American IPA

From Vine Street Brewing in Kansas City, Missouri, comes this juicy IPA that features a tropical aroma with notes of citrus and white grape.

From Offset Bier in Park City, Utah, this session-strength IPA—which features the new public hop, Vera—is fresh off a gold-medal win at the Great American Beer Festival.

With its clear and pale look, juicy hop flavors, and balancing bitterness, bright IPA has become an emerging style in New Zealand. This recipe from Mount Brewing in Mount Maunganui showcases an experimental hop as well as Motueka and Nectaron.

Jeremy Pryes, founder and head brewer at Pryes in Minneapolis, says they give this beer its regional designation “because of its distinct balance between the hops used and the sweetness from the malt.”

Ope! Midwest IPA is just gonna sneak right past the two coastal substyles as a unique approach all its own, rooted in modern tradition while evolving for the future.

Over the years, this recipe has gotten a bit darker and a bit lighter in body, but the goal is the same: to shape an IPA that is distinct from stylistic “neighbors” such as American brown ale.

This award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.

Inspired by the tasting notes of the beer writer Michael Jackson, Breakside in Portland, Oregon, recently brewed this West Coast–style IPA to honor Jackson and raise funds for the Michael Jackson Foundation for Brewing & Distilling.

Does the world need a new style of IPA? Never mind, don’t answer that—instead, we’ll let Beachwood brewmaster Julian Shrago respond with this recipe for what he calls a “hyper IPA.”

This bright and bitter American IPA—still with a light touch of caramel malt—won gold medals at the 2023 World Beer Cup and Great American Beer Festival, then went on to become one of our Best 20 Beers in 2023.

Billed as a “hop sandwich” by the St. Louis brewery, 2nd Shift’s Art of Neurosis is an evolving American IPA that features loads of Columbus and Simcoe with just a kiss of caramel malt.

Before there was hazy or even a defined West Coast style, there was an IPA that emerged as a brashly hopped counterpoint to British ale. It never went away—but it evolved. And today’s brewers are making it better than ever.

With thanks to Brian Grossman, Scott Jennings, and the production team at Sierra Nevada in Chico, California, and Mills River, North Carolina, here’s a homebrew-scale recipe for their fresh-hopped annual throwback.

Kevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”

Released only last year, Allagash’s first year-round IPA is a modern take on classic American versions—golden, juicy, with hop-derived notes of pineapple, grapefruit, tangerine, and pine, balanced by refined bitterness and a dry finish.

From Cloudburst founder-brewer Steve Luke, here’s a recipe for a modern interpretation of an old-school, unfiltered Pacific Northwest IPA, leaning into Chinook, Centennial, Cascade, and Simcoe.

While Chinook and other classic C-hops may not be as exciting to brewers today as Citra, Mosaic, and Galaxy, some of the best IPA brewers in the country continue to treasure the “classics”—and they keep finding new uses for them, too.

The style parameters here are actually pretty simple: high bitterness, intense hop aroma and flavor, and just enough malt character to provide some background.

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.