Cooking With Beer: Garlic, Cheddar, and Stone Ruination IPA Soup

Editor's Note: This week, we're cooking with beer and sharing a few of the recipes from Stone Brewing Co.'s new book, The Craft of Stone Brewing Co. Want to win a copy of the book? Head over here.


[Photograph: Studio Schulz]

Stone Brewing Co. is known for making some pretty big, serious beers, beers so intensely flavored that "aggressive" is a common descriptor. And being more than familiar with some of their over-the-top hoppy selections, we were more than a little curious to see how these hefty brews would fare in the kitchen.

First off on our cooking adventure through The Craft of Stone Brewing Co. is a Garlic, Cheddar, and Stone Ruination IPA Soup. Stone will have you know that Ruination is named for its palate-annihilating hoppy bitterness. We love it. But would we love it in a creamy, garlicky, cheesy soup?

One might assume that a meager cup of Ruination would get lost in a sea of garlic and cheddar, but the IPA packs a wallop and cuts right through the rich soup, with bitterness and hops coming through in every spoonful. Just like extreme IPAs can be polarizing, this soup has the same love-it-or-hate-it hoppiness. Certainly not for the faint of palate, this this soup is best saved for diehard IPA lovers.

Of course, if you're a middle of the road IPA enthusiast, you can always tone it down by using a beer with a lower IBU, but what's the fun in that?

Get the Recipe

Garlic, Cheddar, and Stone Ruination IPA Soup ยป

Thanks to Ten Speed Press, we have five (5) copies of 'The Craft of Stone Brewing Co.' to give away.