Why does everybody think everything is an IPA?

This is true, but what I think the O.P. was trying to make is why does everyone need to cubbyhole some other style's characteristic into an IPA? If you want something that's hoppy, but maybe a little more malt-forward, how about a Barley Wine? Something more balanced between the hops and malt, how about a Pale Ale?

It's sort of like the "new" style, Imperial Pilsner -- most I've tried taste like a Maibock, maybe a touch hoppier. So, if we already have Maibock, do we really need Imperial Pilsner? If we already have Barleywine, do we need a malt-forward IPA? Especially if we can set the 2 "styles" next to each other in a blind tasting and not tell the difference.

Yeah, enter the marketing team...

 

But what are you going to call a hop forward beer made with rye? It doesnt fit roggenbier, so what already existing name are you going to use?

Rye IPA makes perfect sense. Although I prefer RyePA, it flows off the tongue better.

 

I decided to make an IPA at the last minute for the fair this year. But, that was after I made a Prickly Pear Mead, a Kriek, and Old Ale, a Barleywine, a Belgian Strong Dark Ale, a Raspberry Eisbock, an Impy Stout, a BA Impy Stout and a Loquat Saison. I couldn't help it. I just really like IPAs

 

I wasn't singling out malts, but if it fits the parameters of an IPA; High hop flavor and bitterness, good malt backbone that just supports the strong hops, then yeah -- call it an IPA.

If it's heavier on the malts, with bigger ABV, yet still carrying a good hop punch, call it a Barleywine. Don't call it a "sweeter, malt-forward IPA."

Now... if you make a Maibock and add an amount of Rye to the grain bill, I'm not sure what you'd call it. Maybe an Imperial Roggen? But to be a true Roggen I suppose you'd still need to use the Weizen yeast, so maybe it just becomes a RoggenBock?

Of course, if you look at the history of Roggen, the brewers were just trying to make a slightly different Dunkelweizen and used the Rye -- so it's really just a Dunkelweizen with rye that caught on -- so maybe the RyePA will catch on too?

 

I think they do that, because people will buy them... I love IPA's so If I see that, you already have my attention... I guess I am just very susceptible to that marketing "Bud-Light Platinum IPA" COOOOOL!!!!

 

[quote="steveh, post: 1095076, member: 3211" so it's really just a Dunkelweizen with rye that caught on -- [/quote]

That is exactly how I make mine. I take my dunkelweizen recipe and replace the wheat with rye.

 

Ah, yes now I see. Good point, sir.

 

I sometimes refer to them as ip-uhs and Dip-uhs, depending on the situation, say like sitting around with my brother discussing beers. Now it's somebody else's turn to admit it.

 

If you are really interested in learning about the history of IPAs, Martyn Cornell seems a bit more authoritative. A sample:

• The first ever reference to IPA
  • IPA: the executive summary (I would read this first)
• Four IPA myths that need to be stamped out for #IPAday
• More IPA myths that must die on #IPAday

 

I believe the proper term is Native American.



(Yes both were jokes)

 

Apparently "strategic exaggeration" isn't in your vocabulary