your microbrewery.

They were the pioneers (in my mind) that kicked off the whole craze.

A History Lesson in a Bottle

Stone IPA hit the scene in 1997, back when IPA just meant a bold, hoppy beer, not a science experiment.

It wasn’t trendy, and as we know today, it was a game-changer.

Before Stone, beer drinkers stuck to light lagers (think Miller, Coors, and Budweiser) and maybe an import, like Hefeweizen, on a wild night.

Then Stone came along, loud and unapologetic, and suddenly, breweries everywhere realized they could crank up the flavor.

Stick With What Works

Some folks chase every new IPA, looking for the next best thing.

Fruity, hazy, aged in oak barrel; believe me, it is all out there. But why mess with what’s already pretty darn good?

Stone IPA isn’t about gimmicks. It’s crisp, hoppy, and balanced, just like you used to me when you were full of piss and vinegar.

No Need to Overthink It

You can debate fancy IPAs all day, but at the end of the night, I’m sticking with Stone.

It’s got history, it’s got backbone, and it still delivers.

So go ahead and explore the endless IPA aisle.

But if you want a rock-solid beer that started it all, stick with the first.

You won’t be disappointed.