India Pale Ale (IPA), in its multiple variations, is one of the most popular beer styles among craft beer drinkers. Discussion of the origins of IPA rightfully begins with its progenitor, Pale Ale. Modern pale ale originated in England in the 1600s, though some form of the drink quite likely dates back to the ancient Sumerians.
Burton, on England’s River Trent, is most often considered the birthplace of English Pale Ale – its naturally hard water, high in mineral content, contributed to the beer’s pronounced clarity and bitter character, which later became very popular – yet pale ale wasn’t brewed there until the early 1700s.
It was farther north, in Derbyshire, England, where the coal byproduct coke was first used to make brewing malt in the 1640s. Coke is a relatively smokeless heat source that, unlike wood and other fuels, dries malts without adding color and smoky character to beer. Other towns followed Derby and began brewing pale ales from coke-dried malt.
India Pale Ale (IPA), in its multiple variations, is one of the most popular beer styles among craft beer drinkers. Discussion of the origins of IPA rightfully begins with its progenitor, Pale Ale. Modern pale ale originated in England in the 1600s, though some form of the drink quite likely dates back to the ancient Sumerians.
Burton, on England’s River Trent, is most often considered the birthplace of English Pale Ale – its naturally hard water, high in mineral content, contributed to the beer’s pronounced clarity and bitter character, which later became very popular – yet pale ale wasn’t brewed there until the early 1700s.
It was farther north, in Derbyshire, England, where the coal byproduct coke was first used to make brewing malt in the 1640s. Coke is a relatively smokeless heat source that, unlike wood and other fuels, dries malts without adding color and smoky character to beer. Other towns followed Derby and began brewing pale ales from coke-dried malt.
Pale ale presented a real change from England’s typically dark-colored brown beers and porters. “Pale” is a relative term in this context, as its golden-to-amber or copper hue is indeed pale compared to porter, though not as pale as pilsner.
By the early to mid-1700s pale ale had taken hold in London. The popularity of pale ale in England stood firm through the 1800s and beyond as pale lagers (pilsners and variants) were gaining acclaim and popularity over dark beers in continental Europe. English brewers held steadfast to top (warm) fermentation techniques over the newer lagering methods being used in Germany and elsewhere.
India Pale Ale originated in England as an evolution of pale ale. In a widely written account of IPA history, brewers needed to make a beer that would better ward off spoilage during long sea voyages to troops and civilians in colonial India.
Pale ale presented a real change from England’s typically dark-colored brown beers and porters. “Pale” is a relative term in this context, as its golden-to-amber or copper hue is indeed pale compared to porter, though not as pale as pilsner.
By the early to mid-1700s pale ale had taken hold in London. The popularity of pale ale in England stood firm through the 1800s and beyond as pale lagers (pilsners and variants) were gaining acclaim and popularity over dark beers in continental Europe. English brewers held steadfast to top (warm) fermentation techniques over the newer lagering methods being used in Germany and elsewhere.
India Pale Ale originated in England as an evolution of pale ale. In a widely written account of IPA history, brewers needed to make a beer that would better ward off spoilage during long sea voyages to troops and civilians in colonial India.
IPA wasn’t a singular invention, but rather evolved over many decades. By the 1760s English brewers were advised that adding extra hops to beer being sent to warmer climates was absolutely necessary, yet it wasn’t until the early 1820s that a specific hopping rate for “beer for India voyages” was stated. Like the beer itself, the name IPA evolved over time, from “Pale Ale prepared for the East and West India Climate” to “Pale Ale brewed expressly for the India market” to “East India Pale Ale” and, ultimately, India Pale Ale. An 1843 account described the beer as “carefully fermented, so as to be devoid of all sweetness, or, in other words, to be dry; and it contains double the usual quantity of hops.”
While both porter and pale ale were prepared for export to India, IPA also became very popular in the British market for home consumption.
IPAs brewed in Burton won special acclaim; the water’s high sulfates accentuated the bitter compounds in the hops, while high calcium levels helped to keep the yeast active in the casks. It’s believed that prior to shipment, the casks were primed with brewing sugar. With active yeast and more sugar, a second fermentation likely occurred in the casks, bumping up the alcohol level and providing additional preservative qualities for the beer. IPA had a long run in England from the 1830s to the 1880s, but ultimately it was eclipsed in popularity by increasingly available, thirst-quenching Pale Lagers. In the past century, IPA was scarcely seen, even in England. Resurrected by American craft brewers and introduced to the American market in recent decades, IPAs are once again setting standards for brewing innovation and quality.
APPEARANCE
Color: Deep golden to amber to copper
Clarity: Pale Ales generally clear, while many IPAs are unfiltered and hazy
Head: Generally white, creamy and lasting
AROMA AND TASTE
Malts: Bready and sweet with caramel notes, and sometimes toasty
Hops: Earthy hop character in English styles; citrusy, piney hop character in American styles
Yeast: fruity esters from Ale yeast strain
MOUTH-FEEL
Consistency: Smooth and creamy. American styles can be crisp
Carbonation: Round in most examples
Body: Light to medium-full
Finish: Average to long