The India Pale Ale is one of the most popular (if not THE most popular) beer styles available today. You can find an IPA, or a type of IPA, at pretty much every single craft brewery you visit.
But what started as a style meant to survive long journeys across the ocean has evolved into a catchall term for pretty much any ale with lots of hops. As a result, regions have developed distinct styles with some breweries embracing local ingredients to create sub-styles of the IPA.
So, here are some IPA sub-styles and what makes them unique.
Types of IPA
American IPA
All the IPA sub-styles here are American, but the American IPA is the best way to describe what you and I would just call an IPA. But if you were to go abroad, there’s a non-zero chance that the IPA you order doesn’t have much in common with an IPA in the United States.
The American IPA is known for its strong hop flavor, 6-7% ABV, and hoppy aroma. The flavor can vary significantly based on the hops and malts used, but most IPAs can be defined either as bitter or juicy.
Maybe you’re drinking an IPA while reading this and trying to decide which sub-style it fits under. Maybe none of the following sub-styles match. It’s important to point out that nobody can agree on what constitutes an IPA, so if your beer doesn’t fall under one of these umbrella terms, we’ll put it under the “American IPA” umbrella.
Double IPA
The Double IPA, also known as the Imperial IPA, is different from an IPA because it’s more. More strength, more hop variety, and much more alcohol. As a generalization, any IPA reaching the 7-8% ABV range could be considered a double.
We can thank the crazy brewers of California for the Double IPA. No doubt these brewers were drinking classic IPAs and said to themselves, “DOUBLE IT!” Similar reasoning likely led to the development of the Triple IPA, or IIIPA.
East Coast IPA
One of my favorite things about craft brewing is how distinct regional beers can be. The East Coast IPA likely originated in the New England/Northeast area (hence its nickname as an NE IPA), but its popularity has spread across the country.
Never heard of the East Coast IPA? Perhaps you know it by yet another nickname, the Hazy IPA. East Coast IPAs earned this nickname because of the thick, hazy look of the beer.
East Coast IPAs generally prioritize hop flavor over malt flavor, giving them a juicier taste than other sub-styles of the IPA. This hop-forward, combined with skipping the filtering process (hello, Unfiltered IPA), can also give this style a hazy look.
West Coast IPA
The West Coast IPA is like the East Coast IPA because the style is completely regional. Aside from that fun fact, West Coast IPAs could not be more different than their East Coast brethren.
West Coast IPAs place a heavier emphasis on malts and bitter hop flavors. No doubt you’ve had one of these incredibly hefty, bitter beers, perhaps even as a Double IPA or IIIPA. Yes, we can mix IPA sub-styles! And the sub-style mixing gets even more complex as we continue adding sub-styles.
Dry Hopped IPA
Dry Hopped IPAs have an incredibly interesting history (which I’ll write about someday, I promise). But for now, all you need to know about dry hopping is the process.
Dry hopping sees hops added to the brew after boiling, as opposed to before boiling (a process traditionally followed in brewing). Originally used as a preservative, dry hopping also adds a strong hop flavor since the brewer doesn’t boil the hops first.
Note that many IPAs dry hop in addition to regular hopping, and some use only dry hops. At this point, it feels like most breweries mention the dry hopping process as an afterthought.
Fresh Hopped IPA
Fresh Hopped IPAs might sound like Dry Hopped IPAs, but they’re nothing similar. Hops grow on vines and, like all plants, hops have a time of year that they’re best for picking. In America, this season, Fresh Hop Season, occurs between mid-August and late September.
Brewers who use fresh hops to make IPAs label these beers as Fresh Hopped IPAs since they’re a seasonal style. So, keep your eyes peeled for these bad boys in the coming months!
Black IPA
The Black IPA is another sub-style that emphasizes malts. However, unlike other dark beers, Black IPAs don’t get their color from roasted unmalted barley. Instead, brewers use dark malts to give the Black IPA their dark color. These dark malts also provide a smooth and delicious flavor, all while keeping the hop flavors found in IPAs.
Maybe it’s just me, but it doesn’t seem like many breweries make Black IPAs anymore. Is it because brewers/patrons see them as gimmicky? Are they too difficult to make, or not cost-effective? Are they too boring to make? Whatever the reason, I hope we see a resurgence in this classic style.
Session IPA
When you hear “IPA,” you probably think strong, bitter, juicy, and, most importantly, alcoholic.
Most Session IPAs offer all the qualities of a classic IPA, only less: less bitterness, less juiciness, less strength, and yes, less alcohol. Most Session IPAs come in with a lower ABV, I’d say somewhere in the 5% and lower range.
Sour IPA
The first time I ever saw a Sour IPA, I told myself, “these breweries are flying too close to the sun.” And I was right because the beer was terrible. However, these terrible beers were an important first step in the development of a new style.
Nowadays, plenty of breweries make respectable, and sometimes incredible, Sour IPAs.
You already know what you’re going to get when you order a sour IPA. It’s an IPA, but it’s sour. It’s somewhere around 6% ABV. It tastes like an IPA, but it also tastes like a sour.
Brut IPA
I covered the Brut IPA craze a while back because I loved the concept upon its initial release. Then…poof. Breweries tried it out, probably realized that the style offered little room for innovation, and moved on.
You can still find Brut IPAs on menus, particularly at breweries with 20+ taps going to add a little more variety. No, it’s not the most exciting style of IPA, but I love it, so it takes a place on this blog post.
Cheers to you, Brut IPA.
Cold IPA
One of the newest additions to the IPA family is the Cold IPA. Named for the “cold” fermenting process normally reserved for lagers, the Cold IPA is basically just an India Pale Lager, I think. Because sometimes brewers also use lager yeasts in a Cold IPA. Sometimes they don’t.
This crisp summer slammer is perfect for any day where you want to drink a beer in the sun but don’t want to feel like you drank a super heavy IPA in the sun.
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