IPA is local, and IPA is worldwide.
A quick peek behind the curtain: We almost never choose a theme—such as “IPA on the World Stage”—until the issue is mostly done. Sure, we knew that we wanted this one to be the annual IPA issue, but we don’t predetermine the focus beyond that.
Instead, we focus on identifying worthy articles to pursue, and on making those as useful and interesting as we can in the time that we have—relying, as usual, on tips and insights from the most respected and creative brewers in the business. It’s only once we’ve done most of the editing, taking stock of what we’ve learned, that we try to identify a common thread.
This issue, as it turns out, is a reminder of IPA’s global ubiquity and that ideas and inspiration can come from anywhere. None of that changes the fact that craft beer is inherently local—and we all have the ability to nudge those vectors of influence, whether we’re brewing for our cities, our neighborhoods, or for ourselves in our own kitchens and garages.
Again and again in this issue, we see inspiration for the future of IPA coming from a variety of locales. Here are a few of the highlights:
- New Zealand’s Hops: A User’s Guide. Today’s brewers don’t need anyone to tell them that the hops from Aotearoa are different. So, why use them the same? We share advice and recipes from the Kiwi brewers who know these hops best, and we dive into the particulars of brewing process, variety, pick window, and terroir to learn what separates the danky diesel from the gooseberry and passion fruit.
- Midwest IPA. Ope, it’s a thing. The Heartland’s drinkers remain attached to a throwback that unapologetically features C-malts and C-hops—and brewers there continue to refine it, without imitating either coast. Kate Bernot tracks the technical differences that make Midwest IPA more than a marketing ploy.
- Wildcatting for Hop Oil. Decode the aroma matrix as we zoom in on specific compounds, which hops to use to get the character you want, and when in the process to use them to achieve your goals.
- Beyond Saaz. Little-known and often overlooked, there are several newer Czech aroma varieties that can punch up your lagers or add interest to your IPAs—let’s get to know them.
- Haze that Stays. Zach Coleman of Denver’s TRVE talks to fellow brewers to get their best advice on designing hazy IPAs that stay that way.
Plus: AI in the brewery, Randy Mosher on the intangibles of what makes a great beer, Bierstadt’s Ashleigh Carter picks her dream six-pack, and we share tips and recipes for Pacific pale ale, “clean” saison, Lithuanian keptinis, and much more—including all manner of IPAs from hither and thither.
Last but not least, we have 164 blind-panel reviews of the best pale ales and IPAs from across the country—more reviews than we’ve ever before packed into an issue.
If you’re a subscriber, you might already have found this issue in your mailbox. If you’re not, it’s the first you’ll receive when you subscribe here—at least until August, when we release our Fall 2025 issue devoted to lager. (Specific theme: No idea, but we’re excited to find out.)