Specialty IPA

Known for their unbridled creativity and ability to start beer trends, American craft brewers have spawned a myriad of American IPA variations in recent years, giving rise to a whole new class of Specialty IPAs. 

The recently revised style guidelines  of  the Beer Judge Certification Program to be introduced in 2015 are specific about the new IPAs. “The term ‘IPA’ is not meant to be spelled out as ‘India Pale Ale’ when used with Specialty IPAs. None of these beers ever historically went to India, and many aren’t pale.”

Like an American IPA, Specialty IPAs rank as quite hoppy and bitter, showcasing mostly resiny, piney, citrusy American-style hop profiles. These are moderately strong American pale ales with bold hop character, balancing malt and a somewhat dry aftertaste. Modifications in terms of malt variety, flavorings, adjuncts, color or yeast character are the hallmarks of Specialty IPAs.

Black IPAs appear dark brown to black with a hop-forward aroma followed by notes of neutral fruity esters and some dark malt tones of cocoa, brown toast and coffee beans. Dark malt character should lack intense burnt or roasted malt flavors that might clash with the hop backbone of the beer. Sometimes known as “Cascadian Dark Ale” in the Pacific Northwest, dry-hopped versions may be pleasantly resiny.

The hue of a Brown IPA ranges from ruddy brown to deep brown, with aroma notes of New World hops. The medium-light to moderate mouthfeel offers a smooth, malty texture with flavors of crystal malts, treacle and undertones of dark fruit. Stronger in ABV and hoppier 

‘The term IPA is not meant to be spelled out as India Pale Ale when used with Specialty IPAs. None of these beers ever historically went to India, and many aren’t pale.’

than typical American Brown Ales, Brown IPAs maintain the hoppy drinkability and somewhat dry finish of an American IPA. The similar specialty style of Red IPA offers a light reddish-amber to dark reddish-copper color, and classic examples resemble a powerful, hoppier version of an American Amber Ale.

White IPAs boast the citrusy, fruity, coriander-like, spicy personality of a Belgian witbier, backed by an American IPA malt backbone and hop profile. These hybrid ales usually exhibit a lighter color and a bit less mouthfeel than a typical IPA. The related style of Belgian IPA comes across as an American IPA fermented with Belgian yeast strains that produce a characteristic fruit and spice nose and palate – as if an IPA and a Belgian tripel had created a love child.

Rye IPAs may be gold to amber in appearance with a touch of pleasant, lingering rye spiciness coming through in aroma and flavor. Rye malt may make up 10 to 20 percent of the malt bill and adds noticeable depth and complexity.

American Strong Ale

Back in the mid-1990s, in a land known as San Diego, the pioneering craft brewers at Stone Brewing Company made a mistake. They produced a test batch of pale ale with a huge overload of intended ingredients. Instead of dumping the blunder, the guys pitched some yeast, gave the behemoth brew time to ferment and condition, and then popped a few bottles. After the first sip, their initial thought: “We are not worthy.” The wildly popular Stone Arrogant Bastard strong ale was born. Possibly an apocryphal tale, yes, but the beer is credited by most as the first high-gravity amber/red ale in the country.

The new BJCP style revisions place this type of beer in the category of American Strong Ale – a flavorful brew packed with rich flavors of malt and hops, finished by an impressive level of bitterness. In this wide-ranging style, expect malt and hop backbones that are harmonious, yet heavier than regular American-style pale and amber ales. American Strong Ales should be a bit more malt-centered than a hoppy IPA, yet not as strong and rich as an American barleywine.

Lovers of modern craft beer will likely be drawn to an American Strong Ale’s appealing color range of moderate amber to almost brown. When held to the light, these rich beers throw a vibrant red hue and should exhibit impressive clarity.

Pour an American Strong Ale into an oversized glass and swirl the beer to release striking, hoppy aromas that may include grapefruit, citrus, pine needles, kiwi, honeydew and cherries wafting over a canvas of dark crystal malt and caramel malt. Some versions also produce whiffs of toast, light roasted grain and cocoa.

"Expect malt and hop backbones that are harmonious… American Strong Ales should be a bit more malt-centered than a hoppy IPA, yet not as strong and rich as an American Barleywine."

Caramel malts highlight the impact on the tongue, with sweet notes of dark fruit, subtle esters and toffee being balanced by American hop varieties that produce substantial hop bitterness and moderate to high hop flavor. Any dark malt character should never produce burnt astringency on the palate. Expect an aftertaste that blends alcohol notes, bitterness and malt sweetness into a congruent conclusion that avoids coming across as cloying or overly sweet. Look for a medium to full body and a warming sensation from elevated alcohol levels. 

A brawny style of beer such as this calls for robust side dishes. Choose menu items with sweet, rich, caramelized flavors such as roast duck; fried pork chops; saucy, cheesy Mexican dishes; barbequed brisket; pizza with thick cheese and Italian sausage; beef stew; and rich pasta with marinara. Also a perfect complement to some desserts, try pairing an American Strong Ale with chocolate, bread pudding, almond meringues or tiramisu.