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India Pale Ale

One sip, and you’ll see why this style has been a staple on craft beer menus for the past few years. Canadian brewers produce some of the best IPA, with its refreshingly “bitter” and pronounced hop flavours. It’s this zip that makes IPA perfect for spring sipping.

Despite the often-told story, the India Pale Ale was not created to withstand the journey from England to India 250 years ago. It’s simply that the top beer exporter in England at the time made a hoppy ale that proved a hit among well-heeled British colonists in India. The style was near extinction until it was American craft brewers in the 1980s using North American ingredients: most notably bright, bold and pleasingly bitter American hops. These days brewers are adding hops later in the process to create IPA's that erupt with hop aromas and flavours, but don't pack that big bitter punch. And they're using zingy new hop varieties from Japan, Australia, New Zealand and the U.S. Some IPA's aim for the perfect blend of hops, while others showcase just one varietal. Double, Imperial or Triple IPA's contain even bigger flavours and higher alcohol. We stock them all for you to taste.

Grapefruit, lemon, lime or orange, grass, herbs, green tea, pine needles, grapefruit pith, pineapple, mango, guava, papaya, lychee, black currant, earthy, spicy, leafy, herbaceous. Biscuit, white cracker or caramel malt backbone. Juicy, thirst-quenching, resinous, bitter (mild to strong), medium body, dry finish.

Thai green curry, burgers, salmon steaks with cracked pepper, Tex-Mex, creamy Indian curries, jerk or Cajun-spiced dishes, fried chicken, carrot cake, strong blue cheeses like Stilton or Roquefort, strong, aged cheddars.

Serve at cellar temperature (about 10 minutes out of the fridge). To taste the "terroir" of different hops, pick up a bunch of different cans and have a tasting party with friends.