The United States of IPA (February-March 2016)

The bright, bitter, and aromatic India pale ales of California sparked an infatuation with hops that emanated across the craft-beer landscape and developed into the modern IPA style.

This recipe from Boston-based Trillium Brewing’s Cofounder and Brewmaster, Jean-Claude Tetreault, uses New England malt and honey. To give your version its own terroir, source your malt and honey locally.

Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.

We asked five PNW brewers whether they consider “Northwest-style” IPA its own subcategory of the IPA family. Here’s what they had to say.

This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.

This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co., is great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well.

This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.

At home, there are a few ways to execute a whirlpool, but first it helps to know a little bit about tea leaves.

This house IPA at Block 15 Brewing (Corvallis, Oregon) is packed with notes of citrus, dank pine, and papaya with just enough malt character to prop them up and bitterness to balance.

Today’s most creative craft brewers know how to select yeast strains that don’t just ferment maltose, but also dance alongside hops that are at once tropical, citrusy, earthy, piney, and floral.

When determining whether to age or not to age a beer, watch out for these four cellar no-nos.

New England IPAs are big beers, there is a definitive haze to the beer, and brewers embrace the big, bold hops flavors rather than the bitterness of the India pale ales of the past.

We’ve tried every method in the book for transporting beer, and here are some of our tips for getting it there unscathed, at the right temperature, for the right price.

Cherry lambic and a touch of cayenne pepper partner with chocolate in this beer-enhanced take on the traditional French custard.

Boston’s tiny Trillium Brewing has brewed 125 beers in its first two and a half years—and many are among the most sought-after beers brewed in the Northeast.

Today’s Midwest brewers are marrying Old World tradition with New World ingredients for a richer, fuller flavor in their IPAs.

The acidity of sour beer nicely balances the smokiness and saltiness of the trout in this summery appetizer.

Casey Brewing & Blending is making waves with a focus on barrel-fermented, mixed-culture beers that celebrate heirloom fruit varieties from local growers.

Sour beer partners with agave syrup to create a simple and delicious sweet-and-sour sauce for the salt-roasted beets.

Here are the three beer bars that we explored in Issue 11 (February/March 2016).

A sour beer and rosemary team up to add flavor, intensity, and tartness to an applesauce accompaniment for grilled pork T-bones.

We asked five respected brewers what they reach for when they’re in the mood for something hoppy.

Sour beer makes the chutney an ideal partner to the salty and rich duck prosciutto.

John Mallet is a consummate brewer’s brewer, and his focus on getting it right extends to the exact phrasing he uses to describe the beers in his 6-pack.

Alas, water is to most IPA drinkers as “Arrested Development’s” Ann Veal is to Michael Bluth (that is, the thing that’s always around yet you’re constantly forgetting about). And yet, water is essential to every IPA—every beer, in fact.

Researchers recently have begun to unravel the mystery of hops aroma, but many unknowns remain.

If you’re ready to take your IPA to the next level, and maybe even win an award along the way, use these tips to improve your odds of making the final round.