IPA Recipe

There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.

This New England–style IPA from Maplewood Brewery and Distillery in Chicago, Illinois, is a local favorite.

This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.

This double IPA recipe from Trillium Cofounder J.C. Tetrault marries wine-grape must (juice pressed from the skins, seeds, and stems of wine grapes) with complementary hops notes from Southern Hemisphere hops.

Sonoma Pride is a high-ABV, high-body, and high-aroma IPA brewed just once for Sonoma and Napa county charities after the 2017 wildfires. Please consider donating to the charity set up by Russian River Brewing & The King Ridge Foundation at sonomapride.com

From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.

This Double IPA with 'expressive yeast' is one of Alvarado Street Brewery’s most popular beers.

Mark Hastings of Überbrew in Billings, Montana shared this homebrew-scaled recipe for their GABF gold medal-winning DIPA.

Mark Hastings of Überbrew in Billings, Montana shares this homebrewed-scaled recipe for one of their "very best" IPAs.

This IPA recipe is based off a collaboration by Tony Lawrence, the brewmaster and co-owner at Boneyard Beer and WarPigs in Copenhagen.

This recipe is a nod to a hazy, juicy IPA that Great Notion Brewing’s Andy Miller brewed at the 2017 Craft Beer & Brewing Magazine® Brewers Retreat in Astoria, Oregon.

Zach Gordon, head brewer for Brew Gentlemen (Braddock, Pennsylvania) shared this clone recipe of their Legendary Weapons New England–Style IPA, scaled to a homebew batch size.

This recipe from Josh Weikert will help you make your best English IPA.

Pro-brewer-in-planning Geoff Coleman uses apricot puree and a host of late-addition and dry hops (Simcoe, Azacca, Citra, Mosaic, Caliente, and Rakau) in this New England–style IPA.

Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.

This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.

This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co., is great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well.

This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.

This house IPA at Block 15 Brewing (Corvallis, Oregon) is packed with notes of citrus, dank pine, and papaya with just enough malt character to prop them up and bitterness to balance.

In The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.