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IPA

Make Your Best Rye IPA

It's hop-forward, like most IPAs, but it makes use of its grist in a more obvious and substantial way than traditional IPAs. Rye is an excellent brewing grain that you should probably be using more of in general.

'Alaskan Red' Red IPA Beer Recipe

This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.

Sonoma Pride IPA Recipe

Sonoma Pride is a high-ABV, high-body, and high-aroma IPA brewed just once for Sonoma and Napa county charities after the 2017 wildfires. Please consider donating to the charity set up by Russian River Brewing & The King Ridge Foundation at sonomapride.com

Bonn Place Brewing Mr. Harry’s Pig Tale Extra Pale Recipe

From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.

Make Your Best American IPA

There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA, but it’s at least a very, very good one that has held up well to the test of time.

Alvarado Street Brewery 'Contains No Juice' Expressive IPA Recipe

This Double IPA with 'expressive yeast' is one of Alvarado Street Brewery’s most popular beers.

Got Milk? Examining Hazy IPA

What is this thing we call a Milkshake IPA? How do you make one? Should you (or anyone else) make one? Josh Weikert examines these questions and gives you guidelines for making your own—if that’s a path down which you choose to go.

Understanding Bitterness

Brewers at The Boston Beer Company ran trials to determine how common spices changed perceived bitterness in various beers. They found that there’s more to bitterness than isomerized alpha acids and more to measuring IBU than those isomerized compounds.

Tropical, Not Turbid

Designing an IPA to appeal to a wide range of beer drinkers is hard. Designing one that remains appealing to drinkers ten years later is damn near impossible.

The Secret of Hops is Malt

Mark Hastings of Überbrew argues that the selection and combination of hops varieties isn't the end-all, be-all of brewing hoppy styles. The real magic is finding the right malt and yeast combination that pulls the best character out of those hops.