IPA

The American revival and the rise of a global phenomenon

It wasn’t until the late 1970s that the IPA made its great comeback, sparked by the emerging microbrewery movement in the United States. American brewers, eager to revive forgotten styles, reappropriated the IPA with their own creativity and local ingredients. Instead of copying the English recipe, they experimented with new domestic hop varieties (such as Cascade and Chinook from the West Coast) that brought distinctly fruitier, resinous, and more intense flavors. By the 1980s and 1990s, “Made in USA” IPAs stood out with explosive aroma profiles dominated by citrus, tropical fruit, and pine notes from American hops, paired with a sharper bitterness than their British counterparts.
This revival first took root on the West Coast (California, Oregon…), where a handful of pioneering breweries defied skepticism by betting on intensely hopped beers. The gamble paid off: the IPA became the spearhead of the American craft beer revolution, to the point where today nearly 40% of all craft beers sold in the U.S. are IPAs.
Its popularity soon spread across borders. From Australia to Europe, IPAs are now brewed worldwide, with local brewers inspired by the American model while often adding their own regional twist. In just a few decades, the IPA has gone from an almost forgotten historical style to a global phenomenon, emblematic of contemporary brewing creativity.

Major stylistic evolutions: from West Coast to NEIPA

The modern enthusiasm for IPA has given rise to a wide range of substyles, each with its own distinct character. While all IPAs share a family resemblance (the dominance of hops!), they can take on very different expressions—from clear and bitter to hazy and fruity. Here is an overview of the main stylistic evolutions within the IPA family:

West Coast IPA: the classic American archetype

Born on the U.S. West Coast in the 1980s, the West Coast IPA is often regarded as the “classic” American IPA. It is typically clear (golden to amber) and defined by a bold, assertive bitterness. This is a resolutely hop-forward and dry beer, where the malt plays a subtle supporting role without much sweetness or roundness. The finish is crisp and bitter, with a dryness that cleanses the palate.
On the aromatic side, the West Coast IPA showcases hops with resinous (pine, cedar) and citrusy (grapefruit, orange peel) notes, often derived from the classic American “C-hops” family (Cascade, Centennial, Chinook, etc.). A good West Coast IPA strikes a powerful balance: high bitterness (often 50–70 IBU) backed by just enough malt to prevent harshness, and an aromatic bouquet dominated by pine and citrus. For a long time, this style defined the standard for American IPAs and remains a favorite among early hop-heads.

New England IPA (NEIPA): the juicy revolution

Emerging in the 2010s in New England (U.S. East Coast), the New England IPA (NEIPA) disrupted the conventions of the style. In stark contrast to the West Coast, the NEIPA is most often hazy and opaque, with shades ranging from pale blond to orange. This cloudiness, almost milky, is intentional: it comes from the use of unmalted grains (wheat, oats) and specific hopping techniques that leave particles suspended in the beer. The result? A much softer, smoother, and velvety mouthfeel.
Most importantly, the NEIPA focuses on ultra-intense hop aromas while keeping bitterness restrained. Thanks to heavy late hopping and massive dry hopping, it bursts with tropical fruit, sweet citrus, and stone fruit notes—so much so that NEIPAs are often described as “fruit juice beers,” overflowing with mango, passion fruit, pineapple, orange, and more. The bitterness, though still present, is far less pronounced than in a classic IPA, making NEIPAs especially approachable.
This “hazy IPA” style has seen phenomenal popularity among beer geeks in recent years, with nearly every craft brewer experimenting to create the juiciest NEIPA possible. In short, the NEIPA is a modern IPA centered on intense fruitiness and roundness, delivering a highly aromatic experience without the aggressive bitterness of West Coast versions.

Double IPA / Imperial IPA: turning everything up to eleven

When an IPA pushes every dial to the maximum, the result is a Double IPA, also known as an Imperial IPA. This style, which appeared in the 1990s, was born from a race to excess as some brewers sought to push the limits of both bitterness and alcohol content. A Double IPA typically clocks in above 7.5% ABV (up to ~9–10%), with a maltier body and a colossal hop load that makes it extremely aromatic and bitter.
To support the massive hop additions, the malt base is reinforced, often giving the beer a slightly deeper copper color and a subtle sweetness, without which the bitterness would be too harsh. The best Double IPAs, however, manage to remain relatively dry in the finish despite their heft, thanks to highly attenuative yeasts and precise brewing, preventing them from becoming cloying.
The aromatic profile of a DIPA is an amplified version of a standard IPA: explosive notes of citrus, pine resin, tropical fruit, sometimes accompanied by a warm alcoholic touch. On the palate, it’s a true flavor shock—an intensity that delights seasoned hop lovers always chasing bigger sensations.
There are even Triple IPAs that go further still (10–12% ABV with extreme bitterness), though these remain rare and often push the boundaries of flavor balance. The Double IPA, by contrast, has firmly established itself as a staple, symbolizing the craft beer ethos of controlled excess: “more hops, for more flavor!”

Session IPA: the easy-drinking little sister

At the opposite end of the spectrum, the Session IPA is the lighter, more “sessionable” version of the IPA—designed for easy drinking in larger quantities. The idea is to preserve the hop-forward aromatic profile of an IPA while significantly lowering the alcohol content to create a more refreshing, less intense beer. A Session IPA typically sits around 4% ABV (always under 5%), whereas classic IPAs usually range from 5.5% to 7.5%.
With less alcohol and slightly lower bitterness (often 30–50 IBU), it has a lighter, drier body that highlights the hop aromas even more. A good Session IPA delivers the expected citrus, tropical fruit, or floral notes, but in a softer, more balanced way that doesn’t overwhelm the palate.
It’s the perfect beer for summer afternoons or for introducing newcomers to the joys of hops, since it provides a taste of IPA flavors without the boozy punch or aggressive bitterness of stronger versions. Importantly, “light” does not mean “bland”: the best Session IPAs make up for their lower strength with refined aromatics and exceptional drinkability, which explains their popularity among drinkers looking to enjoy pint after pint (to have a long session) while keeping a clear head.

(Many other IPA variations exist, from Black IPAs (dark IPAs brewed with roasted malts) to ultra-dry Brut IPAs inspired by champagne, and even opaque Milkshake IPAs brewed with added lactose. These offshoots showcase the boundless creativity of brewers, but they fall beyond the scope of our overview of the major styles.)

A unique aromatic profile: the world of hop-driven flavors

Freshly harvested hop cones: this climbing plant is the soul of IPAs, imparting their signature bitterness, fruity aromas, and resinous notes.

The IPA’s massive success is largely due to its unmistakable aromatic profile, dominated by hops in all their forms. From the very first sip, an IPA stands out with a pronounced bitterness, much higher than in most other beer styles. A beer is generally considered part of the IPA family starting at around 40 IBUs (International Bitterness Units) and up, with classic IPAs often ranging from 50 to 70 IBUs, and some Double IPAs exceeding 80–100 IBUs.
This bitterness, especially noticeable in the finish, provides character and lingering length on the palate. It can surprise the uninitiated, but enthusiasts quickly develop a taste for it: it’s a “clean,” refreshing bitterness that primes the palate for the next sip.

But reducing an IPA to bitterness alone would be a mistake, because the true treasure of the style lies in its incredibly rich aromatic palette. The hop varieties used—and the way they are added during the brewing process—give each IPA a unique bouquet of aromas. Depending on the hops selected, one may encounter intensely fruity notes (grapefruit zest, orange, mango, lychee, passion fruit…), resinous aromas reminiscent of pine sap or cedar, floral touches (flowers, fresh herbs), or even spicy and herbal nuances.
This aromatic complexity is what makes tasting an IPA so captivating: every sip reveals new layers, from the explosive fragrance of tropical hops to the subtle vegetal undertones that linger in the background.

The choice of hops naturally plays a central role. For example, modern American or Australian varieties (Citra, Mosaic, Galaxy, etc.) are renowned for their intense tropical fruit and citrus aromas, while traditional European hops (such as England’s East Kent Golding) contribute more earthy, herbal, and floral notes. A classic English IPA will therefore develop a maltier, more balanced, and subtly floral profile, whereas an American IPA will showcase a festival of exotic and resinous aromas over a restrained malt base.
Brewers often combine multiple hop varieties (hop blends) to further enrich the bouquet: one hop may bring mango notes, another citrus character, a third pine resin—always with the aim of achieving aromatic harmony while preserving the style’s signature bitterness.

It is worth noting that malt and yeast also shape the sensory profile in their own ways. The base malt—usually a light pale malt—remains neutral to let the hops shine, but can still contribute subtle biscuit or honey-like undertones. In some IPAs, a touch of caramel malt or wheat/oats is added, bringing hints of toffee, bread, or a rounder texture.
As for yeast, since IPAs are top-fermented ales, they sometimes produce fruity esters or light spicy notes. Standard American ale yeasts are fairly neutral (so as not to interfere with hop expression), yielding a “clean” beer where the hops define the profile. By contrast, some English or alternative yeasts used in certain IPAs can release stone fruit, banana-like esters, or peppery/phenolic notes. In NEIPAs, the chosen yeast strain is often decisive: it can enhance the juicy character by producing tropical esters and interacting with hop compounds (biotransformation), also contributing to the haze.
Each ingredient—hops, malt, yeast—is a piece of the aromatic puzzle, but it is undeniably the hops that reign supreme, making IPAs a true paradise for the senses of smell and taste.

The brewing secrets of IPAs: maximizing the hops

Behind the magic of an IPA lie specific brewing techniques designed to extract the maximum flavor and aroma from hops while maintaining balance in the beer. Here are the key technical approaches that set an IPA apart from any other pale ale:

• Hop selection and alpha acid profiles: IPA brewers often choose hops particularly rich in alpha acids (responsible for bitterness) for kettle hopping at the start of the boil—for example, American varieties such as Magnum, Columbus, or Summit. These so-called bittering hops provide the foundation of bitterness without necessarily adding much aroma. In parallel, a palette of aromatic hops with abundant essential oils (Citra, Mosaic, Simcoe, Amarillo, Cascade, and many others) is selected for later additions. Each hop variety brings its own distinct aromas (citrus, tropical fruit, floral, etc.), making variety choice crucial to achieving the desired aromatic profile.
• Hop addition timing: This is a key aspect of IPA brewing. The later hops are added during the wort boil, the less bitterness they contribute and the more volatile aromas they preserve. For this reason, IPAs intensify hop additions in the final 5–10 minutes of the boil or even right after boiling. A common technique is whirlpool hopping: once the heat is turned off, the hot wort is swirled (whirlpool) and a massive dose of aromatic hops is added at around 80–90 °C. At this temperature, hop compounds infuse into the wort without extracting too many additional bitter acids. The result is a wort saturated with essential hop oils, ready to ferment while retaining maximum flavor. This late hot-side hopping technique, combined with intensely aromatic varieties, largely explains the heightened aromatic intensity of modern IPAs compared to more traditional Pale Ales.

• Dry hopping: If there is one hallmark technique of IPA brewing, it is dry hopping. This involves adding hops cold—after fermentation (or sometimes near the end of active fermentation)—while the beer is maturing. The goal is to infuse as many aromatic oils as possible into the finished beer without adding extra bitterness (since at cold temperatures alpha acids barely isomerize).
  Historically, this method was used sparingly (for example, suspending a hop bag in a cask to boost aroma), but IPA brewers have taken it to another level by adding massive amounts of hops directly into fermentation vessels. It’s not uncommon for an IPA to contain several hundred grams of hops per hectoliter just from dry hopping.
  The timing can vary: some brewers leave hops in the beer for a few days at cold temperatures, while others add them near the end of fermentation to take advantage of slight effervescence (the biotransformation hopping technique). Either way, the result is the same: explosive hop aroma locked into the beer, hitting the nose the moment it’s poured.
  Dry hopping is the reason IPAs deliver such intense bouquets of fruit, resin, or flowers without being unbearably bitter. The trade-offs are slight: reduced clarity (partly explaining the haze of NEIPAs) and some yield loss (as beer is absorbed by the hop matter). But the payoff is worth it for the aromatic intensity achieved.

• Yeast and fermentation: IPAs are top-fermented beers, which means using ale yeasts that work at warm temperatures (~18–22 °C). For classic IPAs (West Coast and American derivatives), brewers most often rely on neutral, highly attenuative strains such as the famous American Chico yeast (US-05, Wyeast 1056, etc.). These yeasts ferment a large share of the sugars, yielding a very dry finish—an important quality to highlight bitterness and avoid syrupy heaviness in such hop-forward beers. A low final gravity (around 1.008–1.012 for a standard IPA) is therefore sought after, as a sign of good attenuation.
  By contrast, some more distinctive IPAs use different yeasts: an English strain in a traditional English IPA (for subtle fruitiness and a rounder malt presence), or a tropical-oriented strain in a NEIPA to enhance juicy character. There’s even the hybrid style known as Cold IPA, where IPA wort is fermented with lager yeast at cooler temperatures, producing a very clean profile and enhanced dryness.
  In all cases, fermentation control is crucial for IPAs: avoiding unwanted by-products (diacetyl, sulfur) that would spoil the profile, managing dissolved oxygen (the number one enemy of fresh hop aromas), and sometimes conducting dry hopping under controlled conditions to prevent refermentation. Modern technology (vented stainless tanks, fermentation under pressure, etc.) greatly helps brewers refine their IPAs, preserving every aromatic compound released by the hops.

• Original gravity and alcohol/bitterness balance: The original gravity (OG) of the wort determines the concentration of fermentable sugars and thus the beer’s potential alcohol content. In an IPA, alcohol plays a dual role: it adds body and warmth on the palate, and it enhances the extraction of hop aromas (since oils are more soluble in alcohol than in water).
  A “standard” IPA typically has an OG around 1.060 and a final ABV of about 6–7%. For instance, American IPA style guidelines often place OG between 1.056 and 1.070, yielding 5.5–7.5% ABV. This range provides enough malt backbone to balance bitterness and support alcohol, without tipping into excess.
  Double IPAs push OG much higher (1.070–1.085 or more) to reach 8–9% ABV or above, while still needing a sufficiently low final gravity (~1.010–1.015) to avoid excessive residual sweetness. On the opposite end, Session IPAs are brewed with a lighter wort (OG ~1.045–1.050), producing 4–5% ABV, paired with high attenuation (FG around 1.006–1.008) to keep the beer dry and refreshing.
  The challenge is always balance: enough body to carry the hops, but not at the expense of drinkability. Brewers adjust malt composition (adding dextrin malts for roundness, or extra sugar to dry out the finish) to find the right harmony between bitterness, alcohol, texture, and aroma in each IPA recipe.

• Ultimately, brewing an IPA is almost equal parts art and science. Every detail matters—from hop selection to oxygen management during dry hopping—in order to capture the true essence of hops in the glass. In recent decades, technical innovations have multiplied (cryogenic hop powders, new fermentation protocols, etc.), showing that brewers are constantly refining their methods to create IPAs that are ever more aromatic, stable, and flavorful.

Conclusion: a hop-fueled passion to share

Born from a technical necessity more than two centuries ago, the IPA has transformed into a true cultural and sensory phenomenon. From the heavily hopped pale ales brewed to quench the thirst of British colonists in India, it has become the queen of craft beer across the globe. Every glass of IPA tells part of this story: the legacy of bold English brewers, the explosive creativity of American artisans, and the boundless enthusiasm of hop lovers. Whether bitter and resinous like a Californian West Coast, hazy and juicy like a Vermont NEIPA, or intensely aromatic and powerful like a Double IPA, this style offers an endless palette of flavors that continues to reinvent itself.

Accessible to beginners (thanks to more moderate versions like Session IPAs) while still delighting the most demanding beer geeks, the IPA is a world of its own—a sensory journey with every sip. It teaches drinkers to appreciate bitterness in all its nuances, to recognize the signature aroma of a hop variety, and to savor the subtle balance between malt and hop character. Beyond the technical aspects we’ve explored, which reflect the passion and expertise of brewers, the IPA is above all about pleasure and conviviality. Sharing a good IPA with friends means sharing a bit of that hop-fueled passion that drives today’s brewing scene.

In short, the IPA style combines a fascinating history, extraordinary stylistic diversity, and technical depth that make it an endless subject of discovery. Whether you are a curious newcomer or a seasoned enthusiast, there will always be a new IPA to taste, a new aroma to identify, a new brewery to admire for its interpretation of this legendary style. Don’t hesitate to dive into the hop-filled world of IPAs: it’s an unforgettable flavor journey—between heritage and innovation, bitterness and aroma—waiting for you, with the promise of raising your glass with a whole new appreciation for this iconic beer.

Sources :

en.wikipedia.org

www.smithsonianmag.com

beerconnoisseur.com

zythophile.co.uk

adopteunbrasseur.fr

brasseriedudzo.ch

lesartistespintes.fr

brasseurs-de-france.com