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. Session IPA

All the flavor, none of the hangover.

Concept: An IPA brewed to a lower strength (typically 3.5% - 5% ABV) to allow for drinking multiple pints over a “session.”
Challenge: Keeping the beer from feeling watery (“thin body”) while packing in the hop aroma.

5. Double / Imperial IPA (DIPA)

Simply more of everything.

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

6. Black IPA (Cascadian Dark Ale)

A style that confuses the eyes and the palate.

Profile: Looks like a stout but tastes like an IPA. Uses de-husked roasted malts to provide dark color without the acrid roastiness, allowing the pine/citrus hops to shine.

The Science of Bitterness: IBU

You will often see “IBU” listed on an IPA label. This stands for International Bitterness Units.

The Scale: Technically goes from 0 to 100+ (though the human palate struggles to detect differences above 100).
Perceived Bitterness: IBU is a chemical measurement of isomerized alpha acids. However, perceived bitterness depends on balance. An Imperial Stout with 60 IBU might taste sweet because of the high malt sugar, while a dry Pilsner with 35 IBU might taste quite bitter.
The Hazy Shift: Modern NEIPAs often have very low IBUs (sometimes under 30) despite being packed with hops, because the hops are added after the boil (whirlpool or dry hop) where they add aroma but not bitterness.

The Secret Weapon: Dry Hopping Explained

If there is one technique that defines the modern IPA, it is Dry Hopping.

Traditionally, hops were added to the boiling wort to extract bitterness. In dry hopping, brewers add hops to the beer after it has cooled and begun fermenting.

Why?: High temperatures boil off the delicate volatile oils that smell like tropical fruit or citrus. Cold temperatures preserve them.
The Result: A beer that explodes with aroma the moment you crack the can, without making your face pucker from bitterness.
DDH (Double Dry Hopped): A marketing term usually meaning the beer was dry hopped twice (once during active fermentation, once after), or simply with a massive amount of hops.

The Golden Rule: Drink Fresh

IPA is a perishable product. Unlike a heavy Imperial Stout or a Belgian Quad which might age gracefully for years, hops fade fast.

The Enemy: Oxygen and Time. As an IPA sits, the vibrant tropical notes turn into cardboard or old tea.
The Window: Ideally, consume an IPA within 3 months of its packaging date. For Hazy IPAs, closer to 1 month is best.
Check the Date: Always look for a “Canned On” date. If it’s 6 months old, put it back.

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.

Some say IPAs are hard to pair with food due to the bitterness, but they are actually quite versatile. Here is a 3-course menu built for hops:

Appetizer: Spicy Buffalo Wings with Blue Cheese Dip
- Why: The classic pairing. The hop bitterness cuts through the rich fat of the chicken skin and the creaminess of the dip, while the carbonation cleanses the palate. The chili heat accentuates the hop bite.
Main: Fish Tacos with Mango Salsa & Lime
- Why: A lighter, citrus-forward IPA (like a Citra-hopped pale ale) mirrors the lime and mango flavors while lifting the delicate white fish.
Dessert: Carrot Cake with Cream Cheese Frosting
- Why: Pair with a Double IPA. The malt backbone of a stronger beer matches the sweetness of the cake, while the herbal/spicy notes of the hops complement the cinnamon and nutmeg.

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.