Originally Posted by Schol-R-LEA
The original India pale ales were dry hopped not for the aroma, but for the preservative qualities of the hops; the aroma was just a bonus. After six months at sea, it really wouldn't have been an IPA without the dry hopping - it would have been malt vinegar, or something else completely non-potable.
I detest a good "Well, actually..." as much as the next guy, but if you believe Mitch Steele in his "IPA" book, this is actually an urban legend. George Hodgson of the Bow Brewery was successfully shipping plain old porter from England to India for many years before he started shipping IPAs. And even then, the IPAs were well-hopped not to help them survive the journey at sea, but rather because that's simply how the British aristocracy in India preferred it.