India Pale Ale is a hop-forward ale brewed with more hops and higher alcohol than a standard pale ale — originally to survive the long voyage from England to India. Today, IPA is craft beer’s most popular style, spanning nine distinct sub-styles from crisp West Coast IPAs to soft, juicy New England hazys.
When most people think of craft beer, they’re likely picturing an IPA in a pint glass served by a bearded bartender. While this is a fairly reductive perception, there’s also plenty of truth behind it. India Pale Ale has been the category’s standard bearer for almost as long as the craft beer phenomenon has been going on.
These hoppy concoctions are by far the most popular ale most craft beer fans go for at the pub or liquor store, and for good reason. Not that lagers, stouts, or saisons don’t have their merits (far from it), but IPA has captured adventurous drinkers like no other beer style. Here’s everything you need to know.
History of the India Pale Ale
IPA didn’t emerge from craft beer — it’s one of the oldest surviving beer styles in the world. Here’s where it all began:
- 18th-century England: The go-to craft beer of its day has its roots in British pale ales. These were brewed using coke-fired malt, which allowed barley to be roasted to create a paler and clearer beer than was the norm.
- How it got the name: Pale ales were eventually brewed with higher alcohol content and more hops to survive long voyages to India, hence the name — India Pale Ale.
- Then vs. now: Brewing has come a long way since the days when IPA sailed the high seas, and even modern British IPAs are different from the original. Today’s more pronounced and cleaner hop profiles with effervescent aromas weren’t achievable back then. There also wasn’t the variety in IPAs that exists now.
The style crossed the Atlantic in the 20th century and found its fullest expression in America. The American IPA — built on new domestic hop varieties like Cascade and Centennial — became something the original English brewers couldn’t have imagined: intense, aromatic, citrusy, and utterly addictive. That’s when IPA went from a historical style to a global phenomenon.
What Defines an IPA?
Despite the enormous variety within the style, all IPAs share a few core characteristics:
- High hop content: This is one of the defining features of an IPA. Early brewers used hops to preserve the beer over long voyages. And while that’s hardly why a trendy craft brewer dry-hops their hazy IPA today, it’s still what separates these beers from a brown ale or even a standard pale ale. Curious about what hoppiness actually means in beer? The bitterness and aroma come from different compounds, and the balance between them changes dramatically by sub-style.
- Alcohol content: Compared to traditional pale ales, IPAs are typically stronger, at around 6% ABV and above. The added hop profile complements the higher alcohol rather than masking it. For a full breakdown by sub-style, see our guide to how much alcohol is in IPA beer.
- Color and clarity: This factor means less in the age of Black or New England IPAs. However, the caramel or amber hues with some clarity were hallmarks of early IPA and differentiated them from porters and lagers.
Different Types of IPA Beer
This is where the rabbit hole really opens up. IPA isn’t one beer — it’s a family of styles that share DNA but taste radically different from each other. Here’s the full breakdown:
| IPA Style | Flavor Profile | ABV Range | IBU Range | Key Characteristics |
|---|---|---|---|---|
| English IPA | Malty, floral, balanced | 5–7% | 35–50 | Traditional, subtle hops |
| American IPA | Citrusy, piney, assertive | 5.5–7.5% | 40–70 | Flagship US craft style, parent of sub-styles below |
| West Coast IPA | Piney, resinous, bitter | 6–8% | 40–70+ | Crisp finish, dry bitterness |
| New England IPA / East Coast IPA | Juicy, fruity, hazy | 6–8% | 30–50 | Low bitterness, smooth mouthfeel, often hazy |
| Session IPA | Light, hoppy | 3.5–5% | 25–40 | Lower alcohol, easy drinking |
| Double/Imperial IPA | Intense hops, boozy | 8–12% | 60–100+ | Strong, bold flavors |
| Black IPA | Roasty, piney, malty | 6–9% | 50–90 | Dark malts + hop punch |
| Milkshake IPA | Sweet, creamy, fruity | 6–8% | 30–50 | Lactose + fruit additions |
| Belgian IPA | Spicy, estery, hoppy | 6–9% | 40–70 | Belgian yeast character |
English IPA
The original is still standing, even with the myriad options available at the pub. English IPA is brewed with malt sweetness, manageable bitterness, and floral aromas that stand up to this day. You’ll find these everywhere in the UK, and more American craft brewers have started paying homage to the OG. Lower bitterness than its American cousins, earthier hops, and a biscuity malt backbone — it’s a completely different drinking experience from what most people associate with IPA.
Top picks: Worthington’s White Shield, Meantime India Pale Ale, Fuller’s IPA.
American IPA
American IPA is the parent style for most of the sub-styles on this list. Built on domestic hop varieties — Cascade, Centennial, Citra, Simcoe — it delivers citrus, pine, and tropical fruit at intensities the English original never attempted. If you want to understand the full picture, including how West Coast IPA and New England IPA evolved from it, the American IPA guide is the best starting point.
Top picks: Bell’s Two Hearted Ale, Lagunitas IPA, Dogfish Head 60 Minute IPA.
West Coast IPA
West Coast IPAs were brewed with less malt character than their British counterparts, but aggressively hopped for bitterness and flavor. Many of these examples boast between 40 and 70 IBUs, but even more diabolical beers are out there. Crystal clear, dry-finishing, and piney — this is the IPA that built the craft beer movement. California staples like Stone, Lagunitas, and Sierra Nevada defined it.
Top picks: Russian River Pliny the Elder, Stone IPA, Sierra Nevada Torpedo.
New England IPA / East Coast IPA (Hazy IPA)
The terms “New England IPA” and “East Coast IPA” are used interchangeably — they describe the same style. What started in small Vermont breweries like the Alchemist and Tree House has completely taken over the craft beer industry. For fans of juicy, fruity, and less bitter IPAs, beers like Julius and Heady Topper were a revelation. New England IPA is brewed with dry-hop additions and less filtration to create a cloudy, flavorful beer that packs in enormous hop aroma without much bitterness. The pillowy mouthfeel — often from oat additions — is unlike anything else in the IPA family.
Top picks: Alchemist Heady Topper, Tree House Julius, Trillium Fort Point Pale Ale.
Session IPA
Session IPAs are essentially pale ales with a higher hop profile. Brewed to have lower alcohol than a traditional IPA, a session beer is designed for having a few. These became wildly popular in the early 2010s and are ideal for longer taproom or beach hangs. The challenge is that lower alcohol can mean thinner body — a well-made session IPA is harder to pull off than it sounds.
Top picks: Founders All Day IPA, Dogfish Head Slightly Mighty, Firestone Easy Jack.
Double or Imperial IPA
The originators of IPA probably wouldn’t have imagined a beer stronger and hoppier than their initial creations. But craft brewers are adventurous, so they added more malt to the boil for higher alcohol content and hopped the living daylights out of these beers for even more bitterness and flavor. Double IPA sits at 8% ABV and above — best treated as a sipper, not a pint. The “double” moniker can be applied to other IPA varieties too when the alcohol is pushed up significantly.
Top picks: Russian River Pliny the Elder, Dogfish Head 90 Minute IPA, Stone Ruination.
Black IPA
Also known as Cascadian Dark Ale, Black IPA combines the roastiness and maltiness of a dark ale or porter with the piney hoppiness of West Coast IPA. They’ve gone in and out of style, but anyone who’s tasted Firestone Walker’s Wookey Jack or Stone’s Sublimely Self-Righteous wants this style to stick around. The roasted malt adds a dark chocolate bitterness that plays surprisingly well against aggressive hop additions.
Top picks: Stone Sublimely Self-Righteous, Firestone Walker Wookey Jack, 21st Amendment Back in Black.
Milkshake IPA
An offshoot of New England IPA, Milkshake IPA is characterized by massive hop flavors and sweetness from adjuncts like fruit or oats. Lactose, an unfermentable sugar, is added for sweetness and a creamy texture. These beers are positively decadent and have divided the ever-argumentative craft beer nerds since they became popular in the 2010s. Tired Hands and Omnipollo are the breweries most associated with pushing the style to its limits.
Top picks: Tired Hands Milkshake IPA, Omnipollo Yellow Fever, WeldWerks Juicy Bits.
Belgian IPA
Belgian IPA uses a Belgian yeast strain to gain specific esters and flavors often found in Dubbels and Tripels — banana, clove, spice — then layers American hop character on top. The result is something that neither the Belgian tradition nor the American IPA world produces on its own. Houblon Chouffe from Belgium’s Brasserie d’Achouffe is the one most people reference first, and it fully earns the reputation.
Top picks: Houblon Chouffe (Brasserie d’Achouffe), Urthel Hop-It, New Belgium Belgo IPA.
How IPAs Are Brewed
Common Hop Varieties
American “C” hops — Citra, Mosaic, Cascade, Centennial, and Chinook — are the most commonly used across all IPA styles, and they bring a wide variety of flavors and drinking experiences depending on how they’re used. Cascade delivers piney and grapefruit character; Citra offers intense citrus and tropical fruit; Mosaic does both and then some. Understanding the different hop varieties goes a long way toward understanding why two IPAs can taste so completely different.
Malt Choices
The role of malt in an IPA is largely determined by the sub-style you’re after. Roasted malts are used for Black IPA; milder barley like Maris Otter yields a traditional English IPA; oats or wheat are used to build body and haze in New England IPA. The general rule — more malt character means less hop character gets through — is why most American IPAs keep the grain bill deliberately light and neutral.
Yeast
This ingredient determines so much in a beer that it’s surprising how many drinkers overlook it entirely. Without getting too deep into the science: American IPAs typically use a neutral ale yeast that gets out of the way and lets the hops dominate. Belgian IPAs use an expressive strain that adds fruity and spicy complexity alongside the hops. New England IPA often uses a yeast that contributes to the soft, hazy character the style is known for.
Hopping Methods
It’s not just which hops you’re using — how and when you use them changes everything. Hops added early in the boil contribute bitterness; hops added late contribute aroma and flavor. Dry hopping — adding hops after fermentation — piles on aroma without any additional bitterness at all. That technique is what gives hazy IPAs and modern West Coast IPAs their enormous aromatic punch. If you want to go deeper on which varieties to use for each sub-style, our best hops for IPA guide covers everything from West Coast bittering hops to the Citra and Mosaic combinations that define NEIPA.
Fermentation and Temperature
Controlling the temperature of fermentation impacts how flavors are derived from the hops and how the yeast converts sugars into alcohol. Higher fermentation temperatures can increase fruity ester character — useful in Belgian or New England IPA. Cooler temperatures keep things clean — better for West Coast. It’s one of the variables that separates a well-engineered IPA from something muddled.
Tips for Drinking IPAs
Why Freshness Matters
Hop aroma compounds are volatile — they fade over weeks as particulates drop out of the beer, which is why IPA is synonymous with freshness. New England-style, milkshake, and double IPAs are best consumed within 60–90 days of canning. West Coast IPAs hold up a little longer due to higher bitterness, but “fresh” is still the gold standard. Always check the canning date before you buy.
Best Glassware and Serving Temperature
The standard shaker pint is perfectly serviceable for an IPA, but the best glass for capturing aromas and preserving carbonation is a tulip or goblet. Also, don’t be afraid to let an IPA — especially darker and maltier ones — warm up a bit before drinking. Here’s the quick reference:
| IPA Style | Recommended Glass | Serving Temp |
|---|---|---|
| American IPA | Tulip or Pint | 45–50°F (7–10°C) |
| West Coast IPA | Tulip or Pint | 45–50°F (7–10°C) |
| New England / East Coast IPA | Goblet/Chalice | 45–50°F (7–10°C) |
| English IPA | Nonic Pint | 50–55°F (10–13°C) |
| Double/Imperial IPA | Snifter | 50–55°F (10–13°C) |
| Session IPA | Pint Glass | 40–45°F (4–7°C) |
| Black IPA | Tulip or Pint | 50–55°F (10–13°C) |
| Milkshake IPA | Goblet/Chalice | 45–50°F (7–10°C) |
| Belgian IPA | Goblet/Chalice | 50–55°F (10–13°C) |
Ideal Food Pairings for IPA
Match strength with strength. Flavorful, spicy, or rich dishes stand up well to IPA’s assertive hop character — delicate food gets overwhelmed. Here’s what works by style. For the full breakdown, see our dedicated IPA food pairing guide.
| IPA Style | Food Pairing Examples |
|---|---|
| English IPA | Fish and chips, mild cheddar, roast chicken — earthy hops suit classic pub food |
| American IPA | Grilled chicken, tacos, mild spice — versatile enough for everyday pairing |
| West Coast IPA | Spicy curries — hops balance bold aromas and heat |
| New England / East Coast IPA | Strong cheeses or indulgent pastas — creamy dishes match juicy smoothness |
| Belgian IPA | Flavorful, complex dishes — yeast character complements rich meals |
| Session IPA | Lighter pub fare, burgers, fish tacos — easy drinking for long sessions |
| Double/Imperial IPA | Buffalo wings, BBQ brisket, sharp aged cheeses — big flavors for big beer |
| Black IPA | Grilled meats, roasted vegetables, chocolate desserts — roastiness meets hops |
| Milkshake IPA | Fruit tarts, cheesecake, ice cream — sweetness complements creamy textures |
IPA Tasting — What to Expect
There’s simply too much variety within the style to make universal promises, but you should expect intense — if not always overwhelming — flavor. Whether it’s bitterness or sweetness, an IPA packs a punch. Here’s what to watch for:
- Hop aroma: This is usually the first thing you notice. Citrus, pine, tropical fruit, and floral notes are all common depending on the style. If the aroma is muted, the beer is probably old.
- Bitterness: Ranges from gentle (session IPA, NEIPA) to aggressive (West Coast, Double IPA). The IBU number on the label is a rough guide, but malt sweetness and carbonation affect how bitter a beer actually tastes. The two most popular styles sit at opposite ends of this scale — see our West Coast IPA vs NEIPA comparison for a full breakdown.
- Mouthfeel: West Coast IPAs are dry and crisp; New England IPAs are soft and pillowy; Belgian IPAs are effervescent and light. Milkshake IPAs are the exception — thick and lush.
- Finish: A well-made IPA has a clean, relatively dry finish. Lingering hop bitterness is normal and expected. Cloying sweetness on the finish often means a poorly balanced beer.
Common Misconceptions About IPA
“All IPAs are extremely bitter.” Simply not true. Look at the styles covered above and you’ll find sweetness all over the category — Milkshake IPA, New England IPA, and Session IPA all sit well below the bitterness levels of a classic West Coast. If your only IPA experience is a piney California IPA from the 2000s, you haven’t tasted half of what the style can do.
Confusing strength with flavor. With techniques like dry hopping or specific malt choices, brewers can squeeze plenty of flavor out of lower-alcohol beers. There’s a reason session IPA was so popular — you don’t need 8% ABV to get a serious hop experience.
“Haze equals quality.” This is one of the most divisive issues in craft beer, and for good reason. When New England IPA swept the industry, every beer fan was looking for one thing: haze. Many of these beers were great, but haze quickly became a crutch for less experienced brewers looking to mask off-flavors with intense hop additions. The landscape has fortunately evened out, and styles like West Coast IPA are back in vogue for good reason.
IPA in the Craft Beer Revolution
Why IPA Became Craft Beer’s Flagship
The original brewpubs and craft breweries specialized in amber ales and dry, bitter, piney IPAs. While amber ale is largely forgotten, West Coast IPAs from California staples like Lagunitas and Stone took over the world. IPA had the intensity to convert drinkers away from mass-market lagers, the complexity to reward obsessive attention, and enough variety within the style to keep the most adventurous beer nerds satisfied for decades.
Impact of Microbreweries and Homebrewers
Some of the best IPA innovation has happened in tiny brewpubs or even garages. The Alchemist’s Heady Topper — now one of the most influential beers ever made — came from a small Vermont brewpub. Russian River’s Pliny the Elder, which helped define the Double IPA category, was brewed in a modest Santa Rosa facility. The style rewards experimentation, and small-scale brewers have driven more of its evolution than any large commercial operation.
Global Reach
Take a look at cities like Copenhagen, London, Tokyo, or Sydney, and you’ll find their beer scenes stacked with American-inspired craft breweries turning out West Coast and hazy IPAs. The style’s influence has spread well beyond the US — if you want proof, check out what’s happening with Australian IPAs. Local hop varieties like Galaxy and Vic Secret have given the style a distinctly Southern Hemisphere twist that’s worth tracking down.
Frequently Asked Questions (FAQ)
What is an IPA beer?
IPA stands for India Pale Ale — a hop-forward ale brewed with higher hop content and typically higher alcohol than a standard pale ale. Originally developed in 18th-century England to survive the voyage to India, the style has evolved into the most popular craft beer category in the world, with nine distinct sub-styles ranging from crisp and bitter West Coast IPAs to soft, juicy New England hazys.
Why is it called India Pale Ale?
The name comes from the beer’s historical purpose. British brewers in the 18th century discovered that adding extra hops and alcohol helped preserve pale ale during the long sea voyage from England to India. The extra hops acted as a natural preservative, and the style that emerged from that necessity became known as India Pale Ale. The modern IPA bears little resemblance to those original export beers, but the name stuck.
What’s the difference between IPA and pale ale?
IPA is essentially a more intense version of pale ale — more hops, more bitterness, and typically higher alcohol. A standard pale ale sits around 4.5–5.5% ABV with moderate hop character; an IPA runs 5.5–7.5% or higher with significantly more hop aroma and bitterness. Session IPAs blur this line somewhat, but as a general rule, if a pale ale is the volume dial at 5, an IPA is the same dial turned to 8.
Which IPA should I try first?
For most beginners, a New England IPA or a well-made Session IPA is the best entry point — both offer big hop aroma without the aggressive bitterness that can put newcomers off. Bell’s Two Hearted Ale (American IPA) is another classic that converts skeptics reliably. If you already drink pale ales and want something more intense, a West Coast IPA from a California brewery like Lagunitas or Stone is the next logical step.
Are all IPAs very bitter?
No — and this is one of the biggest misconceptions about the style. New England IPAs, milkshake IPAs, and session IPAs are all notably low in bitterness, prioritizing juicy hop aroma and sweetness over the assertive edge of a classic West Coast IPA. Even within the same IBU range, different malt bases and carbonation levels dramatically affect how bitter a beer tastes. If you’ve been avoiding IPA because of bitterness, a hazy NEIPA is worth revisiting.
Join the Craft Beer Me Community
Get new style guides, brewery deep-dives, and homebrewing tips straight to your inbox. Sign up for the Craft Beer Me newsletter and never miss a pour. And if you’ve got a go-to IPA we haven’t covered yet, drop it in the comments below — we’d genuinely love to hear from you.
