The History of IPA: From Burton to Hazy AIPA, and Everything in Between
What makes this iconic beer style so special? Let's discover its fascinating story together!
Ah, the IPA. Three little letters that send beer geeks into a frothy frenzy. But what’s the deal with this iconic style? Why does it have such a cult following? And is the whole “meant for long voyages to India” thing legit or just a clever marketing spin? Grab a pint (preferably an IPA), and let’s dive in.
The Burton Water Revolution
Before we get into the murky waters of IPA myths, let’s talk about the actual water – specifically, the water from Burton-upon-Trent, England. The mineral-rich composition of Burton’s water, especially its high calcium sulfate (gypsum) levels, made it ideal for brewing pale ales. This “Burtonization” enhanced hop bitterness and clarity, giving those early IPAs their distinctive bite and brilliance. Breweries in Burton basically owned the pale ale game in the 18th and 19th centuries, and their hoppy creations set the stage for what we now call the IPA.
IPA: A Beer Built for the High Seas?
Here’s where things get a little hazy (and not in the juicy Hazy AIPA way). The classic tale goes like this: IPAs were loaded with hops and alcohol to survive the long journey from England to British colonies in India. Hops act as a natural preservative, so more hops meant better shelf stability, right?
Well, maybe. Some historians argue that this explanation is more marketing spin than historical fact. Sure, heavily hopped pale ales did make the journey to India, and they did hold up better than less hoppy beers. But these beers weren’t brewed specifically for India. They were just popular in England and happened to travel well. So, was the “India” part of India Pale Ale a brilliant marketing ploy? Quite possibly.
"Most people hate the taste of beer to begin with. It is, however, a prejudice"
( British statesman, writer, prime Minister of the UK, 1874 - 1965 )
English IPA vs. American IPA
Let’s break down the key differences between these two giants of the IPA world:
- English IPA: The OG. These are malt-forward with a more balanced profile. They feature earthy, floral, and slightly spicy hop flavors, thanks to traditional English hop varieties like Fuggles and East Kent Goldings. The malt backbone often has notes of biscuit or caramel, making it a more subdued drinking experience.
- American IPA: Loud, bold, and unapologetic. American IPAs showcase the vibrant and diverse flavors of American hops, such as Cascade, Centennial, and Chinook. Expect citrus, pine, tropical fruit, and a much more assertive hop bitterness. Malt takes a backseat here, letting the hops be the star of the show.
Now, what about the difference between an American IPA and an American Pale Ale (APA)? The line can get a little blurry, but here are the general distinctions:
- American IPA: Higher in alcohol (typically 6-7.5% ABV) and bitterness (50+ IBUs). It’s hop-driven, with intense flavors and aromas.
- American Pale Ale (APA): Think of it as the IPA’s chill cousin. APAs are lower in alcohol (4.5-6% ABV) and bitterness (30-50 IBUs), offering a more balanced experience between hops and malt. They’re approachable but still pack plenty of flavor.
Today, IPAs are a kaleidoscope of styles: hazy, juicy, dank, fruity, and everything in between. The New England IPA (NEIPA) emerged in the 2010s as a softer, fruitier, and cloudier alternative to the classic American IPA. NEIPAs focus on hop aroma and flavor rather than bitterness, thanks to late additions and dry hopping.
But here’s a fun twist: the BJCP (Beer Judge Certification Program) decided “New England IPA” wasn’t an ideal name because it’s geographically specific. So, the style is now officially called “Hazy IPA” in competitions. But here, we’re sticking to “Hazy AIPA” because we’re all about being precise and celebrating its American roots.
The State of IPAs Today
The IPA has become the default craft beer style, but it’s far from boring. Brewers are experimenting with new hop varieties, yeast strains, and adjuncts to push the boundaries. From Milkshake IPAs (lactose and fruit, anyone?) to Brut IPAs (dry and effervescent), there’s an IPA for every palate.
At Amara Beer Lab in Siem Reap, we’re passionate about sharing this incredible history through our craft brews. Each pint you enjoy is a sip of brewing tradition reimagined, from the bold hops of American IPAs to the juicy haze of Hazy AIPAs. Come taste the evolution of IPAs with us and discover why this style continues to captivate beer lovers worldwide. Cheers to the IPA – a beer with history, mystery, and a whole lot of hops.