SigMT

SiG MT 20 A Hoppy Tale of Pale Ale TEXT BY MARK BAUNE BEER MAN Please Drink Responsibly. Hard Seltzer with Flavors. ©2020 Copyright and Registered Trademark used under license by White Claw Seltzer Works, Chicago, IL 60661. Full nutrition information may be found at www.whiteclaw.com GREAT FALLS HELENA HAVRE The Beverage Company GREAT FALLS HELENA HAVRE The Beverage Company It's no secret that beer enthusiasts have a deep appreciation for India Pale Ales. In fact, IPA's have become a staple in taprooms, barrooms, and breweries across the country. I like to think of an IPA as the "Commander in Chief " of a brewery and the ruler I use to measure a brewery's worth. I could dig up a bunch of statistics to back up its popularity, but I'm going to let you take my word on this one. e IPA is believed to have originated back in the late 1700's, yet no one seems to know who actually invented it. Some credit George Hodgson of the Bow Brewery in London as the creator but beer historians claim pale ales were around for at least a century before Hodgson began brewing and probably evolved as most styles do over time. Hodgson was the best-known and most popular brewer of pale ales for export to India based on the proximity of his brewery. Located on the eastern edge of London, Hodgson's brewery was located only a short distance from where the East Indiamen, the ships that did the trading with India for the East India company, docked up on the ames. Despite its actual origin, you can't argue that IPA's have come a long way from their humble beginnings in 18th-century London. e biggest differentiation between today's cra beer and earlier beer, is the aggressive usage of hops. In certain respects, this practice hails back to the IPA's start. Initially, hops were used to balance malt sweetness. eir preservative properties warded off spoilage in beer which proved helpful during the nearly six-month voyage from London to India. As shipments increased, so did the hopping levels, resulting in a pale ale prepared for the East and West India climate. As America's cra-beer scene has evolved, so has its approach to the IPA. With an unlimited amount of ingredients, beer has an almost unlimited ability to change. Since the first American IPA was brewed just 30 years ago, brewers all over the world have taken on those ideas, flavors and ingredients and birthed something new. is has resulted in a laundry list of IPAs; all as radically different as other styles are to each other. Let's dive into some of the different styles. ENGLISH IPA e original style of IPA from which others originated. ey are hoppy golden ales with a grassy, earthy, and light citrus character and are usually around 6-7% ABV and dry as a bone. BLACK IPA Commonly referred to as the Cascadian Dark Ale, the Black IPA is stout, full-bodied and clean, with a hint of roastiness before a huge hoppy finish. e idea behind this style is to brew a beer that is dark and smells like a West Coast IPA but tastes somewhere in between. BRUT IPA e name is a reference to Brut, a dry champagne that was created by Kim Sturdavant, brewmaster of Social Kitchen and Brewery in San Francisco. Sturdavant used aminoglycoside, or AMG to remove the sugars in the IPA. AMG is an enzyme usually added to make light beers and to balance big beers like imperial stouts. Stylistically, there are variations in flavor, color, and texture, but most are crisp, light and somewhat citric. DOUBLE IPA Drinkers became bored with the high bierness of the modern IPAs and went in search of headier smells and dryer finishes. Brewers answered the call with a stronger, hoppier beer

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