The pale ales of the early 18th century were lightly hopped and quite different from today's pale ales.[5] By the mid-18th century, pale ale was brewed mostly with coke-fired malt, which produced less smoking and roasting of barley in the malting process, and hence produced a paler beer.[6][7] One such variety of beer was October beer, a pale well-hopped brew popular among the landed gentry, who brewed it domestically; once brewed it was intended to cellar two years.[8]
Among the first brewers known to export beer to India was George Hodgson's Bow Brewery,[9] on the Middlesex-Essex boundary. Its beers became popular among East India Company traders' provisions in the late 18th century for being two miles up the Lea from the East India Docks,[lower-alpha 1] and Hodgson's liberal credit line of 18 months. Ships exported this beer to India, among them his October beer, which benefited exceptionally from conditions of the voyage and was highly regarded among its consumers in India.[11] The brewery came into the control of Hodgson's son early in the next century,[lower-alpha 2]
Burton breweries lost their export market in Continental Europe, including Scandinavia and Russia, when the Napoleonic blockade was imposed, and were seeking a new export market for their beer.[10]
At the behest of the East India Company, Allsopp's brewery developed a strongly-hopped pale ale in the style of Hodgson's for export to India.[12][13] Other Burton brewers, including Bass and Salt and Co, followed Allsopp's lead, taking advantage of Burton water in brewing similar beers.[lower-alpha 3]
London East End brewer Charrington's trial shipments of hogsheads of "India Ale" to Madras and Calcutta in 1827 proved successful and a regular trade emerged with the key British agents and retailers: Griffiths & Co in Madras; Adam, Skinner and Co. in Bombay and Bruce, Allen & Co. in Calcutta.[14]
Early IPAs were only slightly higher in alcohol than other beers brewed then, but more of the wort was fermented, meaning few residual sugars, and they were heavily hopped.[15][16] While IPAs were formulated to survive long voyages by sea better than other styles of the time, porter was also successfully shipped to India and California.[17]
By the 1860s, India pale ales were widely brewed in England, and they were much more attenuated and hopped than porters and ales.[18]
Best India Pale Ale, bottled expressly for export by A. W. Palmer & Co.
Demand for the export style of pale ale, which had become known as "India pale ale", developed in England around 1840 and India pale ale became a popular product in England.[3][4] In 1837, Hodgson's IPA typically cost 6/6 (32.5p; equivalent to £31in 2021[19]) for a dozen pint bottles, the same as Guinness Double Stout, 53% more than the 4/3 (21.25p; equivalent to £21) a dozen for those of porter.[20] Some brewers dropped the term "India" in the late 19th century, but records indicated that these "pale ales" retained the features of earlier IPAs.[21] American, Australian, and Canadian brewers manufactured beer with the label IPA before 1900, and records suggest that these beers were similar to English IPA of the era.[22][23]
IPA style beers started being exported to other colonial countries, such as Australia and New Zealand, around this time with many breweries dropping the 'I' in 'IPA' and simply calling them Pale Ales or Export Pales. Kirkstall Brewery and many competitors sent much export beer across the world by steam ship to auction off to wholesalers upon arrival.
United Kingdom
India pale ale was well known as early as 1815,[24] but gained popularity in the British domestic market sometime before then.[24][25] By World War I, IPA in Britain had diverged into two styles, the premium bottled IPAs of around 1.065 specific gravity and cask-conditioned draught IPAs which were among the weakest beers on the bar. For instance Bass was 1.065 OG and 6.4% ABV, but in 1912 Whitbread's draught IPA was 1.049 and less than 5% ABV, at a time when the average British beer was 1.055.[26] Like all British beers, their strength declined during World War I and by 1923 Bass was 1.055[27] and Whitbread IPA was a bottled beer of 1.036 and 3.7% (compared to their standard X Mild at 1.042 and their draught bitter at 1.042).[28]Greene King IPA (3.7%) and Charles Wells Eagle IPA (3.6%) are examples of IPAs in this tradition.
Worthington's White Shield is an example of a historic India Pale Ale, first brewed in 1829 principally for export to the British Empire. By the 1960s White Shield had become a cult drink brewed in small quantities for a dedicated following, but it found renewed popularity in the early 1970s when the demand for real ale grew in the UK.[29][30]
The revival of IPA in modern times dates to a seminar on Burton pale ales organised by publican Mark Dorber at his pub, the White Horse, Parson's Green, in 1990. That led to a pale ale festival in 1992 and an IPA festival in 1993, for which Bass brewed a 7.2% beer inspired by Bass Continental, originally brewed for the Belgian market before World War II and based on Bass recipes going back to the 1850s.[31] Dorber and Roger Protz then organised an IPA conference in 1994 at Whitbread's brewery in London, attended by brewers from both sides of the Atlantic.[32] The influence of this meeting persists, for instance Brooklyn Brewery's East India IPA is based on the beer that Garrett Oliver took there.[32]
In the 21st century, US-influenced IPA is one of the most popular beer styles in the UK.[33] In 2019, Brewdog's Punk IPA was the country's best selling craft beer in the on-trade[34] and Swannay's Muckle IPA won overall craft keg gold in SIBA's Independent Beer Awards.[35]
United States
Ballantine's of New Jersey, brewers of Ballantine IPA
In the late 20th century craft beer revolution in the United States, brewers began seeking out old beer styles that had fallen out of vogue; Ballantine IPA, which had been made in the U.S. since 1890 until the 1990s, proved inspirational.[2] The traditional IPA style was well-suited to model the intense flavour and aroma of American hops.[2] Bert Grant of Yakima Brewing and Malting identified that Cascade and Chinook hops, grown locally in Yakima, Washington, provided strong flavours when showcased in an IPA.[36][2] The boom in popularity for IPA as a style spread down the west coast of the United States, then across the United States and eventually the world. It is estimated that over 40% of craft beer brewed in the United States can be classified as an IPA.[37]
As the Oxford Companion to Beer notes: "IPA is now the signature of craft brewers worldwide. Fittingly for an export beer, brewers from Australia to Scandinavia are creating new beers, mostly inspired by the American take on the style, but often adding a regional twist of their own."[2]
Black IPA
Black IPA (also known as Cascadian Dark Ale (CDA) or American Black Ale) is not pale in colour. Black IPAs share the bitter hoppy flavours of other IPAs; however, the use of roasted malts gives them a much darker malty flavour. Greg Noonan of Vermont Pub & Brewery created the first black IPA for sale on draught only in the pub in the early 1990s, but it didn't become popular in the United States until 2009.[38]
Brut IPA
A crisp, dry IPA, the Brut IPA was invented by Kim Sturdavant, head brewer at San Francisco's Social Kitchen and Brewery.[39][40] To make a brut IPA, brewers add the enzyme amyloglucosidase to remove sugars.
Double IPA
Double IPAs (also referred to as Imperial IPAs) are a stronger, very hoppy variant of IPAs that typically have alcohol content above 7.5% by volume.[41] The term "double" refers to the increased amount of ingredients used, particularly hops, which results in a beer that is both higher in alcohol and richer in the hop character compared to a standard IPA. The style is claimed to have originated with Vinnie Cilurzo, currently[when?] the owner of Russian River Brewing Company in Santa Rosa, California, in 1994 at the now-defunct Blind Pig Brewery in Temecula, California.[42]
A New England IPA with typical hazy appearance
New England IPA
New England IPA (NEIPA, also referred to as Hazy IPA or Juicy IPA or, less frequently, Vermont IPA) was invented by John Kimmich in 2004 at the Alchemist Brewery in Waterbury, Vermont.[43] Characterized by juicy citrus and floral flavours, with an emphasis on hop aroma with lower bitterness, they also have a smooth consistency or mouthfeel, and a hazy appearance. These characteristics are achieved using a combination of brewing techniques, including the use of particular strains of yeast, the timing of adding the hops, and adjusting the chemistry of the water.[44][45][46][47] New England IPAs do not necessarily need to be brewed in New England.[48] It was officially recognized as a separate beer style, the Juicy or Hazy India Pale Ale, by the Brewers Association in 2018.[49][50] A variation on the style is the milkshake IPA, which adds lactose and occasionally fruit to make a New England IPA more creamy.[51]
Triple IPA
Triple IPAs are characterized by higher hop flavours and higher alcohol content, with alcohol content usually over 10% ABV.
American IPA / West Coast IPA
Both American and West Coast IPAs are hop-forward in character, with the West Coast variety being especially so.[52] They often have brilliant clarity and are dry with minimal malt character. Being highly hopped, West Coast / American IPAs are typically very bitter, between 40 and 70 IBUs.[53] As such, they commonly taste of resin as well as citrus and tropical fruit from the use of American "C" hops, although these are not the only hops that can be used; often breweries around the world emulating the style will use local New-World hop varieties, or may use a combination of American and local hops.[54]
White IPA
White IPAs combine the flavours of an American IPA and a Belgian-style wheat beer.[55] Created in collaboration between 2 breweries; Larry Sidor the brewmaster at Oregon-based Deschutes Brewery, and Belgian-born Steven Pauwels, brewmaster at Boulevard Brewing in 2010. [56]
India pale lager / Cold IPA
India pale lager (IPL) or Cold IPA is a hoppybeer style inspired by India pale ale. But unlike IPAs, IPLs are fermented with a lager yeast strain at lower, and hence, colder lager fermentation temperatures. They generally combine a crisp lager finish with amplified hops.[57][58]
↑ The Bow Brewery was on the west bank, south of Bow bridge with a wharf opposite.[10]
↑ Mark Hodgson died in 1810, leaving the Bow Brewery in the care of a trust. His only surviving son, Frederick, took control of the brewery in 1819.[10]
↑ The water of Burton on Trent contains a very high concentration of sulphate which accentuates the bitterness of beer. See Daniels, Foster, and Cornell.
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family.
Bitter is an English style of pale ale that varies in colour from gold to dark amber, and in strength typically from 3% to 5.5% alcohol by volume.
Little Creatures is a brewery based in Fremantle, Western Australia, operating as a subsidiary of the Japanese firm Kirin Company. It is owned by Little World Beverages, a wholly owned subsidiary of Lion which is itself a wholly owned subsidiary of Kirin.
Victory Brewing Company (Victory) is a brewery founded in 1996 in Downingtown, Pennsylvania, United States. The main brands are HopDevil, Prima Pils, Headwaters Pale Ale, Golden Monkey, DirtWolf, and Storm King, which are distributed in 34 states and nine countries. Victory Brewing is located at 420 Acorn Lane Downingtown, Pennsylvania 19335.
Spoetzl Brewery is a brewery located in Shiner, Texas, United States. It produces a diverse line of Shiner beers, including their flagship Shiner Bock, a dark lager that is now distributed throughout the US. The brewery is owned by the Gambrinus Company, a family-owned company based in San Antonio, which also owns Trumer Brewery in Berkeley, California.
Beer has been brewed in England for thousands of years. As a beer brewing country, it is known for top fermented cask beer which finishes maturing in the cellar of the pub rather than at the brewery and is served with only natural carbonation.
In the United States, beer are manufactured in breweries which range in size from industry giants to brew pubs and microbreweries. The United States produced 196 million barrels (23.0 GL) of beer in 2012, and consumes roughly 28 US gallons (110 L) of beer per capita annually. In 2011, the United States was ranked fifteenth in the world in per capita consumption, while total consumption was second only to China.
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin.
Mountain Goat Beer is a brewery in Richmond, Victoria, Australia. The brewery was founded in 1997 by Cam Hines and Dave Bonighton. The company's first commercial brew, 'Hightale Ale' amber ale, was released in October 1997. Mountain Goat Beer was purchased by Asahi in September 2015.
American pale ale (APA) is a style of pale ale developed in the United States around 1980.
Wild Rose Brewery, established in 1996 as an independent craft brewery in Calgary, Alberta, Canada, is now a part of Sapporo Breweries of Japan.
The Malt Shovel Brewery is an Australian brewery owned by Lion, a subsidiary of the Japanese conglomerate Kirin. It is located in Camperdown, New South Wales. Malt Shovel is best known for its James Squire range of beers. The beer is named after the convict turned Australia's first brewer James Squire, who also went on to grow Australia's first hops and is said to have created Australia's first commercial brewery.
Lager is a type of beer brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented.
Dundee was a Rochester, New York–based brewing company that produced ales and lagers. It was part of the Genesee Brewing Company, owned by North American Breweries which started marketing the brand's first lager in 1994 as J.W. Dundee's Honey Brown. Honey Brown quickly gained a good reputation and won awards, most notably the gold medal at the 2004 World Beer Cup.
Beer in Scotland is mostly produced by breweries in the central Lowlands, which also contain the main centres of population. Edinburgh and Alloa in particular became noted for the export of beer around the world in the 19th century.
Peerless Brewing Company is an independent microbrewery based in Birkenhead on the Wirral Peninsula, producing cask brewed beers by combining traditional techniques and fine ingredients with a modern tang.
Australian International Beer Awards (AIBA) is an annual brewing competition that commenced in 1992.
Devil's Peak Brewing Company is a South African brewery located at the base of Devils Peak mountain in Cape Town, South Africa.
Porter is a style of beer that was developed in London, England in the early 18th century. It is well-hopped and dark in appearance owing to the use of brown malt. The name is believed to have originated from its popularity with porters.
Burton ale is a type of strong ale which is dark and sweet. It is named after the brewing town of Burton-on-Trent.
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