I remember my first IPA vividly. It was Celebration Ale, a seasonal brew crafted by Sierra Nevada. It poured a rich copper hue, with a creamy off-white head. The aroma was full of fresh hops—big, fruity and citrusy. It tasted, well, hoppy, and the bitterness and big piney flavors were overwhelming. This IPA made me pucker as my taste buds tried to comprehend what was going on. It was not until a few days later, after my second or third bottle, that I got over the bitterness and appreciated the symphony of flavors. Now I don't know what I'd do without the American IPA.
The beer style India Pale Ale (IPA) actually originated in imperial England, when the colonization of India in the 18th century necessitated the trade of English goods, including beer. Standard English Pale Ales, however, could not withstand the lengthy voyage to India, so English brewers created a more stable beer, which later came to be known as India Pale Ale. By fermenting as much of the sugar out of the wort as possible and adding higher amounts of hops, a natural preservative, English brewers achieved a dry, bitter ale that better resisted spoilage.
But a traditional English IPA is hard to find these days as its Yankee counterpart, the highly-hopped American IPA, dominates the beer market. Beer geeks and hop-heads can't seem to get enough of this deliciously bitter elixir, and do not seem to mind the non-traditional American version. Whereas authentic English IPAs are usually between 40 and 50 IBU (International Bitterness Units, determined by the amount and type of hops used) most American IPAs are over 60 IBU. For comparison, many American light lagers are a lackluster 10 IBU. In America, IPA means two things: hoppy and bitter. Because hop flavor diminishes over time, the fresher and sooner you can drink an IPA, the better.
In an expert tasting of three American IPAs, four senior members of the Bowdoin community, who will remain anonymous to protect their identities as hop-heads, explored the beer style's flavor dimensions, discovering that hoppiness truly is an IPA. God has three letters, IPA has three letters. Coincidence? I think not. Here are the tasting notes and results.
Clipper City Loose Cannon
This Baltimore-brewed IPA weighs in at 7.25 percent alcohol by volume (ABV) and is bittered and flavored with five varieties of hops. It exhibits a big, fruity hop flavor and an excellent mouthfeel—smooth and resinous. Though the Loose Cannon lacked the crisp and refreshing bitterness of the other two IPAs in this tasting, the aroma was a breath of fresh air and made the drink well worth it. Imagine sticking the pit of a freshly eaten apricot to your nose and you'll get an idea of the Loose Cannon's brilliant aroma.
Smuttynose Finestkind IPA
Grapefruit and tea-like bitterness perhaps best describe the flavor of Smuttynose's excellent IPA, which makes its presence felt with 65 IBU. Brewed in Portsmouth, Finestkind is one of the best IPAs crafted in New England. Aside from the puckering and delicious bitterness, this IPA boasts a great, sticky lacing and a creamy mouthfeel. Very refreshing. The Smuttynose was the favorite of the tasting panel's resident Texan because he likes his beer like his women: hoppy.
Stone India Pale Ale
Stone Brewing Co. of San Diego makes some of the best and hoppiest beer on the planet. Stone's wide distribution also makes it easy to find the brewery's big-character beers. Weighing in at 6.9 percent ABV and a whopping 77 IBU, this is no starter IPA. However, the Stone is a very well-balanced beer. A typical West-coast IPA, it has a big, citrusy hop presence thanks to use of Chinook, Columbus and Centennial hops. The hoppiness is balanced by a medium malt backbone. The flavor is zesty and bright but there is also an underlying earthiness and piney, herbal character. Stone IPA was the consensus favorite of this tasting, with three out of four senior experts giving it the nod. Do your taste buds a favor and grab a bottle or two.