Timeline for How long can you age an ipa?
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
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| Mar 26, 2015 at 18:33 | comment | added | smashy | English yeast has been used from the beginning of the U.S. craft beer movement, like Sam Adams, Harpoon and of course one of the first on the seen Anchor Brewing Co. in San Francisco. Also, the use of multiple yeast strains like a cult beer like heady topper that uses a combination of yeasts that include more "fruity" tasting yeasts which probably include English and Belgium type yeast strains, this is my opinion as I taste this IPA. I make this point because the direction of IPA's set by west coast style IPA has been deceptive to the consumer, because of their over use of crystal malts. | |
| Mar 26, 2015 at 17:59 | comment | added | smashy | I am not a beer historian or know in detail about historical facts about IPA. But my own experiences have been very revealing as I use various ingredients and techniques in controlled settings. For instance, I was a fan of many or all U.S. craft IPA's in the past, but five years ago as I made over 30 test batches of single malt single hop IPA's, I become accustom to an ale that was dryer and lighter in body as I was using pale malt only and one hop type per batch. As I drank the commercial craft IPA's again, I then understood, simple was better for many reasons as both a brewer/drinker. | |
| Mar 26, 2015 at 17:06 | comment | added | smashy | I have not read the research by Martyn Cornell and Ron Pattinson, but I did listen to a podcast the other day with Mitch Steel about his book. Also read a few blogs about the progression of IPA. Of course, the comment on my post here was very broad to just make a point. To go into detail about my experiences about the use of beer ingredients would take hours to explain. | |
| Mar 26, 2015 at 13:21 | comment | added | Sloloem | Last note, I promise: Bottling was pretty rare until very late 1800s because of sanitation difficulties. Pasteurization wasn't invented until 1876. Beer would've been shipped in wood casks and likely tapped and served from them. It's still very common practice to dry hop cask ales, and beer would've been hopped before shipping. Hop aroma WILL fade over time, these are methods of getting it back which are not available with aged bottled beer. Modern IPA and historic IPA are two very different beasts, and are intended to be treated differently. | |
| Mar 26, 2015 at 13:13 | comment | added | Sloloem | addt'l: Same guys, same historical research suggests the year of aging prior to shipping was to allow a Brettanomyces character to develop in the beer, which probably helped add to its dryness. Many historic English beers at the time were aged or mixed, probably because this flavor was desired. | |
| Mar 26, 2015 at 13:08 | comment | added | Sloloem | Have you checked out any of the research by Martyn Cornell and Ron Pattinson? Latest word from them, and Mitch Steele who collaborated with Ron when he wrote his IPA book a few years back, seems to cast some doubt on the idea that IPA was named specifically for India. Extra hopping was mandated for all beer shipped to warm climates and the first recorded use of "East India Pale Ale" was from an Australian newspaper in 1829 advertising beer for sale. They've got a lot of very interesting research on beer history. Just curious if you checked them out or had thoughts on them? | |
| Mar 26, 2015 at 7:43 | review | Late answers | |||
| Mar 30, 2015 at 0:50 | |||||
| Mar 26, 2015 at 7:28 | review | First posts | |||
| Apr 1, 2015 at 14:32 | |||||
| Mar 26, 2015 at 7:27 | history | answered | smashy | CC BY-SA 3.0 |