- England
- Ale
- ABV = 5.0 – 7.5% (Normal to elevated)^
- IBU = 40-60
- SRM = 6-14
A moderately strong, hop-forward pale English ale with a dry finish.
Generally has more hop aroma and flavour and less fruitiness and/or caramel than Best Bitter. Less hop intensity and a more pronounced malt flavour than American IPA.
Appearance:
- Colour^ = Gold to amber
- Clarity = Good; unfiltered dry-hopped versions may be slightly hazy
Key Aromas & Flavours:
Aroma
- Malt = None to moderate; caramel-like or toasty, if present
- Yeast = Low to moderate; fruity
- Hops = Moderate; floral, spicy-peppery or citrus-orange (Optional: slightly grassy dry-hop aroma)
Flavour
- Malt = Moderate; bready (Optional: biscuit, toast, toffee and/or caramel)
- Yeast = Moderate; fruity
- Hops = Moderate to high; floral, spicy-peppery, citrus-orange, and/or slightly grassy
- Perceived Bitterness^ = Assertive
- Balance = Towards bitterness, but the malt should still be noticeable in support
Aftertaste/Finish
Medium-dry to very dry finish; bitterness may linger into the aftertaste but should not be harsh.
Mouthfeel:
- Body = Medium; smooth
- Carbonation = Medium
- Alcohol warmth = A low, smooth alcohol warmth can and should be detected in stronger versions
Characteristic Ingredients/Processes:
- Malt = Pale ale malt
- Yeast = British ale yeast
- Hops = English hops are traditional
- Other = Hard water containing calcium sulphate is best-suited for this style
Historical Development:
Accounts of its origins vary, but most agree that what later became known as IPA was a pale ale prepared for shipment to India in the late 1700s and early 1800s. First brewed in London, breweries in Burton-on-Trent, with their high-sulfate water, began to dominate the market by the mid-1800s. Strength and popularity declined over time, and the style virtually disappeared in the second half of the 20th century before it underwent a craft beer rediscovery in the 1980s.
Commercial Examples:
Fuller’s Bengal Lancer, Worthington White Shield
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.
