In 2000, IPA was a niche style almost nobody in Europe had heard of. By 2010, every craft bar had three on tap. By 2015, IPA was the biggest single style in American craft beer by volume. It didn't happen by accident. IPA taught a generation that hops could taste like citrus, tropical fruit, pine forest, or fresh grass — not just bitterness. That was a revelation, and once you've tasted it, the clean neutrality of industrial lager starts to feel like a step backwards.
The name comes from British colonial history: India Pale Ale, supposedly brewed stronger and hoppier to survive the sea voyage to India. The history is messier than the story, but the name stuck. Modern IPA barely resembles its Victorian ancestor. The craft revolution rewrote the style completely: West Coast IPA, Hazy/New England IPA, Double IPA, Session IPA, Black IPA — the family is enormous and growing. What they share: hop-first character, bitterness that ranges from assertive to stinging, and an ABV that typically sits between 5.5% and 7.5%.
KEY FACTS
ABV Range
5.5–7.5%
IBU Bitterness
40–80
Colour (SRM)
SRM 5–10 amber gold
Origin
England, 18th century
How does it taste?
Depends entirely on which IPA you're drinking. A West Coast IPA is sharp, dry, resinous — pine, grapefruit, clean and bitter. A Hazy IPA (New England style) is completely different: soft, round, tropical, low perceived bitterness even at high IBU. Both have cult followings. The malt is intentionally understated in most IPAs — it's there to support the hops, not compete. Look for citrus, stone fruit, tropical notes, resin, dank funk. ABV typically 5.5–7.5%, IBU 40–80. Never drink IPA warm.
You'll love it if you like…
- strong flavours generally
- citrusy or tropical drinks
- complexity and bitterness
- craft beer exploration
- bold aromatic wine styles
Try something else if you want…
- lager-level smoothness
- malt-forward sweeter character
- low bitterness and delicate beers
- drinking more than two without noticing
VS A SIMILAR STYLE
Pale Ale is what IPA grew out of. A Pale Ale is simply a lower-ABV, lower-IBU version of the same idea: hop-forward, malt-balanced, aromatic. If you find IPA too bitter or too boozy, Pale Ale is the natural step back. If Pale Ale feels too mild, IPA is the obvious next move. The boundary shifts constantly, and some modern Session IPAs are lower-ABV than classic English Pale Ales.
TOP IPA BEERS IN HOPIQ
Want to compare specific beers?
Side-by-side stats, tasting notes, and when to choose which.