India pale ale#Double IPA

{{See also|Bow, London|Burton-on-Trent}}

The pale ales of the early 18th century were lightly hopped and quite different from today's pale ales.{{harvnb|Anonymous|1744|pp=72–73}} By the mid-18th century, pale ale was brewed mostly with coke-fired malt, which produced less smoking and roasting of barley in the malting process, and hence produced a paler beer.{{harvnb|Foster|1999|p=13}}{{harvnb|Daniels|1996|p=154}} One variety was October beer, a pale well-hopped brew popular among the landed gentry, who brewed it domestically; once brewed, it was intended to cellar two years.{{harvnb|Cornell|2008|pp=97–98}}

Among the first brewers known to export beer to India was George Hodgson's Bow Brewery,{{cite web|url=http://www.smithsonianmag.com/history/how-india-pale-ale-got-its-name-180954891|title=How the India Pale Ale Got Its Name|website=Smithsonian Magazine|access-date=6 November 2017}} on the Middlesex-Essex boundary. Its beers became popular among East India Company traders' provisions in the late 18th century for being two miles up the Lea from the East India Docks,{{efn|The Bow Brewery was on the west bank, south of Bow bridge with a wharf opposite.}} and Hodgson's liberal credit line of 18 months.{{cite web |url=https://letempsdunebiere.ca/ipa-india-pale-ale-and-the-evolution-of-a-beer-style/ |title=The True History of IPAs |website=Le Temps d'une Bière |access-date=27 February 2025}} Ships exported this beer to India, among them his October beer, which benefited exceptionally from conditions of the voyage and was highly regarded among its consumers in India.{{harvnb|Cornell|2008|p=98}} The brewery came into the control of Hodgson's son early in the next century,{{efn|Mark Hodgson died in 1810, leaving the Bow Brewery in the care of a trust. His only surviving son, Frederick, took control of the brewery in 1819.}}

Burton breweries lost their export market in Continental Europe, including Scandinavia and Russia, when the Napoleonic blockade was imposed, and were seeking a new export market for their beer.{{cite journal |title=Indian Pale Ale: an Icon of Empire |journal=Commodities of Empire Working Paper |year=2009 |last=Pryor |first=Alan |issue=13 |issn=1756-0098 |url=http://www.open.ac.uk/Arts/ferguson-centre/commodities-of-empire/working-papers/WP13.pdf |access-date=17 February 2015 }}

File:Best India Pale Ale label (8734611254).jpg

At the behest of the East India Company, Allsopp's brewery's chief maltser, Job Goodhead, developed a strongly-hopped pale ale in the style of Hodgson's for export to India.{{harvnb|Foster|1999|p=26}}{{harvnb|Cornell|2008|p=102}} Other Burton brewers, including Bass and Salt and Co, followed Allsopp's lead, taking advantage of Burton water in brewing similar beers.{{efn|The water of Burton on Trent contains a very high concentration of sulphate which accentuates the bitterness of beer. See Daniels, Foster, and Cornell.}}

London East End brewer Charrington's trial shipments of hogsheads of "India Ale" to Madras and Calcutta in 1827 proved successful and a regular trade emerged with the key British agents and retailers: Griffiths & Co in Madras; Adam, Skinner and Co. in Bombay and Bruce, Allen & Co. in Calcutta.{{sfn|Mathias|1959|page=190}}

Early IPAs were only slightly higher in alcohol than other beers brewed then, but more of the wort was fermented, meaning few residual sugars, and they were heavily hopped.{{harvnb|Foster|1999|pp=17–21}} discusses the hopping rate; {{harvnb|Daniels|1996|p=154}} discusses the high level of fermentation.{{harvnb|Foster|1999|p=21}} While IPAs were formulated to survive long voyages by sea better than other styles of the time, porter was also successfully shipped to India and California.{{cite web|title=In the Room: The Story of Anchor IPA|url=http://www.anchorbrewing.com/blog/in-the-roomthe-story-of-anchor-ipa/|work=Anchor Brewing Blog|date=14 February 2014|publisher=Anchor Brewing Company|access-date=28 April 2014}}.

By the 1860s, India pale ales were widely brewed in England, and they were much more attenuated and hopped than porters and ales.{{harvnb|Daniels|1996|p=156}}

Demand for the export style of pale ale, which had become known as "India pale ale", developed in England around 1840 and India pale ale became a popular product in England. In 1837, Hodgson's IPA typically cost 6/6 ({{#expr:{{£sd|s=6|d=6|round=3}}*100}}p; {{inflation|UK|{{£sd|s=6|d=6|round=3}}|1837|fmt=eq|cursign=£}}{{inflation/fn|UK}}) for a dozen pint bottles, the same as Guinness Double Stout, 53% more than the 4/3 ({{#expr:{{£sd|s=4|d=3|round=4}}*100}}p; equivalent to £{{inflation|UK|{{£sd|s=4|d=3|round=4}}|1837}}) a dozen for those of porter."Wandsworth in the Fields. In thorough." The Times, 15 June 1837, p. 2. Some brewers dropped the term "India" in the late 19th century, but records indicated that these "pale ales" retained the features of earlier IPAs.{{harvnb|Foster|1999|p=65}} American, Australian, and Canadian brewers manufactured beer with the label IPA before 1900, and records suggest that these beers were similar to English IPA of the era.{{harvnb|Daniels|1996|pp=157–58}}{{harvnb|Cornell|2008|p=112}}

IPA style beers started being exported to other colonial countries, such as Australia and New Zealand, around this time with many breweries dropping the 'I' in 'IPA' and simply calling them Pale Ales or Export Pales. Kirkstall Brewery and many competitors sent much export beer across the world by steam ship to auction off to wholesalers upon arrival.

File:McEwan's India Pale Ale label.jpg IPA]]

India pale ale was well known as early as 1815,{{Cite book|last=Webster|first=Thomas|url=https://books.google.com/books?id=mIEAAAAAMAAJ&q=india+pale+ale&pg=PA598|title=An Encyclopæaedia of Domestic Economy|publisher=Harper & Brothers|year=1815|pages=598, 599|language=en}} but gained popularity in the British domestic market sometime before then.{{cite web|url=http://zythophile.co.uk/2010/03/31/ipa-the-executive-summary/|title=IPA: the executive summary|date=31 March 2010|website=Zythophile.co.uk|access-date=6 November 2017}} By World War I, IPA in Britain had diverged into two styles, the premium bottled IPAs of around 1.065 specific gravity and cask-conditioned draught IPAs which were among the weakest beers on the bar. For instance Bass was 1.065 OG and 6.4% ABV, but in 1912 Whitbread's draught IPA was 1.049 and less than 5% ABV, at a time when the average British beer was 1.055.{{cite web | url=http://barclayperkins.blogspot.com/2016/02/english-ipa.html | title=English IPA | date=13 February 2016 | first=Ron | last=Pattinson}} Like all British beers, their strength declined during World War I and by 1923 Bass was 1.055{{cite web | url=http://barclayperkins.blogspot.com/2020/05/bass-pale-ale-1851-1994.html | title=Bass Pale Ale 1851 - 1994 | date=10 May 2020 | first=Ron | last=Pattinson}} and Whitbread IPA was a bottled beer of 1.036 and 3.7% (compared to their standard X Mild at 1.042 and their draught bitter at 1.042).{{cite web | url=http://barclayperkins.blogspot.com/2009/03/lets-brew-ipa.html | title=Let's Brew 1923 Whitbread IPA! | date=2 March 2009 | first=Ron | last=Pattinson}} Greene King IPA (3.7%) and Charles Wells Eagle IPA (3.6%) are examples of IPAs in this tradition.

Worthington's White Shield is an example of a historic India Pale Ale, first brewed in 1829 principally for export to the British Empire. By the 1960s White Shield had become a cult drink brewed in small quantities for a dedicated following, but it found renewed popularity in the early 1970s when the demand for real ale grew in the UK.{{cite news|last=Fort|first=Matthew|title=Vintage beers|url=https://www.theguardian.com/lifeandstyle/2007/sep/22/foodanddrink|access-date=12 April 2020|newspaper=The Guardian|date=22 September 2007}}{{cite news|last=Jackson|first=Michael|title=Drink the beer, swallow the tonic|url=https://www.independent.co.uk/life-style/food-and-drink/drink-the-beer-swallow-the-tonic-white-shield-one-of-the-few-real-ales-in-a-bottle-is-now-in-supermarkets-says-michael-jackson-1543208.html|access-date=12 April 2020|newspaper=The Independent|date=29 August 1992}}

The revival of IPA in modern times dates to a seminar on Burton pale ales organised by publican Mark Dorber at his pub, the White Horse, Parson's Green, in 1990. That led to a pale ale festival in 1992 and an IPA festival in 1993, for which Bass brewed a 7.2% beer inspired by Bass Continental, originally brewed for the Belgian market before World War II and based on Bass recipes going back to the 1850s.{{cite web | url=https://boakandbailey.com/2020/05/what-do-we-really-know-about-how-to-brew-bass/ | title=What do we really know about how to brew Bass? | first1=Jessica | last1= Boak | first2=Ray | last2=Bailey | date=7 May 2020}} Dorber and Roger Protz then organised an IPA conference in 1994 at Whitbread's brewery in London, attended by brewers from both sides of the Atlantic.{{cite web | url=https://protzonbeer.co.uk/news/2016/11/14/taste-the-ipa-that-launched-the-revival | title=Taste the IPA that launched the revival | date=14 November 2016 | first=Roger | last=Protz}} The influence of this meeting persists, for instance Brooklyn Brewery's East India IPA is based on the beer that Garrett Oliver took there.

In the 21st century, US-influenced IPA is one of the most popular beer styles in the UK.{{cite news |work=Independent |url=https://www.independent.co.uk/extras/indybest/food-drink/beer-cider-perry/best-ipa-beer-uk-world-hops-america-london-a7049686.html |title=10 best IPAs |date=27 September 2017 |first1=Nick |last1=Moyle |first2=Richard |last2= Hood |access-date=2020-05-23}} In 2019, Brewdog's Punk IPA was the country's best selling craft beer in the on-trade{{cite news |work=Morning Advertiser |url=https://www.morningadvertiser.co.uk/Article/2019/11/26/What-is-the-best-selling-craft-beer-in-pubs |title=BrewDog Punk IPA sales increase by 19.7% |date=26 November 2019 |first=Stuart |last=Stone |access-date=2020-05-23}} and Swannay's Muckle IPA won overall craft keg gold in SIBA's Independent Beer Awards.[https://www.siba.co.uk/2019/03/15/gloucester-swannay-wibblers-brewery-take-overall-uk-gold/ Society of Independent Brewers. Gloucester, Swannay, and Wibblers Brewery take overall UK Gold.] Retrieved 23 May 2020

File:Ballantinebrewerynewark1906.jpg

In the late 20th century craft beer revolution in the United States, brewers began seeking out old beer styles that had fallen out of vogue; Ballantine IPA, which had been made in the U.S. since 1890 until the 1990s, proved inspirational. The traditional IPA style was well-suited to model the intense flavour and aroma of American hops. Bert Grant of Yakima Brewing and Malting identified that Cascade and Chinook hops, grown locally in Yakima, Washington, provided strong flavours when showcased in an IPA.{{Cite web |last=Messer |first=Ryan |date=23 June 2017 |title=Bert Grant: The Godfather of Craft Brewing |url=https://www.yakimaherald.com/magazine/bert-grant-the-godfather-of-craft-brewing/article_670d4e54-5794-11e7-8414-97ba2e75a638.html |website=Yakima Herald-Republic |language=en |access-date=2020-04-11}} The boom in popularity for IPA as a style spread down the west coast of the United States, then across the United States and eventually the world. It is estimated that over 40% of craft beer brewed in the United States can be classified as an IPA.{{Cite web|url=https://www.salon.com/2022/04/26/the-ipa-is-dead-long-live-the-ipa-why-the-love-it-or-hate-it-beer-is-here-to-stay/|title=The IPA is dead, long live the IPA: Why the love-it-or-hate-it beer is here to stay|website=Salon|language=en|date=2022-04-26|access-date=2022-08-09}}

As the Oxford Companion to Beer notes: "IPA is now the signature of craft brewers worldwide. Fittingly for an export beer, brewers from Australia to Scandinavia are creating new beers, mostly inspired by the American take on the style, but often adding a regional twist of their own."

With the explosion of IPA subtypes, the traditional American IPA is often differentiated by calling it a West Coast IPA or Classic IPA. American IPAs are hop-forward in character, with classic examples from the West Coast of the United States in the 2000s (first decade of millennium) being especially bitter.{{Cite web |date=2014-02-22 |title=Your guide to 5 IPAs: Decoding the different styles of this hop-intensive beer |url=https://www.latimes.com/food/dailydish/la-dd-calcook-decoding-the-different-styles-of-ipas-20140221-story.html |access-date=2020-04-12 |website=Los Angeles Times |language=en-US}} They often have brilliant clarity and are dry with minimal malt character, although some slight haze caused by high hopping rates is common and acceptable. Being highly hopped, West Coast / American IPAs are typically very bitter, between 40 and 70 IBUs.{{Cite web |title=Beer Judge Certification Program |url=https://www.bjcp.org/style/2015/21/21A/american-ipa/ |access-date=2023-09-15 |website=www.bjcp.org}} As such, they commonly taste of resin as well as citrus and tropical fruit from the use of American "C" hops, although these are not the only hops that can be used. Often breweries around the world emulating the style will use local New-World hop varieties, or may use a combination of American and local hops.{{Cite web |title=Beer Judge Certification Program |url=https://www.bjcp.org/style/2015/21/21A/american-ipa/ |access-date=2023-07-12 |website=www.bjcp.org}}

File:Imperial Black.jpg

Black IPA (also known as Cascadian Dark Ale (CDA) or American Black Ale) is not pale in color despite the "IPA" in the name implying it is a "pale ale". Black IPAs share the bitter hoppy flavors of other IPAs and have a strong malt backbone; however, they use dehusked roasted malts to give them a darker color, and somewhat of a coffee or roasted flavor. The origin of the style lies with Vermont Pub & Brewery in Burlington, Vermont. In 1989 or 1990, owner and head brewer Greg Noonan created a strong, roasty, "winter IPA" called Tartan IPA, inspired by a local, hoppy, dark red ale. A few years later, Noonan's protégé, Glenn Walter, embittered by a pending divorce, brewed an extremely bitter version of the beer, named Blackwatch IPA. Finally, in 1995, John Kimmich, Noonan's protégé, found the recipe card, and having recently learned of dehusked black malt, asked Noonan if he could rebrew the beer with a less roasty flavor, resulting in the first example of the Black IPA style.{{Cite book |last=Steele |first=Mitch |title=IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale |date=2012 |publisher=Brewers Publications |isbn=978-1-938469-00-8 |location=Boulder, CO |pages=171-173}} Black IPAs became popularized in the United States until 2009.{{Cite web|url=https://www.pastemagazine.com/drink/lets-talk-beer-styles-black-ipa/|title=Let's Talk Beer Styles: Black IPA|date=2016-04-20|website=pastemagazine.com|language=en|access-date=2020-04-12}}

A crisp, dry, fruity, and highly-carbonated IPA with very low body, the Brut IPA was invented by Kim Sturdavant, head brewer at San Francisco's Social Kitchen and Brewery.{{Cite news|last=Fabricant|first=Florence|url=https://www.nytimes.com/2018/12/21/dining/drinks/brut-ipa-beer.html|title=Meet Brut I.P.A.|date=2018-12-21|work=The New York Times|access-date=2020-04-12|language=en-US|issn=0362-4331}}{{Cite web|url=https://beerandbrewing.com/the-birth-of-the-brut-ipa/|title=The Birth of the Brut IPA|website=Craft Beer & Brewing|language=en|access-date=2020-04-12}} A Brut IPA is intended to be reminiscent of brut sparkling wines, with the nose and flavor of grapes or berries, and an effervescent level of carbonation. To make a brut IPA, brewers add the enzyme amyloglucosidase to break down malt sugars more than typical for ales, which will be fermented by yeast, leaving less residual sugar than a typical ale and resulting in the characteristic dry and thinly-bodied beer. The hops are usually selected to lend a white wine or fruity aroma and flavor, most notably the Nelson Sauvin and Hallertau Blanc hop varietals, which lend flavors characteristic of white wines.

A Cold IPA is a hoppy beer style inspired by India pale ale. The substyle is typically made partially in the style of American macrolagers, such as Anheuser-Busch's Budweiser or Miller's High Life, with a malt bill that includes a substantial portion of maize, rice, or dextrose adjunct, and the use of lager yeast, and partially like an American IPA, with hops added to provide both substantial bitterness and hop flavors and aromas, and fermented at temperatures warmer than commonly used for lager fermentation (14-17°C).{{Cite web |title=Cold IPA, Extracted: It’s a Cold Snap! |url=https://beerandbrewing.com/no-rests-for-the-wicked-it-s-a-cold-snap/ |access-date=2024-12-01 |website=Craft Beer & Brewing |language=en}}

File:Pliny the Elder.jpg

Double IPAs (also referred to as Imperial IPAs) are a stronger, very hoppy variant of IPAs that typically have alcohol content above 7.5% by volume.[http://beeradvocate.com/articles/599 "American Double IPA"] {{webarchive|url=https://web.archive.org/web/20141207013533/http://www.beeradvocate.com/articles/599/ |date=2014-12-07 }} Beer Advocate. Retrieved 30 May 2013. The term "double" refers to the increased amount of ingredients used, particularly hops, which results in a beer that is both higher in alcohol and richer in the hop character compared to a standard IPA. The style is claimed to have originated in 1994 with Inaugural Ale at the now-defunct Blind Pig Brewery in Temecula, California, which was brewed by Vinnie Cilurzo to celebrate the brewery's first anniversary. {{Cite web|url=https://appellationbeer.com/blog/hold-it-which-blind-pig-beer-was-one-of-the-first-double-ipas/|title=Hold it, which Blind Pig beer was one of the first Double IPAs?|last=Hieronymus|first=Stan|date=2013-01-14|website=Appellation Beer|language=en|access-date=2022-10-21}} Cilurzo is credited as being the inventor of the style.{{Cite web |title=The 25 Most Important American Craft Beers Ever Brewed |url=https://www.foodandwine.com/beer/craft-beer/25-most-important-american-craft-beers-ever-brewed |access-date=2024-12-01 |website=Food & Wine |language=en}} Cilurzo, as founder and the head brewer of Russian River Brewing Company, created another Double IPA between 1999 and 2001, Pliny the Elder, which is considered a seminal example of the Double IPA style.{{Cite web |date=2021-08-17 |title=Making of a Classic: Pliny the Elder |url=https://www.beervanablog.com/beervana/2021/8/12/making-of-a-classic-pliny-the-elder |access-date=2024-12-01 |website=Beervana |language=en-US}}

India pale lager (IPL) is not an IPA at all, in the sense of being an ale, but is nevertheless considered a substyle of IPA. IPL comprises a traditional American IPA wort, or pre-fermented beer, that is fermented with traditional lager yeast at colder, lager fermentation temperatures (10-13°C) rather than the warmer temperatures (17-20°C) at which IPAs are normally fermented. The use of traditional lager yeast can result in a beer that has a characteristic clean and crisp flavor typical of lager beers, as well as in some cases, slight sulfuric character, which is a common characteristic of some lager beers. IPL tend to be dry hopped after fermentation just like regular, American IPAs.{{cite web |last=Bernot |first=Kate |date=10 March 2016 |title=What the hell's an IPL? |url=http://draftmag.com/ipl-india-pale-lager/ |url-status=dead |archive-url=https://web.archive.org/web/20201108163537/http://draftmag.com/ipl-india-pale-lager/ |archive-date=8 November 2020 |access-date=25 November 2017 |website=Draft Magazine}}{{cite web |last=Colby |first=Chris |date=4 April 2014 |title=India Pale Lager |url=http://beerandwinejournal.com/india-pale-lager/ |url-status=dead |archive-url=https://web.archive.org/web/20220520100534/https://beerandwinejournal.com/india-pale-lager/ |archive-date=20 May 2022 |access-date=25 November 2017 |website=Beer & Wine Journal}}

With the extreme dryness and bitterness of West Coast IPAs, some beer connoisseurs have observed that IPAs in some parts of the United States, especially in the Upper Midwest and Great Lakes states, have a maltier backbone and flavor profile that is more balanced between bitterness and hop presentation and malt character. These beers tend to be more amber or copper in color as well, due to the malt. These observers point to beers such as Bell's Brewery's Two Hearted Ale and Surly Brewing's Furious IPA as examples of this phenomenon. Others have observed that this is not a new phenomenon, and early American IPAs, such as Shipyard Brewing's Shipyard IPA, were maltier because they were modeled after English IPAs regardless of where in the USA they were made. Others have argued that Midwest IPA is not a substyle at all, and Midwest IPA is not a recognized substyle of IPA by either the Beer Judge Certification Program's in its 2021 Beer Style Guidelines or by the Brewers Association in its 2024 [https://www.brewersassociation.org/edu/brewers-association-beer-style-guidelines/ Beer Style Guidelines].

File:Castelló Beer Factory N7, infusionada amb Nitrogen!!.jpgNew England IPA (NEIPA, also referred to as Hazy IPA or Juicy IPA or, less frequently, Vermont IPA) is a type of Double IPA was invented by John Kimmich in 2004 at the Alchemist Brewery in Waterbury, Vermont with the beer Heady Topper.{{Cite web|url=https://www.npr.org/sections/thesalt/2017/02/20/515799364/the-haze-craze-beer-lovers-newfound-obsession-with-murky-ipas|title=The 'Haze Craze': Beer Lovers' Newfound Obsession With Murky IPAs|website=NPR.org|language=en|access-date=2020-04-12}} Characterized by juicy citrus and floral flavors, with an emphasis on hop aroma with lower bitterness, they also have a smooth consistency or mouthfeel, and a hazy appearance. These characteristics are achieved using a combination of brewing techniques, including the use of particular strains of yeast, the use of oats or wheat in the malt bill to promote haze, the timing of adding the hops, and adjusting the chemistry of the brewing water.{{cite web |first1=Jason |last1=Alström |first2=Todd |last2=Alström |date=May 2017 |title=It's Official: New England India Pale Ale Is a Style |url=https://www.beeradvocate.com/articles/15649/its-official-new-england-india-pale-ale-is-a-style/ |website=Beer Advocate |access-date=6 November 2017}}{{cite web |first=Josh |last=Noel |date=5 July 2017 |url=http://www.chicagotribune.com/dining/foodfocus/ct-hazy-ipa-craft-beer-food-0705-20170630-story.html |title=How I learned to stop worrying and love hazy IPA — some hazy IPA |website=Chicago Tribune |access-date=25 November 2017}}{{cite web |first=John |last=Moorhead |date=August 2016 |url=https://www.homebrewersassociation.org/news/new-england-ipa-haze-craze/ |title=New England IPA: The Haze Craze |website=American Homebrewers Association |access-date=25 November 2017}}{{cite web |first=Andy |last=Sparhawk |date=2 August 2017 |url=https://www.craftbeer.com/craft-beer-muses/new-england-style-ipa-anti-ipa |title=The New England Style IPA Is the Anti-IPA |website=CraftBeer.com |access-date=25 November 2017}} New England IPAs do not necessarily need to be brewed in New England.{{cite web |first=Jason |last=Stein |date=8 June 2017 |url=https://www.pastemagazine.com/articles/2017/06/the-haze-craze-11-breweries-outside-of-new-england.html |title=The Haze Craze: 11 Breweries Outside of New England Making NE IPAs |website=Paste Magazine |access-date=25 November 2017 |archive-date=27 December 2019 |archive-url=https://web.archive.org/web/20191227054645/https://www.pastemagazine.com/articles/2017/06/the-haze-craze-11-breweries-outside-of-new-england.html |url-status=dead }} It was officially recognized as a separate beer style, the Juicy or Hazy India Pale Ale, by the Brewers Association in 2018.{{cite web|url=https://www.bostonmagazine.com/restaurants/2018/03/20/brewers-association-guidelines-new-england-ipa/|title=New England-Style, Hazy Ales Finally Get Industry Recognition|date=20 March 2018}}{{cite web|url=https://www.brewersassociation.org/resources/brewers-association-beer-style-guidelines/|title=Brewers Association Beer Style Guidelines|website=Brewers Association}} A variation on the style is the milkshake IPA, which adds lactose and occasionally fruit to make a New England IPA more creamy.{{Cite web|url=https://www.hopculture.com/best-milkshake-ipa-style/|title=What Exactly Is a Milkshake IPA? • Hop Culture|date=2020-01-20|website=Hop Culture|language=en-US|access-date=2020-04-12}}

Triple IPAs are characterized by higher hop flavors and higher alcohol content, with alcohol content usually over 10% ABV.

White IPAs combine the flavors of an American IPA and a Belgian-style witbeer.[https://www.themanual.com/food-and-drink/what-is-white-ipa/ What is White IPA?], The Manual One origin story suggests that the White IPA subtype was created in collaboration between Larry Sidor, the brewmaster at Oregon-based Deschutes Brewery, and Belgian-born Steven Pauwels, brewmaster at Boulevard Brewing in 2010. {{cite web | url=https://learn.kegerator.com/white-ipa/ | title=White IPA: The Beer Born from a Brainstorming Session | date=4 November 2015 }} However, the substyle probably predated that collaboration brew, with Belgian-type IPAs with witbier-like qualities debuting before then, such as Brasserie Dunham's IPA Belge (2009), Brouwerij Van den Bossche's Buffalo Belgian Bitter (2009), and Flying Dog Brewery's Raging Bitch (2009), which was made by combining their house witbier yeast their citrus-forward Snake Dog IPA recipe.{{Cite web |last=Ed |first=Author |date=2012-05-08 |title=Brew Review – Flying Dog’s Raging Bitch |url=https://thedogsofbeer.wordpress.com/2012/05/08/brew-review-flying-dogs-raging-bitch/ |access-date=2024-12-01 |website=The Dogs of Beer |language=en}} Furthermore, well prior to 2010, breweries were known to pour a concoction of draft beer comprising half IPA and half American wheat beer or Belgian witbier. One such example is at Odell Brewery in Colorado, where their Elephant IPA was blended with East Street Wheat (beer) and sold as "Easy Elephant".{{Cite web |date=2023-01-31 |title=The Ultimate Guide To IPA {{!}} Pursuit of Hoppiness |url=https://hoppiness.co.nz/the-ultimate-guide-to-ipa |access-date=2024-12-01 |language=en-NZ}}

File:TitanIPA.jpg|Great Divide
Titan IPA

File:Bell's Two Hearted Ale.jpg|Bell's
Two Hearted Ale

File:Southern Tier IPA (15421680637).jpg|Southern Tier
IPA

File:Worthington.jpg|Worthington's
White Shield

File:Happy Saturday (238576229) (cropped) (cropped).jpeg|Dogfish Head
120 Minute IPA

File:NogneoIPA.jpg|Nøgne Ø
India Pale Ale

• Craft brewery and microbrewery

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|year=1999

|publisher=Brewers Publications

|isbn=978-0-937381-69-4

|url-access=registration

|url=https://archive.org/details/palealehistorybr0000fost

}}

• {{cite book

|last=Jackson

|first=Michael

|author-link=Michael Jackson (writer)

|title=The World Guide to Beer

|date=1978

|location = New York

|publisher=Ballantine Books

|isbn=978-0-345-27408-3}}

• {{cite book|last=Mathias|first=Peter|author-link=Peter Mathias|title=The Brewing Industry in England 1700-1830|url=https://archive.org/details/brewingindustryi0000math|url-access=registration|year=1959|publisher=CUP Archive|id=GGKEY:DYD5N29F6JD}}

{{refend}}

• Brown, Pete (2009), Hops & Glory: One Man's Search for the Beer That Built the British Empire, Pan Macmillan
• {{Cite web |title=Oregon Brewers Played an Outsized Role in Popularizing IPA |url=https://www.npr.org/2024/06/01/nx-s1-4985917/oregon-brewers-played-an-outsized-role-in-popularizing-ipa |work=All Things Considered |date=1 June 2024 |publisher=NPR |access-date=1 June 2024}}
• {{Cite book |last=Steele |first=Mitch |title=IPA: Brewing Techniques, Recipes, and the Evolution of India Pale Ale |year=2012 |publisher=Brewers Publications |isbn=978-1-938469-00-8}}

• {{commons category-inline|India Pale Ales}}

{{Beer styles}}

Category:Beer styles