Beer 101: Styles - American IPA

Initially, I was going to start at the light end of the spectrum, and move toward the fuller bodied styles of beer. However, I think we'll just kind of randomly hit the styles. It'll be more interesting that way.

This week, we are highlighting probably my favorite style of beer. I prefer the American IPA to the Double IPA, because I usually want more than one beer, and sometimes more than one IIPA is just too much. Plus, I discovered Surly Furious a few months ago and it is now my favorite beer EVER. Furious is an American IPA that comes in at 6.5% ABV and 100+ IBUs. They brew it with Scottish malts, that contribute a rich, never cloying, sweetness to balance out all of those Amarillo and Simcoe hops. It is simply divine. But enough about one beer, check out the American IPA as a style:


American IPA
Aroma: A prominent to intense hop aroma with a citrusy, floral,
perfume-like, resinous, piney, and/or fruity character derived
from American hops. Many versions are dry hopped
and can have an additional grassy aroma, although this is not
required. Some clean malty sweetness may be found in the
background, but should be at a lower level than in English
examples. Fruitiness, either from esters or hops, may also be
detected in some versions, although a neutral fermentation
character is also acceptable. Some alcohol may be noted.

Appearance: Color ranges from medium gold to medium reddish
copper; some versions can have an orange-ish tint.
Should be clear, although unfiltered dry-hopped versions may
be a bit hazy. Good head stand with white to off-white color
should persist.

Flavor: Hop flavor is medium to high, and should reflect an
American hop character with citrusy, floral, resinous, piney or
fruity aspects. Medium-high to very high hop bitterness, although
the malt backbone will support the strong hop character
and provide the best balance. Malt flavor should be low to
medium, and is generally clean and malty sweet although
some caramel or toasty flavors are acceptable at low levels. No
diacetyl. Low fruitiness is acceptable but not required. The
bitterness may linger into the aftertaste but should not be
harsh. Medium-dry to dry finish. Some clean alcohol flavor
can be noted in stronger versions. Oak is inappropriate in this
style. May be slightly sulfury, but most examples do not exhibit
this character.

Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate to
medium-high carbonation can combine to render an overall
dry sensation in the presence of malt sweetness. Some smooth
alcohol warming can and should be sensed in stronger (but
not all) versions. Body is generally less than in English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately
strong American pale ale.

History: An American version of the historical English style,
brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for
single-temperature infusion mashing); American hops; American
yeast that can give a clean or slightly fruity profile. Generally
all-malt, but mashed at lower temperatures for high attenuation.
Water character varies from soft to moderately sulfate.
Versions with a noticeable Rye character (“RyePA”)
should be entered in the Specialty category.

Vital Statistics:

OG: 1.056 – 1.075
IBUs: 40 – 70
FG: 1.010 – 1.018
SRM: 6 – 15
ABV: 5.5 – 7.5%

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA,
Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha
King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory
Hop Devil, Sierra Nevada Celebration Ale, Anderson
Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s
Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA

My Favorites in this style:
1. - Surly Furious
2. - AleSmith IPA
3. - Three Floyds Alpha King
4. - Bell's Two Hearted
5. - Anderson Valley Hop Ottin