History

IPAs first appeared in England in the late 18th century. Brewers had been making pale ales since the mid-1700s, but those beers did not have enough strength to survive the lengthy shipment from Britain to India. So, brewers experimented with different recipes, eventually settling on an IPA (India Pale Ale) recipe that included more hops and malt for preserving and flavoring purposes as well as higher levels of alcohol content for added protection against spoilage during ship transport. This new recipe proved successful. IPAs survived the journey without becoming sour or skunky like other styles of beer.

How IPAs are Made

The brewing process for IPA presents as fairly straightforward, yet complexities arise at the same time due to its multiple stages that result in a variety of flavors and aromas. The key ingredients for an IPA include pale malt, yeast, hops, and water. The malt provides the majority of sugars needed for fermentation while the yeast converts these sugars into alcohol. First, brewers create a mash out of the malt and hot water and cook it for a while. They heat up more water, which they’ll use to create the base of the beer, called the wart. This heated water gets poured over the malt and pulls out the sugars produced. After they create enough wort, brewers boil the mixture and add hops to flavor, influence aromas, and preserve the beer’s freshness. The amount of hops used varies depending on the brewer's preference, but generally it ranges from 1-2 ounces per five gallons of wort (the liquid obtained after boiling). Lastly, the wort gets left to ferment. They add yeast, agitate it, and leave it until the mixture’s bubbling subsides. After a few weeks, they bottle the remains, which should now be free from residual compounds that may affect taste or aroma.

Types of

• American India Pale Ale (IPA) - Perhaps the most popular type of IPA and one of the most common styles available, American IPAs gained recognition for their intense hop bitterness and aroma, as well as their complex flavor profiles due to the addition of citrusy American hops like Cascade, Citra, Columbus and Simcoe. These beer ABV range rests between 5% to 7%, with some higher ABV variants available.
• English India Pale Ale (IPA) - English IPAs often present a more malty flavor profile than their American counterparts due to the use of English hops like Fuggle and East Kent Golding. English IPAs tend to be less bitter than American IPAs and have an ABV range between 4% to 6%.
• Imperial/Double IPA - Imperial or Double IPAs brew significantly stronger than regular IPAs with an ABV range between 7% to 10%. These beers utilize a larger amount of hops for added bitterness and aroma, as well as additional malts for body and sweetness. Imperial or Double IPAs tend to be full bodied beers with intense hop flavors that can overpower some palates, yet that same intensity draws people to it looking for rich, unique flavors not found in other IPAs.
• New England/Northeast Style IPA - New England or Northeast style IPAs produce hazy and unfiltered ales with unique flavor profiles created by using juicy New World hops like Amarillo, Citra, Mosaic and Simcoe. These beers typically make great introductions into the IPA family with low bitterness levels and a soft mouthfeel created by the addition of wheat or oats during brewing. New England or Northeast style IPAs usually brew at an ABV range between 4% to 8%.
• Session IPA - Session IPAs taste less bitter than other types of IPAs and carry a lower alcohol content. This makes them ideal for drinking during extended periods such as at sporting events or family gatherings. Session IPAs typically brew at an ABV between 4 to 5%, so you can enjoy a few without getting too drunk too quickly! They also tend to present light in color with subtle fruity aromas and flavors.