Today's American IPA is a different soul from the IPA style first reincarnated in the 1980s. More flavorful and aromatic than the withering English IPA, its color can range from very pale golden to reddish amber. Hops are the star here, and those used in the style tend to be American with an emphasis on herbal, piney, and/or fruity (especially citrusy) varieties. Southern Hemisphere and experimental hops do appear with some frequency though, as brewers seek to distinguish their flagship IPA from a sea of competitors. Bitterness levels vary, but typically run moderate to high. Medium bodied with a clean, bready, and balancing malt backbone, the American IPA has become a dominant force in the marketplace, influencing brewers and beer cultures worldwide.
English IPA
Historically, English breweries exported a variety of beer styles to colonies across the British empire. But shipping ales to troops stationed in India was a particular challenge in an age when the journey took months and every cask contained wild Brettanomyces yeast. To withstand the voyage, Pale Ales were tweaked to be maltier, higher in alcohol content, and hoppier, as hops are a natural preservative. Historians believe that IPA was then watered down for the troops, while officers and the elite would savor the beer at full strength. Over time, taxation has caused the English IPA to assume a lower alcohol. The leaner the brew the less malt is required, and less is the need for a strong hop presence, which would easily put the brew out of balance. Expect earthy, floral English hop character and a malt profile defined by notes of biscuit, toast, and toffee.
Belgian IPA
Inspired by American India Pale Ales and Double IPAs, more and more Belgian brewers (like Chouffe & Urthel) are brewing hoppy pale colored ales for the US market. There's been an increase of American brewers making Belgian IPAs, too. Generally, Belgian IPAs are considered too hoppy by Belgian beer drinkers. Various malts are used, but the beers of this style are finished with Belgian yeast strains (bottle-conditioned) while the hops employed tend to be American. You'll generally find a cleaner bitterness versus American IPAs, and a pronounced dry edge, akin to an IPA crossed with a Belgian Tripel. Alcohol by volume is on the high side. Many examples are quite cloudy, and feature tight lacing, excellent head retention, and fantastic billowy heads that mesmerize (thanks, in part, to the hops). Belgian IPA is still very much a developing style.
