What is an India Pale Ale?


IPA descends from the earliest pale ales of the 17th century. The term "pale ale" originally denoted an ale which had been brewed from pale malt. The pale ales of the early 18th century were lightly hopped and quite different from later pale ales. By the mid-18th century, pale ale was mostly manufactured with coke-fired malt, which produced less smoking and roasting of barley in the malting process, and hence produced a paler beer. One such variety of beer was October beer, a pale well-hopped brew popular among the landed classes, who brewed it domestically; once brewed it was intended to cellar two years.

Among the earliest known named brewers whose beers were exported to India was George Hodgson of the Bow Brewery, on the Middlesex-Essex border. Bow Brewery beers became popular among East India Company traders in the late 18th century because of the brewery's location and Hodgson's liberal credit line of 18 months. East Indiamen transported a number of Hodgson's beers to India, among them his October beer, which benefited exceptionally from conditions of the voyage and was apparently highly regarded among consumers in India. Bow Brewery came into control of Hodgson's sons in the early 19th century, but their business practices alienated their customers. During the same period, several Burton breweries lost their European export market in Russia because of new tariffs on beer, and were seeking a new export market for their beer. At the behest of the East India Company, Allsop brewery developed a strongly hopped pale ale in the style of Hodgson's for export to India. Other Burton brewers, including Bass and Salt, were anxious to replace their lost Russian export market and quickly followed Allsop's lead. Likely as a result of the advantages of Burton water in brewing, Burton India Pale Ale was preferred by merchants and their customers in India.

Demand for the export style of pale ale, which had become known as "India Pale Ale," developed in England around 1840 and India Pale Ale became a popular product in England. Some brewers dropped the term "India" in the late 19th century, but records indicated that these "pale ales" retained the features of earlier IPA. American, Australian and Canadian brewers manufactured beer with the label IPA before 1900, and records suggest that these beers were similar to English IPA of the era.

Hodgson's October beer style clearly influenced the Burton Brewers's India Pale Ale. His beer was only slightly higher in alcohol than most beer brewed in his day and would not have been considered a strong ale; however, a greater proportion of the wort was well-fermented, leaving behind few residual sugars, and the beer was strongly hopped. The common story that early IPAs were much stronger than other beers of the time, however, is a myth. Moreover, porter shipped to India at the same time survived the voyage, and common claims that Hodgson formulated his beer to survive the trip and that other beers would not survive the trip are probably false. It is clear that by the 1860s, India Pale Ales were widely brewed in England and that they were much more attenuated and highly hopped than porters and many other ales.

Sunday, June 19, 2011

HomeBrew, IPA Batch #2

Tony, Mark and I decided to add a batch of yeast to our first batch of IPA this weekend. While at the brew supply shop, we decided to get another fermenter and brew a second batch of beer. We got another IPA beer kit, but not the Rogue brand this time. We also purchased extra hops to add to our brew for that extra punch.


We pitched the yeast and added it to the first batch. We also put the fermenter into a water container to help keep the temperature down. It's been over a day and it's not bubbling aggressively, so it was probably ok. The second batch of yeast shouldn't cause any issues.


This batch was a similar process, although we used liquid malt extract this time. We steeped grains for 30 minutes, then added the malt extract and hops, boiling for 45 minutes before adding the finishing hops and a final 15 minute boil.




Bittering Hops in the mesh bag...


Midway through boil...

Once the wart was chilled to below 80 degrees, we added the activated yeast to the fermenter and poured it in. We sealed the lid and air check valve tight for the transport to Tony's house. For the second time, I forgot to get a good original gravity reading... argh. Oh well, other than that everything seemed to go great. Lets hope for a successful second batch.

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