Black IPA thing of the past?

[PCABrewing]

Black IPA has its own BJCP descriptor under Specialty Beers, so it is unique enough to have its own category

I did not notice that. I have not had one that impressed me enough to seek it out.
I still find the name to be an oxymoron
Learned something new.

 

[shawn252]

Well I can't answer your question, but I sure hope not. I have only had one commercially that I really liked. I have a good recipe that I really like. I was short some corn sugar, so I added some brown sugar to the recipe that made it very good. It is probably my most brewed beer. I will try to remember to share.

 

[beersk]

Opinion Alert!
Below is my opinion and you may have a different one. You are not likely to change mine, I'm too old for that, but please don't hesitate to express your own. That's what dialogue is for.

Isn't Black IPA an oxymoron to begin with? How can something be Black and Pale at the same time!
Black Ale would be fine, but then if color is the only attribute being called out as a differentiator then why bother?
You can't taste "black", you can taste toasty or roasty, but not "black".
So what is the point anyhow, in my opinion it is purely marketing BS.

Which brings up the total BS of a canned "Black and Tan"! Is a good stout too much for some (BTW I do not consider Guiness to be a good stout necessarily)? Or is the ale or lager blended unable to stand on its' own merit so it needs a stout to fill-in some flavor gap?
Again why bother? It's like putting a wedge of lime on a corona. That is obviously to compensate for a total inability of the brew to stand on its' own. Don't add fruit to my beer at serving time. If that's how you brew it fine, I'll judge if I like it based on taste.
If you can't draw a pint at the intended serving temp and take a sip and think "man that is a good beer", it aint worth drinking!
And as for beverages that rely on a particular "look", if it doesn't taste better (Black and Tan) don't bother offering it to me.
If I want visual stimulation I'll look at art or a beautiful creature. That's not what I open a beer for.

Rant off, Opinion stated!

To the OPs initial post; Let's hope so, there's better use for commercial shelf space.

This simple answer is NO. Black IPA is not an oxymoron because IPA, to begin with, these days, has NOTHING to do with India, and most are also NOT pale. So this argument for black IPA needs to stop here and now. I always thought that was the dumbest thing that folks up in "Cascadia" argued over. Life is full of oxymorons AND disappointments. Get used to it.

Black IPA describes EXACTLY what the beer is. And IPA that is black. There are also: White IPA, Red IPA, Brown IPA, English IPA... Give it up dude. That argument is nil, finito, finished, OVER.

I agree about black & tan in a can. That's just dumb.

Some may argue about New England IPA. Sure, maybe a region shouldn't claim it. Call it a Hazy IPA, I don't care. Black IPA was created in New England, though, by Greg Noonan at Vermont Brewing back in the 90's supposedly, so Cascadia claiming the style is also kind of silly. It might not have been called a black IPA, but it was a porter hopped up like an IPA, by historical accounts. But this whole argument is 10+ years old. Where were you back then?

 

[day_trippr]

[insert one thousand eye rolls here]

 

[hout17]

Well there are British stouts and porters from the 1800's that are hopped anywhere from 90 - 200 IBU so saying people invented these styles is interesting. I guess making up a name is inventing a style lol. This absolutely deserves a thousand eye rolls.

Edit: Here's an HBT thread for you Black IPA patriots lol.

 

[Jaybird]

Well as far as a commercial beer I never really felt that it ever took off or was ever really a thing. Personally I was never a fan of the style. I kind of felt the roast and the bitterness was a clash in flavor profiles and never really hit my yummy button. All that having been said I think it was kind of intriguing that this style was created and if I'm not mistaken by a homebrewer. Then pulled into the commercial world. I mean realistically it is a "style" it has a place in the BJCP guidelines I'm going off memory here but I believe it's actually listed under specialty beers. Over the years I've had many of many of these come into the store on the Homebrew side and just, like I said never really hit my yummy button. It is definitely one of the cool things about being a home brewer is you have the ability to make the beers you cannot find.

Cheers
Jay

 

[beersk]

[insert one thousand eye rolls here]

This is how I feel about the CDA argument. Cross Dressing Amateurs!

 

[dirkomatic]

Greenbrier Valley Brewing in WV has a decent Black IPA in regular rotation/distribution.

Mothman Black IPA — Greenbrier Valley Brewing Company

 

[grampamark]

FWIW, this is the description in the style guidelines-
Description
A substyle of Specialty IPA (21B). A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color – but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic. History: A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest. Style Comparison: Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbiers. Not as roasty-burnt as American stouts and porters, and with less body and increased smoothness and drinkability. Entry Instructions: Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA).

 

[pc_trott]

I'm fairly new at this, and still mostly an extract brewer, but my favorite brew is Northern Brewer's "Ace of Spades IPA." I've brewed it three times, and every bottle was delicious! As with all such things, de gustibus non est disputandem. (Latin for, "If you don't like this, your tastebuds must have died!")

 

[MaxStout]

I'm fairly new at this, and still mostly an extract brewer, but my favorite brew is Northern Brewer's "Ace of Spades IPA." I've brewed it three times, and every bottle was delicious! As with all such things, de gustibus non est disputandem. (Latin for, "If you don't like this, your tastebuds must have died!")

There are many styles that are not big, commercially. But if you enjoy the style, that's the essence of homebrewing. Getting to make the beers YOU enjoy, market forces notwithstanding.

Pulchritudo in oculis aspicientis. "Beauty is in the eye of the beholder."

 

[user 298779]

I'm fairly new at this, and still mostly an extract brewer, but my favorite brew is Northern Brewer's "Ace of Spades IPA." I've brewed it three times, and every bottle was delicious! As with all such things, de gustibus non est disputandem. (Latin for, "If you don't like this, your tastebuds must have died!")

The Ace of Spades is one that’s on my rotation. The all-grain recipe is excellent and very popular with my beer drinkers

 

[tyrub42]

I think they're still around, but were never hugely popular with the average drinker. Lots of Asian breweries are putting out black IPAs in the last few years, which is pretty cool IMO (I live in Taiwan so I hear a lot about what's happening in TW, HK, Japan, Korea, etc)

 

[tyrub42]

Yeah, I’m with OP. Same with Brüt IPAs that seem to be just about gone in the NEIPA craze. I prefer the term Cascadian Dark ale because it just makes more marketing sense to me, but whatever you call it a hoppy dark ale is welcome in my home.

This sorta thing is what I love about being a home brewer. The market will do what it does, but I can keep great styles that I love on rotation. If I can’t get friends and family to drink then maybe I’ll brew them infrequently, but my wife loves the brut IPA I have on tap and am dialing in.

also, for commercial examples that were great, I loved the Firestone Walker Wookey Jack.

To be fair, bruts came around well after NEIPAs and I think their popularity was influenced by people being bored with NEIPAs and wanting something as different as possible while still being fruity with low bitterness. I think they fell out of fashion because they weren't really very innovative or different. Just a fruity IPA that was extra watery.

 

[Teufelhunde]

I have 5 gal of Ace of Spades with dry hops in right now.....

 

[wetmk]

This is how I feel about the CDA argument. Cross Dressing Amateurs!

I too prefer my cross dressers to be professionals

 

[madscientist451]

I think Dogfish head came out with India Brown Ale before the black IPA thing? Not sure if it qualifies, and its been discontinued but is being released again this fall. Haven't had one in a while but I think I liked it and would buy the new version if I see it.
Clone recipe:
https://www.homebrewersassociation.org/homebrew-recipe/dogfish-head-indian-brown-ale-clone/

 

[tyrub42]

I think Dogfish head came out with India Brown Ale before the black IPA thing? Not sure if it qualifies, and its been discontinued but is being released again this fall. Haven't had one in a while but I think I liked it and would buy the new version if I see it.
Clone recipe:
https://www.homebrewersassociation.org/homebrew-recipe/dogfish-head-indian-brown-ale-clone/

There's a while bjcp subcategory for brown IPA but I've never seen one besides DH, and never known a homebrewer who brewed one. Kinda weird when you think about it (unless they were super popular before 2002 and I just missed it )

 

[Twinkeelfool]

I was sceptical when they first came out but dark and hoppy does work really well I think, surprisingly

 

[maxr]

Wookey Jack was great, and apparently, it's back in cans, albeit with very limited sales:
https://www.firestonebeer.com/beer/wookey-jack/

 

[Kold Brygg]

anyone got a decent recipe to share?

You could try to contact the brewery and ask for the recipe, lots of craft breweries share.

Some even put recipes up without asking like Norwegian 7 Fjell. Here is their Black IPA recipe.

https://www.7fjellbryggeri.com/recipe/brewoursvartediketblackipa/

This is the one to get if you can find it. Stone Sublimely Self-Rightous Black IPA. I’m currently working on a clone recipe, still needs to be dialed in.

Before I tried this, wasn’t too sure about the black IPA thing. I tried it and this beer was FANTASTIC! Go out and find some, you won’t be disappointed.

If you ain't aware of the thread I'm sure you'll get some ideas for the recipe here .
https://www.homebrewtalk.com/threads/stone-xi-anniversary-clone.51521/

 

[BongoYodeler]

Wookey Jack was great, and apparently, it's back in cans, albeit with very limited sales:
https://www.firestonebeer.com/beer/wookey-jack/

Yes. I think I remember hearing FW was retiring it from a regular brewing schedule, it but would bring it back on occasion.

 

[Jayjay1976]

With super hazy being all the rage, and dark beers don't display hazy well, maybe that's why the style didnt catch on. Could also imagine the hipsters didn't appreciate roasted notes competing with hop flavor and aroma.

 

[Shenanigans]

There's one here in Germany I still need to try called Black Shark.
Someone I know posted his clone attempt on the internet.
He was quite please with it and I might give it a go myself sometime.

The original is 8.5% but he toned it down to about 7%.

5.5 Gallons 62 IBU OG 1.065 Color: 40 L
Yeast MJ M42

Pilsner Malt (51%)
Munich Malt 1 (22.4%)
Vienna Malt (10.2%)
Smoked wheat malt (5.1%)
Caraaroma (400 EBC) (5.1%)
Chocolate Malt (900 EBC) (3.1%)
Carafa Special II (3.1%)

IBU 62
Polaris 25g, 60 min
Cascade (D) 21g,10 min
Cascade (D) 21g, 5 min
Vic Secret: 35g Whirlpool

Dry Hop:
14 g Citra
22 g Sorachi Ace
25 g Vic Secret

M42 is like Nottingham but you can use any American ale yeast of your choice or even WLP007.
The Polaris had 18.9% alpha acids so you can sub it out with another high alpha bitter hop.
Also American cascade can be used instead of German.

 

[beersk]

There's one here in Germany I still need to try called Black Shark.
Someone I know posted his clone attempt on the internet.
He was quite please with it and I might give it a go myself sometime.

The original is 8.5% but he toned it down to about 7%.

5.5 Gallons 62 IBU OG 1.065 Color: 40 L
Yeast MJ M42

Pilsner Malt (51%)
Munich Malt 1 (22.4%)
Vienna Malt (10.2%)
Smoked wheat malt (5.1%)
Caraaroma (400 EBC) (5.1%)
Chocolate Malt (900 EBC) (3.1%)
Carafa Special II (3.1%)

IBU 62
Polaris 25g, 60 min
Cascade (D) 21g,10 min
Cascade (D) 21g, 5 min
Vic Secret: 35g Whirlpool

Dry Hop:
14 g Citra
22 g Sorachi Ace
25 g Vic Secret

M42 is like Nottingham but you can use any American ale yeast of your choice or even WLP007.
The Polaris had 18.9% alpha acids so you can sub it out with another high alpha bitter hop.
Also American cascade can be used instead of German.

Smoked wheat malt, interesting addition.

 

[Miraculix]

Smoked wheat malt, disgusting addition.

Ftfy

 

[beersk]

Ftfy

Ha! It was the most diplomatic response I could think of.

 

[Miraculix]

Ha! It was the most diplomatic response I could think of.

Sometimes it's good to be German

 

[Shenanigans]

Smoked wheat malt, interesting addition.

5% smoked wheat shouldn't stick out too much.
It should compliment the chocolate and Carafa.
I have some left over from a Grätzer, which is 100% smoked wheat and was actually quite refreshing
So I will give it a try.

According to the guy who made the recipe it's the Sorachi Ace dry hop that makes it a bit different; in a good way.
Toasted coconut from the malts and Sorachi with pineapple from the Vic Secret.

 

[beersk]

5% smoked wheat shouldn't stick out too much.
It should compliment the chocolate and Carafa.
I have some left over from a Grätzer, which is 100% smoked wheat and was actually quite refreshing
So I will give it a try.

According to the guy who made the recipe it's the Sorachi Ace dry hop that makes it a bit different; in a good way.
Toasted coconut from the malts and Sorachi with pineapple from the Vic Secret.

That's a strange recipe. I definitely would not want 5 gallons of that sitting around. Maybe not even 2.5 gallons. But I'd probably drink a pint for kicks.