Styles of IPAs
In addition to American IPAs, double/imperial IPAs and Brett/wild IPAs, there are quite a few other styles of India pale ale today. Many of these have multiple names, but the monikers that get used colloquially are most often descriptors tacked onto “IPA.”
American black ale/Cascadian dark ale (CDA): Also known as black IPA, India black ale, though CDA is the dominant name in the Pacific Northwest. CDA combines dark malt with American hops. The malt adds a roasty, chocolate profile and dark brown to black appearance. Commercial examples: 21st Amendment Back in Black, Victory Yakima Glory.
Rye IPA: In this version of IPA, malted rye is added in the mash, lending the finished beer a spicy quality distinctive to the grain; it can also add a reddish hue. Commercial examples: Founders Red’s Rye, Bear Republic Hop Rod Rye, Sierra Nevada Ruthless Rye.
Belgian IPA: Maintaining a strong, hop-driven aroma, this subcategory uses Belgian yeast in place of American ale yeast. The nose is complex, with fruity, earthy notes that are a biproduct of Belgian yeast. Alcohol content may be slightly higher than American IPA. Commercial examples: Flying Dog Raging Bitch, Lagunitas A Little Sumpin’ Wild, Stone Cali-Belgique.
Red IPA: This style is essentially a hop-driven red or amber ale, but for marketing reasons some breweries have dubbed it “Red IPA.” Look for deep, rosy amber color and balanced, stronger malt presence. Commercial examples: Green Flash Hop Head Red, Sam Adams Tasman Red.
Session IPA: Session IPA brings the same hop intensity with a lower register of alcohol, not to exceed 5% ABV. This style is contentious, as the resulting beer is akin to the existing style, American pale ale. Commercial examples: Uinta Trader Session IPA, Oskar Blues Pinner, Firestone Walker Easy Jack.
Fresh is Best
The first rule of IPAs is freshness. Fragrant hops lose their potency over time, as oils degrade.
Just a block from the Patapsco River in downtown Baltimore, Max’s Taphouse prioritizes beer above all. This no-frills, classic bar provides a full lineup of sports spread across multiple TVs and old-school pub fare, plus 105 taps that offer an expansive spectrum of beer. Guest always have 15 to 20 IPAs to choose from at Max’s.
General manager Casey Hard keeps a few popular American IPAs on rotation at all times, including the local Heavy Seas Loose Cannon and RAR Nanticoke Nectar.
But even with 100 taps, Hard doesn’t allow kegs to be overlooked: “We date all hoppy beers to make sure we are serving the freshest beer possible,” he says.
Showcasing bright aromatics is likewise essential at The Pine Box, where pints of IPA range from $5 to $6 and increase for Imperial IPAs. “Freshness is key with any hoppy beers,” Roberts says.
“We check the dates on kegs when delivered from the distributor, and tap them that week,” he says. “Any IPA we tap is always less than a month old. You can really taste the difference when pouring local IPAs that were only brewed a few days ago.”
Proper glassware can enhance the consumer experience. Most IPAs are served in a conical or nonic pint, though higher-alcohol Imperial IPAs require a snifter or tulip glass.
At Ashland Hill, “Ballast Point Grapefruit Sculpin [IPA] is our go-to beer and our top overall selling beer,” says Tabit. “People are addicted to it!”
It helps that Ashland Hill is the only bar in Los Angeles that serves the popular IPA in branded Ballast Point glasses, which are special ordered from the San Diego-based brewery, Tabit adds. “Guests always get jealous when they see other people with this glass… it’s beautiful.”
IPA is a style with significant history. Perhaps the best part of IPA is its future: the subcategories that continue to evolve. By innovating techniques and making subtle variations to IPA, brewers are able to differentiate their product and offer consumers something new. They get to make more beer, and operators get to offer—and sell—more beer to guests.
Erika Bolden is a freelance writer and Certified Beer Server. She is a frequent contributor to L.A. Weekly, West Coaster SoCal and All About Beer magazine.