The name India Pale Ale is derived from the style of Beer made by British brewers, intended for export to India in the late 18th and 19th centuries. British soldiers and “visiting” British colonizers insisted on comfort goods from the homeland. Ale was certainly on that list. At this point in history, bottling any beverage was rare. Beer was transported to taverns in casks, where it was tapped and enjoyed. Casks of Ale making the long voyage from Britain to India encountered extremes in temperature, not to mention the constant rolling and sloshing that often-rough seas bestow. After such a journey, the Ales were less than pleasurable and tasted nothing like they did back home. The solution required producing an Ale that was stronger in alcohol and highly hopped (hops were initially used in brewing for their preservative properties) to add sturdiness and longevity to the brew. This made the English town of Burton an important brewing center, as it was close to waterways and ports. In decades and centuries following the colonization of India, the style remained in Britain, albeit in a tamed version.
Today, brewers around the globe produce their versions of India Pale Ale, or IPA, as it is simply known. Charting IPA on a style map today can make you as seasick as those transporting the original Ales to India. The classic style that had been present in Britain from the end of Indian colonization until recent decades is far from what is currently considered IPA. In the US, IPA has seemingly become the property of West Coast brewers, who are determined to produce Ales with painfully high hop levels. Not only are the hop acids high in measure, but also the hop varieties used bear no resemblance to those used in the classic IPA. The result is often akin to making pesto with rosemary rather than the traditional basil. For this reason, it is important to know your Beer when ordering an IPA, as style and moniker offer little in regard to flavor and aroma. Our tasting notes will help guide you.
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