Is IPA still king?

I would argue that normal 6.5% IPA's are not king anymore (at least in terms of hype). How many IPA's do you see that are hyped anymore? Every IPA I see that is talked about (Sucks, Dirt Wolf, Hopslam, etc...), are DIPA's. When I started drinking craft beer only 6 years ago, this website people was discussing regular IPA's like they were whales.

 

Man...this is an example of people thinkin too much...goin out of style? WTF is this a fashion show? Fuck that...IPAs and DIPAs will always be one of the top styles for us beer enthusiasts because its fucking good!!! I personally also love imp stouts, sours, and barrel aged everything...IPAs sell waaaaaaaaay more than any other style...at least in Michigan (with stouts a close second)...I have a hard time believing that the same isnt true in Wash, Oregon, Cali...who the hell cares anyways???????

 

It's never really cold in California - even tho I love my stouts , ipa will always be king here / maybe not for the hardcore craft drinker but for the average dude that likes real beer IPA a is still king- head and shoulders above anything else / one pf the selling points when I just got into craft brew was I can get buzzed with having to drink less beer / that's how the average dude is out here /

 

It's not about hype either - the guys (and girls) on this website are not even half of craft beer drinkers out there - and they don't ask each other dumb questions like this - they don't care what is king ..

 

To get another trend as big as IPAs, you'll need a quantum shift - like the discovery of citrusy American hops. Its almost up there in importance with the first pale beer (Urquell), first lagers, etc. Experimentation with existing ingredients and pseudo / combined styles isn't likely to cause another breakthrough like that.

 

I believe amongst the enlightened beer aficionados IPAs are like an old ex whom you left on good terms with. You know you can always go back and know what you're getting, however there is no progression and growth.
Exploring the wide world of beer and finding out new styles and tastes is what drives us to new heights. Otherwise we'd be stuck with the Germans purity laws or worse yet drinking frat - party beer in a mindless effort to obtain a buzz, instead of embarking on a lifelong journey to discover and experience new things.

 

Never has been or will be king with me.

Dark Mild. I predict that will be the big thing in 2014.

 

As americans we love to cram as much as we can of a certain aspect into a particular medium.
Hops are delicious, the more you use, the higher the alcohol. Better the "hype"

 

I never thought IPA's were king. Yes I love them but I personally prefer Belgians and Stouts.

 

I would love it if this was true. However, I've been hearing this for a few years now, but I'm still waiting.

 

Any recommendations for IPA's with strong notes of cheese? The reign of the Hop Head has ended, Enter the Cheese heads.

 

DirtWolf

 

By King they mean in prevalence, not personal consumption. You have to admit they are everywhere, and are far more popular then Belgians and Stouts as a whole even though some of us would not like to admit it.

 

In the craft world I do think the IPA is still king and like others have said, I still see most bottle shops and tap lines being filled with IPAs/DIPAs.

But with that being said I think the definition of IPA is changing and it's no longer about who can be the most bitter, but who can offer the most hops/flavors from the hops, and a better balance with the malt; also, you're seeing some interesting hybrids appear and ingredients being added that weren't before. I'm not a fan of the overly bitter IPAs but I am a fan of the more balanced, complex ones, and it is getting easier and easier for me to find them. In the past if I grabbed 6 IPAs I wasn't familiar with, I probably wouldn't like at least 4 of them. These days it's more like 1-2 out of the 6 I wouldn't like. Sure, it can be argued that my palate has changed over the years but I'd say that is merely a fraction of the case, as the reviews of said beers also support "not that bitter" and "doesn't smack you in the face with bitterness" and "a nice balance with the malt" so it can't just be me.

 

For me stout season is year round, but certainly enhanced by the winter setting.

 

I friggin' wish. Hell, if I could get ONE dark mild I'd be happy.

 

So you get hops, then malt, then hops and that's complexity? Double IPAs aren't supposed to be complex. A great double IPA will hit you over the head with hops, with insane drinkability, without being overly bitter. To me it's a straight forward simple style. I would never discuss it in the same breath as something such as St. Bernardus.

And I'm not trying to say what you taste and perceive is wrong, but to my palate this is what IPAs are to me. Just because the amount of hops and alcohol are jacked up compared to a regular IPA, doesn't mean it necessarily increases in complexity as well.

 

But a well-made DIPA can indeed be complex. Let’s take Pliny the Elder for example. That beer has complexity from the hop varieties used (Columbus, Simcoe, Centennial) and the process (schedule) of hopping:

Dual stage dry hopping using a combination of Simcoe, Centennial and Columbus hops.

End of boil (aroma) of Simcoe and Centennial

Bittering and flavor additions of Columbus and Simcoe

The net result of the above hops/hopping process is a beer that has a complex aroma which is a combination of citrus, pine and some floral/herbal notes.

The flavor of the hops follow suit to the aromas detailed above with the citrus (a combination of grapefruit and orange) being most prominent but other flavors existing as well.

While there is no denying that the complex combination of hop aromas/flavors play center stage in this beer there is a substantial malt presence which is noted: some caramel aromas and maltiness on the flavor. For this particular beer the hop aromas/flavors are perfectly suited to the malt presence.

The mouthfeel is substantial and the beer has a dryness which complements a resiny finish accompanied by a citrus sharpness along with some herbal aspects to the aftertaste.

The overall taste of Pliny the Elder is a wonderful finesse of the hop essential oils and resins which leads into a clean citrusy flavor and resiny bitterness. This beer ‘shines’ because of the clean caramel malt backbone which provides the proper accompaniment.

To think that a beer such as Pliny the Elder is “simple” is not the case.

I am a HUGE fan of the St. Bernardus Brewery with my favorite beer of their portfolio being Abt 12. I homebrew my own Belgian Strong Dark Ales/Quads so I intimately understand the complexity of this beer style. It is indeed a complex beer with flavors of dark malts, dark candi sugars, and Belgian yeast stain produced flavors. It does indeed have a tasty combination of malty sweetness (caramel/bready/toasty), dark fruit flavors (plum, fig, prunes, etc.) and phenols (spicy and some low level clove type flavors).

To think that a beer can only be complex from non-hop flavors is a narrow perspective in my opinion.

Cheers!

 

I can get one here in Amsterdam. I'm a happy man.

 

idk why but i.p.a"s have no flavor" and all taste the same......that bitterness you get is just horrible....and thats all i get out of any that doesnt have a particular flavor"......just my opinion.......