Stone Go To IPA employed the hop-bursting technique, which in essence is a hopping method where all or most of the bitterness in the beer comes from late hop additions in the brewhouse, like at the end of boil and in the whirlpool, instead of the more traditional approach where most of the hop bitterness comes from earlier additions at the start of the kettle boil. The result is a beautifully aromatic beer with substantial but somewhat mellow bitterness. Hop bursting also enhances the flavour retention of the hops, and combined with the dry hop, creates a very intense and complex hop flavour.
Stone Go To IPA pours light gold with a white head. Intense peach, citrus and melon flavours dominate the aroma in the best possible way. In the mouth hop flavours continue to dominate, but are balanced by just enough malt to keep things reasonably in balance. But make no mistake, this beer is very, very hop-forward!