Hop Head Holiday

With the arrival of IPA Day 2013, we celebrate all things hoppy. Last week, I discussed the history of the style, and England’s role in the creation of India Pale Ale. This week I focus on the American version of IPA, and why we may be just as in debt to Scotland as England for our beloved hoppy ale.
Not for the Scottish ales do we owe debt; while damn tasty in their own right, many of the ales from the northern UK country are without hops, made with other herbs and minerals. Those Scottish ales that do contain hops showcase them minimally. No, our homage is more in line with forward thinking brewers from the land of the brave.
At the beginning of this link is a Scottish brewer who migrated to the USA in 1830, bringing with him a recipe for his 7.5%, barrel-aged, extremely hoppy IPA which mirrored those of the times in the UK, and versions of which were available before and after the days of prohibition. Ballantine IPA, and its creator and brewer Peter Ballantine likely affected dozens if not hundreds of craft brewers to come and inspired the rise of the American IPA craze in the 1990’s and 2000’s.
The other Scottish piece to the American IPA puzzle is Bert Grant. A Scotland-born brewer, he opened possibly the first brewpub in the country post-prohibition in Yakima, Washington in 1982. Grant made use of the piney, citrus hops grown locally, and the rise of his traditional yet American IPA coincided with the demise and dumbing-down of the Ballantine IPA in the later years of that beer’s existence. Grant kicked off the type of brewing now so closely associated with American IPA, Imperial IPA, and most of the craft beers from our country.
As this new Americanized IPA style took hold and moved down the coast to Oregon and California and across the country, Grant’s beers left their mark on many breweries to come as well as the movement in America, which would soon see American IPA develop into the country’s signature craft beer style.
As you likely know, with the American IPA, you get bit hops in the flavor and aroma, with citrus, pine and floral notes standing out. The beers range from 5.5-7.5% ABV, and are generally medium-bodies and moderately carbonated, but can be smooth, dry and alcohol warmingly strong. Unlike English IPA, malt only plays a supporting role, and is mostly clean and easy.
I think a great idea is to do a side by side tasting of an English and an American IPA. Choose a yank brew of modest means, and stay away from the higher ABV versions, the dry-hopped options or beers with additions (such as rye malt). Shoot for maybe  Harpoon IPA or Anchor Liberty Ale. Notice the different flavors, the mouthfeel, the lingering bitterness and taste after the swallow. Any warming effect? Difference in pungency? Any different fruit flavors across the two ales?
Then go for a bigger indigenous example. Maybe a 7%’er like Sculpin IPA. Or a continuously hopped beer like 60 Min IPA. Try a multiple hop beer like West Coast IPA. In any case, sit back, drink in the flavor-it’s your day America, and IPA is your beer. Enjoy the brews … Cheers.
 
Gene’s Haufbrau has at more than 200 beers in bottles or on tap. While they don’t have every beer the Beer Snob writes about, they probably have most. Gene’s is located at 817 Savannah Hwy. 225-GENE. E-mail the Beer Snob at publisher@westof.net