ArrogantDusty
Well-Known Member
Has anyone had this yet?
I hope it comes to St Louis soon!
I hope it comes to St Louis soon!
i found it be overrated, good beer but not worth the price
DO NOT...I repeat...DO NOT drink a 2 L growler of Enjoy By by yourself in one sitting. It will ruin your lunch at Stone Brewing World Bistro & Gardens the following day and you probably won't enjoy the tour as much as you should. The samples after the tour, however, will perk you up a little bit.
It is an outstanding beer. I look forward to the day that Stone deems Alabama worthy of distribution of this beer.
Thanks! Golden promise! On stone own blog the hops are revealed. What other specialty malt and adjuncts do they use? I've seen sugar, Munich and C-15 as possibles. I liked it (the enjoy by beer) quite a bit. I'm going to attempt a clone for my next or second next (dunno what that means) brew. I tried an AB clone and had heard wlp007 was a good yeast to use for emulation, so was planning that here as well Thanks again! TDBsquared said:Tricky dick, I was in a class taught by Mich Steele this summer, and according to him they are using hop extract for bittering and the base malt for the beer is golden promise. The use of extract gives them (i think) ~20% greater yield. They do whirlpool pettet hop additions for the rest of the beer, I am not positive about the whirlpool hop additions but I'd say Citra, Centennial, and CTZ are fairly prominent in the enjoy by with maybe some Amarillo. Stone also uses a house strain of yeast similar to WPL007 and ferment at 72ºF. Stone is fairly open about their recipes, except Arrogant bastard so Im sure their is a recipe for an enjoy by clone out there.
I've tried "Enjoy by", I like "Enjoy by", but I'm unwilling to play games to get it in North Carolina. Exclusivity marketing has a long history but let's face it, it's just a good beer. I plan on brewing my own from a Bertus brewery recipe and not obsess about it.
Hopping, as might be expected, was over the top. First, the brew was mash hopped with Calypso, a beautiful fruity hop that we also used in our Stone 16th Anniversary IPA, after which we kettle hopped with a very small dose of Super Galena hop extract for bittering. Then, using a technique I’ve that some ine homebrew circles call “hop bursting,” we loaded up very heavily on the flavor hops at the end of the boil and in the whirlpool. Simcoe, Delta, Target and Amarillo were used in the late kettle hop. Motueka, Citra, and Cascade were used for the whirlpool hop. As you can clearly tell, this beer was super hoppy even before we dry-hopped it, but then we went for it…dry-hopping with 1lb per barrel EACH of New Zealand Nelson Sauvin and Australian Galaxy.
If you're near Raleigh I've seen it on tap at the Village Draft House and I think World of Beer, and bottles at Bottle Revolution.
Though I'll admit, when I tried it at the Draft House I thought it was very good but didn't change my life. Wouldn't surprise me at all if it had lost some aroma since leaving home base
mtnagel said:You guy know there is a recipe thread on this, right? I have most of the hops for this except a few of the aroma additions and the base malt which I'll pick up next week and brew in a week or so.
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