Triple IPA

Whether aiming for soft and hazy or lean and bitter, successful brewers rely on some bedrock strategies for building higher-strength IPAs with sneaky drinkability.

Brewing a great higher-gravity IPA demands more from you than simply going bigger. The ingredients and their tendencies are all against you doing this and making it drinkable—but it can be done. Here’s your battle plan, based on advice from the pros.

Here is Adam Robbings of Reuben’s Brews on the key elements of brewing great, high-gravity, hazy IPAs. Surprise: It doesn’t start with the hops.

The name and artwork on cans of Hop Butcher for the World are eye-catchers, while the liquid is a distinctively juicy product of trial and error.

Supreme in flavor-hops intensity, these four are among the biggest and best we’ve tasted.

New to this style? Check your expectations at the door and prepare yourself for a sip of something entirely new.

Big, juicy, and utterly sneaky for its strength, here is a homebrew-scale recipe of a beer our editors loved, from Odd13 Brewing of Lafayette, Colorado.