( Contents )// /// /// // /// ////

Introduction000

History, Overview of Styles, Hop Varieties,

Hop Techniques, Tasting Guide Z 000

1 z English IPAs000

American-Style English IPAs Z 000

2 z American IPAs000

Northeast & Mid-Atlantic Z 000

Southeast Z 000

Southwest Z 000

Midwest Z 000

Pacific Northwest Z 000

West Coast Z 000

Rocky Mountains Z 000

3 z Double & Triple IPAs000

Double Z 000

Triple & Quadruple Z 000

4 z Session IPAs000

5 z Emerging Styles000

Seasonal Z 000Wet and Fresh Hop IPAs Z 000

Grains Z 000Wheat IPAs, Rye IPAs Z 000

Colors Z 000Red IPAs, White IPAs, Black IPAs Z 000

Yeast Strains Z 000India Pale Lagers, Belgian IPAs Z 000

Flavored Z 000Barrel- and Wood-Aged IPAs; Citrus, Vegetable,

and Spiced IPAs; Coffee IPAs Z 000

Wild, Sour & Unusual Z 000Brettanomyces IPAs, Dry-Hopped Sours, New Frontiers Z 000

Acknowledgments Z 000

IPA Festivals Z 000

Glossary of Terms Z 000

Beer Checklist Z 000

Index Z 000

5

EMERGING STYLESThe IPA is not written in stone, as unwavering as your grandma’s recipe

for meatloaf. It’s alive, restless and shape shifting, a bitter palimpsest

on which brewers scribble every inspiration and experimental desire.

S tarting from a simple directive—use more hops than the average

beer—the IPA has spun like a drunken top in dozens of differ-

ent directions, each more unexpected than the last. Today’s risk-task-

ing brewers are amplifying an IPA’s inherent citrusy qualities by add-

ing actual fruit, as in Ballast Point’s Grapefruit Sculpin and Lagunitas’

CitruSinensis, coursing with blood oranges. Other breweries swap out ale

yeast for a lager strain, fashioning brisk, well-bittered sippers, such as the

Bruery’s Humulus Lager, or they sub wild Brettanomyces yeast to make

category-exploding IPAs like Evil Twin’s funky Femme Fatale Brett.

Adding boatloads of hops to a tingly sour? Oklahoma’s Prairie

Artisan Ales dry-hops its Funky Gold series of sours with a differ-

ent unique hop. Vermont’s the Beanery revs its IPAs with java, while

Nebraska Brewing cross-pollinates a potent Belgian tripel with a

West Coast IPA, then ages the amalgamation in French oak ex-Char-

donnay barrels.

5

EMERGING STYLESThe IPA is not written in stone, as unwavering as your grandma’s recipe

for meatloaf. It’s alive, restless and shape shifting, a bitter palimpsest

on which brewers scribble every inspiration and experimental desire.

S tarting from a simple directive—use more hops than the average

beer—the IPA has spun like a drunken top in dozens of differ-

ent directions, each more unexpected than the last. Today’s risk-task-

ing brewers are amplifying an IPA’s inherent citrusy qualities by add-

ing actual fruit, as in Ballast Point’s Grapefruit Sculpin and Lagunitas’

CitruSinensis, coursing with blood oranges. Other breweries swap out ale

yeast for a lager strain, fashioning brisk, well-bittered sippers, such as the

Bruery’s Humulus Lager, or they sub wild Brettanomyces yeast to make

category-exploding IPAs like Evil Twin’s funky Femme Fatale Brett.

Adding boatloads of hops to a tingly sour? Oklahoma’s Prairie

Artisan Ales dry-hops its Funky Gold series of sours with a differ-

ent unique hop. Vermont’s the Beanery revs its IPAs with java, while

Nebraska Brewing cross-pollinates a potent Belgian tripel with a

West Coast IPA, then ages the amalgamation in French oak ex-Char-

donnay barrels.

The IPA is like a caffeinated fly, always on the move, momentarily

settling down where least expected. You jadedly might call the endless

proliferation a capitalization on brewing’s most enduring trend of the

twenty-first century. After all, it can seem like breweries are spinning

a color wheel and brewing every single hue: black, white, red, even

pink—as with Gree n Flash’s 2015 Treasure Chest filled with prickly

pear juice, grapefruit, and hibiscus flowers that lend the unlikely tint.

Where some see gimmick, others see an invitation to tinker.

Brewers are willing to stick practically anything into the brew kettle,

including carrots and habanero peppers. Both consumer demand and

the brewers’ burning desire to differentiate themselves are fueling this

rampant innovation. If everyone brews a bright, lean, citrus-forward

West Coast IPA, either you’d better make the world’s best version

or, better yet, a newfangled formulation that leaves drinkers thinking,

How can I drink more of that?

In this chapter, you’ll find some of the most exciting new IPA

subcategories, including many beers that, a couple years ago, were

barely chicken scratch in a brewer’s recipe book. From peppery rye

IPAs to white IPAs spiced with orange peel and coriander like Belgian

witbiers, not every variation will stand the test of time or fickle con-

sumer tastes. (Shock Top Wheat IPA, we barely knew you.) Others

will endure, newcomers welcomed to the canon. Today’s novelty is

tomorrow’s standard-bearer. Here are the keys to the bitter future.

Z Z Z

5 y Complete IPA

Z Chasin’ FreshiesDESCHUTES BREWERY | ABV: 7.4% (VARIES)

BEND, OREGON | AVAILABILITY: FALL

DESCHUTESBREWERY.COM | GLASS: | BITTERNESS

Though 1988-born Deschutes built its brand

on Black Butte Porter and Obsidian Stout, it’s

matured into a polished IPA perfectionist. The

citrusy Chainbreaker White IPA is category-defin-

ing, Pinedrops tastes like its namesake tree, and

Fresh Squeezed nails the juicy-tropical-citrusy

trend. Come harvest, Deschutes embraces its

proximity to hop fields to brew several farm-fresh

beers, namely the herbal and citrusy Hop Trip

pale ale and Chasin’ Freshies, a delicious dou-

ble entendre. Firstly, the IPA references the

pure powder of Mt. Bachelor, the local ski

slope. Second, it’s the hunt for a new hop

variety that’s featured in the oat-smoothed

IPA, be it tropical, berry-like Mosaic or cit-

rusy Lemondrop. The results differ annu-

ally, but expect a bright, bitter, and fragrant

embodiment of fall’s bounty.

5 y Complete IPA

Z Chasin’ FreshiesDESCHUTES BREWERY | ABV: 7.4% (VARIES)

BEND, OREGON | AVAILABILITY: FALL

DESCHUTESBREWERY.COM | GLASS: | BITTERNESS

Though 1988-born Deschutes built its brand

on Black Butte Porter and Obsidian Stout, it’s

matured into a polished IPA perfectionist. The

citrusy Chainbreaker White IPA is category-defin-

ing, Pinedrops tastes like its namesake tree, and

Fresh Squeezed nails the juicy-tropical-citrusy

trend. Come harvest, Deschutes embraces its

proximity to hop fields to brew several farm-fresh

beers, namely the herbal and citrusy Hop Trip

pale ale and Chasin’ Freshies, a delicious dou-

ble entendre. Firstly, the IPA references the

pure powder of Mt. Bachelor, the local ski

slope. Second, it’s the hunt for a new hop

variety that’s featured in the oat-smoothed

IPA, be it tropical, berry-like Mosaic or cit-

rusy Lemondrop. The results differ annu-

ally, but expect a bright, bitter, and fragrant

embodiment of fall’s bounty.

Emerging Styles y 6

Z Warrior IPALEFT HAND BREWING COMPANY | ABV: 7.3%

LONGMONT, COLORADO | AVAILABILITY: FALL

LEFTHANDBREWING.COM | GLASS: | BITTERNESS

The Pacific Northwest gets plaudits aplenty for its

hop farms, but the industry has quietly taken root

in Colorado, where the combination of altitude,

endless sunshine, and cool nights is a beneficial

tonic for growth. Each fall, Left Hand workers

head to Rising Sun Farms to harvest ripe Cascade

hops that are rapidly bagged and flown back to

Left Hand, where brewers are hard at work cooking up an amber IPA. Along

with Centennials, the Cascade hops are dumped into the kettles, lending a

fresh, floral fragrance of pine resin and citrus that jives the biscuity, caramel

malt character—balance, not a taste bud bomb.

Z Heavy Handed Wet Hopped India Pale Ale TWO BROTHERS ARTISAN BREWING | ABV: 6.7%

WARRENVILLE, ILLINOIS | AVAILABILITY: FALL

TWOBROTHERSBREWING.COM | GLASS: | BITTERNESS

To replicate the beers they loved while living in Europe, sib-

lings Jim and Jason Ebel began brewing, a passion that led to

founding a homebrew shop and, in 1996, Illinois’ aptly named

Two Brothers. The brewery does well with wheat beers like

banana-scented Ebel’s Weiss and spiced Monarch White, and

IPAs including the pine-forward Wobble and resinous Revelry

Imperial Red. To champion the harvest, Two Brothers builds

a base IPA—amber, malt-forward, sweet caramel—single-hopped with a trio

of just-harvested varietals: Centennial, Cascade, and Chinook hops. Collect,

and consume, ’em all! Pro tip: If you delight in double IPAs, try the stronger

Heavier Handed (8.1% ABV), freighted with Illinois-grown hops.

7 y Complete IPA

Z Harvest Wet Hop IPA—Northern Hemisphere SIERRA NEVADA BREWING COMPANY | ABV: 6.7%

CHICO, CALIFORNIA | AVAILABILITY: FALL

SIERRANEVADA.COM | GLASS: | BITTERNESS

No brewery champions the f lavorful potential of freshly collected hops

quite like Sierra Nevada. With its Harvest collection, the Californians

create a quartet of beers focusing on a single hop, experimental hops,

brewers’ cut hops (samples sent to breweries for analysis and selection),

and wet hops. Uncorked in 1996, Northern Hemisphere put the notion

of brewing ripe, straight-from-the-fields f lowers on the

map. Built from a simple base of two-row pale and car-

amel malts, the IPA is scented and f lavored with Cen-

tennial and Cascade hops—look for lemon, grape-

fruit, and pine resin.

(1111111111 1111111111)

The best and worst part about wet-hop beers is their ephemerality. To turn farm-to-bottle beers into a year-round treat, Sierra Nevada

retrofitted a contraption used to extract oil from mint plants. The hops are steamed, transforming the volatile oils into vapor condensed into water and distilled to create pure, concentrated hop oil

used in Hop Hunter IPA.(44444444444=44444444444

)

7 y Complete IPA

Z Harvest Wet Hop IPA—Northern Hemisphere SIERRA NEVADA BREWING COMPANY | ABV: 6.7%

CHICO, CALIFORNIA | AVAILABILITY: FALL

SIERRANEVADA.COM | GLASS: | BITTERNESS

No brewery champions the f lavorful potential of freshly collected hops

quite like Sierra Nevada. With its Harvest collection, the Californians

create a quartet of beers focusing on a single hop, experimental hops,

brewers’ cut hops (samples sent to breweries for analysis and selection),

and wet hops. Uncorked in 1996, Northern Hemisphere put the notion

of brewing ripe, straight-from-the-fields f lowers on the

map. Built from a simple base of two-row pale and car-

amel malts, the IPA is scented and f lavored with Cen-

tennial and Cascade hops—look for lemon, grape-

fruit, and pine resin.

(1111111111 1111111111)

The best and worst part about wet-hop beers is their ephemerality. To turn farm-to-bottle beers into a year-round treat, Sierra Nevada

retrofitted a contraption used to extract oil from mint plants. The hops are steamed, transforming the volatile oils into vapor condensed into water and distilled to create pure, concentrated hop oil

used in Hop Hunter IPA.(44444444444=44444444444

)

Emerging Styles y 8

Z Sartori Harvest IPA DRIFTWOOD BREWERY | ABV: 7%

VICTORIA, BRITISH COLUMBIA | AVAILABILITY: FALL

DRIFTWOODBEER.COM | GLASS: | BITTERNESS

As hop farms continue to crop up worldwide, brew-

ers are increasingly able to tap into the agricultural

bounty to fashion fiercely local wet-hopped beers. In

British Columbia, the first brewery to tackle the style

was DriftWood, in 2009. (It’s famed for Fat Tug IPA;

see page TK.) Brewmaster Jason Meyer combines

Sartori Cedar Ranch’s vibrant Centennial hops

with hand-malted, locally grown barley to create

the limited-edition, highly cultish Sartori Harvest,

which regularly sells out within hours of its annual

release. Understandable. The orange-gold sea-

sonal is a lush rush of grass, orange peel, and

grapefruit, with a light bitterness and dollop

of malt sweetness to keep the IPA even-keel.

9 y Complete IPA

Z Creature ComfortsLEFT HAND BREWING COMPANY | ABV: 7.3%

LONGMONT, COLORADO | AVAILABILITY: FALL

LEFTHANDBREWING.COM | GLASS: | BITTERNESS

The Pacific Northwest gets plaudits aplenty for its hop farms, but the indus-

try has quietly taken root in Colorado, where the combination of altitude,

endless sunshine, and cool nights is a beneficial tonic for growth. Each fall,

Left Hand workers head to Rising Sun Farms to harvest ripe Cascade hops

that are rapidly bagged and flown back to Left Hand, where brewers are hard

at work cooking up an amber IPA. Along with Centennials, the Cascade

hops are dumped into the kettles, lending a fresh, floral fragrance of pine

resin and citrus that jives the biscuity, caramel malt character—balance, not

a taste bud bomb.

9 y Complete IPA

Z Creature ComfortsLEFT HAND BREWING COMPANY | ABV: 7.3%

LONGMONT, COLORADO | AVAILABILITY: FALL

LEFTHANDBREWING.COM | GLASS: | BITTERNESS

The Pacific Northwest gets plaudits aplenty for its hop farms, but the indus-

try has quietly taken root in Colorado, where the combination of altitude,

endless sunshine, and cool nights is a beneficial tonic for growth. Each fall,

Left Hand workers head to Rising Sun Farms to harvest ripe Cascade hops

that are rapidly bagged and flown back to Left Hand, where brewers are hard

at work cooking up an amber IPA. Along with Centennials, the Cascade

hops are dumped into the kettles, lending a fresh, floral fragrance of pine

resin and citrus that jives the biscuity, caramel malt character—balance, not

a taste bud bomb.

Emerging Styles y 10

SEPTEMBER 2016

India Pale Ales have captured the hearts and taste buds of beer lovers like no other brew, and brewmasters are using it to unlock new dimensions of flavor, turning IPAs into the top-selling craft beer style. But not all beers are created equal. Beer expert Josh Bernstein

takes you on a tangy tour of the world’s finest IPAs, from easy-drinking session ales to bitter brews gone wild. Complete IPA showcases the best choices in each category, profiles the brewers who helped innovate the sub-categories, and highlights emerging IPA styles and the most exceptional breweries making them right now. With this definitive guide, you’ll be drinking the best beers and cutting-edge brews in no time.

… National print and online publicity campaign

… National & local TV and radio show outreach

… Digital focus on beer blogs and websites

… Blads available

… Heavy promotion on author’s social media platforms

… Local events in New York City

Joshua M. Bernstein is a beer, spirits, food, and travel journalist and the author of Brewed Awakening and The Complete Beer Course (both Sterling Epicure). His work appears regularly in newspapers, magazines, and on websites, including Beer Advocate, Departures, Details, Draft, Maxim, Men’s Journal, New York, Saveur, Wine Enthusiast, and Imbibe, where he oversees beer coverage as contributing editor. He also writes a column for Bon Appétit online. CNBC, NPR’s Marketplace, Fox Business, and Beer Sessions Radio have featured him as a beer expert, and he consults for breweries, bars, and bottle shops and leads private tasting seminars across the country. Bernstein lives in Brooklyn with his wife, daughter, and dog.

For more publicity information, contact Blanca Oliviery at (646) 688-2548

or boliviery@sterlingpublishing.com

September 2016Culinary / Beer

$19.95 ($22.95 Canada)Hardcover

5 ½ x 8 ¼ • 288 pages ISBN 9781454920724

DISCLAIMER: Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

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