WHY WE LOVE IT
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 IPAs 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 IPAs aim for the perfect blend of hops, while others showcase just one varietal. Double, Imperial or Triple IPAs contain even bigger flavours and higher alcohol. For hoppy flavour without the bitterness, try a Hazy IPA.
YOU MAY 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.
SIP THEM WITH
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.