The evolution of brewing of the Indian pale ale (IPA) stated back in the late 1700’s. During the early brewing years in Great Britain, an error was committed at the early stage of beer making that caused the color of beer to be dark and murky. This problem was seen in the malting process which converts the starch in grain to sugar. The malting process was becoming more controllable by the later part of the 18th century. Brewers then conceptualized their own procedure to soak barley and allowed it to sprout. They had to halt germination. This was done through “kilning” which is the process of wet grain drying using the oven. But the style used in controlling the oven temperature to dry the wet grain using the oven was considered primitive.
Through the years, malting process became more controlled and the grains produced were not as “kilned”. Brewers used this breakthrough to their advantage. The color of the beer at this stage is still deep copper but a little paler now.
In the late 1700’s Hogdson was the most popular ale brewer in London. With easy access to shipping from the capital, Hogdson was in position to supply beer to homesick English colonists around the world. Of these, none felt so removed, nor thirsted more for the pleasures of English breweries, than the troops garrisoned on the sub-continent of India. Hogdson rightly believed it a huge market waiting to be tapped, but how could beer survive the trip around Africa?
During the late 1700’s, Hogdson was the known brewer in London. Hogdson used three brewing methods. First that was used hops as a natural preservative. Next he incorporated alcohol at a high level to the brewing done. Lastly, the use of hopping was again added as a preservative. This method modified Pale ale beer and consumers liked it. The modification resulted to changes that were more or less comparable to the old pale ale. To identify closely one from the other, the new one was renamed Indian pale ale.
A distinct characteristic of Indian pale ale is the alcohol content and hopping. Some modifications done to this beer is the additions of carapils malt and crystals which contribute to the deep copper/amber color. Generally, IPA in its traditional form possesses a perfumy, alcohol, fruity and malty feature and the newer versions always the malt with strong hops. Varieties of Goldings and Fuggles are used by English brewers. The American version of the IPA are Northern Brewer, Cascade and Chinook which exudes off a citric or grapefruit-like flavors.
The Indian pale ale (IPA) works best to the palate if paired with delicate cuisine and seafood dishes. It works well with strong cheese-taste, casserole dishes, stews, barbeques and red meat menus. It works well, as well, when taken alone. Drinkers favor to consume them in the winter and also enjoyable throughout the year.