Airborneguy

Recipes 

Here's what THE Black IPA looks like, straight from its REAL home, in VERMONT: The Vermont Pub & Brewery!!!

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Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock

DannPM

Recipes 

Nah lol, Black IPA was born in Kansas.

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D.P. McNulty - My Blog

Piratwolf

Recipes 

According to Jamil & Tasty, there used to be Texas brewers who drove out to CA 40-50 years ago to buy supplies... And they brewed a black IPA they called a California IPA. Just goes to show... There are no new beers, just new egos

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fletchsj

Recipes 

You have the "Black IPA" name :-) I prefer our "Cascadian IPA's" out here in REAL beer country :-)

Zen_Brew

Recipes 

Well I'm partial to Cascadian Dark as a name myself, but I heard the first "Black IPA" came from the dark side of the moon. I think it's documented in some lyrics recorded backwards on the Pink Floyd Album of the same name. It really wasn't black after all, but they couldn't tell the difference in the dark of space.

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Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale

Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.

"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson

Life, Liberty, and the Pursuit of Hoppiness

BrewMU

Recipes 

I prefer Cascadian Dark Ale. Piling any hoppy beer into the IPA category is going to make the term useless. I wouldn't care if color were the only difference, but if you put chocolate, or black malt, or any other darkening malt aside from caramel in it, it's a different beer. Should we categorize all beers strictly by the hops and hop schedule? Is a Marzen an IPA if you c-hop it?
I guess I don't see the value of bragging rights to confusing terminology. On the other hand, if it's good beer I'll drink it, whatever you call it.

Airborneguy

Recipes 

Personally, I prefer to give credit to the actual creator of something, not who screams the loudest when fighting over it.

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Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock

passedpawn

Recipes 

OK, ABG, I've got to brew one of those. I don't care who was first at making it, I know who will be next!

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Nag Champa FTW. Mmmm.

Prymal

Recipes 

I am sure that The Vermont Pub & Brewery made one of the first if not the first commercial version of this style but I am sure that hundreds of people tried something similar to it before they did it. I mean before I even knew what a CDA/BIPA was I thought damn I should try and make a really hoppy dark beer "I bet no one ever thought of that before" two or three months later I had Hop in the Dark from Deschuettes was proven wrong.

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Desert Basin Brewery
Future Brews: Pilsner
Primary: Basin Pale Ale
Secondary: Desert Knight RIS
Bottled: Scottish Winter Warmer
Kegged: Basin Pale Ale, High Octane Hefe
Hop Bombing Range DIPA
Gallons Brewed 2012: 41.0
Gallons Brewed 2011: 77.5

barrooze

Recipes 

I don't care what it's called. I just want to drink one!

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Kegged: Caramel Macchiato stout, NB The Innkeeper w/ 1469, Sour-Worted Berliner Weiss (spontaneously fermented), Bitter Shadows IBA, Black Flash IBA Primary: Wild Texan On Deck: Pilsner/CTZ SMaSH On the Horizon: BM Centennial Blonde, Pliny the Elder clone Updated: 2012/05/22 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale