Though it originated in England, when I think of an IPA, I associate it with the American style of beer making—but again, that has a lot to do with the geography familiar to me, and what’s available. Many of my favorite IPAs come from places I’d like to be while I was drinking them—the funky town of Lagunitas, along the Russian River; or in the beautiful Anderson Valley. Here are some of my top picks, in no particular order.
- Lagunitas IPA
Lagunitas Brewing Company, Petaluma, CA
5.7 percent alcohol. This is my first and favorite IPA. It’s slightly less bitter than others on this list, but still has the hoppy pine and citrus flavors. A refreshing, easy-to-drink beer.
- Blind Pig IPA
Russian River Brewing Company, Santa Rosa, CA
6 percent alcohol. This is a killer IPA, not for the faint of tongue. Strong citrus aroma and flavor, and a lovely amount of hoppy bitterness. You won’t find this one in many bars, but it’s worth a trip to the brewery for a taste.
- Racer Five IPA
Bear Republic Brewing Company, Healdsburg, CA
7 percent alcohol. I’ve been drinking a lot of this IPA recently, probably because it’s very drinkable: slightly malty flavor with a nice amount of bitterness. A bit darker and heavier than other IPAs.
- Hop Ottin’ IPA
Anderson Valley Brewing Company, Boonville, CA
7 percent alcohol. Sweet caramel flavor with a medium amount of hops makes this a very well-balanced IPA. Nice clean mouth feel.
- Speakeasy Big Daddy IPA
Speakeasy Ales and Lagers, San Francisco, CA
6.5 percent alcohol. A light, citrus-flavored IPA. A good choice for novice IPA drinkers because it’s not as bitter or heavy.
- Stone IPA
Stone Brewery Company, Encinitas, CA
6. 9 percent alcohol. A well-balanced beer that is heavy on the citrus and pine flavors and leaves with a crisp finish.
As you can see, most IPAs have a relatively high alcohol content, so it’s good to have them with a bite of food. And to balance their strong flavor, it’s good to drink them with food that bites back: curries, strong cheeses, spicy foods, Italian, and all types of heavy bar food.
Now that I’ve become accustomed to drinking high-hopped beers, it turns out the brew masters are upping the ante: double and triple IPAs. Can there be too much of a good thing? I’m not sure, but I’m willing to try.
Photo courtesy of Lagunitas Brewing Company
