IPA
India pale ale is the style that drove the modern craft beer movement. It is a pale ale brewed with a large amount of hops, which gives it strong aroma and a bitter finish. There are now many branches: West Coast IPAs are clear, dry and bitter, hazy New England IPAs are soft and juicy, and session IPAs keep the hop flavor at a lower strength.
Food pairings
- Curry and tacos
- Burgers
- Blue cheese
Glassware and serving temperature
Pint glass or tulip45 to 50°F (7–10°C)
What it tastes like
Hops lead. American varieties such as Cascade, Citra and Mosaic bring grapefruit, orange, pine, mango and passion fruit. Behind that sits a light caramel or biscuit malt. West Coast versions finish sharply bitter. Hazy versions taste sweeter and fruitier, with low bitterness.
Where it comes from
English brewers in the late eighteenth century shipped strong, heavily hopped pale ales to British India, and the name stuck. The style faded in the twentieth century until American craft brewers revived it from the 1970s on, using intensely aromatic local hops. It has been the best-selling craft style in the United States for years.
How to serve it
Serve at 7–10°C, a little warmer than a lager, so the hop aroma opens up. Freshness matters more for IPA than for any other style. Hop aroma fades within a few months, so look for a packaging date and keep it cold.
What to eat with it
Spicy food such as curry and tacos, burgers, blue cheese and anything grilled. Bitterness amplifies chili heat, so choose a hazy IPA if the dish is very hot.
