This new style answers the question, “What if IPA-like, bold, bitter, fruity hop character were integrated with dark, roasted and caramel malt?” Some inventive craft brewers answered this question before it was ever asked – and concocted a genuine work of American craft-brewing art.
Dark brown to virtually black in color, the beer varies in perceived bitterness, based on the brewer’s use of hops and roasted and/or caramel malts. Some examples can easily be described as hoppy and bitter, and others are best described as having a balance of bitterness and malt sweetness. In all, complex flavors make this strong ale an appealing style for craft beer enthusiasts. No two examples are alike, so sample multiple brewers’ interpretations to find your most pleasing ratio of hops to dark malts.
The style’s exact origins are a matter of healthy debate. Some claim American-style Black Ale was first brewed in Vermont, while others trace its origins to the Pacific Northwest. The style has a couple of nicknames, such as Black IPA (referencing its deep, dark color and hoppy, IPA-like character) and Cascadian Dark Ale, or CDA (referencing the Cascadian region of the Pacific Northwest). Both of these names are commonly used and often appear on product labels, even since the Brewers Association introduced the “American-Style Black Ale” name.
