Double or Imperial IPA

Tier A · BJCP 22A · Ale, fermented warm

ABV

5.5-7.5%

IBU

40-70

SRM

6-14

Serve

45-50F

Drink by

under 90 days

Identify

Straw to deep amber. A thick white or off white head that lasts. You smell it before you lift the glass, usually grapefruit, pine, or mango. Clear if it is a West Coast version, cloudy orange if it is a hazy one. Citrus and pine arrive first. The finish is dry and bitter, and it stays with you for ten or twenty seconds. Medium body, lively bubbles.

Place

England in the 1700s, then rebuilt in America from 1975 onward

Cause

Hops can go into a beer at up to four different moments, and the moment you choose decides what you get out of them. Early and hot gives you bitterness. Late and cold gives you smell. You cannot get much of both from the same addition. Hot for bitter, cold for smell. That is the whole rule. Heat makes bitterness and destroys smell.

Confused with

Pale Ale, which is the same idea turned down. Double IPA, which is the same idea at 8% or more. Hazy IPA, which is much softer. Pilsner, which is crisper and tastes of bread rather than citrus.

Numbers

To measure IBU you take the beer, extract it into a solvent, and read how much light it absorbs at one particular wavelength. Then you multiply by 50. That is the whole method. Nobody tastes anything. The problem is that three different compounds absorb light at that wavelength, and the test cannot tell them apart.

Will you like it and Remember

Grapefruit, marmalade, or strong black tea. Almost exactly the same bitter citrus register. Black coffee. You have already decided that bitterness can be a pleasure rather than a problem, which is the main hurdle. Rosemary, pine nuts, or gin. Gin is a bitter drink built on botanicals, and the overlap with a piney IPA is real.

Order and Judge

Hop aroma evaporates, reacts with air, and is destroyed by light. Malt character, alcohol, colour and body are all comparatively stable by comparison. Worse, the bitterness fades on a different schedule from the smell. So a stale IPA does not simply get quieter. It goes out of balance and turns malty, papery and harsh.

Pair

How fresh is it, or when was that canned. For most styles this is a slightly odd question. For an IPA it is the question, and any decent bar will know the answer and be pleased you asked. Under 30 days for a hazy, under 90 for a standard IPA. If the answer is that they are not sure, order something else where age matters less.

Try

IPA is the most important beer style in America by a wide margin. In 2024 it accounted for 49.4% of all craft beer sales by value in American shops, which was 2.28 billion dollars. That is nearly half of craft beer in one style. The context matters as much as the number. It gained ground in a shrinking market.

Myth

Dark beer is strong, heavy and filling. Pale beer is light and easy. Both halves are wrong, and the two errors make each other worse. Because it is right occasionally, and memorably. Imperial stouts really are black and strong. Light lagers really are pale and weak. Those are the cases people remember, so the rule feels reliable.