Beer style

IPA

Also called India pale ale, West Coast IPA, Hazy IPA, NEIPA, Double IPA, DIPA, English IPA

An IPA (India pale ale) is a hop-forward pale ale, typically 5.5 to 7.5% ABV and 40 to 70 IBU. Variants include English IPA, bitter West Coast IPA, juicy hazy New England IPA and double IPA at 7.5 to 10% ABV.

Origin	London and Burton upon Trent, England, late 18th to early 19th century
Alcohol (ABV)	5.5–7.5%
Bitterness (IBU)	40–70
Color	Pale gold to light amber; hazy versions opaque yellow
Glass	IPA glass, tulip or shaker pint
Serving temperature	7–10 °C
Classic examples	Bell's Two Hearted Ale, Russian River Pliny the Elder, The Alchemist Heady Topper, Sierra Nevada Torpedo, Worthington's White Shield, Lagunitas IPA

History

IPA descends from strong, well-hopped pale ales shipped from England to India in the late 1700s. George Hodgson of London's Bow Brewery dominated that trade; after a dispute with the East India Company, Samuel Allsopp of Burton recreated the beer in 1823 using local sulfate-rich water, and the name India pale ale appeared around 1830. The style declined in the 20th century until American craft brewers revived it: Anchor Liberty Ale (1975) is often cited as the first modern American IPA. Russian River's Pliny the Elder (2000) popularized double IPA, and The Alchemist's Heady Topper inspired the hazy New England IPA in the 2010s.

Appearance, aroma and taste

West Coast IPAs are clear gold to light amber, with pronounced pine, resin, grapefruit and citrus hop aromas, a lean malt base, firm bitterness and a dry finish. Hazy or New England IPAs are opaque, pale yellow to orange, with juicy tropical fruit, mango, peach and citrus aromas, a soft, full mouthfeel and lower perceived bitterness of 25 to 60 IBU. English IPAs are amber with earthy, floral hops, biscuity malt and fruity yeast. Double IPAs intensify everything, with noticeable alcohol and up to 100 IBU.

How it is brewed

American IPAs use pale two-row malt with little or no crystal malt, sometimes sugar for dryness. Large quantities of American, Australian or New Zealand hops such as Citra, Mosaic, Simcoe, Centennial and Nelson Sauvin are added late in the boil, in the whirlpool and as dry hops, often several grams per liter. Hazy IPAs add oats and wheat for body and haze, use low-flocculating English or Vermont yeast and dry hop during active fermentation. Sulfate-rich water gives West Coast versions a crisp bite. Freshness matters: hop aroma fades within weeks.

Food pairing

Hop bitterness amplifies chili heat, so IPAs suit those who like spicy food: Indian curries, Thai dishes, buffalo wings and Mexican food. They also cut through rich fried food, burgers, carnitas and pizza. Sharp cheddar and blue cheese are good matches. Hazy IPAs, with lower bitterness and fruity aromas, work with fish tacos, poke bowls and grilled chicken. Carrot cake is a classic dessert pairing for an English or American IPA.

IPA beers on the map (33)

BeerGuessr lists 33 brands whose flagship is an ipa, from 9 countries. Most come from the United States (18). Their strength ranges from 4.3% to 8% ABV.

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IPA: questions and answers

What does IPA stand for?

IPA stands for India pale ale. The name dates from around 1830 and refers to strong, highly hopped pale ales exported from England to British India, where the hops and alcohol helped the beer survive the long sea voyage.

What is the difference between a West Coast IPA and a hazy IPA?

West Coast IPAs are clear, dry and bitter, with piney and citrus hop flavors. Hazy (New England) IPAs are cloudy, softer and juicier, with tropical fruit aromas, fuller body from oats and wheat, and lower perceived bitterness.

What is a double IPA?

A double or imperial IPA is a stronger, hoppier IPA, typically 7.5 to 10% ABV and 60 to 100 IBU. It became popular in the late 1990s and 2000s; Russian River Pliny the Elder, first brewed in 2000, is a benchmark example.

Related styles: pale ales and ipas

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Sources: styles.bjcp.org, styles.bjcp.org, styles.bjcp.org

Last reviewed October 2026.