Milkshake Ipas: Sweet, Creamy, And Hoppy

Milkshake IPAs are a type of hazy IPA, often with a smooth and creamy texture, that are quickly becoming a popular beer. They are brewed with lactose (milk sugar) and adjuncts such as vanilla, fruits, spices, hops, and other ingredients. The use of lactose and fruit gives milkshake IPAs a sweet and delightful mouthfeel. While they are not traditional, they have become a trend, with brewers experimenting with various ingredients and techniques to create milkshake IPAs that are both playful and delicious.

Milkshake IPAs are hazy, dessert-inspired beers with a smooth mouthfeel

Milkshake IPAs are a unique and intriguing type of beer that has been gaining popularity in recent years. They are characterised by their hazy, dessert-inspired nature and smooth mouthfeel, offering a creative and indulgent twist on the traditional IPA.

The key defining feature of a milkshake IPA is the use of lactose, also known as milk sugar, which does not ferment and remains in the beer, giving it a sweet flavour and a creamy, full-bodied texture. This is combined with generous fruit additions, creating a beer that resembles a tropical ice cream shake or a malt shop treat. Tropical fruits such as passion fruit, mango, guava, peaches, apricots, and raspberries are commonly used, with their tartness balancing the sweetness of the lactose.

Additionally, milkshake IPAs often feature adjuncts such as vanilla, chocolate, peanut butter, or coffee, enhancing the dessert-like character of the beer. Vanilla, in particular, is a consistent flavour in many milkshake IPAs, providing a foundation for the fruit flavours to shine. The result is a beer that evokes childhood memories of creamy milkshakes and indulgent desserts.

The hazy, cloudy appearance of milkshake IPAs is not just for show—it contributes to the overall sensory experience, enhancing the perception of viscosity and creaminess. This style of beer blurs the lines between beverage and dessert, offering a unique and indulgent experience for craft beer enthusiasts.

While some may argue that milkshake IPAs deviate from traditional beer styles, they have undoubtedly captured the imagination of brewers and drinkers alike, with their playful and experimental nature. Whether you're pairing it with a charcuterie board or simply indulging in a sweet, dessert-like treat, milkshake IPAs offer a fun and creative approach to the world of beer.

They are made with lactose (milk sugar) and fruit, with vanilla being a common addition

Milkshake IPAs are made with lactose (milk sugar) and fruit, with vanilla being a common addition. Lactose is a type of milk sugar that does not ferment and convert into alcohol like other sugars. Instead, it remains in the beer, giving it a sweet flavour and a smooth, creamy texture similar to a milk stout. Fruit is often added to enhance this texture and to inject tartness, tropical flavours, or candied sweetness. Vanilla is also frequently added to enhance the taste of the fruit.

Milkshake IPAs were first created in 2015 by the Swedish brewery Omnipollo in collaboration with Tired Hands Brewing Company in Pennsylvania. Their first creation was an IPA brewed with oats, wheat, and lactose sugar, fermented on strawberries and vanilla beans, and heavily hopped with Mosaic and Citra hops. This beer was simply called "Milkshake", and it inspired a wave of similar creations by breweries around the world.

Today, milkshake IPAs are often made with tropical fruits such as passion fruit, mango, guava, peaches, and apricot, as well as other adjuncts such as chocolate, peanut butter, or coffee. They are known for their sweet, confectionery taste and hazy appearance. While some consider them to be a departure from traditional beer styles, milkshake IPAs have become a popular and trendy style, with many drinkers enjoying their dessert-like flavours.

The style was popularised by Tired Hands Brewing and Omnipollo in 2015

The milkshake IPA style was popularised by Tired Hands Brewing and Omnipollo in 2015. Tired Hands Brewing is based in Ardmore, Pennsylvania, and Omnipollo is a Swedish microbrewery, founded in Stockholm. The two breweries collaborated on the initial milkshake IPA, which was then followed by breweries across America releasing their own versions.

Tired Hands Brewing was founded in Philadelphia, Pennsylvania, and has a flagship location in the heart of the city's Fishtown neighbourhood. They are known for their uniquely American ales and Belgian-inspired saisons, with bold, unique flavours. Their milkshake IPAs include the Extra Vanilla Double Milkshake IPA, brewed with heavy amounts of malted oats and lactose sugar, and the Strawberry Milkshake IPA, brewed with oats and lactose sugar, and fermented with strawberries and vanilla beans.

Omnipollo was founded by brewer Henok Fentie and artist Karl Grandin in 2010. The brewery is known for its innovative styles of beer and imaginative can designs. Their first beer was a Belgian-style beer called Leon. They have since brewed a range of beers, including their double IPA Nebuchadnezzar, which won Best Beer of the Year at the Stockholm Beer & Whiskey Festival in 2012. In addition to brewing beer, Omnipollo also operates bars in Stockholm, Hamburg, and Tokyo.

The collaboration between Tired Hands Brewing and Omnipollo resulted in the creation of the milkshake IPA style, which has since become a popular and talked-about beer variety. The style is characterised by the use of lactose (milk sugar) and fruit, resulting in a smooth, creamy mouthfeel. Brewers use different fruits to add tartness, tropical flavours, or candied sweetness to their beers. The milkshake IPA has allowed brewers to experiment with new ingredients and flavours, inspiring creativity in the beer world.

Milkshake IPAs are not bitter or hoppy but sweet and fruity

Milkshake IPAs are a type of hazy IPA that is taking the industry by storm. Unlike traditional bitter hoppy beers, milkshake IPAs are sweet and fruity. They are brewed with lactose (milk sugar) and adjuncts such as vanilla, tropical fruits, chocolate, peanut butter, or coffee. The lactose in milkshake IPAs does not ferment and convert into alcohol, so it remains in the beverage, lending it a sweet flavor.

Fruit additions are common in milkshake IPAs, with popular choices including passion fruit, mango, guava, peaches, and raspberries. These fruits not only add a burst of flavor but also contribute to the hazy appearance of the beer. Brewers may also add wheat flour, oats, flaked barley, or wheat malt to enhance the haze and create a creamy, full-bodied texture.

Vanilla is another key ingredient in milkshake IPAs. It enhances the sweet flavor of the lactose and helps to round out the overall taste profile. The combination of vanilla and fruit creates a dessert-like experience, reminiscent of childhood treats.

While milkshake IPAs do contain hops, they are not the dominant flavor. Instead, the beers strike a balance between the sweetness of the lactose and the tartness of the fruit or other adjuncts. This balance results in a smooth, delightful mouthfeel that is surprisingly easy to drink.

Milkshake IPAs offer a unique and playful take on the traditional IPA. They blur the lines between beer and dessert, challenging the notion that beers should be solely bitter and hoppy. By embracing lactose, fruit, and other creative ingredients, brewers are pushing the boundaries of what an IPA can be, appealing to a new generation of beer drinkers who crave something sweet and fruity.

They are best stored in the refrigerator and consumed within three weeks of production

Milkshake IPAs are best stored in the refrigerator and consumed within three weeks of production to ensure optimal freshness and flavour. This popular beverage style, also known as New England-style IPAs, has a short shelf life due to its unique ingredients and brewing process.

The key to a milkshake IPA's distinct character is the use of lactose, or unfermentable milk sugar, which imparts a smooth and creamy mouthfeel reminiscent of a milk stout. Brewers often add fruit to enhance the silky texture and introduce flavours ranging from tartness to tropical notes. The haze created by the lactose and fruit gives the impression of viscosity, setting milkshake IPAs apart from other hazy IPAs.

While the style originated in the talented breweries of New England, it has since spread worldwide, with brewers adding their creative twists. The combination of milk sugar and fruit puts milkshake IPAs in a category of their own, offering a unique sensory experience that has captivated beer enthusiasts.

To preserve the intended flavour profile and freshness of a milkshake IPA, it is essential to store it properly. Keeping the beer refrigerated helps maintain its ideal temperature, slowing down any potential chemical reactions that could alter its taste. Additionally, milkshake IPAs are best consumed within three weeks of production to guarantee the intended flavour and texture.

By following these storage guidelines, drinkers can fully appreciate the intricate flavours and creamy mouthfeel that have made milkshake IPAs a beloved trend in the beer world.

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