When we consider the many IPA subcategories that have flourished in the past decade, I find it surprising that some hybrid of West Coast and New England–style IPA hasn’t been discussed more in depth. Think of all those brewers using large amounts of fruit puree, enzymes to aggressively dry out the beer, milk sugar, vanilla, and even coffee—we as an industry have certainly pushed the limits (and fantastically so) of the consistently most in-demand style of beer.
Personally, when I drink IPA, I am looking for intense aroma—trying to capture the same experience we have when cracking open a fresh bag of killer T-90 pellets. In addition, I want medium-plus bitterness (55–80 IBUs) and hop flavor that is some combination of resinous pine and tropical fruit.
I do not like sweet IPA at all. In fact, I despise it.