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IPA and Pale Ale

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Pale Ale

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

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