This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.
Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.
A restrained touch of caramel, firm bitterness, citrus-forward hops, and a pitch of thiol-promoting yeast all come together for a new spin on the classic American IPA.
By applying what we know now—using a grain bill that goes easy on the crystal/caramel malts and new yeast strains that overlay fresher, brighter aromas—we can achieve an updated throwback that lets us enjoy the best of both worlds.
The American taste in IPA is surprisingly uniform for such a big country with so many disparate regions and climates. Meanwhile, the hazy and the West Coast styles appear to be reuniting on familiar ground.
Cryo, Incognito, Salvo, Spectrum, Phantasm, and more are all tools that Garrett Ward uses to punch up hop flavor in their juicy (yet still bitter) IPAs. He discusses how they use these new hop formats in both hazy and clear American IPAs.
This throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)
More juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.