The Science Behind Ipa Beers' Minute Details

The number of minutes on an IPA beer refers to the time it takes to brew the beverage. The longer the brewing time, the more intense the flavour. For example, a 60-minute IPA will be brewed for less time than a 90-minute IPA, resulting in a less intense flavour. The number of minutes can also refer to the recommended drinking time.

The history of IPAs

The India Pale Ale, or IPA, is a hoppy beer style within the broader category of pale ales. The name comes from the beer's origins in the late 18th century, when English breweries struggled to find a way to get their beer to survive the voyage from England to British colonies in India. Beer stored in large casks often spoiled, went flat, or leaked during the journey.

George Hodgson of the Bow Brewery in East London is often credited with creating the first IPA. Hodgson 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, Hodgson was not the first brewer to come up with the concept. By the 1760s, breweries learned that adding extra hops helped fortify their beer for the voyage to warmer climates. Hodgson was the first to achieve a large amount of distribution in India, thanks in part to the Bow Brewery's proximity to the East India Company's headquarters in East London.

By the early 19th century, "pale ale prepared for the India market" was gaining popularity as exports and hopping levels increased. The first known recorded mention of the phrase "India Pale Ale" came in 1835 in an edition of the Liverpool Mercury. By the 1830s, English drinkers were able to taste the export style of pale ale, and by 1840, IPA had become one of England's best-selling beers.

Demand for IPA in England waned by the start of the 20th century as new styles entered the market and taxes on higher-gravity beers increased. However, the style was revived in the 1970s and 80s during the early craft beer revolution in America. Brewers in the US revived the original recipes created 150 years earlier in England while adding new styles of hops. This led to the various styles of IPA available today.

How IPAs became popular

The IPA, or India Pale Ale, was originally an export beer shipped to India, which was under the control of the British East India Company until 1858. The name is derived from British sailors on six-month voyages at sea who wanted a beer that could withstand changing temperatures and remain palatable.

The actual brewing process was difficult, if not impossible, in India's climate, so brewing there was not an option. The sailors discovered that hops were the secret ingredient they needed to preserve their beer. Hops are why IPAs are so well-known, as they impart distinctively hoppy aromas and flavours.

The IPA's popularity grew in the 1800s, and by the 1860s, India Pale Ales were widely brewed in England. The demand for this style of beer developed in England around 1840, and it became a popular product there.

In the late 20th century, craft beer revolution in the United States, brewers began seeking out old beer styles that had fallen out of fashion. The traditional IPA style was well-suited to showcase the intense flavour and aroma of American hops. The popularity of IPAs spread down the West Coast of the United States, then across the country and eventually the world.

Today, the IPA is one of the most sought-after beer varieties, with an array of styles such as the New England IPA, the West Coast IPA, and the East Coast IPA. The rise in popularity of IPAs can be attributed to the craft beer boom of the 2010s, with people increasingly supporting smaller breweries and seeking out new flavours.

What makes IPAs strong

India Pale Ale, or IPA, is a hoppy beer style within the broader category of pale ale. IPAs are often known for having a higher alcohol content than other beers, but this is not always the case. The ABV (alcohol by volume) of an IPA can range from 5% to 7% or more, depending on the specific type of IPA. For example, Session IPAs are designed to be lower in ABV, typically falling below 5%. On the other hand, Double or Imperial IPAs have a higher hop concentration and ABV, usually over 7%.

The higher alcohol content in some IPAs is due to a higher specific gravity during the brewing process, which results in a higher alcohol content by volume. Additionally, the body of an IPA can affect how it is perceived. IPAs tend to be maltier and thicker than other beers, which can make them feel heavier and more filling.

The perception of strength in an IPA can also be influenced by factors such as the rate at which the body processes alcohol and individual tolerance levels. The high carb and calorie content of IPAs can also contribute to feeling sluggish or weighed down after consuming them.

The different types of IPAs

The India Pale Ale, or IPA, is a broad category of beer with many distinct styles. Here is a guide to some of the most popular types of IPAs:

British IPA

The original style of IPA, British IPAs are hoppy golden ales that use exclusively British hops like fuggles and goldings, imparting a grassy, earthy, and light citrus character. They typically have an ABV of between 6% and 7% and are known for their dry finish.

West Coast IPA

Invented in California, West Coast IPAs take inspiration from British IPAs but use American "C" hops such as Cascade, Citra, and Chinook. This gives them a strong piney aroma with citrus and earthy notes. They tend to be less dry due to the use of crystal malt, but are significantly more bitter.

East Coast IPA

A relatively new style, East Coast IPAs are similar to West Coast IPAs but differ in the type of yeast used. East Coast brewers use mutated, complex British yeasts that produce more flavours and aromas during fermentation, such as stone fruit, banana, and tropical notes. This allows brewers to use fewer hops, resulting in a less bitter, cloudier, and hazier beer.

Double IPA (or Imperial IPA)

Double IPAs are a response to drinkers craving even more hops. To balance the increased bitterness, brewers use more malt, resulting in a higher alcohol content. These beers have a strong hop flavour with floral, piney, and citrus notes, and a minimum ABV of 7.5%.

Triple IPA

Taking the Double IPA even further, Triple IPAs can have an ABV of 12% or higher. They are extremely popular, with people queuing for hours to get their hands on them when they are released, which is usually only once a year.

Session IPA

Session IPAs are designed for casual drinking sessions, offering a big dose of hops at a lower ABV of 5% or less. They are dry-hopped to maximise aroma and minimise bitterness, resulting in a highly drinkable and flavourful beer.

Black IPA (or Cascadian Dark Ale)

Black IPAs are a unique style that aims to combine the appearance of a stout with the hoppy aroma of an IPA. The darker malts lend roasted flavours that contrast with the floral, citrus, and piney notes of the hops. When done well, it can be a truly delicious and unique drinking experience.

Belgian IPA

Belgian IPAs use a Belgian yeast that gives the beer clove and spicy notes commonly found in Hefeweizens and Belgian Tripels. They tend to be lighter in colour and have a more complex flavour and higher alcohol content than a typical IPA.

New England IPA (or Hazy IPA)

The New England IPA is one of the most common styles of IPA found today. It is known for its hazy, unfiltered appearance and extremely low bitterness. This style often uses blends of hops that lend intense, fruity flavours, such as pineapple, mango, and other bright, sweet notes. New England IPAs are typically dry-hopped and have lower carbonation, resulting in a smooth, fruity, and approachable beer.

How to serve IPAs

When serving IPAs, there are a few things to keep in mind to ensure the best flavour and drinking experience. Firstly, the serving temperature for IPAs is important. The ideal temperature is around 45 to 50 degrees Fahrenheit, which is much warmer than ice-cold beer straight from the fridge. Allowing the beer to warm up a little will enhance its flavour and reveal more delicate aromas.

The type of glassware you use can also impact the drinking experience. Using the right glass can help to capture and preserve the aromas of the beer. A bulbous shape that tapers inward at the top is ideal, as it captures the aromas and delivers them to your nose. The Spiegelau IPA glass is a good example of a glass designed specifically for IPAs, with a wide, hollow stem and an elongated bowl that tapers slightly at the top. This glass was designed in collaboration with Dogfish Head and Sierra Nevada breweries to enhance the drinking experience.

When pouring the beer, hold the glass at a 45-degree angle and begin pouring down the side of the glass, aiming for halfway. Once you've poured about half the beer, return the glass to an upright position and continue pouring. This technique helps to create a 1- to 1.5-inch head of foam, which is important for releasing the aromatics from the hops.

After pouring, take a moment to appreciate the appearance of the IPA, as they can vary from translucent to opaque and from orange to gold in colour. Then, breathe in the aroma of the beer with your mouth closed, and then again with your mouth open. You should notice strong hop aromas. Take small sips and repeat the smelling process to help align the aroma and flavour.

Finally, it's worth noting that IPAs are best enjoyed fresh. The flavours of hops can dissipate over time, so it's best to drink IPAs as close to the bottling or canning date as possible.

Frequently asked questions