Black Ipa Beer: A Unique, Dark, Hoppy Brew

Black IPA, also known as Cascadian Dark Ale, American Black Ale, or India Black Ale, is a style of beer that combines the bitterness and hoppy flavours of an India Pale Ale (IPA) with the darker malty flavour of a stout or porter. Black IPAs are characterised by their dark brown to black colour, medium-high to high hop bitterness, and the perception of caramel malt and dark roasted malt flavour and aroma. The style was first created by Greg Noonan of Vermont Pub & Brewery in the early 1990s but did not gain popularity in the United States until 2009. Black IPAs typically have an alcohol content of around 6-7.5% ABV and are known for their smooth, medium-light to medium-bodied mouthfeel.

Black IPA: Style Profile

Black India Pale Ales (or Cascadian Dark Ales) are a relatively new style of IPA, borne of several well-loved styles of beer. They are characterised by the perception of caramel malt and dark roasted malt flavour and aroma. Hop bitterness is perceived to be medium-high to high, with hop flavour and aroma falling in the medium-high range. Fruity, citrus, piney, floral and herbal notes from hops of all origins may also contribute to the overall experience.

The colour of a Black IPA can range from dark brown to opaque black. It should have a good head of light tan to mocha-coloured foam, with good head retention. The ale should be clear, except in the case of unfiltered dry-hopped versions, which can be hazy, but shouldn't be murky.

A moderate to high hop aroma is often present, with a stone fruit, tropical, citrusy, resinous, piney, berry or melon character. If dry-hopped, it can have an additional floral, herbal or grassy aroma. A very low to moderate dark malt aroma is also possible, with light chocolate, coffee or toast notes. Some clean or lightly caramelly malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.

Black IPAs usually have a medium-light to medium body and medium carbonation. There can be some alcohol warming, especially in the stronger examples. Examples that were dry-hopped may be resiny. Astringency, from hops and possibly roasted malt, should be noticeable but not significant.

The base malt flavour profile is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavours. Dark malt flavours are low to medium-low; restrained chocolate or coffee flavours may be present, but the roasted notes should not be intense, ashy or burnt, and should not clash with the hops. Low to moderate fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should never be harsh. Some clean alcohol flavour can be noted in stronger versions.

Black IPAs are best served at around 46-54°F in an IPA or Tulip glass. They are best stored at cellar temperatures, away from light, and are typically best enjoyed within 3 to 6 months.

Black IPA: History

Black IPA (also known as Cascadian Dark Ale, American Black Ale, or India Black Ale) is a variation of the American IPA style. It has the dryness, hop-forward balance, and flavour characteristics of an American IPA, but with a darker colour. The flavour of darker malts is gentle and supportive, rather than a major flavour component. The colour ranges from dark brown to black, and it should have a good head of light tan to mocha-coloured foam.

The style was first commercially produced by Greg Noonan as Blackwatch IPA around 1990. It was popularised in the Pacific Northwest and Southern California of the US in the early to mid-2000s. Other early versions include Avery Brewing Company's New World Porter (released in 1997), Rogue Ales Skull Splitter (first brewed in 2003), and Phillips Brewing's Skookum Cascadian Dark (brewed in 2004).

The first black IPA to win a medal at the Great American Beer Festival was brewed by Widmer Brothers Brewing, who won Gold in the "Out of Category-Traditionally Brewed Beer" category in 2009. In 2010, the festival recognised American-Style Black Ale as a category for the first time.

However, the origins of dark, strong, and hoppy beer go back at least to the 1800s. In his 1888 book, *The Theory and Practice of Modern Brewing*, author Frank Faulkner wrote of a black beer brewed by Burton, describing it as "a mere black pale ale" with a taste that "reminds one very strongly of the pale beers produced by Burton firms".

Black IPA: Characteristics

Black IPAs, also known as Cascadian Dark Ales, American Black Ales, or India Black Ales, are a relatively new style of beer. They are characterised by the flavours and aromas of caramel malt and dark roasted malt, with a medium-high to high level of hop bitterness, flavour, and aroma. The colour of a Black IPA ranges from dark brown to black, and it typically has a good head of light tan to mocha-coloured foam.

Black IPAs have a moderate to high hop aroma, often with notes of stone fruit, tropical fruit, citrus, resin, pine, berry, or melon. The malt aroma is typically low to moderate, with optional light notes of chocolate, coffee, or toast. Some clean or lightly caramelly malty sweetness may be present in the background. Fruitiness, either from esters or hops, may also be detected, although a neutral fermentation character is also acceptable.

The body of a Black IPA is typically medium-light to medium, with medium carbonation. There can be some alcohol warming, especially in stronger examples. The base malt flavour is generally clean and of low to medium intensity, with optional low caramel or toffee flavours. Dark malt flavours are typically low to medium-low, with restrained chocolate or coffee flavours. The roasted notes should not be intense, ashy, or burnt, and should not clash with the hops.

The bitterness of a Black IPA may linger into the aftertaste but should not be harsh. Some clean alcohol flavour can be noted in stronger versions. Black IPAs are known for their drinkability, with a smooth, medium-light to medium-bodied mouthfeel. They typically have an ABV of 6-7.5%.

Black IPAs are versatile when it comes to food pairings. They can cut through fat and handle rich, strong flavours. Some suggested pairings include fried chicken, spicy BBQ short ribs, steak, shrimp stir-fry, cheeseburger, and wild game meats. For cheese, Blue cheese, Cheddar, or Aged Gouda pair well with Black IPAs. When it comes to dessert, chocolate-based dishes are a good choice.

Black IPA: Ingredients

Black IPAs, or Cascadian Dark Ales, are a relatively new style of beer, borne of several well-loved styles of beer. They are characterised by a perception of caramel malt and dark roasted malt flavour and aroma. The flavour of darker malts is gentle and supportive, not a major flavour component.

The colour of a Black IPA ranges from dark brown to opaque black. It should have a good head of light tan to mocha-coloured foam. The ale should be clear, except in the case of unfiltered dry-hopped examples, which can be hazy.

Black IPAs have a moderate to high hop aroma, with notes of resin, pine, melon, berry, tropical fruit, stone fruit, and citrus. If dry-hopped, they can have an additional floral, herbal, or grassy aroma. The base malt flavour is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavours. Dark malt flavours are low to medium-low; restrained chocolate or coffee flavours may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops.

The ingredients used in Black IPAs include:

• Magnum Hops
• American Ale Yeast 1056
• California Ale Yeast WLP001
• Maris Otter Pale
• Caramel/Crystal 60L
• American Chocolate
• American Midnight Wheat Malt
• American Black Malt
• American Caramel/Crystal 80L
• Roasted Barley
• German CaraMunich III
• American Caramel/Crystal 20L
• American Ale Yeast US-05
• California Ale Yeast WLP001
• English Ale Yeast S-04
• American Ale 1056
• US West Coast Yeast M44
• American Ale II 1272
• San Diego Super Yeast WLP090
• Verdant IPA
• Voss Kveik Ale Yeast

Black IPA: Food Pairings

Black IPAs, also known as India Pale Ales, are one of the most popular styles of beer in the craft brewing scene. They are characterised by a medium amber colour and a very bitter flavour. The bitterness of the IPA can cool things off, so it's a great match for spicy dishes like tacos, or a burger with barbecue sauce.

IPAs can also act as a palate cleanser, with the hoppiness of the beer washing away the flavours of another dish. This makes them a good choice to drink between courses, such as after an appetizer and before a main course.

When it comes to food pairings, IPAs go well with heavy, fatty foods like sausage, deep-fried meats, or French fries. The IPA counterbalances the salty, fried taste of these dishes. If you're looking for a dessert pairing, slightly sweeter IPAs work better. For example, an English-style IPA or a maltier American IPA can be a great match for tamarind or ginger-spiced chocolate truffles, with the malt heightening the caramel side of milk chocolate and the hops intensifying the spice.

If you're a fan of Indian food, IPAs that emphasise hop flavour and aroma over bitterness can be a great choice. The hop flavour melds wonderfully with common Indian spices like tamarind, coriander, and cardamom. The carbonation in IPAs also makes them a good match for greasy, spicy foods like chicken wings or a spicy sausage calzone.

When pairing IPAs with meat, go for grilled options. The caramelization of the meat will pull out the caramel malt in the beer, while the hop flavour and bitterness provide a contrast. So fire up the grill and pair your IPA with a juicy burger or a perfectly grilled steak.

Frequently asked questions