India Pale Ale (IPA) is a beer style known for its prominent hop character, often resulting in a noticeable bitterness. But what if you love the aroma and flavors associated with IPAs, but find the typical bitterness overwhelming? You’re not alone. Many beer enthusiasts seek out the least bitter IPA options, and fortunately, brewers have responded with a variety of styles that emphasize hop flavor and aroma over intense bitterness. This article will guide you through the world of less bitter IPAs, exploring the factors that contribute to bitterness, the styles that prioritize flavor, and specific beers you can try.
Understanding Bitterness in IPA
The bitterness in IPA comes primarily from alpha acids found in hops. When hops are boiled during the brewing process, these alpha acids are isomerized, transforming into iso-alpha acids, which are intensely bitter compounds. The longer the hops are boiled, the more iso-alpha acids are extracted, and the more bitter the beer becomes.
The International Bitterness Units (IBU) scale is used to measure the bitterness of beer. The higher the IBU, the more bitter the beer is perceived to be. Traditional IPAs can range from 40 to 70 IBU or even higher. However, less bitter IPAs typically fall in the 20-40 IBU range, and some even lower. It’s important to note that IBU is a lab measurement, and perceived bitterness can be affected by other factors, such as the sweetness and malt character of the beer.
Factors influencing bitterness perception:
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Hops Variety: Some hops are naturally lower in alpha acids than others. Brewers seeking to reduce bitterness will often select these varieties.
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Timing of Hop Additions: Adding hops later in the brewing process (late-hopping, dry-hopping) contributes more to aroma and flavor than bitterness. This is because the alpha acids have less time to isomerize.
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Malt Profile: A sweeter, more malt-forward beer can help balance out the bitterness, making it seem less intense.
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Water Chemistry: The mineral content of the water used in brewing can also affect the perception of bitterness.
Exploring IPA Styles for Lower Bitterness
Several IPA substyles emphasize hop aroma and flavor while minimizing bitterness. These include:
Session IPAs
Session IPAs are brewed to be lower in alcohol and bitterness than traditional IPAs, making them more drinkable. They typically have an ABV (alcohol by volume) of 5% or less and an IBU in the 30-40 range. Brewers often use late-hopping techniques and hop varieties with prominent fruity or citrusy aromas to create a flavorful yet approachable beer. This ensures the beer is hoppy, but not overly bitter.
A key benefit of Session IPAs is their drinkability. You can enjoy a few without feeling overwhelmed by alcohol or bitterness. This makes them a great choice for social gatherings or longer drinking sessions.
New England IPAs (NEIPAs) / Hazy IPAs
New England IPAs, also known as Hazy IPAs, are characterized by their hazy appearance, soft mouthfeel, and intense hop aroma and flavor. While they can still be hoppy, the bitterness is often subdued compared to West Coast IPAs. This is achieved through techniques like late-hopping, dry-hopping, and the use of specific yeast strains that contribute fruity esters. The focus is firmly on aromatic hop compounds, like myrcene and linalool.
The haze in NEIPAs comes from the presence of proteins and starches that are not filtered out during the brewing process. These compounds also contribute to the beer’s smooth, creamy texture. While bitterness may be lower, hop flavors are frequently amplified due to the large dry-hopping additions.
Milkshake IPAs
Milkshake IPAs take the New England IPA concept a step further by adding lactose (milk sugar) to the brewing process. Lactose is unfermentable, meaning it adds sweetness and body to the beer. This sweetness helps to balance out the bitterness, creating a smoother, more dessert-like drinking experience.
Milkshake IPAs are often brewed with fruit additions, such as strawberry, mango, or peach, which further enhance the sweetness and aroma. The resulting beer is often less bitter and more reminiscent of a fruit smoothie than a traditional IPA.
Brut IPAs
Brut IPAs are the driest of the IPA styles. They get their dryness from the addition of amyloglucosidase enzyme during fermentation, which breaks down complex sugars into simpler sugars that the yeast can consume. This results in a very dry beer with a champagne-like effervescence.
While Brut IPAs can still be hoppy, the lack of residual sugar means that the bitterness is more pronounced. However, brewers often use hop varieties with less assertive bitterness profiles and focus on aroma and flavor to create a balanced beer. Brut IPAs offer a unique alternative for those seeking a crisp, dry, and relatively low-bitterness IPA experience.
Hop Varieties and Their Impact on Bitterness
The specific hops used in brewing an IPA play a crucial role in determining its bitterness. Hops with high alpha acid content, such as Columbus, Zeus, and Centennial, tend to contribute more bitterness. Conversely, hops with lower alpha acid content, such as Cascade, Citra, and Mosaic, are often used to add aroma and flavor without overwhelming bitterness.
Brewers aiming for less bitter IPAs will often use combinations of hops, employing high-alpha acid hops sparingly for some background bitterness and relying more heavily on low-alpha acid hops for aroma and flavor. They may also use techniques like hop bursting, where a large amount of hops is added late in the boil to maximize aroma and flavor extraction while minimizing bitterness.
Some hop varieties commonly used in less bitter IPAs include:
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Citra: Known for its intense citrus and tropical fruit aromas.
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Mosaic: Offers a complex blend of tropical fruit, berry, and citrus notes.
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Galaxy: Provides strong passionfruit and peach aromas.
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Cascade: A classic American hop with grapefruit and floral notes.
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Amarillo: Delivers citrusy and floral aromas with a hint of spice.
How to Find Less Bitter IPAs
Finding the least bitter IPA can involve some research and experimentation. Here are some tips to help you on your quest:
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Read Beer Descriptions: Pay attention to the beer’s description. Brewers often highlight the hop profile and bitterness level in their marketing materials. Look for terms like “smooth,” “aromatic,” “fruity,” or “low bitterness.”
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Check IBU Levels: Look for the IBU (International Bitterness Units) on the beer label or website. As mentioned earlier, IPAs with an IBU below 40 are generally considered less bitter.
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Ask for Recommendations: Talk to the staff at your local brewery, beer store, or bar. They can often provide valuable insights and recommendations based on your preferences.
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Explore Different Styles: Experiment with different IPA substyles, such as Session IPAs, New England IPAs, Milkshake IPAs, and Brut IPAs.
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Read Online Reviews: Check online beer review websites and apps to see what other people have to say about the bitterness level of specific IPAs.
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Consider the Brewery: Some breweries are known for producing less bitter IPAs. Research breweries that specialize in these styles.
Examples of Less Bitter IPAs to Try
While taste is subjective, these beers are frequently mentioned as examples of IPAs that lean towards aroma and flavor rather than aggressive bitterness:
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Founders All Day IPA: A classic Session IPA with a balanced hop profile and an ABV of 4.7%. It offers citrusy and floral aromas with a mild bitterness.
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Lagunitas Daytime: Another popular Session IPA, known for its crisp and refreshing character. It features a blend of citrusy and herbal hop aromas with a moderate bitterness.
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Sierra Nevada Hazy Little Thing: A widely available Hazy IPA with a juicy hop profile and a smooth mouthfeel. It showcases tropical fruit and citrus aromas with a subdued bitterness.
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Tree House Brewing Company (Various NEIPAs): Tree House is renowned for its New England IPAs, which are known for their intense hop aroma and flavor and minimal bitterness. Their offerings rotate frequently, so check their availability.
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The Alchemist Heady Topper: One of the original New England IPAs, Heady Topper is still highly sought after. It is known for its intense hop aroma and smooth, creamy texture.
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Other Half Brewing Company (Various NEIPAs): Other Half is another brewery famous for producing exceptional New England IPAs with various hop combinations and flavor profiles.
These are just a few examples. The world of craft beer is constantly evolving, so there are always new and exciting less bitter IPAs to discover.
The Future of Less Bitter IPAs
The trend towards less bitter IPAs is likely to continue as consumers increasingly seek out beers that prioritize flavor and aroma over intense bitterness. Brewers will continue to experiment with different hop varieties, brewing techniques, and ingredients to create innovative and delicious IPAs that appeal to a wider range of palates.
Expect to see even more variations on existing styles, such as Session IPAs, New England IPAs, and Milkshake IPAs, as well as the emergence of entirely new IPA substyles. Brewers may also explore using alternative bittering agents, such as hop extracts or specialized hop products, to further reduce bitterness while still achieving the desired hop character.
Ultimately, the future of less bitter IPAs is bright. As long as brewers continue to innovate and consumers continue to demand flavorful and approachable beers, the quest for the perfect less bitter IPA will continue. So, get out there, explore, and discover your new favorite hop-forward, but not overwhelmingly bitter, brew. Finding an IPA you love, regardless of bitterness level, is the ultimate goal. Remember that taste is subjective, and what one person finds bitter, another may find perfectly balanced. So trust your own palate and enjoy the journey!
What makes an IPA bitter, and how can that bitterness be minimized?
The characteristic bitterness in IPAs comes primarily from the alpha acids in hops. When hops are boiled during the brewing process, these alpha acids are isomerized, converting them into iso-alpha acids, which are significantly more bitter. To minimize bitterness, brewers can use hop varieties with lower alpha acid content, add hops later in the boil or even after the boil (dry-hopping), or use brewing techniques that reduce the extraction of iso-alpha acids.
Furthermore, the perceived bitterness is also influenced by the beer’s balance. Malt sweetness can help counteract bitterness, and a fuller body can make the bitterness less prominent. Some brewers employ techniques like using oats or wheat in the grain bill to create a smoother mouthfeel, effectively softening the impact of the hops. Ultimately, crafting a less bitter IPA is a delicate balance between hop selection, timing, and overall recipe formulation.
Are there specific IPA styles known for being less bitter?
Yes, certain IPA styles tend to be less bitter than others. Specifically, session IPAs and New England IPAs (NEIPAs) often prioritize aroma and flavor over intense bitterness. Session IPAs, with their lower alcohol content, often have a correspondingly lower hop bitterness. NEIPAs, on the other hand, are intentionally brewed to minimize bitterness, focusing on juicy, fruity hop aromas and a soft, hazy mouthfeel.
Another style that can offer a less bitter experience is the Milkshake IPA. These IPAs incorporate lactose, a non-fermentable sugar, which adds sweetness and helps balance the hop bitterness. By focusing on specific ingredients and brewing techniques, these styles achieve a more approachable and less aggressively bitter profile compared to traditional West Coast IPAs.
What hop varieties are typically used in less bitter IPAs?
Hop varieties with lower alpha acid content and those that contribute fruity and floral aromas are commonly favored in less bitter IPAs. Examples include varieties like Cascade, known for its citrusy and floral notes; Citra, celebrated for its tropical fruit aromas; and Mosaic, which offers a complex blend of berry, citrus, and tropical fruit flavors. These hops are often added late in the boil or during dry-hopping to maximize aroma and minimize the isomerization of alpha acids into bitter compounds.
Furthermore, some newer hop varieties have been specifically bred for their intense aroma and flavor profiles with relatively low bitterness. Varieties such as Galaxy and El Dorado can provide significant aroma without adding harsh bitterness. The strategic selection of these aroma-forward, low-bitterness hops is key to creating IPAs that are enjoyable even for those sensitive to bitterness.
Does the age of an IPA affect its bitterness?
Yes, the age of an IPA can have a noticeable impact on its bitterness. Over time, the hop aromas and flavors will fade, and the bitterness may become more pronounced. This is because the volatile aromatic compounds in hops degrade over time, leaving the iso-alpha acids, which contribute bitterness, as the dominant flavor component.
Therefore, for those seeking a less bitter IPA experience, it’s generally recommended to consume the beer as fresh as possible. Checking the “born on” or “best by” date is crucial. Opting for IPAs that are recently brewed will ensure that the hop aromas and flavors are vibrant and well-balanced, masking some of the potential bitterness.
How does dry-hopping influence the perceived bitterness of an IPA?
Dry-hopping, which involves adding hops after the boil during fermentation or conditioning, generally does not significantly increase the bitterness of an IPA. This is because the lower temperatures involved in dry-hopping prevent the isomerization of alpha acids into iso-alpha acids, the primary source of bitterness. Instead, dry-hopping primarily contributes to the beer’s aroma and flavor profile.
In fact, some brewers believe that dry-hopping can actually reduce the perceived bitterness in an IPA. This is because the intense aromas and flavors derived from dry-hopping can mask or balance the underlying bitterness, making the beer seem less bitter overall. By flooding the senses with pleasant aromatic compounds, dry-hopping helps to create a more enjoyable and balanced drinking experience.
What role does malt play in balancing the bitterness of an IPA?
Malt plays a crucial role in balancing the bitterness of an IPA. The sweetness and body provided by the malt can help to counteract the perceived bitterness from the hops. Brewers often use a combination of different malts, including base malts like pale malt and specialty malts like crystal malt or caramel malt, to achieve the desired level of sweetness and complexity.
Additionally, certain malts can contribute to a fuller body and a smoother mouthfeel, which can also help to soften the impact of the bitterness. Oats and wheat, for instance, are often used to create a creamy texture. By carefully selecting and combining different malts, brewers can create a balanced IPA where the bitterness is complemented by the malt’s sweetness and body, resulting in a more harmonious and enjoyable flavor profile.
How can I identify a less bitter IPA on a beer menu or label?
Look for clues on the beer menu or label that suggest a less bitter IPA. Descriptions that emphasize “aromatic,” “fruity,” “juicy,” or “smooth” often indicate a focus on flavor and aroma rather than intense bitterness. Pay attention to the hop varieties listed; those mentioned earlier, like Citra, Cascade, and Mosaic, are often used in less bitter IPAs.
Also, look for the term “IBU” (International Bitterness Units). While IBU is a measurement of bitterness, it can be misleading, as perceived bitterness is subjective and influenced by other factors. However, generally, an IBU below 40 suggests a less bitter IPA. Furthermore, styles like Session IPA or New England IPA (NEIPA) are typically less bitter than traditional West Coast IPAs.