Dry hopping makes an IPA?

[cheschire]

I havent really been researching very much on the different styles of beer until just recently. Today I brewed up an IPA and I was wondering; do you have to add a dry hop addition to officially call it an IPA? Thats what I think because the origional IPAs were sent in barrels with whole hops added to the storage barrel to preserve the beer. Am I looking in the right direction?

 

[foxual]

This makes an IPA

 

[cheschire]

that says how they taste.... It doesnt say anything about dry hopping. I don't want to know if Im allowed to call my beer an IPA based on its taste. Im sure I could make it in the craziest way imaginable and still call it an IPA but what I want to know is; Traditionally for it to be called an IPA does it need to be dry hopped? Maybe because it doesnt say anything about it, it doesn't matter.

 

[mkorpal]

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.

Pretty much, you want a strong hop aroma. You will get this by either dry hopping or adding hops at flame out. I have an IPA right now that was not dry hopped, but had almost two ounces added at flame out. I'm very happy with it.

 

[enderwig]

The BJCP is the be all and end all of beer style definitions, of coarse they change over time, but the link above is the most valid information you will get to your question.

 

[gointomexico]

I think that you are on to something. However, many beer styles have changed over the years, so something called an IPA today would not be considered an IPA in the distant past. For example, porters were a blend of old ale and new ale, but today they are they have their own style. But, the BJCP guidelines allow for a "Traditional IPA" in essence, a dry hopped ale with ibu's in the 40+ range. So, in essence, you don't have to dry hop to enter an IPA into a BJCP competition, but you can. Also, if you feel that a beer is to be called an IPA if and only if its dry hoped, then stick to your guns! Dry hop, and say thats the only way you can call your beer an IPA. You wouldn't be alone. (I think that the DFH master brewer says this). Happy brewing.

 

[gointomexico]

The BJCP is the be all and end all of beer style definitions, of coarse they change over time, but the link above is the most valid information you will get to your question.

I argue the point about being the be all end all, because they do change over time. They change because of people like Michal Jackson, and Papazan, and us. SO, because they change, because of us, then that means if someone says that IPA's must be DH, then... Doesn't that change the BJCP style?

 

[jaynik]

I don't think dry hopping makes it, but besides regurgitating the BJCP, noone has explained what makes a pale ale an IPA or even an APA. There is apparently something, because if you look in the recipes section, folks will react and leave a comment that says that recipe doesn't represent style X.

 

[enderwig]

O, because they change, because of us, then that means if someone says that IPA's must be DH, then... Doesn't that change the BJCP style?

Eventually it does, but if you are entering a competition today, the beer you enter should fit withing the guidelines set forth in that section of the BJCP to have the best chance of a high scoring beer.
The phrase I used may have been a bit over the top, you can still place well if you stretch the gravity or hops or anything else in either direction.
I didn't mean to come off sounding like a "style freak"

To get back to the OPs question, I think if you are entering an IPA in a comp anywhere in the western part of the US, you better have it dry hopped, to have a decent chance of moving forward with it. You may have better luck with no dry hopping in other parts of the country.

 

[enderwig]

besides regurgitating the BJCP, noone has explained what makes a pale ale an IPA or even an APA.

For better info in that direction, I would google the style you are interested in and read the history of how and why that style came to be, that will differentiate the style you are looking at from others, and how one style grew out of another and such.

 

[david_42]

Traditionally for it to be called an IPA does it need to be dry hopped?

No, traditional IPAs got their preservative qualities from high ABV, low FG and high bitterness. After a year at sea, you wouldn't have much aroma/flavor left; dry hopped or not.

 

[passedpawn]

I would always dryhop an IPA. Absolutely.

 

[HenryHill]

First-American IPA's are different than English IPA's.

American IPA's, at this time, have a massive aroma, and it's easier and more predictable to get this from dry hopping than by just dumping mass quantities in at flame out. It isn't the same outcome, in my opinion.

APA's are just a scaled down version of American IPA's, lower ABV, so less bittering, and a more moderate dryhopping, or course it isn't as necessary in the APA, as it is in an AIPA. But proportionally acceptable.

A general rule of thumb is like a 60-15/20-0 type of hop addition schedule for an AIPA, but continuous hopping, and all other sorts of variation are practiced.

It isn't the impact of the hop flavor, but more a very generous amount of smooth hop aroma that makes an AIPA talked about and revered.

The PNW has taken this to an extreme, the term 'hop bomb' comes to mind, and turned many off to the effect, but here in MI, the technique is alive and well, and is an expected part of the bottle opening, or first whiff of glass experience.

 

[cheschire]

very good feedback. Thanks everyone