Imperial IPA

The Imperial IPA, also known as Double IPA or DIPA, is the most intense, alcoholic, and hop-forward version of the IPA family. It was born on the U.S. West Coast in the late 90s, when brewers like Vinnie Cilurzo (Russian River) began doubling the hop dosages of classic IPAs to create radically more potent beers. Today, it is one of the most revered styles in the craft beer world.

In the glass, it displays a deep golden to light amber color, almost always with good clarity in West Coast versions and hazy in the more modern "hazy" ones, with a creamy, off-white head and excellent retention. On the nose, it explodes with aromas of grapefruit, orange, mango, peach, pineapple, pine, resin, and a malt background that is barely perceptible but supports the whole profile. On the palate, it has a medium body, with well-integrated malty sweetness, high and persistent bitterness (60-100+ IBUs), lively carbonation, evident alcoholic warmth, and a very long, resinous finish. The alcohol content ranges between 7.5% and 10%.

It is brewed with pale malts as a base, a small proportion of caramel malts or rolled oats, a huge dose of hops during the boil (especially at the end), and a very powerful dry hopping with several rounds of American or modern hops like Citra, Mosaic, Simcoe, Galaxy, or Nelson Sauvin.

It is a beer intended to be sipped from a small glass and enjoyed slowly. It pairs with blue cheeses, spicy food, Thai or Indian cuisine, glazed ribs, or tropical fruit-based desserts. It is served between 8 °C and 10 °C in a tulip glass or snifter.