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The body of a sour beer is generally lighter, so adding the bold flavor of hops directly to that beer doesn’t always work out. Some brewers will call a dry-hopped sour beer a “Sour IPA,” but it isn’t the same. In a perfect world, a sour IPA would be equal parts tart, juicy, and fruity, but the sour IPA is still largely uncharted territory.
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With a low carbonation, these usually end up drinking like a fruity milkshake, super smooth like a milk stout but much lighter in flavor and color.ģ Breweries Crushing the Fruited IPA: Burial Beer Company, Mikkeller, Burlington Beer Company Sour IPA It’s common (but not mandatory) to see fruit or vanilla added to these IPAs to take the effect even further. Lactose IPAs get the nickname “Milkshake” because of the sweetness the milk sugar adds to the beer. Milkshake IPAs (also called cream IPAs) do not contain milk, and you should not shake them. You can get lost in there, with the bonus of fruity hop flavors.ģ Breweries Crushing Oat IPAs: The Veil Brewing Company, Cerebral Brewing, and Monkish Brewing Co. They’re soft in the way that the blanket you keep on the couch for extended stays is soft. While West Coast IPAs are crisp, clean, and sharp, IPAs brewed with either flaked oats or oat milk have a lazy, lethargic, cozy mouthfeel. “Soft” is a word that’s becoming a lot more common when talking about IPAs, and that’s thanks to oats. Three Breweries Crushing the East Coast IPA: Carton Brewing Company, Dogfish Head Brewing Company, and Victory Brewing Company Oat IPA
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Dogfish 60 Minute and Victory Hop Devil are good examples. It’s not as bright as a West Coast IPA, but more complex in flavor than a British IPA. It’s the stepping stone between the British and West Coast IPA, with an emphasis on piney hop flavor and a solid malt backbone. East Coast IPAĪlthough this isn’t necessarily an “official” style of beer (according to the beer lords over at Beer Advocate), there’s something to be said for the East Coast style IPA. This is the IPA for the “I don’t like IPAs,” person in your life, which might be why they’re so popular right now.ģ Breweries Crushing the New England IPA: Hill Farmstead Brewery, Civil Society Brewing Company, and Trillium Brewing Co. These beers look like orange juice, smell like fruit salad (sprinkled with weed), and taste like fresh fruit cobbler. New England style IPAs are often dry-hopped and tend to be fermented to have lower carbonation. This IPA is unfiltered (which makes it hazy) and has extremely low bitterness from using blends of hops that lend intense, fruity flavor. The New England IPA is what people are drinking right now. Hazy, New England style IPAs at Narrow Gauge Brewing Photo by Matt Haas New England Style IPA The closer to the brew date you drink it, the more intense the brilliant, fresh flavor of the hops will be. To qualify as a fresh-hopped IPA, the hops have to leave the vine, travel to the brewery, and end up in the boil in under 24 hours. This is great news if you’re a member of the Citra Hop Fan Club.įresh-Hopped: Fresh-hopped IPAs, also called wet-hopped or harvest ales, only come around once a year, at the peak of hop harvesting season in late August and September. That means that in a Citra single hop IPA, Citra hops are used in the boil, on the finish, and in dry-hopping (if dry-hopped). A single-hopped IPA, however, is brewed exclusively with one hop variety. Single-Hopped: Brewers combine multiple hop varieties for the same reason you’d put multiple seasonings in a marinade-to bring different flavors to the table. Regardless, it’s more of a marketing ploy to sound like you’re getting an over-the-top hoppy-ness/dose of hops than a quantifiable word, so no one knows exactly what it means. There’s no real definition for “double dry-hopped.” It could be a dry-hop with twice the amount of hops or the addition of a fresh batch of hops halfway through the process. Double Dry-Hopped: A lot of brewers say IPAs are “double dry-hopped.” And while this sounds self-explanatory, it’s actually meaningless.