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Imperial IPA)
India Pale Ale or IPA is an assertive, hoppy beer style developed for its hardiness during shipping, but prized by modern beer lovers for its assertive hop character.
[edit] History of India Pale Ale
IPA was created by English brewers for export to England's Indian colonies. Ordinary beer rarely survived the long trip by sea in good condition, so a beer with more hops and more alcohol was created, which was more stable. The first IPAs were created in London, but conflicts between brewers and shippers soon shifted production to the breweries of Burton-on-Trent.
As the microbrewery movement grew in the United States, IPAs had a certain cachet because they were very different from the bland, mildly flavored lagers popular in the United States and around the world. Many American brewers and craft beer drinkers quickly developed a taste for, if not an obsession with, hoppier and hoppier beers, eventually leading to the creation of a new style, the Imperial IPA.
[edit] Types of India Pale Ale
[edit] English IPA
A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast with color ranging from golden amber to light copper, moderately high hop aroma, sometimes caramel and/or toasty as well as malty flavours and aroma with around 6-7% alcohol. (BJCP guidelines) Beware of some commercial versions that use the name but do not conform to the style.
[edit] American IPA
A decidedly hoppy and bitter, moderately strong pale ale featuring intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma. Color ranges from medium gold to medium reddish copper with a persistant white or off-white head. High hop bitterness and low malt flavour, with alcohol content of 6 to 7% (paraphrased from BJCP Guidelines)
[edit] Imperial IPA
Also sometimes called Double IPA or Triple IPA, Imperial IPA is a style characterized by extremely high hopping rates, usually coupled with extremely high gravity. Some examples of this style are literally as hoppy as a beer can be, as they run up against the limits of alpha acid saturation and the physical limit of bitterness that the human tongue can perceive; both of these top out at the equivalent of around 100 IBUs.
[edit] Brewing India Pale Ale
Some of the major kit producers offer India Pale Ale kits, though they are not always available at all brewing stockists and generally only available at specialist home brew shops. The Thomas Coopers Brewmaster Selection IPA is a higher level kit allowing entry level brewers to make IPA, Morgans offer a Canadian IPA kit. After some experience brewers can progress to using malt extract and hops, usually Goldings and Fuggles in IPA, though other varieties can be used. Eventually some brewers gain enough experience to extract their own malt from grain, allowing for specific recipe formulation and higher quality results.
[edit] Competition Styles
Both the BJCP and the GABF style guidelines recognize English, American, and Imperial IPA styles. The GABF also includes a separate category called "American-Style Strong Pale Ale" which appears to include beers commonly referred to as IPAs rather than those commonly referred to as American Strong Ale.
[edit] BJCP Style Guidelines
[edit] English IPA
| 14A. English IPA
| Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 40-60
| SRM: 8-14
| OG: 1.050-1.075
| FG: 1.010-1.018
| ABV: 5-7.5
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| Aroma: A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.
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| Appearance: Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.
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| Flavor: A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.
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| Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.
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| Overall Impression: A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.
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| History: Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales.
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| Comments: A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term "IPA" is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.
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| Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.
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| Commercial Examples: Freeminer Trafalgar IPA, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA, Samuel Smith's India Ale, Fuller's IPA, King & Barnes IPA, Brooklyn East India Pale Ale, Shipyard Fuggles IPA, Goose Island IPA
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[edit] American IPA
| 14B. American IPA
| Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 40-60+
| SRM: 6-15
| OG: 1.056-1.075
| FG: 1.010-1.018
| ABV: 5.5-7.5
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|
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| Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
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| Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.
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| Flavor: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
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| Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
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| Overall Impression: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
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| History: An American version of the historical English style, brewed using American ingredients and attitude.
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| Comments: not specified
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| Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.
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| Commercial Examples: Stone IPA, Victory Hop Devil, Anderson Valley Hop Ottin', Anchor Liberty Ale, Sierra Nevada Celebration Ale, Three Floyds Alpha King, Harpoon IPA, Bell's Two-Hearted Ale, Avery IPA, Founder's Centennial IPA, Mendocino White Hawk Select IPA, Bear Republic Racer 5 IPA
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[edit] Imperial IPA
| 14C. Imperial IPA
| Vital Statistics
|
| BJCP Style Guideline Definition (2004)
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| IBUs: 60-100+
| SRM: 8-15
| OG: 1.075-1.090+
| FG: 1.012-1.020
| ABV: 7.5-10+
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| Aroma: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a "hot" character.
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| Appearance: Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.
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| Flavor: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a "hot" character.
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| Mouthfeel: Smooth, medium-light to medium-full body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.
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| Overall Impression: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a "hot" character.
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| History: A recent American innovation reflecting the trend of American craft brewers "pushing the envelope" to satisfy the need of hop aficionados for increasingly intense products. Category may be stretched to cover historical and modern American stock ales that are stronger, hoppier ales without the malt intensity of barleywines. The adjective "Imperial" is arbitrary and simply implies a stronger version of an IPA; "double," "extra," "extreme," or any other variety of adjectives would be equally valid.
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| Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Not necessarily as high in gravity/alcohol as a barleywine. A showcase for hops.
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| Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.
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| Commercial Examples: Dogfish Head 90-minute IPA, Rogue I2PA, Stone Ruination IPA, Three Floyd's Dreadnaught, Russian River Pliny the Elder, Moylan's Moylander Double IPA. Stock ales include examples such as Stone Arrogant Bastard and Mendocino Eye of the Hawk.
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[edit] GABF Style Listings
[edit] English-Style India Pale Ale
| 41. English-Style India Pale Ale
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| GABF Style Listing (2007)
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| India pale ales are characterized by medium-high hop bitterness with a medium to high alcohol content. Hops from a variety of origins may be used to contribute to a high hopping rate. Note that “earthy and herbal English-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. The use of water with high mineral content results in a crisp, dry beer, sometimes with subtle and balanced character of sulfur compounds. This pale gold to deep copper-colored ale has a medium to high, flowery hop aroma and may have a medium to strong hop flavor (in addition to the hop bitterness). English-style India pale ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill haze is allowable at cold temperatures.
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| Original Gravity (ºPlato): 1.050-1.064 (12.5-15.7 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
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| Alcohol by Weight (Volume): 4-5.6% (5-7%)
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| Bitterness (IBU): 35-50
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| Color SRM (EBC): 6-14 (12-28 EBC)
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[edit] American-Style India Pale Ale
| 44. American-Style India Pale Ale
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| GABF Style Listing (2007)
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| American-style India pale ales have intense hop bitterness, flavor and aroma with medium-high alcohol content. The style is further characterized by fruity, floral and citrus-like American-variety hop character. Note that “fruity, floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. The use of water with high mineral content results in a crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the hop bitterness). India pale ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill haze is allowable at cold temperatures.
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| Original Gravity (ºPlato): 1.060-1.075 (14.7-18.2 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
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| Alcohol by Weight (Volume): 5-6% (6.3-7.5%)
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| Bitterness (IBU): 40-70
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| Color SRM (EBC): 6-14 (12-28 EBC)
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[edit] Imperial or Double India Pale Ale
| 45. Imperial or Double India Pale Ale
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| GABF Style Listing (2007)
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| Imperial or Double India Pale Ales have intense hop bitterness, flavor and aroma. Alcohol content is high to very high and notably evident. They range from deep golden to amber in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high malt character. Hop character should be fresh and lively and should not be harsh in quality. The use of large amounts of hops may cause a degree of appropriate hop haze. Imperial or Double India pale ales have medium-high to full body. Diacetyl should not be perceived.
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| Original Gravity (ºPlato): 1.075-1.100 (19.5-23.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.018-1.028 (4.5-7 ºPlato)
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| Alcohol by Weight (Volume): 6.0-8.4% (7.5-10.5%)
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| Bitterness (IBU): 65-100
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| Color SRM (EBC): 5-13 (10-26 EBC)
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[edit] American-Style Strong Pale Ale
| 43. American-Style Strong Pale Ale
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| GABF Style Listing (2007)
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| American strong pale ales range from deep golden to copper in color. The style is characterized by American-variety hops used to produce high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American strong pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.
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| Original Gravity (ºPlato): 1.050-1.060 (12.5-15 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
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| Alcohol by Weight (Volume): 4.4-5% (5.5-6.3%)
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| Bitterness (IBU): 30-50
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| Color SRM (EBC): 6-14 (12-28 EBC)
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[edit] External Links
