lyacovett
Well-Known Member
I drank two different IPA's tonight. Sierra Nevada's 2009 Celebration Ale and Abita's Jockamo. To me, they seem to be one two different ends of the IPA spectrum. One it bitter, and has an overwhelming hop taste/aroma. The other has the IBU's to qualify as an IPA, but lacks greatly on the aroma/flavor front.
So this got me thinking .... what makes an IPA.. Is it just the IBU's ... according to style, or is it the flavor aroma front? And if you side on the aroma/flavor side .... why have the high IBU's. If I am not mistaken, the whole conception of the IPA was for the high acid/oil levels of the hops as a preservative as well as the higher alcohol level. Why do we need such high IBU's for an IPA? Why not just a high addition of dry hops/aroma flavoring hops, instead of the high early additions to the boil contributing heavily to the IBU's?
I am curious as to the different opinions on this. I have been wavering on some IPA recipes, and would like to nail one down.
So this got me thinking .... what makes an IPA.. Is it just the IBU's ... according to style, or is it the flavor aroma front? And if you side on the aroma/flavor side .... why have the high IBU's. If I am not mistaken, the whole conception of the IPA was for the high acid/oil levels of the hops as a preservative as well as the higher alcohol level. Why do we need such high IBU's for an IPA? Why not just a high addition of dry hops/aroma flavoring hops, instead of the high early additions to the boil contributing heavily to the IBU's?
I am curious as to the different opinions on this. I have been wavering on some IPA recipes, and would like to nail one down.