Editorial
IPA explained in one sentence: a hop-forward ale that now encompasses more distinct sub-styles than any other beer category in existence. The longer version requires five minutes and will change how you order for the rest of your life. We have spent years drinking IPAs across three continents. Here is what we learned.
The origin story is mostly true: British brewers in the 18th century needed beers to survive the long voyage to India, and extra hops acted as a preservative. The result was a stronger, more bitter beer than what was typically drunk at home. American craft brewers in the 1980s picked up the style, leaned into the hops, and accidentally created the beer that would define an entire movement.
The modern IPA is almost entirely an American invention. The original British version is sessionable, earthy, and mild compared to what you would find at a San Diego craft bar. Both are technically correct. Only one will challenge your palate in the way that made the category famous.
West Coast IPAs are filtered, golden, dry, and bitter at the finish. New England IPAs are unfiltered, hazy, soft, and tropical. They are not better or worse versions of the same thing. They are different beers that share a category name. Our editors prefer West Coast IPA when the technical execution is there. But we understand why the NEIPA converted so many drinkers who found IPAs too aggressive. If you are new to hops, start hazy.
Double IPAs push the ABV to 8% and above. Session IPAs come in at 4.5% or below. The double IPA is a considered choice for a one-beer evening. The session IPA is what you drink when you have four hours and want to remain coherent. Both are legitimate and both are done well by bars that understand why the difference matters.
IPA in practice means several different beers occupying the same three letters on a menu. West Coast means dry and bitter. NEIPA means soft and tropical. Double means strong and intense. Session means approachable and easy. The bars in this guide are where each version is done at its best.
Start with a session IPA, move to a NEIPA, then try West Coast once your hop tolerance is calibrated. Save the double IPA for when you want to commit to one beer and one beer only.
Tom has been writing about craft beer for fifteen years and has visited over 800 craft beer bars across Europe and North America. He has strong opinions about dry-hopping schedules and which city actually makes the best bitter.