IPA

IPA stands for India Pale Ale, a style in which hops take center stage. This results in aromas of citrus, tropical fruit, or resin, with a bitterness ranging from fresh to robust. There is much variation within the style: a cloudy NEIPA is soft and juicy, a West Coast IPA is drier and sharper, and a Black IPA pairs hop aroma with roasted malt.

What's in the shop ranges from session IPAs of around four percent to double and imperial versions well above eight. If you're looking for something soft and juicy, a NEIPA is the way to go; if you want bitterness and a dry finish, then a West Coast. Pour an IPA at around seven degrees and drink it young, because hop aroma disappears faster than you think. The hops come into their own best with spicy food, fried foods, or a strong cheese. Try something different. Become a Hop Hero.

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Which IPA suits you?

IPA is not a flavor, but a family. There is a world of difference between a soft, cloudy NEIPA and a bone-dry West Coast. Below, you will find what you get in the glass for each type, along with the beers we have in stock.

NEIPA and hazy

Cloudy, soft, and juicy. The hops come in late, meaning you taste mainly aroma and fruit and hardly any bitter bite. Start here if you have always found IPA too bitter.

Classic IPA

Clear in color, with a distinct bitterness and aroma of citrus or pine resin. The shape for which the style became known, and still the most widely consumed.

West Coast

The dry side of the family. Little residual sweetness, firm bitterness, and resin instead of tropical fruit. A style you taste right down to your cheeks.

Double and Imperial

More malt, more hops, more alcohol. Typically above seven percent and meant to be drunk slowly. Sharing a bottle is no shame here.

Session and low alcohol

All the aroma of an IPA, less alcohol. Handy on a weekday evening or if you still have to drive.

Black IPA

Dark roasted malt contrasts with a fresh hop aroma. Looks like a stout, smells like an IPA. The style people are most divided on.

The outsiders

Beers that defy pigeonholing. A Brut IPA is bone-dry and almost sparkling; a SMaSH uses only one type of malt and one type of hop, so you taste exactly what that hop does.

Frequently Asked Questions

What is the difference between an IPA and a NEIPA?

A NEIPA is an IPA in which the hops are added late in the process. As a result, a lot of aroma is released but little bitterness, and the beer remains cloudy. A classic IPA is clear and has a distinct bitter finish.

How bitter is an IPA?

That varies greatly. The measure for this is called IBU: a smooth NEIPA is around 30, while a West Coast runs well over 60. On every product page, the bitterness is listed on a scale of 1 to 5, and we explain what those numbers mean in the beer terms.

At what temperature do you serve an IPA?

Between 6 and 8 degrees. Colder and you won't smell the hops anymore; warmer and the bitterness will overpower. Take the bottle out of the refrigerator fifteen minutes before pouring.

How long does an IPA keep?

Shorter than most other beers. Hop aroma disappears within a few months, so it is best to drink an IPA within three to six months of brewing. Heavier Double IPAs can last a little longer, but they don't improve with waiting either.

What does an IPA pair with?

With spicy food, fried food, and aged cheese. The bitterness cuts through the fat, and the hop aroma holds its own alongside robust spiciness. A NEIPA also pairs well with sweet dishes featuring tropical fruit.

Still not sure where to start? Choose a beer from a brewery near you, or pick two from different rows above and taste the difference side by side.

Terms such as IBU, EBC, and turbidity explained: beer terms. Curious who brews these beers: our breweries.

Also tasty: Blonde · Tripel · Stout