How to pour
an IPA in
Rinse the glass with cold water and shake it out, but don’t dry it. A wet, cold surface slows foam formation just enough to keep the head under control, while grease or soap residue is the main reason a head collapses immediately. Take the bottle out of the fridge fifteen minutes before pouring, because at 7 to 10 degrees more aroma is released than when it is ice-cold.
Hold the glass at an angle of about forty-five degrees and gently pour the beer against the side. This releases the carbonation gradually instead of all at once. Continue pouring until the glass is more than half full, keeping the bottle close to the rim so no foam forms yet.
Then set the glass upright and pour the rest in from a little higher up, into the middle of the beer. This builds the head. Two to three centimetres is enough: the head seals the beer and keeps the hop aromas suspended above the liquid for longer. Leave a little in the bottle if there is yeast on the bottom.
Smooth the head with a wet spatula if you want it tight, or simply leave it as it is. Smell it before you drink: with an IPA, most of the story is in the aroma. Give the beer two minutes, so the temperature rises just enough and the bitterness becomes rounder.
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The story
India Pale Ale takes its name from British beer that was shipped to India in the nineteenth century. You hear the story everywhere that brewers added extra hops because hops work as a preservative, but it is a major oversimplification. Historians add some nuance: heavily hopped, strong pale ales had existed for longer, other beers also survived the journey just fine, and the name itself only became established later. It is true that hops slow spoilage; that this was the reason for the entire style is much less certain. The IPA you drink today is in any case mainly an American reinterpretation.
The right glass
With an IPA, most of the experience lies in the aroma, and you want as little of it as possible to escape. A tulip shape with a slightly inward-curving rim concentrates the hop aromas above the beer while also maintaining a firm head. A stem helps with this, because your hand won't warm up the beer. Fortunately, that shape is readily available, so we didn't have to make any compromises. Straight, narrow pilsner shapes do exactly the opposite; you'll find them among the pilsner glasses.
Stölzle Lausitz Craftbeer Beer Glass 43 cl (6 pieces)
Pasabahce Tulipe Stemmed Beer Glass 38.5 cl (6 pieces)
Both sets together € 53,90.
The right tools
For an IPA, you don't need any bar tools, just a glass rinsed with cold water. What we do put alongside it once there is more on the table is a citrus juicer and a set of cocktail picks for the snacks. These are the bar tools we use ourselves; you'll find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 75,85.
Which spirit goes well with this?
With an IPA, the beer itself takes center stage and spirits are, at most, a companion. If you do choose something alongside it, pick something with its own spicy or woody character: whisky, gin or jenever. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails pair well with it and which glass you need.
Variations & twists
There is plenty of room within the style. A session IPA keeps the same hop profile at a lower alcohol percentage, roughly 3 to 5 percent, while a double or imperial IPA reaches around 8 to 10 percent with more malt underneath. A West Coast IPA is dry and resinous, a hazy New England variant is soft and fruity, and a black IPA adds roasted malt without sacrificing the hops. Read more? View all drinks and brands.
Serving tip
Serve an IPA at 7 to 10 degrees, not colder: ice-cold beer gives off barely any aroma, which defeats the purpose. Put a second bottle in the fridge only fifteen minutes beforehand. Smell it before taking the first sip, and again when the glass is half empty, because the profile shifts as the beer warms up.
Good to know
What IBU does and does not tell you
IBU stands for International Bitterness Units and measures how much of the iso-alpha acids from the hops have dissolved in the beer. A pilsner is often around 20 to 30, while an IPA is usually between 40 and 70. A higher number does not automatically mean that it will taste more bitter: residual sweetness, alcohol and a fuller mouthfeel soften bitterness. IBU is therefore a measurement, not a taste judgment.
American versus English
English IPA leans on earthy, spicy and floral hop varieties and a distinct malt base, resulting in a rounder, drier bitterness. American IPA uses hops with citrus, grapefruit, pine resin and tropical fruit, with less malt underneath and a sharper finish. Both are called IPA, so check the label or ask rather than relying on the name alone.
Session, standard and double
A session IPA maintains its hop profile at roughly 3 to 5 percent alcohol. A regular IPA is usually between 5.5 and 7 percent. A double or imperial IPA rises to about 8 to 10 percent, with more malt and more hops to keep that strength balanced. These percentages are guidelines, not rules; the label always provides the definitive answer.
Freshness makes all the difference with this style
Hop aroma fades quickly. The volatile compounds from the hops evaporate and oxidize, and light and heat accelerate this process. As a result, an older IPA becomes flatter and develops a cardboard-like note, while the bitterness remains. Check the brewing or best-before date, store the bottle cold, dark and upright, and preferably drink it within a few months rather than afterward.
Why 7 to 10 degrees
At refrigerator temperature, aromatic compounds are less volatile, so you smell less. At 7 to 10 degrees, the hop aromas are released without the bitterness becoming harsh and angular. So take the bottle out of the fridge fifteen minutes beforehand, or pour it and give the glass two minutes.
Frequently asked questions
What is an IPA?
IPA stands for India Pale Ale, a beer style in which hops take center stage. This produces aromas of citrus, grapefruit, tropical fruit or resin, along with a clearly present bitterness. The style originated in England and was reimagined in the United States.
Why is an IPA bitter?
The bitterness comes from the alpha acids in the hops, which dissolve and convert into iso-alpha acids during boiling. The longer and the more hops are boiled, the more bitterness ends up in the beer. Hops added later or after fermentation contribute mainly aroma and hardly any bitterness.
Which glass do you use for an IPA?
A tulip-shaped glass of about 38 to 44 cl, preferably with a stem. The inward-curving rim concentrates the hop aromas and keeps the head in place, while the stem prevents your hand from warming the beer. A 33 cl bottle fits comfortably inside, including its head.
How long does an IPA stay good?
It keeps for a long time, but its best qualities don't. The hop aroma noticeably declines within a few months, especially if the bottle is kept warm or exposed to light. So buy an IPA fresh, store it cold and dark, and preferably drink it within a few months.
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