IPA Myth

"One of the most important characteristics is often overlooked: an extremely high degree of attenuation. This was vital to stop the beer from bursting its casks or become infected. With almost all the sugars fermented out, there was nothing for any bacteria to eat..... ...the apparent attenuation of mild ale was 65% IPA's was 85%.
The one thing IPA wasn't was strong, at least by the standards of the day....
An important aspect of the journey to India was the maturation that took place on the way. The high temperatures on the hold and the rocking motion of the ship made IPA mature at an accelerated rate. The three or four months at sea were the equivalent of two years aging on land.....
Home Brewer's Guide to Vintage Beer pg's 67 - 68.
@patto1ro

 

OK. I'm packing for the US, so I can't take too long.

What I know: 1830 - 1850 IPA is a standard to slightly below standard-gravity beer by British standards, 1050 - 1065. But it's hopped to buggery. The export version, at least.

India Porter was a standard-strength Porter with a load more hops. As it's what the plebs drank, loads more of it was shipped than IPA. About double, I reckon.

Crazy hopping wasn't just limited to export beers. Anything meant to be kept for a long time had a shitload of hops.

Britain was well known for heavy hopping in the 19th century. And it worked. British brewers could export beer in barrels anywhere in the world, unrefrigerated, and it arrive in good condition. Lager brewers had to wait for artificial refrigeration.

 

Gosh I think over a year ago at least. When it was first brewed I got the sense it was a one-time deal. But I think it went over well because they brewed it again, and I think that was the last time it was done. But, I wouldn’t be surprised if it was brewed yet again.

 

Safe journey.

 

I know the lyrics to Bonny Blue Flag so I should be OK.

 

Bingo, total marketing ploy from the boys across the pond

 

I think many/most of the Black IPA's here taste much more like Porters and in fact use the ingredients one would use to make Porters and are just more hoppy than are normal porters I believe the IPA moniker is stuck to it because it is a name that sells beer. This is a common trend here for many beers one wouldn't think of as IPA's.

In fact I believe you are on record as saying, in response to someone from this side commenting about 'our new style', Black IPA, that it is hardly new, there were hoppy porters ages ago in England. I could be wrong about that though.

I have never made an old style English Porter, so I have no idea whether or not the malt bill in a "Black IPA" resembles it, or even how closely modern English porters resemble their ancestors. Taste wise, though, Black IPA are hardly IPA in character, and definitely Porter in character, to this old hippy's palate.

 

Thanks, I always prefer facts over rumors, myths and speculation.

 

It was based on aryuvedic principals. The hop acids are known to provide a cooling effect on the body, much like the cucurbitacin in cucumber. Calling it Aryuvedic Pale Ale just didn't have the snap of India Pale Ale. Plus, the American Psychological Association had already claimed that acronym.

 

No there is, we've just got the backstory all wrong