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Different types of IPA

April 30, 2017

 

 

The English IPA

The original style of IPA from which the others stem, British IPAs are hoppy golden ales that use exclusively British hops like fuggles and goldings for a grassy, earthy and light citrus character. They are usually around 6-7% and dry as a bone.

 

 

The West Coast IPA

Invented in California, seemingly by about 5 brewers at the same time, the West Coast IPA takes it’s inspiration from British IPAs and American hops. It’s use of big American “C” hops – cascade, citra, chinook - give it a huge citrus aroma, verging on pine and slightly dank, weed-like smells too. These beers are usually a little less dry because they often use crystal malt, but significantly more bitter, sometimes topping 80 IBUs (International bittering units) which is about as much as the human palate can sense.

 

 

 

The East Coast IPA

A relatively new style, the East Coast IPA is based on the West Coast with one fundamental difference – yeast. Where California brewers use clean, almost flavourless yeasts to focus the drinker on the hop aromas and flavours, East Coast brewers are using mutated, complicated British yeasts. These yeasts produce lots of smells and flavours as they ferment the sugar – usually stone fruit, banana and tropical notes – which the brewers use to top up the intense hop aromas. With this flavour boost they can use fewer hops so the beers are less bitter, and they also leave the beer cloudy to give it a cloudy look and a pillow-like texture. Sadly not many are made in the UK yet, but Gipsy Hill and Cloudwater will both release one soon.

 

 

The Double IPA

As drinkers got used to the high bitterness of modern IPAs, some started to get bored of them. “More hops” became their battle cry, as they searched out the headiest smells and driest finishes. Brewers responded by creating stronger, hoppier beers – balancing the sweetness of strong alcohol and lots of malt with the bitter hops. The result is a turbo charged IPA, that lets brewers really experiment with hops and push them to the full.

Great examples: Firestone Walker Double Jack, Pliny the Elder, Cloudwater DIPA

 

The Triple IPA

As drinkers got used the huge aroma and rasping dryness of the double IPA, brewers responded again with the triple IPA. Sometimes pushing 12% or even 13%, these beers are not for the faint hearted. That said, they are hugely popular, with people queuing for hours to get hold of them on the day they are released, which is usually once a year at each brewery.

 

The Session IPA

Let’s be honest, if all we drank was single, double and triple IPAs we’d never get anything done. After chasing high abvs and the next biggest hop hit, some clever brewers decided we should probably rein it in for the more casual drinking sessions. Which is exactly what the session IPA does – offer a big dose of hops at no more than 5%. They are cracker dry and dry-hopped to buggery to get the maximum amount of aroma for the minimum amount of bitterness so they are as drinkable but full flavoured as possible.

 

The Black IPA

Arguably not an IPA at all, the black IPA is also known as a Cascadian Dark Ale after the part of America in which it was invented (and likely the hop that was used too). The idea of the style is to brew a beer that looks stout, smells like a West Coast IPA and tastes somewhere in between. A great black IPA is full-bodied and clean, with a hint of roastiness before a huge hoppy finish. I always like to pick up a grilled peaches kind of flavour.

 

The Belgian IPA

Belgian is a word shoved onto all kinds of beer styles and usually implies that a Belgian-style yeast has been used. It could simply be a Belgian ale strain, which can add a spicy, stone fruit edge to a beer like in Belgian blonde ales. It could also mean brettonomyces has been used though, which depending on when it was added could produce pithy orange zest, juicy citrus or a farmyard-like funk.

 

The Grapefruit IPA

This seasonal beer has become so popular and widespread we think it deserves its own category now. While many see it as cheating to get the aroma and flavour from grapefruit rather than from the hops, they are missing the point. As well as a gorgeous, dialed-in grapefruit aroma, the fruit also lends an acidity to the beer that verges on sour. When made well it makes for a clean, bitter and hugely fruity beer that can be loved even by those who don’t usually love beer. As big “C” hops get harder to get hold of, fruit IPAs may well get more popular.

 

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