India pale ale (IPA), type of beer that features strong flavours from hops and typically has more fruity notes than other types of beer. Brewed industrially or on a small scale, India pale ales (IPAs) differ from standard pale ales in that they generally have a higher amount of alcohol by volume (ABV) and have noticeably more hops added during the boiling stage of the brewing process. Brewers of IPAs can be found globally, including in the United States, Great Britain, Japan, and New Zealand.

History

The East India Company was an important agent of British imperialism from its founding, in 1600, into the 19th century. During the 17th and 18th centuries, it notably had a monopoly on trade to India. The British population in India, separated by at least six months of sailing from their homeland, wanted a taste of home: beer. But the porter they were accustomed to drinking—a dark mild beer—was incapable of maintaining its quality over the long journey.

The East India Company’s main porter supplier, George Hodgson’s Bow brewery in London, experimented with several different techniques, such as shipping unfermented beer or beer concentrate, to overcome these issues. However, nothing was successful until the 1780s, when Hodgson decided on selling what was called barleywine instead of porter. Referred to as “October beer,” it was brewed with freshly harvested hops and typically aged for years as a luxury beverage.

This was an ideal replacement for porter, as October beer continued to age during the six-month voyage from England to India. Stored in a ship’s hull, it not only survived but actually improved over that time. Furthermore, it was a strong, pale, and refreshing brew, which was more appealing in India’s warmer climate. Thus was an early India pale ale born. The recipe was tweaked over time, resulting in several varieties, including a weaker pale ale produced for sale in Britain.

When commercial refrigeration forever altered the shipping of perishable goods in the late 19th century, IPAs became less common. Almost two centuries after the first IPA was brewed, Americans revived IPAs with the cultivation of a new type of hops, Cascade hops, released to the public by the U.S. Department of Agriculture in 1972. Three years later, the strong citrus flavour of Cascade hops was infused into the first American pale ale, which was brewed by Anchor Brewing Company in San Francisco and sold as Liberty Ale. This product led to a craft beer frenzy in the United States and paved the way for a resurgence of IPAs. Their popularity in the U.S. eventually spread across the Atlantic, and IPAs have since returned to their origin in Britain and become fashionable there.

Styles

IPAs come in many styles, each differentiated by its brewing process. Some may be session IPAs, having a smaller amount of alcohol by volume (ABV), while others may be double and imperial IPAs, which are defined by a high ABV. A hazy IPA is typically unfiltered or includes certain yeasts that remain in the final product, resulting in a hazy or cloudy appearance. Some popular styles of IPAs are as follows:

• Belgian IPAs are made with Belgian yeast, and they resemble a cross between a British IPA and the dark sweet maltiness of a Belgian tripel.
• Black IPAs, India black ales, or Canadian dark ales are, usually, IPAs made with dark malts, similar to those used in stouts and porters. These beers have a dark colour, thanks to these malts, but they taste more like a hoppy IPA than a sweet stout and typically have a high ABV, anywhere between 7 and 10 percent.
• British, or English, IPAs are more traditional. The hops rest in the beer for relatively longer, as when hops were used as preservatives on East India Company ships. This results in a more bitter flavour.
• Brut IPAs share the name of a category of champagne because they both have a common quality: a dry flavour. An enzyme called amyloglucosidase is added during the fermentation process of a brut IPA to encourage the yeast to break down more sugars, removing sweetness and producing a crisp, dry taste.
• Lactose, milkshake, or cream IPAs incorporate milk sugar for extra sweetness combined with a low carbonation to give a smooth texture akin to a stout. They may have vanilla or fruits added to enhance their likeness to a milkshake.
• New England IPAs are almost always unfiltered hazy IPAs. They are commonly made with a technique called dry hopping in which the blends of hops are steeped during the fermentation process to bring out additional aromatic fruit flavours without bitterness.
• West Coast IPAs explore more of the fruity notes in hops, tempering some of the bitterness with higher carbonation and sweetness.