IPA is a beer style highly popular among craft beer enthusiasts, who are always eager to explore new sensations and undiscovered flavours. With an aromatic palette more diverse than ever and a sometimes intense bitterness, IPA continues to captivate and shows no signs of fading from the brewing scene.
Do you know IPA?
Historically, the IPA (India Pale Ale) style was developed in the 18th century by the British during the colonisation of India. They added more hops and sugar to the beer to help preserve it during the long sea voyage, as hops are known for their antibacterial and preservative qualities. This higher hop and alcohol content allowed the beer to better withstand the heat and storage conditions. However, the true history of IPA is more complex and layered with brewing legends.
In recent years, IPAs have surged in popularity, with breweries across the globe embracing and reinventing the style. This has led to the emergence of many sub-styles, such as the Double IPA, known for its higher bitterness and alcohol content, and the New England IPA, which is juicier, less bitter, and notably hazy.
Bitterness
Hops can bring a range of flavours to beer, from tropical fruits and citrus to floral, woody and herbal notes. However, many hop lovers are also drawn to the quest for the most bitter and hoppy beers. It's important to note, though, that hoppiness doesn’t always mean high bitterness—aromatic hops can provide a burst of flavour without harshness.
Bitterness in beer is measured using the International Bitterness Unit (IBU) scale. For example, Double IPAs often reach 100 IBU or more. Some famous examples include Nebuchadnezzar from Omnipollo, Born To Die from BrewDog, and Gluttony from Amager, which boasts an eye-watering 310 IBU. Mikkeller has even released the 1000 IBU Ultramate, although it’s generally accepted that the human palate can detect bitterness only up to around 110 IBU.
A word to the bold: such extreme beers may test the limits of your taste buds.
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH, CONSUME IN MODERATION.
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