The Brewer

India Pale Ale (IPA)

India Pale Ale (IPA)

India Pale Ale, universally known as IPA, is arguably the most important style in the modern craft beer revolution. Characterized by a floral, fruity, citrus-like, piney, or resinous hop character, the IPA is a style that is all about the hop flower Humulus lupulus.

While traditionally known for high bitterness, the style has evolved significantly over the last two decades, branching into softer, juicier, and hazier iterations that have captured the palates of drinkers worldwide.

History: From Empire to Revolution

The origin story of the IPA is one of the most debated and mythologized in brewing history.

The Myth

The popular story goes that English brewers added extra hops to their ales to preserve them for the long sea voyage to British troops stationed in India. While there is truth to this, it is an oversimplification.

The Reality

In the late 18th century, George Hodgson of the Bow Brewery in East London was exporting beer to India. His “October beer”—a highly hopped, high-alcohol pale ale that was aged for long periods—benefited remarkably from the journey. The rolling of the ship and the temperature fluctuations essentially matured the beer, so it arrived in India in prime condition.

The high alcohol content and the antiseptic properties of the hops did indeed protect the beer from spoiling, but these beers were already being brewed for domestic consumption before the trade with India peaked. By the 1830s, the term “East India Pale Ale” began to appear in advertisements.

The Modern IPA Landscape

Today, “IPA” is more of a category than a single style. Here are the major variations you will encounter:

1. English IPA

The original. Balanced and earthy.

  • Hops: Fuggles, Goldings (Earthy, floral, spicy).
  • Malt: Toasty, biscuit-like character from English pale malts.
  • Profile: Lower alcohol (5-7%), firm but not overwhelming bitterness.

2. West Coast IPA

The style that defined the American craft beer boom (think Sierra Nevada, Stone, Lagunitas).

  • Hops: Cascade, Centennial, Chinook, Citra (Citrus, pine, resin).
  • Yeast: Clean American ale yeast (Chico strain).
  • Profile: Crystal clear, dry finish, high bitterness (IBU 60+), and aggressive grapefruit/pine aromas.

3. New England IPA (NEIPA) / Hazy IPA

The modern heavyweight.

  • Hops: Mosaic, Galaxy, Citra (Tropical fruit, stone fruit).
  • Process: Hops are added late in the boil or during fermentation (dry-hopping) to maximize aroma and minimize bitterness.
  • Profile: Opaque and hazy (due to oats/wheat and hop oils), creamy mouthfeel, low bitterness, tastes like fruit juice.

4. Double / Imperial IPA (DIPA)

Simply more of everything.

  • Profile: Higher alcohol (7.5% - 10% ABV), more malt backbone to support the massive hopping rates.

Sensory Profile

When tasting an IPA, you are engaging with the full spectrum of the hop plant.

  • Appearance: Ranges from brilliant gold and clear (West Coast) to orange juice opaque (NEIPA). Head retention should be good.
  • Aroma: This is the main event. Look for notes of tangerine, mango, pine needles, fresh cut grass, peach, or resin.
  • Flavor: The bitterness can range from a “hop bite” that lingers to a soft, pillowy finish. The malt is usually secondary, providing just enough sweetness to keep the beer drinkable.
  • Mouthfeel: smooth, medium-bodied. Carbonation is typically moderate to high to enhance the aroma.

Serving & Glassware

  • Temperature: Serve between 7–10°C (45–50°F). Too cold, and you suppress the hop compounds; too warm, and the alcohol becomes noticeable.
  • Glassware:
    • Spiegelau IPA Glass: Designed with a ribbed base to aerate the beer with every sip and a tapered bowl to focus aromas.
    • Shaker Pint: Standard but suboptimal.
    • Tulip / Teku: Excellent for capturing aroma.

Food Pairing

Some say IPAs are hard to pair with food due to the bitterness, but they are actually quite versatile:

  • Spicy Food: The classic pairing. Indian curries, Thai dishes, or Mexican tacos. The hops cut through the spice, although high alcohol can amplify the heat (be warned!).
  • Fatty Foods: Fried chicken, fish and chips, or a burger. The carbonation and bitterness scrub the palate clean of fat.
  • Cheeses: Sharp Cheddar, Gorgonzola, or Blue Cheese. The intense flavors of the cheese can stand up to the intense flavors of the hops.
  • Dessert: Carrot cake or Caramel Apple Tart. Specifically with Double IPAs, which have enough residual sugar to match the dessert.

Conclusion

The IPA is a resilient style that has reinvented itself multiple times over centuries. Whether you prefer the bitter bite of a West Coast classic or the tropical smoothie of a Hazy IPA, there is an India Pale Ale out there for you.