Overall Impression: A hoppy, moderately-strong, very wellattenuated
pale British ale with a dry finish and a hoppy aroma
and flavor. Classic British ingredients provide the best flavor
profile.

Aroma: A moderate to moderately-high hop aroma of floral,
spicy-peppery or citrus-orange in nature is typical. A slightly
grassy dry-hop aroma is acceptable, but not required. A
moderately-low caramel-like or toasty malt presence is
optional. Low to moderate fruitiness is acceptable. Some
versions may have a sulfury note, although this character is not
mandatory.

Appearance: Color ranges from golden to deep amber, but
most are fairly pale. Should be clear, although unfiltered dryhopped
versions may be a bit hazy. Moderate-sized, persistent
head stand with off-white color.

Flavor: Hop flavor is medium to high, with a moderate to
assertive hop bitterness. The hop flavor should be similar to the
aroma (floral, spicy-peppery, citrus-orange, and/or slightly
grassy). Malt flavor should be medium-low to medium, and be
somewhat bready, optionally with light to medium-light
biscuit-like, toasty, toffee-like and/or caramelly aspects.
Medium-low to medium fruitiness. Finish is medium-dry to
very dry, and the bitterness may linger into the aftertaste but
should not be harsh. The balance is toward the hops, but the
malt should still be noticeable in support. If high sulfate water
is used, a distinctively minerally, dry finish, some sulfur flavor,
and a lingering bitterness are usually present. Some clean
alcohol flavor can be noted in stronger versions. Oak is
inappropriate in this style.

Mouthfeel: Smooth, medium-light to medium-bodied
mouthfeel without hop-derived astringency, although
moderate to medium-high carbonation can combine to render
an overall dry sensation despite a supportive malt presence. A
low, smooth alcohol warming can and should be sensed in
stronger (but not all) versions.

Comments: The attributes of IPA that were important to its
arrival in good condition in India were that it was very well attenuated,
and heavily hopped. Simply because this is how
IPA was shipped, doesn’t mean that other beers such as Porter
weren’t also sent to India, that IPA was invented to be sent to
India, that IPA was more heavily hopped than other keeping
beers, or that the alcohol level was unusual for the time. Many
modern examples labeled IPA are quite weak in strength.
According to CAMRA, “so-called IPAs with strengths of around
3.5% are not true to style.” English beer historian Martyn
Cornell has commented that beers like this are “not really
distinguishable from an ordinary bitter.” So we choose to agree
with these sources for our guidelines rather than what some
modern British breweries are calling an IPA; just be aware of
these two main types of IPAs in the British market today.

History: Accounts of its origins vary, but most agree that what
became later known as IPA was pale ale prepared for shipment
to India in the late 1700s and early 1800s. George Hodgson of
the Bow Brewery became well-known as an exporter of IPA
during the early 1800s, and is the first name frequently
mentioned with its popularity. As with all English beers with a
long history, the popularity and formulation of the product
changed over time. Burton breweries with their high-sulfate
water were able to successfully brew IPA and began their
domination of this market by the 1830s, around the time the
name India Pale Ale was first used. Strength and popularity
declined over time, and the style virtually disappeared in the
second half of the 20th century. The name was often used to
describe pale ales and bitters, not anything special (a trend that
continues in some modern British examples). The style
underwent a craft beer rediscovery in the 1980s, and is what is
described in these guidelines. Modern examples are inspired by
classic versions, but shouldn’t be assumed to have an unbroken
lineage with the exact same profile. White Shield is probably
the example with the longest lineage, tracing to the strong
Burton IPAs of old and first brewed in 1829.
Characteristic Ingredients: Pale ale malt. English hops are
traditional, particularly as finishing hops. Attenuative British
ale yeast. Refined sugar may be used in some versions. Some
versions may show a sulfate character from Burton-type water,
but this is not essential to the style.
Style Comparison: Generally will have more finish hops and
less fruitiness and/or caramel than British pale ales and bitters.
BJCP Beer Style Guidelines – 2015 Edition 23
Has less hop intensity and a more pronounced malt flavor than
typical American versions.
Vital Statistics: OG: 1.050 – 1.075
IBUs: 40 – 60 FG: 1.010 – 1.018
SRM: 6 – 14 ABV: 5.0 – 7.5%

Commercial Examples: Freeminer Trafalgar IPA, Fuller's
Bengal Lancer IPA, Meantime India Pale Ale, Ridgeway IPA,
Summit True Brit IPA, Thornbridge Jaipur, Worthington
White Shield

Overall Impression: A decidedly hoppy and bitter,
moderately strong American pale ale, showcasing modern
American or New World hop varieties. The balance is hopforward,
with a clean fermentation profile, dryish finish, and
clean, supporting malt allowing a creative range of hop
character to shine through.

Aroma: A prominent to intense hop aroma featuring one or
more characteristics of American or New World hops, such as
citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit,
berry, melon, etc. Many versions are dry hopped and can have
an additional fresh hop aroma; this is desirable but not
required. Grassiness should be minimal, if present. A low to
medium-low clean, grainy-malty aroma may be found in the
background. Fruitiness from yeast may also be detected in
some versions, although a neutral fermentation character is
also acceptable. A restrained alcohol note may be present, but
this character should be minimal at best. Any American or New
World hop character is acceptable; new hop varieties continue
to be released and should not constrain this style.

Appearance: Color ranges from medium gold to light
reddish-amber. Should be clear, although unfiltered dryhopped
versions may be a bit hazy. Medium-sized, white to offwhite
head with good persistence.

Flavor: Hop flavor is medium to very high, and should reflect
an American or New World hop character, such as citrus,
floral, pine, resinous, spicy, tropical fruit, stone fruit, berry,
melon, etc. Medium-high to very high hop bitterness. Malt
flavor should be low to medium-low, and is generally clean and
grainy-malty although some light caramel or toasty flavors are
acceptable. Low yeast-derived fruitiness is acceptable but not
required. Dry to medium-dry finish; residual sweetness should
be low to none. The bitterness and hop flavor may linger into
the aftertaste but should not be harsh. A very light, clean
alcohol flavor may be noted in stronger versions. May be
slightly sulfury, but most examples do not exhibit this
character.

Mouthfeel: Medium-light to medium body, with a smooth
texture. Medium to medium-high carbonation. No harsh hopderived
astringency. Very light, smooth alcohol warming not a
fault if it does not intrude into overall balance.

Comments: A modern American craft beer interpretation of
the historical English style, brewed using American ingredients
and attitude. The basis for many modern variations, including
the stronger Double IPA as well as IPAs with various other
ingredients. Those other IPAs should generally be entered in
the Specialty IPA style. Oak is inappropriate in this style; if
noticeably oaked, enter in wood-aged category.

History: The first modern American craft beer example is
generally believed to be Anchor Liberty Ale, first brewed in
1975 and using whole Cascade hops; the style has pushed
beyond that original beer, which now tastes more like an
American Pale Ale in comparison. American-made IPAs from
earlier eras were not unknown (particularly the well-regarded
Ballantine’s IPA, an oak-aged beer using an old English recipe).
This style is based on the modern craft beer examples.
Characteristic Ingredients: Pale ale or 2-row brewers malt
as the base, American or New World hops, American or English
yeast with a clean or slightly fruity profile. Generally all-malt,
38 BJCP Beer Style Guidelines – 2015 Edition
but mashed at lower temperatures for high attenuation. Sugar
additions to aid attenuation are acceptable. Restrained use of
crystal malts, if any, as high amounts can lead to a sweet finish
and clash with the hop character.

Style Comparison: Stronger and more highly hopped than
an American Pale Ale. Compared to an English IPA, has less of
the “English” character from malt, hops, and yeast (less
caramel, bread, and toast; more American/New World hops
than English; less yeast-derived esters), less body, and often
has a more hoppy balance and is slightly stronger than most
examples. Less alcohol than a Double IPA, but with a similar
balance.

Vital Statistics: OG: 1.056 – 1.070
IBUs: 40 – 70 FG: 1.008 – 1.014
SRM: 6 – 14 ABV: 5.5 – 7.5%

Commercial Examples: Alpine Duet, Bell’s Two-Hearted
Ale, Fat Heads Head Hunter IPA, Firestone Walker Union
Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA

Specialty IPA isn’t a distinct style, but is more appropriately
thought of as a competition entry category. Beers entered as
this style are not experimental beers; they are a collection of
currently produced types of beer that may or may not have
any market longevity. This category also allows for
expansion, so potential future IPA variants (St. Patrick’s Day
Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a
place to be entered without redoing the style guidelines. The
only common element is that they have the balance and
overall impression of an IPA (typically, an American IPA) but
with some minor tweak.

The term ‘IPA’ is used as a singular descriptor of a type of
hoppy, bitter beer. It is not meant to be spelled out as ‘India
Pale Ale’ when used in the context of a Specialty IPA. None of
these beers ever historically went to India, and many aren’t
pale. But the craft beer market knows what to expect in
balance when a beer is described as an ‘IPA’ – so the modifiers
used to differentiate them are based on that concept alone.
Overall Impression: Recognizable as an IPA by balance – a
hop-forward, bitter, dryish beer – with something else present
to distinguish it from the standard categories. Should have
good drinkability, regardless of the form. Excessive harshness
and heaviness are typically faults, as are strong flavor clashes
between the hops and the other specialty ingredients.
Aroma: Detectable hop aroma is required; characterization of
hops is dependent on the specific type of Specialty IPA. Other
aromatics may be present; hop aroma is typically the strongest
element.

Appearance: Color depends on specific type of Specialty IPA.
Most should be clear, although certain styles with high
amounts of starchy adjuncts, or unfiltered dry-hopped versions
may be slightly hazy. Darker types can be opaque making
clarity irrelevant. Good, persistent head stand with color
dependent on the specific type of Specialty IPA.
Flavor: Hop flavor is typically medium-low to high, with
qualities dependent on typical varieties used in the specific
Specialty IPA. Hop bitterness is typically medium-high to very
high, with qualities dependent on typical varieties used in the
specific Specialty IPA. Malt flavor generally low to medium,
with qualities dependent on typical varieties used in the
specific Specialty IPA. Commonly will have a medium-dry to
dry finish. Some clean alcohol flavor can be noted in stronger
versions. Various types of Specialty IPAs can show additional
malt and yeast characteristics, depending on the type.
Mouthfeel: Smooth, medium-light to medium-bodied
mouthfeel. Medium carbonation. Some smooth alcohol
warming can be sensed in stronger versions.

Entry Instructions: Entrant must specify a strength
(session, standard, double); if no strength is specified, standard
will be assumed. Entrant must specify specific type of
Specialty IPA from the library of known types listed in the Style
Guidelines, or as amended by the BJCP web site; or the entrant
must describe the type of Specialty IPA and its key
characteristics in comment form so judges will know what to
expect. Entrants may specify specific hop varieties used, if
entrants feel that judges may not recognize the varietal
characteristics of newer hops. Entrants may specify a
combination of defined IPA types (e.g., Black Rye IPA)
without providing additional descriptions. Entrants may use
this category for a different strength version of an IPA defined
by its own BJCP subcategory (e.g., session-strength American
or English IPA) – except where an existing BJCP subcategory
already exists for that style (e.g., double [American] IPA).
Currently Defined Types: Black IPA, Brown IPA, White
IPA, Rye IPA, Belgian IPA, Red IPA
Vital Statistics: Variable by type