Why are IPAs still king of the craft beer world?

In the world of craft brewing – which is all about experimentation – change is constant. New beer styles, new hop varieties, new ingredients being tried and always, always someone taking beer weirdness to newer highs.  (Like the Danish brewery who recently announced they are using urine to make a “Pisner” lager.)

A few years ago, it was cool for IPAs to be black. They played on a kind of deception, looking more like a stout by using dark malts but tasting just like a bright hoppy ale.

Then session IPAs started appearing everywhere. These are lower in alcohol but still have the big hop flavours, are crisp and dry and are aimed at the craft beer drinker who loves a strong, flavoursome beer but wants a lower ABV if they’re out for a few pints.

Fruity IPAs were next, think Elvis Juice from Brewdog which is made using grapefruit peel or Bloody 'Ell Orange by Beavertown – both maintain the big hoppy profile and bitterness of traditional IPAs but with extra fruitiness.

Now, it’s all about murky IPAs. These are different from the original craft IPA because they have a slight haze, a softer mouth-feel, bigger juicy flavours and lower bitterness.

Interestingly, if you try Stone brewing’s iconic 6.9 per cent IPA “that launched generations of hop fanatics”, it tastes a bit old-fashioned with its light amber clarity, a big hoppy aroma and high bitterness.

Irish brewery Black Donkey has just made their first foray into IPAs with their "pure and straightforward" TKO. This IPA has a bit of both worlds: contemporary influences with its delicious soft body, slight haze, lower alcohol (5 per cent) and lovely juiciness; but it's old school in its maltiness and assertive bitterness.

Who knows what the next wave of IPAs will look like but one thing won’t change. IPAs are – and always will be – all about hops.

@ITbeerista  beerista@irishtimes.com