Aroma: A moderate to
moderately high hop aroma of floral, earthy or fruity nature is typical,
although the intensity of hop character is usually lower than American
versions. A slightly grassy dry-hop
aroma is acceptable, but not required. A
moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from
esters or hops, can be present. Some
versions may have a sulfury note, although this character is not mandatory.
Appearance: Color ranges from
golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a
bit hazy. Good head stand should
persist.
Flavor: Hop flavor is medium to
high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma
(floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high,
but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and
be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical
of these beers, sufficient malt flavor, body and complexity to support the hops
will provide the best balance. Very low levels of diacetyl are acceptable, and
fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may
linger into the aftertaste but should not be harsh. If high sulfate water is used, a
distinctively minerally, dry finish, some sulfur flavor, and a lingering
bitterness are usually present. Some
clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.
Mouthfeel: Smooth, medium-light to
medium-bodied mouthfeel without hop-derived astringency, although moderate to
medium-high carbonation can combine to render an overall dry sensation in the
presence of malt sweetness. Some smooth
alcohol warming can and should be sensed in stronger (but not all)
versions.
Overall Impression: A
hoppy, moderately strong pale ale that features characteristics
consistent with the use of English malt, hops and yeast. Has less hop
character and a more pronounced malt flavor than American versions.
History: Brewed to survive the
voyage from
Comments: A
pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally
pale in comparison (pun intended) to their ancestors. The term “IPA” is loosely applied in
commercial English beers today, and has been (incorrectly) used in beers below
4%
Ingredients: Pale ale malt
(well-modified and suitable for single-temperature infusion mashing); English
hops; English yeast that can give a fruity or sulfury/minerally profile.
Refined sugar may be used in some versions.
High sulfate and low carbonate water is essential to achieving a
pleasant hop bitterness in authentic
Vital Statistics: OG: 1.050 – 1.075
IBUs: 40 – 60 FG: 1.010 – 1.018
SRM: 8 – 14 ABV: 5 – 7.5%
Commercial Examples: Freeminer Trafalgar IPA,
Hampshire Pride of Romsey IPA, Burton Bridge Empire
IPA, Samuel Smith's India Ale, Fuller's IPA, King & Barnes IPA, Brooklyn
East India Pale Ale, Shipyard Fuggles IPA, Goose Island IPA
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.
Appearance: Color ranges from
medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a
bit hazy. Good head stand should
persist.
Flavor: Hop flavor is medium to
high, and should reflect an American hop character with citrusy, floral, resinous,
piney or fruity aspects. Medium-high to
very high hop bitterness, although the malt backbone will support the strong
hop character and provide the best balance.
Malt flavor should be low to medium, and is generally clean and malty
sweet although some caramel or toasty flavors are acceptable at low levels. No
diacetyl. Low fruitiness is acceptable
but not required. The bitterness may
linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in
stronger versions. Oak is inappropriate
in this style. Some sulfur may be
present if sulfate water is used, but most examples do not exhibit this
character.
Mouthfeel: Smooth, medium-light to
medium-bodied mouthfeel without hop-derived astringency, although moderate to
medium-high carbonation can combine to render an overall dry sensation in the
presence of malt sweetness. Some smooth
alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and
bitter, moderately strong American pale ale.
History: An American version of
the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt
(well-modified and suitable for single-temperature infusion mashing); American
hops; American yeast that can give a clean or slightly fruity profile.
Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to
moderately sulfate.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 60+ FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
Commercial Examples: Stone IPA, Victory Hop
Devil, Anderson Valley Hop Ottin’, Anchor Liberty
Ale, Sierra Nevada Celebration Ale, Three Floyds Alpha King, Harpoon IPA,
Bell’s Two-Hearted Ale, Avery IPA, Founder’s Centennial IPA, Mendocino White
Hawk Select IPA
Aroma: A prominent to intense
hop aroma that can be derived from American, English and/or noble varieties
(although a citrusy hop character is almost always present). Most versions are dry hopped and can have an
additional resinous or grassy aroma, although this is not absolutely
required. Some clean malty sweetness may
be found in the background. Fruitiness,
either from esters or hops, may also be detected in some versions, although a
neutral fermentation character is typical.
Some alcohol can usually be noted, but it should not have a “hot”
character.
Appearance: Color ranges from
golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a
bit hazy. Good head stand should
persist.
Flavor: Hop flavor is strong
and complex, and can reflect the use of American, English and/or noble hop
varieties. High to absurdly high hop
bitterness, although the malt backbone will generally support the strong hop
character and provide the best balance.
Malt flavor should be low to medium, and is generally clean and malty
sweet although some caramel or toasty flavors are acceptable at low levels. No
diacetyl. Low fruitiness is acceptable
but not required. A long, lingering
bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually
present. Oak is inappropriate in this
style. Some sulfur may be present if
sulfate water is used, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to
medium-full body. No harsh hop-derived
astringency, although moderate to medium-high carbonation can combine to render
an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.
Overall Impression: An intensely hoppy,
very strong pale ale without the big maltiness and/or deeper malt flavors of an
American barleywine. Strongly hopped,
but clean, lacking harshness, and a tribute to historical IPAs.
History: A recent American
innovation reflecting the trend of American craft brewers “pushing the
envelope” to satisfy the need of hop aficionados for increasingly intense
products. Category may be stretched to
cover historical and modern American stock ales that are stronger, hoppier ales
without the malt intensity of barleywines.
The adjective “Imperial” is arbitrary and simply implies a stronger
version of an IPA; “double,” “extra,” “extreme,” or any other variety of
adjectives would be equally valid.
Comments: Bigger than either an
English or American IPA in both alcohol strength and overall hop level
(bittering and finish). Less malty, lower
body, less rich and a greater overall hop intensity than an American
Barleywine. Not necessarily as high in
gravity/alcohol as a barleywine. A showcase for hops.
Ingredients: Pale ale malt
(well-modified and suitable for single-temperature infusion mashing); can use a
complex variety of hops (English, American, noble). American
yeast that can give a clean or slightly fruity profile. Generally
all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately
sulfate.
Vital Statistics: OG: 1.075 – 1.090+
IBUs: 60 – 100+ FG: 1.012 – 1.020
SRM: 8 – 15 ABV: 7.5 – 10%+
Commercial Examples: Dogfish Head 90-minute
IPA, Rogue I2PA, Stone Ruination IPA, Three Floyd’s Dreadnaught,
Russian River Pliny the Elder, Moylan’s Moylander
Double IPA. Stock ales include examples
such as Stone Arrogant Bastard and Mendocino Eye of the Hawk.