Stone Brewing Delicious IPA is a weird beer. I mean that in the best way possible. Usually, when a massive craft brewery like Stone puts out something with "Delicious" in the name, it feels like a marketing department got a little too excited after a long lunch. But this isn't just a generic IPA. It actually solved a massive problem for people who love big, resinous hops but whose stomachs hate gluten.
Let’s be clear: this isn't a "gluten-free" beer in the way some sorghum-based drinks are. It's "gluten-reduced." Stone uses an enzyme called Clarity Ferm during the fermentation process. It basically breaks down the gluten proteins until they are almost non-existent. Specifically, it drops the gluten content to well below the 20 parts per million (ppm) international standard for "gluten-free."
For years, if you couldn't handle gluten, your beer options were... well, they were depressing. You had to settle for something that tasted like fermented wet cardboard or metallic cider. Stone Brewing Delicious IPA changed that dynamic completely. It’s a legitimate, high-octane West Coast IPA that just happens to be accessible to a wider audience. It’s a Lemondrop and El Dorado hop showcase that doesn't compromise on the bitterness Stone built its entire reputation on.
Why the Hops in Stone Brewing Delicious IPA Hit Differently
Most people look at the label and see "IPA" and assume it’s going to be a pine bomb. Stone is the house that Arrogant Bastard built, after all. But Delicious is different. It relies heavily on Lemondrop hops. That’s a relatively modern variety that gives you this bright, zesty, almost candy-like citrus profile. It’s not "juicy" in the New England sense. It’s sharp.
Think about the difference between a glass of orange juice and a lemon zest garnish on a cocktail. This beer is the zest.
Then you have El Dorado. This hop adds a layer of tropical fruit—think pineapple or mango—but it stays in the background. It keeps the beer from becoming one-dimensional. If it was just Lemondrop, it might taste like a cleaning product. The El Dorado rounds off the edges. Honestly, the balance is impressive given that it sits at 7.7% ABV. That’s a sneaky alcohol content. You drink two of these on a hot day and suddenly you’re telling your neighbors your life story.
The bitterness is there, too. It’s rated at 75 IBUs. To put that in perspective, your standard light lager is probably around 10 or 12. A "classic" IPA usually sits around 50 to 60. So, at 75, it’s aggressive. It lingers. But because of that gluten-reducing enzyme, the mouthfeel is surprisingly clean. It doesn’t have that heavy, syrupy weight that some big IPAs leave on your tongue. It’s crisp. It’s fast.
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The Science of the "Gluten-Reduced" Label
We need to talk about why they can't call it gluten-free in the US. The TTB (Alcohol and Tobacco Tax and Trade Bureau) is very strict about this. Since the beer is brewed with barley—which contains gluten—you can't legally call it "gluten-free" regardless of how much you process it.
Stone is very transparent about this. Every batch of Stone Brewing Delicious IPA is tested. They actually have a website where you can plug in the "enjoy by" date from your bottle or can and see the lab results for that specific batch. It usually tests at less than 10 ppm.
For someone with Celiac disease, this is still a "proceed with caution" situation. Most experts, like those at the Celiac Disease Foundation, suggest that while many people can tolerate under 20 ppm, everyone's sensitivity is different. But for the millions of people who are just "gluten-sensitive" or trying to cut back on inflammatory grains, this beer was a godsend. It proved that you didn't have to drink something that tasted like a science experiment just to avoid a bloated stomach.
Exploring the Delicious Family: It's Not Just One Beer Anymore
Success breeds sequels. That’s true in movies and it’s true in craft beer. Because the original Delicious IPA became one of Stone's top-selling brands, they expanded the lineup. Now we have Delicious Hazy IPA and Delicious Double IPA.
The Hazy version is interesting because it’s a bit of a contradiction. Usually, hazy beers get their "haze" from proteins in wheat and oats—things that are loaded with gluten. Stone had to figure out how to keep the beer cloudy and silky while still using the Clarity Ferm enzyme to strip the gluten proteins. They pulled it off using Sabro and El Dorado hops. It’s much creamier than the original. It tastes like a tropical orange creamsicle.
Then there’s the Double IPA. This one is for the "hopheads" who think 7.7% is for beginners. It’s 9.4% ABV. It’s massive. It uses a different hop blend, leaning into Centennial and Amarillo. It’s way more resinous and "dank" than the flagship Delicious.
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What People Get Wrong About Stone Brewing Today
There’s a lot of noise about Stone being bought by Sapporo in 2022. Some people thought the quality would dive. Others thought they’d stop making "niche" stuff like gluten-reduced IPAs.
Neither happened.
In fact, the Sapporo deal gave Stone the capital to keep the Delicious line as a primary focus. If you go to their Richmond or Escondido facilities, the lab tech is better than it’s ever been. They aren't "selling out" the recipe; they’re just making sure it’s available in more zip codes. The Delicious IPA you buy today is remarkably consistent with the one I first tasted years ago.
How to Actually Drink This Beer (Temperature Matters)
Don't drink this ice cold. I know, we’re conditioned to want "mountain cold" beer, but that’s for beers that have no flavor. If you drink an IPA at 33°F, you’re killing the aromatics. You won't smell the Lemondrop hops. You won't taste the tropical notes of the El Dorado.
Let it sit out for five or ten minutes. You want it around 45°F to 50°F.
And use a glass. Please.
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Drinking Stone Brewing Delicious IPA out of the can is like watching a Christopher Nolan movie on a flip phone. You're missing half the experience. A tulip glass or a standard 16oz shaker pint allows the carbonation to break the surface tension and release those hop oils. When you pour it, you’ll see a thick, white head that stays. That’s where the aroma lives.
Food Pairings That Actually Work
Normally, people say "pair IPA with spicy food." That’s fine, but with Delicious IPA, the citrus is so high that it can actually clash with certain hot peppers.
Try these instead:
- Ceviche. The lime in the fish mirrors the Lemondrop hops perfectly.
- Pork Belly Tacos. You need the carbonation and the 75 IBUs to cut through that fat.
- Sharp Cheddar. The bitterness of the beer stands up to the funk of an aged cheese.
The Verdict on the Hype
Is it the "best" IPA in the world? No. "Best" is a moving target. But is it the most reliable, widely available, gluten-reduced IPA that actually tastes like a real beer? Probably.
It fills a very specific void. It’s a bridge between the high-brow craft world and the practical world of dietary restrictions. Stone managed to make a "health-conscious" beer (relatively speaking) that doesn't feel like a compromise. It still has that Stone "attitude." It still bites back.
If you’re skeptical about "gluten-reduced" beer, I get it. I was too. But the first time you crack one of these open, the aroma tells you everything you need to know. It’s bright, it’s punchy, and it’s undeniably Stone.
Your Next Steps for a Better Pour
If you're ready to see what the fuss is about, don't just grab a six-pack and throw it in the back of the fridge. Follow these steps to get the most out of the experience:
- Check the Date: Stone prints the "Enjoy By" date clearly on the packaging. IPAs are like bread; they don't get better with age. If it's past the date, the hops will have faded into a dull, malty sweetness. Find the freshest batch possible.
- Verify the Batch: If you have a high sensitivity to gluten, take thirty seconds to visit the Stone Brewing website and enter your batch code. Seeing the actual lab-tested ppm levels provides a level of peace of mind that most other breweries simply don't offer.
- The Proper Pour: Tilt your glass at a 45-degree angle, pouring gently at first, then straighten the glass and pour more aggressively toward the end. You want at least two fingers of foam. This releases the CO2 and prevents that bloated feeling you get when drinking straight from a bottle.
- Temperature Check: If the can feels painfully cold to the touch, hold it in your hands for a minute. Let those Lemondrop oils warm up so they can actually reach your nose.
Stone Brewing Delicious IPA isn't just a gimmick for the gluten-sensitive. It's a technical achievement in brewing that stands on its own merits as a top-tier West Coast IPA. Whether you're avoiding gluten or just looking for a citrus-forward beer with a serious backbone, it belongs in your rotation.