Beerists, Show 1 - April 15, 2012 www.thebeerists.com

American IPA Hop Henge Hop Manna IPA Shmaltz/He’Brew Experimental IPA Based in San Francisco, CA, contract brewed at Deschutes Mendocino Brewing Co (along with their Coney Island Bend, Oregon brews).

Since 2006. Seasonal: Available Jan - Apr New in 2012. The first single IPA from He’Brew. Available in bombers and on draft. Available year-round in bombers and on draft. IBUs: 65 Part of their “Bond Street Series” which includes Hop ABV: 6.8% Henge IPA, Hop in the Dark Cascadian Dark , Hop Trip , and Fresh Hop Mirror Pond Pale Ale. : Specialty 2-Row, Wheat, Munich Vienna, Cara- IBUs: 95 Munich 40 ABV: 8.5% : Warrior, Cascade, Citra, Amarillo, Crystal, Cen- tennial Malts: Pale, Munich Dry Hop: Centennial, Cascade, and Citra Hops: Millennium, Northern Brewer, Cascade, Centen- nial, Zeus, Simcoe, Brewers Gold, Citra Racer 5 IPA Bear Republic West Coast IPA Healdsburg, CA Green Flash Brewing Company San Diego, California Year round in 12oz. 6 packs, 12 packs, 22oz. bottles & Draft Available year-round in 22oz Bottles, 12oz Bottles, IBUs: 75+ Four Packs, & Draft ABV: 7% IBUs: 95 ABV: 7.3% Malts: Pale and Crystal Hops: Chinook, Cascade, Columbus and Centennial Malts: Not sure. Hops: Columbus, Centennial, Cascade Lagunitas IPA Lagunitas Brewing Company Stone IPA Petaluma, CA Stone Brewing Company Escondido, California Year round in 12oz. 6 packs, 12 packs, 22oz. bottles & Draft Since 1997. Available year-round in 22oz Bottles, 12oz IBUs: 45.6 Bottles, Sixpacks, Twelvepacks, & Draft ABV: 6.2% (according to BA) IBUs: 77 ABV: 6.9% Malts: Not sure. Crystal? Hops: Not sure. Some sources say Cascade and Cen- Malts: Pale, Crystal and Munich (possibly wrong) tennial, others say Willamette. Hops: Columbus, Chinook, and Centennial Beerists, Show 1 - April 15, 2012 www.thebeerists.com

American IPA

History (from BA) Flavor First brewed in England and exported for the British Hop flavor is medium to high, and should reflect an troops in India during the late 1700s. To withstand the American hop character with citrusy, floral, resinous, voyage, IPA’s were basically tweaked Pale that piney or fruity aspects. Medium-high to very high hop were, in comparison, much more malty, boasted a bitterness, although the backbone will support higher alcohol content and were well-hopped, as hops the strong hop character and provide the best balance. are a natural preservative. Historians believe that an Malt flavor should be low to medium, and is gener- IPA was then watered down for the troops, while offi- ally clean and malty sweet although some caramel or cers and the elite would savor the at full strength. toasty flavors are acceptable at low levels. No diace- The English IPA has a lower alcohol due to taxation tyl. Low fruitiness is acceptable but not required. The over the decades. The leaner the brew the less amount bitterness may linger into the aftertaste but should of malt there is and less need for a strong hop pres- not be harsh. Medium-dry to dry finish. Some clean ence which would easily put the brew out of balance. alcohol flavor can be noted in stronger versions. Oak is Some brewers have tried to recreate the origianl IPA inappropriate in this style. May be slightly sulfury, but with strengths close to 8-9% abv. most examples do not exhibit this character.

The American IPA is a different soul from the rein- Mouthfeel carnated IPA style. More flavorful than the withering Smooth, medium-light to medium-bodied mouthfeel English IPA, color can range from very pale golden to without hop-derived astringency, although moderate reddish amber. Hops are typically American with a big to medium-high carbonation can combine to render an herbal and / or citric character, bitterness is high as overall dry sensation in the presence of malt sweet- well. Moderate to medium bodied with a balancing ness. Some smooth alcohol warming can and should malt backbone. be sensed in stronger (but not all) versions. Body is generally less than in English counterparts. BJCP Style Notes: Aroma Overall Impression A prominent to intense hop aroma with a citrusy, flo- A decidedly hoppy and , moderately strong ral, perfume-like, resinous, piney, and/or fruity char- American pale ale. acter derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, History although this is not required. Some clean malty sweet- An American version of the historical English style, ness may be found in the background, but should be brewed using American ingredients and attitude. at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in Ingredients some versions, although a neutral fermentation char- Pale ale malt (well-modified and suitable for single- acter is also acceptable. Some alcohol may be noted. temperature infusion mashing); American hops; American that can give a clean or slightly fruity Appearance profile. Generally all-malt, but mashed at lower Color ranges from medium gold to medium reddish temperatures for high attenuation. Water character copper; some versions can have an orange-ish tint. varies from soft to moderately sulfate. Versions with a Should be clear, although unfiltered dry-hopped ver- noticeable Rye character (“RyePA”) should be entered sions may be a bit hazy. Good head stand with white in the Specialty category. to off-white color should persist.