Since The Veil’s “zero IBU” IPA first appeared in April 2016, several breweries have released their own takes on the sub-style, including Other Half in New York, Twin Sails in Vancouver, BC, and a collaboration between Cerebral Brewing in Denver and Chicago’s Mikerphone Brewing.
An immediate hit, the New England-style IPA Codename: Superfan quickly became the taproom’s top seller. In the following months, the Colorado brewery stopped canning its previous flagships, a West Coast-style Red IPA and a Double IPA.
As lupulin powder, an oil-rich hop dust, makes its way into the brewing marketplace, the high-tech ingredient could shape the future of hoppy beer as we know it.
As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.
Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.
The pine and citrus notes in the massive hop profile of COOP Ale Works’ F5 IPA shine brightly against the bourbon’s hints of soft vanilla and spice in this beer cocktail by Oklahoma bar Valkyrie.
Jeff Griffith, head brewer at Fate Brewing Company in Boulder, Colo., cranks out everything from classic Belgian and German styles to experimental IPAs, tequila barrel-aged sours, and coffee-infused hop bombs.
Scottish and English brewing records from over a century ago reveal a surprising number of low-ABV hoppy beers that look a lot like today’s trendy Session IPAs.
In Seoul, it seems like you can’t walk a block without the words “craft beer,” in English and Korean, glaring out at you from a window or doorframe. Flavorful, hoppier beers—especially IPAs—are becoming the trendy thing to drink in the capital of this nation of very heavy drinkers.
What sets Ohio-based brewery Fat Head’s apart from its peers is its winning streak at the Great American Beer Festival and the World Beer Cup. Since the original brewery opened, it has collected 25 medals between the two competitions across a wide range of styles.
Beyond the classic English and American styles, author Joshua M. Bernstein indexes standout IPAs by grain, color, and strength. Fringe categories like “yeast-driven” and wood-aged get a nod, too.
Whether reporting on international beer mergers or just gently poking fun at American-style light lagers, it’s clear that Kai Ryssdal, host of public radio program Marketplace, possesses a passion for beer.
A citrus-heavy IPA inspires a play on an Amaretto Stone Sour cocktail, traditionally made with amaretto almond liqueur, sweet-and-sour mix, and orange juice.
After braising in Nut Brown Ale, this Cuban-style pork shoulder is tender and juicy on its own or in a Cubano sandwich topped with dill pickles, cheese, and IPA mustard.
Inspired by a professional collaboration, this Strawberry Milkshake IPA recipe uses fruity Citra and Mosaic hops, white wheat malt, oats, lactose, and strawberry puree.
Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?
