Comments on: What Does IPA Mean?

By: Ron Pattinson

Ron Pattinson — Wed, 25 Apr 2012 16:10:18 +0000

The bottled Bass Pale Ale sold in Britain during the 19th century was usually at least twelve months old. Pale Ales were stock beers, intended to be matured for extended periods. The draught versions would also have been months old when drunk.

By: Ron Pattinson

Ron Pattinson — Wed, 25 Apr 2012 16:07:54 +0000

Here’s a good one. What was the brewhouse name for Boddington’s Bitter? IP, surely standing for India Pale.

Would anyone count Boddington’s Bitter as an IPA?

By: Sid Boggle

Sid Boggle — Wed, 25 Apr 2012 10:05:23 +0000

Isn’t the story similar for Wells’ Eagle IPA? I remember being in a pub in Suffolk some years back, and the locals drinking ‘bitter’ were on this.

By: Martyn Cornell

Martyn Cornell — Wed, 25 Apr 2012 05:38:39 +0000

I recall from my very earliest years drinking Greene King IPA, which was (god, how did I get this old) more than 40 years ago, that in the 1960s/1970s nobody in the pubs of North Hertfordshire/South Bedfordshire called it “IPA” anyway – you just ordered “bitter”, even though the pumpclips (and the nasty little mini-handles that signified top-pressure beer) said “IPA” on them.

By: Craig

Craig — Wed, 25 Apr 2012 02:50:39 +0000

Another interesting thing about IPA is, while it originated in Britain, it’s lost popularity there. While across the Atlantic, IPA is booming—arguably the most popular craft “style.” Ironically, I’ve heard that “American-style” (American-made, or otherwise) IPAs are becoming more and more popular in the UK.

By: John Clarke

John Clarke — Tue, 24 Apr 2012 22:36:44 +0000

I would say that one of the best things about many new British IPAs is that they don’t mimic the Americans by being “deep amber” (with all that yucky crystal malt) – the best are usually comfortingly pale.

By: Steve Lamond (@BeersIveKnown)

Steve Lamond (@BeersIveKnown) — Tue, 24 Apr 2012 19:23:29 +0000

Deuchar’s IPA also fits the GK/Henry’s category

IPA now is no more than a marketing term, much like “craft”

More interesting is the variation in beers sold as milds, and the milds masquerading as other styles…

By: Simon

Simon — Tue, 24 Apr 2012 17:16:50 +0000

What increasingly irrates/amuses me is (certain American beer sites in particular) is the obsession with freshness. A style whose name and (popular) origin are so linked to 18/19th century shipping should be more interested in ageing.

It’s a new (fantastic) style but the use of C-hops and the fresh drinking mean it should really have a different name. (Cascadian ale?)

By: Henrik Ö

Henrik Ö — Tue, 24 Apr 2012 16:34:47 +0000

Good points. I often think that the whole style/categorization tendency in today’s beer world borders on obsession – just as you say, the IPAs of yesteryear are not the same as the IPAs today, and back in the day “stout” did not even necessarily mean a dark beer, if I’ve understood correctly.

By: beerfortheweekend

beerfortheweekend — Tue, 24 Apr 2012 15:44:18 +0000

As with many a beeer description I think the meaning is so clouded as to become virtually useless. Henry’s IPA by Wadworth also fits into the weak brown watery ales category.
Whereas I would argue that some of Brewdog’s “IPA”s are soo powerfully hopped that they creep into a whole new un-named territory (unless you count the prefix “american” to instantly transform the meaning of words afterwards)

I think as with many things beer related, it comes to personal preference – in my opinion “real IPA” is exactlyas you put it – light (in colour) distinctly hoppy beer and usually higher in strength – where the hops form the majority of the flavour leaving any malty flavours second.
But that is my opinion.