Stout And Ipa: What's The Difference?

Beer is divided into two main categories: lagers and ales. Ales, which include stouts and IPAs, are created through top fermentation, where yeast ferments at warmer temperatures and settles at the top of the beer. Stouts are a type of boldly-flavoured ale, defined by a small portion of their malt bill that includes roasted barley, giving them a dark colour. IPAs, on the other hand, are amber-coloured ales known for their bitter, citrusy, floral, herbal, and/or piney notes derived from hops.

IPA and stout are both ales

Beer is largely divided into two categories: lagers and ales. Ales are created through top fermentation, a process in which yeast ferments at warmer temperatures and settles at the top of the beer. The yeast used in ales, Saccharomyces cerevisiae, thrives at warm-ish temperatures (around 70°F) and rises to the top of the liquid as it ferments.

On the other hand, IPAs (India Pale Ales) are amber-coloured ales that get their flavour from hops, a cone-shaped flower related to cannabis. IPAs can be bitter and contain high alcohol levels, depending on the variety of hops used. Some IPAs can taste like pure citrus, while others are strong and bitter. Common flavours include fruity, citrusy, floral, herbal, and piney notes.

Stouts are boldly flavoured

Stouts produced in the U.S. are strong, highly roasted, bitter and hoppy, with high malt flavours that give them the taste of coffee or dark chocolate. American stouts are not for the faint-hearted.

Flavoured stouts are also available, with brewers adding ingredients such as cherries, chocolate, and even peanut butter. These beers are often described as "dessert stouts" and are perfect for those with a sweet tooth.

IPAs are known for their hops

IPAs, or India Pale Ales, are known for their hops. Hops (plants that are added to beer for flavouring) play a prominent role in this style of beer and can provide complex, fruity, floral, and citrus flavours. The hops lend a bitterness to this style of beer, but brewers have found ways to balance the bitterness using different hops, making IPAs just as easy to drink as any other beer style.

The prototypical style of craft beer, IPAs can be a polarising topic for beer drinkers. Some folks shudder at the thought of drinking a bitter and hoppy IPA, while others will go out of their way to try every IPA ever made (the hoppier, the better). The style dominates the shelves at local craft beer retailers and the taps at brewpubs.

The popular origin story of IPAs is that in the late 18th century, George Hodgson, a brewer at the Bow Brewery in East London, began sending his pale ale to India packed with extra hops and an increased alcohol content. Both the hops and the high alcohol helped to preserve the beer during its long sea journey from England to India. This created a bitter and stronger pale ale that was more refreshing in the hot Indian climate compared to the dark ales and porters that were popular in London.

However, this is a simplified version of what really happened. It is true that English breweries struggled to find a way for their beer to survive the voyage from England to British colonies in India, as well as the Caribbean. Beer stored in large casks would spoil and go flat during the journey as it was exposed to warmer temperatures and the motion of the ship. Various methods were conceived for how to deliver a product that would reach its final destination in a drinkable state.

By the 1760s, breweries learned that adding extra hops to all of their beers—not just pale ales—helped fortify them for the voyage to warmer climates. While George Hodgson may have not been the first brewer to come up with the concept, he was the first to achieve a large amount of distribution in India. The Bow Brewery was popular with East India Company traders thanks to the brewery’s proximity to East India’s docks.

The first American IPAs were created on the West Coast with new hop varieties, such as cascade and chinook. These beers are very hop-forward with piney, floral, and citrus notes and a strong bitterness. More recently, East Coast IPAs have arrived from breweries in New England that have balanced the strong hoppiness with an equally strong malt component.

The hottest style of IPA currently on the market is the New England IPA, also known as the Hazy IPA. The haze comes from the fact that they are unfiltered and often include the addition of wheat or oats. New England IPAs have extremely low bitterness and a citrus flavour that might remind you of drinking a glass of juice.

Stouts are often associated with Guinness

The flavour of Guinness comes from malted barley and roasted unmalted barley, with the latter being a modern addition. The roasting process gives Guinness its characteristic dark colour and taste. The beer also has notes of coffee and chocolate, with a hint of sweetness from unfermented sugars that balance any bitterness.

Guinness has a long history of marketing campaigns, from iconic posters featuring animals such as toucans and kangaroos to television advertisements that positioned the brand as a ""cult" beer. The brand has also sponsored the "Guinness Book of World Records," further contributing to its worldwide recognition.

While Guinness is the most well-known stout, there are other craft stouts available that offer unique flavours and seasonal varieties. These stouts may use different ingredients, such as wild yeast or dark-roasted malts, and can be barrel-aged or infused with nitrogen for a smoother taste.

In conclusion, stouts are often associated with Guinness due to its long history, effective marketing, and worldwide availability. However, there is a diverse range of stouts beyond Guinness that are worth exploring for beer enthusiasts looking to expand their palate.

Black IPAs are a hybrid of the two

Black IPAs, also known as Cascadian Dark Ales, are a hybrid of two distinct beer styles: stouts and West Coast IPAs. They are characterised by the use of dark malts, which give them their black colour, and a generous amount of hops, resulting in a fruity and bitter taste.

The creation of Black IPAs can be attributed to influential brewer Greg Noonan, who crafted the Blackwatch IPA in the late 1980s or early 1990s. However, the term Cascadian Dark Ale was coined by homebrewer Bill Wood in 2007. Black IPAs gained immense popularity in 2010, particularly on the West Coast of America, where hops are grown. This popularity lasted for about five years, during which breweries experimented with various styles, including black IPAs.

Black IPAs present a unique combination of flavours and aromas. They are characterised by the perception of caramel malt and dark roasted malt, resulting in a medium-high to high level of bitterness. The hops contribute fruity, citrus, piney, floral, and herbal notes, creating a complex flavour profile. The alcohol content of Black IPAs typically ranges from 5% to 9% ABV, with IBUs between 50 and 70.

When it comes to food pairings, Black IPAs are best matched with intense and robust dishes. Fatty grilled meats like steak or burgers are ideal, as the charred aspect complements the beer's intensity. Dark chocolate desserts also work well, as the bitterness of the malt and chocolate harmonises with the orange bitterness often found in Black IPAs.

While Black IPAs had their moment in the spotlight, they eventually gave way to other trends, such as the New England IPA. However, they are making a slight comeback, intriguing beer enthusiasts once again with their unique combination of dark malts and a plethora of hops.

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