English IPA

Glassware: Nonick pint
  • 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.


  • Colour^ = Gold to amber
  • Clarity = Good; unfiltered dry-hopped versions may be slightly hazy

Key Aromas & Flavours:

  • 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)
  • 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

Medium-dry to very dry finish; bitterness may linger into the aftertaste but should not be harsh.


  • 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.

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