Have you ever looked at a beer menu and seen double IPA on the list only to wonder what that is? Let’s look at double IPA vs IPA in this quick guide.
The microbrew movement is still going strong in America, much to the delight of a growing craft-crazed community.
Every year, beers get more diverse, with brew artists continuing to bring new interpretations to old classics. And nothing has gotten more attention than that timeless symbol of the craft beer scene — the American IPA.
IPAs have gone through a lot of experimentation over the years, and one offshoot, the double IPA, appears to have caught on for good. But few people understand the difference between double IPA vs. IPA.
We’ll clear up the confusion as best we can by exploring the definitions of and differences between IPA beers and double IPAs.
What Is an IPA?
An India Pale Ale is a hopped-up version of a pale ale, the pale golden brew created from lightly-roasted malts. There were many versions of pale ales that developed throughout Europe over time, but the IPA has its roots in the English style.
Back in the 1700s, the British Empire had territories in every corner of the globe, and India was one of its largest domains. The English taste for beer spread there as well, but the hot Indian climate made it nearly impossible to make it locally.
As a result, the Brits had to figure out a way to save their pale ale, which had a limited shelf life, from going bad on the long trip to the subcontinent. In the 1780s, the solution appeared in the form of a generous addition of hops, which not only added flavor but also prevented spoilage. The beer, called India Pale Ale, eventually became popular in India, as well as back home in England.
The American Revolution
Fast-forward nearly 200 years to the mid-1970s. IPAs had become less popular in England by this point, but they were enjoying a rebirth in the young American craft scene. With a few tweaks from the original British style, the American IPA soon became a brewing staple.
English IPAs were generally weaker with a more earthy taste. Americans wanted to go big with more hops and more alcohol. The hops in this case did less to boost the shelf life of the beer and were instead used to enhance the aroma and flavor.
Hop varieties like Cascade, Centennial, Chinook, and Citra give American IPAs their notable fruitiness, carrying essences of grapefruit, pine, melon, and other bright flavors. Compared to the more subdued pale ale, which often features ABVs between 4-6%, IPAs usually have an ABV range of around 5-7%.
American IPA Styles
American IPAs can be broken down into two general categories — West Coast IPAs and East Coast IPAs. The West Coast variety is more similar to the original British style but leans toward more robust floral and fruity flavors and bitterness.
East Coast IPAs, sometimes called “New England” or “hazy” IPAs, favor malt sweetness over bitterness. You’ll find many hazy brews with juicier tropical flavors and a lighter bitterness arriving at the tail end of each sip.
Where Did the Double IPA Come From?
East Coast brews may be taking over in popularity, but the American beer scene owes a lot to the experimentation around West Coast IPAs. One of the chief innovations of the style is the double IPA, an amped-up IPA that officially hit the market in California in 1994.
A double IPA is an IPA that features extra hops and malt. The added layering of hops promotes more bitterness, while the extra malt provides a more distinct toasted or caramel malt flavor. When more malt is added, the yeast has more sugar to convert to alcohol, so you end up with a stronger brew.
Double IPA vs. IPA
Double IPAs lack a clear definition butn for many brewers, the alcohol content makes the difference in determining a double IPA vs. IPA. The average IPA stays at or below 7% ABV, but a double IPA will have an ABV range of 7-10%.
A double IPA is a balancing game of adding hops and malt, but that doesn’t mean that you’ll always have high IBUs and an extra-strong taste. The addition of hops throughout the brewing process can change the bitterness and flavor profile of a brew. You can still get the juicy, low-impact consistency of a hazy brew even in its double IPA form.
Whichever direction the brewer takes their recipe, a double IPA will turn out to have a more robust and varied flavor than its regular IPA counterpart, and it will often take twice as long to brew. You’ll commonly find double IPAs have a rich golden or amber color with a smooth, medium body.
Like IPAs, most double IPAs are dry-hopped, giving them even bolder aromas while keeping them from becoming overly bitter.
Extra, Double, Imperial: What’s the Difference?
You may have seen other heavily hopped brews on the store shelf with names like “Extra IPA” or “Imperial IPA”. Is there a difference between those brews and a double IPA?
The truth is, there is no real difference, and the decision to use one name over another comes down to marketing. The names have varied origins, but they all refer to the same class of bigger and bolder beers.
A slight exception comes with the term “extra”, which some people use to describe a sort of midway beer, halfway between an IPA and a double IPA. Similarly, an extra pale ale generally intends to mean a more bitter and flavorful ale closer to an IPA but with the body of a pale ale.
Try Upstream’s IPA Selection
It’s time to put your newfound knowledge to work. With this bit of background, you’ll have an easier time finding the perfect brew at your local taphouse.
In the mood for a fresh pour? Come down and see us at Upstream. Check out our menu of in-house brews or call us at (402) 344-0200 for more information on our food, drink, and catering services.