Triple IPA ABV

Yeah I’ve noticed this too over the last couple of years. I feel like when I/we joined BA, a triple IPA was a relative rarity, and meant an ABV that was reliably into the double digits.

Pure speculation but I think this “new” lower ABV triple might be partially tied to the whole double dry hopped (DDH) phase. In the sense of some beers being labeled as triple (or even quadruple) dry hopped (nonsensical for sure).

 

It's disingenuous marketing gimmickry.

They're all imperial IPAs.

 

I think I speak for everyone when I say anything under 10% is considered a “session IPA”.

being serious though in my experience...
>8% is double
>10% is triple
It’s a grey area though for sure, as with all beer styles.

 

"We have seen a lot of beers being labeled triple ipa during this winter season."

Those breweries seem to have made the decision that branding via "triple" will help them sell beers (and perhaps 'justify' higher pricing?).

Cheers!

 

I am strongly in the camp of anything 8%+ is an Imperial IPA.

All this Double, Triple, quadzillional labeling is just nonsensical horseshit.

 

I am in agreement with most of the posts so far.

Speaking for myself, Triple IPA's start at 10% IMHO.

 

Beers labeled double IPA span quite a wide spectrum from Lagunitas Sucks's 7.8% to Double Two Hearted Ale's 11%. By many descriptions here these beers should be considered single and triple IPAs respectively.

It seems to me that the triple IPA label is a bit of a marketing gimmick, and the inconsistencies seen in ABV are partially caused by some breweries eschewing the label (as in Bell's Double Two Hearted).

 

If the abv defines the increments between IPA, DIPA (Imperial), Triple, and quadruple, then here's a place to start at the high end: https://www.beeradvocate.com/beer/profile/287/515452/

Bell's Stupid Quadrupid, which was a recent release at the General Store, has a 15% abv and is likely as high as the abv can go without being outlandish. BA defines a regular IPA at 5.5% - 7.5% and Imperial at 7% - 12%. No definition exists for a Triple or Quad.

To clean up the overlap of the IPA and DIPA at the 7.5 and 7.0 percent levels, let's say the IPA max is 7.5 (as it currently is) and then the DIPA should start there (plus 0.1 points to create a little difference). Then to create enough numerical room for the Triple and Quad the DIPA's maximum should be decreased from 12.0% to 11.0%. Then from 11.1% up to the 15.0% max for a Quad leaves 4.0 points for the Triple and Quad to split equally. So we end up with:

IPA - 5.5% to 7.5%
DIPA/Imperial IPA - 7.6% to 11.0%
Triple IPA - 11.1% to 13%
Quadruple IPA - 13.1% to 15%

At least these levels will provide some guidance until some brewery says their Triple IPA is 10.9%!

 

In my opinion, in order for an IPA to be a Triple IPA, it needs to be 14% or higher. Every style that has "Imperial/Double" attached to it starts at 8%. We just need to get rid of the American term "Double" and call all those high ABV beers "Imperial". So many of you consider an 8% IPA Double, but if it's 10%, it becomes Triple. Really? 2% ABV difference. Then why aren't we/they calling 10-18%+ Stouts Triple and Quadruple? Triple Stout, Triple Porter, Triple Red Ale, Triple Pilsener. Sounds stupid! Doesn't it? Even Dogfish Head 120 Minute IPA says Imperial IPA on the label. And it's 15-20% ABV. Bell's Hopslam is 10% and it's an Imperial/Double IPA. Many others as well. Even if you triple dry-hop it, it's still an Imperial IPA that's been triple dry-hopped. I'm happy with the updated styles on here. No more "Double", just "Imperial".



Enough with this gimmicky bullshit!

 

But but you mean I did all that math stuff for nothing?

 

Other than ABV as a cut off, aren’t there other stylistic/characteristic aspects to consider? With these sorts of extreme beers (on the triple/quadruple end) you’re not going to have balance in the way you would with a regular IPA anyways. My personal preference for the big hoppy beers leans west coast—Pliny the Younger as the standard bearer—so for my ideal TIPA I’m thinking clean, hoppy, some sweetness (but not cloying), dry finish, intense bitterness, little alcohol. I don’t remember having any hazy TIPAs or QIPAs yet, and I’m not sure those would track with my palate preferences if, say, they were all aroma and no bitterness.

 

All that said, back to the OPs point, I tend to use 8% as my DIPA cutoff, and double digits for TIPAs.

 

No, you did it to exercise your brain.

That's something!

 

I’d expect an ipa to be 10% abv or above before you start applying anything like the word triple to it. Dipa starts at 8 or so, IPAs I’ve seen 6% usually pushing into 7%. Marketing is what it is truth in advertising has always been grey.

 

Yes and because it is winter and there are seasons plus the virus I feel like it’s been a supply and demand thing too in that nobody** would drink a TIPA outside in a hundred degrees during golf but higher chance during times like this

** I know somebody out there will haha