Ipas And Amber Beers: What's The Difference?

India Pale Ales (IPAs) are a style of pale ale that originated in England and are known for their strong, bitter flavour. They are usually golden to amber in colour, although some IPAs can be lighter or darker. Amber ales, on the other hand, are a distinct style of beer characterised by their rich red-amber hue and sweeter taste. While IPAs are strongly associated with hops, amber ales are less hoppy and tend to have a more balanced flavour profile.

Amber ales are darker than pale ales

Pale ales first appeared in England around 1703, when beers were made from malts dried with high-carbon coke, resulting in a lighter colour than other beers of that time. The term "amber ale" is emerging in Australia, France, Belgium, the Netherlands, and North America. Amber ales are generally maltier rather than hoppy, and they have a greater mouthfeel.

However, the distinction between the two styles is not always clear-cut, and brewers sometimes categorise their beers under either style. For example, an amber ale with a higher hop content may not be too different from a pale ale. Additionally, both styles have been associated with traditional British "bitters", further highlighting the overlap between them.

In summary, while amber ales are generally darker and maltier than pale ales, there can be exceptions and overlaps depending on the specific brewing techniques and ingredients used.

IPAs are a type of pale ale

IPAs, or India Pale Ales, are a type of pale ale. The pale ale originated in England around the early 1700s as an alternative to standard dark beers. English brewers became skilled in controlling the malt intensity, crafting a lighter beer with a more mild palate.

IPAs were created to last the journey from England to India during the time of the British colonies. To accomplish this, brewers added more hops and malt to preserve the beer. Once it reached India, this new type of beer became a huge success. Traditional English pale ales didn't last long in the heat, so the added hops and alcohol extended their shelf life. Soldiers grew to love the stronger, more flavoursome brews, and they asked for more of the same when they returned home.

IPAs are a wildly popular style of pale ale that is brewed to focus on hop flavours and aromas, resulting in a stronger, more bitter taste with fruity aromas. Typical fruits used in these drinks include lemons, oranges, and grapefruits. Most IPAs range from 6-7% ABV, but Session IPAs are around 4-5% and Double IPAs can reach 12-14%.

While IPAs and pale ales are extremely similar in their appearance and fermentation processes, several distinctions separate them. Pale ales were designed to have a more rounded malt flavour to provide a lighter and more approachable hop taste. With this comes a lower ABV percentage, making for a lighter drinking experience.

Pale ales also typically have more bread notes compared to the fruity flavours and aromas of an IPA. When drinking IPAs, you will usually experience hoppier taste profiles with a higher ABV percentage.

Amber ales are made with crystal malts

Amber ales are darker than pale ales, pouring a rich red-amber hue. The colour comes from crystal malts, which also add a bit more sweetness. Crystal malts are specialty grains that add flavour and colour to any brew. They are used in many beer styles, from pale ales to porters, and are the most widely used type of specialty grain. Crystal malts are steepable and they are generally used to add sweetness and colour to both extract and all-grain brews.

Crystal malts are made from barley grain in a process similar to that of making pale malts. The grains are steeped and germinated, then stewed – they are heated in a closed system that doesn't allow moisture to escape. As a result, the starch interiors of the barley grains are broken into sugars by amylase enzymes. After stewing, the grains are kilned. Kilning dries the grain, darkens the husk and caramelises some of the sugar inside. The darker crystal malts can add some roastiness or nuttiness in addition to sweetness.

The amount of crystal malt used varies with the style of beer. Pale ales, bitters or ESBs may contain up to 20% crystal malt. Lagers such as Oktoberfests or Vienna lagers may contain up to 15% crystal malt. Darker ales, such as porters and stouts, may also contain crystal malt along with more darkly roasted grains. The more crystal malt used in a recipe, the darker the colour.

Crystal malts are rated according to their colour depth, usually expressed in degrees Lovibond (°L). They range from 20°L to around 200°L and the most common crystals are in the 30° to 40°L range. Pale malts, by comparison, are usually rated between 1.5° and 3°L, while chocolate malts are rated around 350°L. The colour of the crystal malt is a function of how it was prepared.

IPAs are bitter and have high alcohol levels

IPAs, or India Pale Ales, are known for their bitter taste and relatively high alcohol content. The bitterness of an IPA is influenced by its hop profile, with American hops known for their strong, bitter flavours. The perceived bitterness of an IPA can be affected by its alcohol content, malt profile, and residual sugars. While IBUs (International Bitterness Units) are used to measure bitterness in beer, they don't always reflect how bitter a beer actually tastes. A higher alcohol content, for example, can balance out bitterness.

IPAs were first brewed in England for export to India during British rule. Traditional English pale ales didn't fare well in the heat, so brewers added more hops and alcohol as a preservative. Soldiers developed a taste for the stronger brew and demanded more upon their return home, leading to the creation of the IPA.

Today, IPAs come in various styles, including West Coast, New England, and Red IPA. West Coast IPAs are known for their pine resin flavour, while New England IPAs tend to be fruit-forward and less bitter. Red IPAs are a newer style that is similar to American Amber Ales but with a slightly lower malt profile and a more drinkable, crisp quality.

While IPAs are known for their bitterness, modern brewing techniques are reducing the perception of bitterness in these beers, making them more accessible to a wider range of drinkers. Brewers are focusing on other flavours that can be extracted from hops, such as berries, melon, grapefruit, and white wine grapes. This evolution of the IPA style showcases the creativity and innovation of craft brewers.

Amber ales can be brewed as IPAs

IPAs are a style of pale ale, and pale ales can range in colour from light straw to deep golden. Amber ales are darker than pale ales, pouring a rich red amber hue. Amber ales are made with crystal malts, which add a bit more sweetness.

American ambers can be brewed as IPAs and as Imperial/Double styles. Amber ales brewed as IPAs will have a higher focus on hops, with a crisp drinkability.

The term "amber ale" is used in Australia, France, Belgium, the Netherlands, and North America for pale ales brewed with a proportion of amber malt and sometimes crystal malt to produce an amber colour ranging from light copper to light brown.

So, while amber ales are a distinct style of beer, they can also be brewed as IPAs, with a stronger focus on hops and a higher alcohol content.

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