Newport Storm Brewery - India Point Ale
Int’l Bittering Units (IBUs):64
Serving Temperature:45-50º F
Suggested Glassware:Pint Glass or Mug
Malts:N. American Pale, N. American Malted Wheat, English Cara Pils, N. American Munich
Hops:Magnum, Columbus, Golding, Cascade, RI Chinook, NZ Motueka
Cleverly named after Rhode Island’s India Point, where many exports left America bound for India, Newport Storm’s IPA pours a lightly hazy medium amber topped with plenty of persistent foam. Expect a beautiful, perfumed aroma from this brew (which is dry hopped with New Zealand Motueka and locally-grown Chinook), as notes of juicy citrus evoke orange, grapefruit, and lime, accompanied by some herbal depth and wisps of tropical fruit – all atop soft caramel malt undertones. We found a similar story on the palate too, with the malts providing plenty of smooth backbone without getting in the way. We find that when brewers utilize a large number of hop varietals, it can either become confused, or, with the better examples like we have here, it can develop an exceptionally balanced and well-integrated hop profile that’s greater than the sum of its parts. Look for a softly floral character here, with herbal, earthy notes underneath spicy and citric overtones which are bright but not bracing. Bitterness is firm but not harsh, as the deft touch with the hops combined with a bit of malt sweetness keeps it all playing well together. Try pairing with chile-teriyaki chicken topped with grilled pineapple. Cheers!
Newport Storm, alternately known as Coastal Extreme Brewing, was founded by four friends upon graduation from Colby College. Brent Ryan, who graduated with two degrees, including one in biochemistry, and his friend Derek Luke, also a biochemistry graduate (and known to brew beer in the school’s biology lab) developed the idea to start a brewery in 1997, at which time they reached out to their friends Mark Sinclair and Will Rafferty, who were all too eager to join in the business. A year and a half of preparation followed as business plans were drafted, investors were petitioned, and equipment secured. Brent became the company president and Derek the brewmaster. In April of 1999, they moved into their brewery – 2500 sq. ft. of space in two commercial garage bays. By early July their first batch of Hurricane Amber Ale was released in kegs to local restaurants, and it sold out quickly.
The brewery was expanded in 2002, and in 2006 they were in a position to launch a new endeavor, Thomas Tew Rum, taking advantage of the natural synergies between brewing and distilling which a number of other breweries have also recognized (Rogue, Dogfish Head, and Cisco come to mind). Soon, they had outgrown their original facility, so in 2010 Newport Storm built a brand new 8000 sq. ft. brewery boasting new, upgraded equipment and a spiffy Visitors Center. Despite the upgraded capacity, Newport Storm remains a small brewery with the bulk of their production available only locally in RI, and about 15% split between neighboring MA and CT. To learn more about their year-round, seasonal, limited- and annual-release beers, or for brewery tour info, visit them at www.newportstorm.com or call 401-849-5232.
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