hist-brewing: Oak and beer part 3

Kirsty Pollock kirsty.pollock at mpuk.com
Thu Sep 30 01:30:51 PDT 1999

>From a beer styles guideline

India Pale Ale 
A special style of pale ale that has high hop bitterness, medium to high hop
flavor and aroma and a higher alcohol content. Originally brewed in England
for the long trip to India. High hop rates were used for preservation. The
beers continued to ferment during the journey, coming into peak condition at
arrival. The effects of this heavy hopping might not be quite as severe as
it seems. Hops were not as high in alpha acids as today, and they may have
been aged to reduce bitterness. An IPA should have a medium body, medium
maltiness with evident alcohol, though the finest examples tend to mask the
alcohol well. It can have fruity or estery notes, yet the diacetyl should be
low. Often paler than that of classic British Pale Ale, being a full gold to
light orange-copper/deep amber. Oak flavor from aging in oak is not
appropriate in traditional IPA's, but has shown up in American versions.
Traditionally, English hops such as Fuggles and Goldings were usually used,
but today Willamette, Cascade and other American varieties are catching on.
Commercial examples: Ballantine's Old India Pale Ale, Sierra Nevada
Celebration Ale, Anchor Liberty Ale, Harpoon IPA, Tupper's Hop Pocket,
Oregon Original IPA, Sea Dog Old East India. 
O.G.: 1.050 - 1.070; Alcohol: 5.5 - 7%; IBU's: 30 - 60; SRM: 6 - 18. 

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