Why do we call it "Black" IPA?

[nutty_gnome]

Marketing people will call it whatever they think sells better.... it is irrelevant. For those in the know, American Dark Ale is where its at. :rockin:

 

[invivoSaccharomyces]

I'd rather call it a Dunkelhop.

 

[jsberry]

The Cascadian dark ale has some roast, while the American black ale is an ipa that's black, no roast.

Thanks, but I am confused - isn't roasting the only way to turn malt black?

 

[AnOldUR]

"The Cascadian dark ale has some roast, while the American black ale is an ipa that's black, no roast."

Thanks, but I am confused - isn't roasting the only way to turn malt black?

They're the same thing with a different name. Both have some roast character.
You can use Sinamar to color your beer dark with very little roasted flavor,
but whatever you want to call the beer, without some roast it's not what the style calls for.

From Brewers Association:

American-Style Black Ale
American-style black ales are very dark to black. The
perception of caramel malt and dark roasted malt flavor and
aroma is at a medium level. High astringency and high degree of
burnt roast malt character should be absent. Hop bitterness is
perceived to be medium-high to high. Hop flavor and aroma is
medium-high. Fruity, floral and herbal character from hops of all
origins may contribute character. American-style black ale has
medium body.

● Original Gravity (ºPlato) 1.056-1.075 (14-18.2 ºPlato)
● Apparent Extract/Final Gravity (ºPlato) 1.012-1.018 (3-4.5º Plato)
● Alcohol by Weight (Volume) 5-6% (6 -7.5%)
● Bitterness (IBU) 50-70
● Color SRM (EBC) 35+ (70+ EBC)

 

[Homercidal]

Whether the BJCP copies the BA on the style guideline is yet to be seen. However, we used the BA guildelines when judging Black IPAs last year. Many were too roasty.

That said, they were usually very tasty too!

 

[tgmartin000]

Thanks, but I am confused - isn't roasting the only way to turn malt black?

Good point! I'm speaking of roast flavor. Yes, they both have roasted malt, but the cda has roast flavor while the American dark ale does not. For instance, my black ipa, which I consider a dark ale, has 4 oz carafa III and also midnight wheat, for little to no roast flavor.

 

[hirambiram]

Sublimely self righteous is my favorite of this style. Cascadian Black ale, Black IPA, IBA? Who cares? It tates too good to be concerned about the semantics of the style name.

 

[eric19312]

Sublimely self righteous is my favorite of this style. Cascadian Black ale, Black IPA, IBA? Who cares? It tates too good to be concerned about the semantics of the style name.

+1 on sublimely

Also love me some Wookey Jack

 

[mdreyer93]

So how is this any different than an American Stout? I feel like its just a marketing ploy to capitalize off the popularity of IPAs.

 

[hirambiram]

American stout, robust porter, IBA, blah blah blah......Ect Ect.....get in ma belly.

 

[eric19312]

So how is this any different than an American Stout? I feel like its just a marketing ploy to capitalize off the popularity of IPAs.

It's not supposed to be roasty like a stout. The black is mainly color.

 

[HopHoarder]

Cascadian Dark Ale is primarily what it's called out here in Cascadia (west coast of the U.S. and Canada). CDA's are often hopped citrusy like our IPAs, so really I think the CDA is the best name for this emerging style of beer. Let's leave "American" out of the name please.

 

[Trail]

It's not supposed to be roasty like a stout. The black is mainly color.

I disagree. You don't want the same amount of roast as a stout, but you want a little bit.

 

[JLem]

Cascadian Dark Ale is primarily what it's called out here in Cascadia (west coast of the U.S. and Canada). CDA's are often hopped citrusy like our IPAs, so really I think the CDA is the best name for this emerging style of beer. Let's leave "American" out of the name please.

The problem you have there is that 1) we have American IPAs and not Cascadian IPAs, and 2) the style originated in Vermont (or, at least, there is some argument over where it all started).

Hoppy beers that use American-style hops (citrusy) are all called "American" - American Pale Ale, American Brown Ale, American Amber Ale, American IPA, American Stout, American Barleywine. Shall we change all these names to "Cascadian"?

 

[nutty_gnome]

Regionalized names for any 'New World' centric beer is just not viable for the many reasons already stated in this thread. Keep cascadian out of the beer style, please.

 

[eric19312]

I disagree. You don't want the same amount of roast as a stout, but you want a little bit.

True but note I said mainly...It needs to be distinct from a hoppy stout or porter and I have heard too much roasty malt competes with citrusy american hops.

 

[eric19312]

Cascadian Dark Ale is primarily what it's called out here in Cascadia (west coast of the U.S. and Canada). CDA's are often hopped citrusy like our IPAs, so really I think the CDA is the best name for this emerging style of beer. Let's leave "American" out of the name please.

Sorry hop hoarder but last I checked Canada and the United States are both in North America.

I am actually a fan of the CDA moniker and do feel the PNW has done more than its share to develop and popularize the style. But..if it's a bet to see where the naming ends up my money is on American Black Ale.

 

[stpug]

"Bob, Whatcha drinkin?"
"Nada"
"Huh?" [looking at Bob's glass] "It sure looks like you're drinking something."
"Yeah, NADA. A North American Dark Ale."

 

[HopHoarder]

Sorry hop hoarder but last I checked Canada and the United States are both in North America.

Yes they are but when you say "American" the common perception is a referral to the U.S. alone, which is my point. Incidentally Phillips Brewery in Victoria, Canada also had a hand in developing and popularizing the style. Plenty of American references already in beer styles, time for something different eh. Incidentally I like using only either Carafa or Midnight Wheat in making my CDAs dark.

 

[eric19312]

Yes they are but when you say "American" the common perception is a referral to the U.S. alone, which is my point. Incidentally Phillips Brewery in Victoria, Canada also had a hand in developing and popularizing the style. Plenty of American references already in beer styles, time for something different eh. Incidentally I like using only either Carafa or Midnight Wheat in making my CDAs dark.

Its all good. Understand typical association between America and United States can be grating on Canadians, perhaps North American Black/Dark Ale would work.

Also I was actually considering coastal British Columbia to be part of the "Pacific Northwest". Maybe it is not said that way from north of the border...

I do like midnight wheat in my CDAs. Blackprinz is also very good and I will typically use equal amounts of the two to really keep the different roast flavors in the background...there, but not in the way of the hops. My local brewery makes an excellent "Black IPA" called "Low Tide". Very nice with lots of citrus hop aroma and fresh flavors, the brewer there tells me they use maltoferm--a super high lovibond dry extract to get to black. I've tried it in a couple beers and it does work well.

A question for the gallery...are you mashing the dark grains or doing a cold/warm steep ala Gordon Strong in your CDAs/Black IPAs/ABAs?

 

[HopHoarder]

I mash my entire grainbill as a single step infusion. That being said I don't know if that's the best way or not. I generally like to mash around 150-152 for 75 minutes.