There were numerous discussions on the subject of “What SHOULD a DIPA taste like?”, and just as many answers. Gaps in age and experience in the craft beer community made this clear among the tasters, some of whom felt strongly drawn to one style or another. In the end, despite the power of trends (such as NE-IPA), what this tasting revealed was that all of these different styles of DIPA are still able to exist alongside one another. In the end, we found examples of almost every style to enjoy. And of course, there was plenty of representation from the hazy NE-IPA camp, and even the still-nebulously defined “milkshake” camp beyond. We had the softer, sweeter generation that followed, highlighting juicier fruit impressions of citrus and tropical fruits. We had the drier, West Coast DIPAs that followed, intensely bitter, resinous and citrus pithy. We had old-school DIPAs that placed a premium on the balance between piney hops and biscuity, caramel-rich malt. And so on, and so on, rapidly shrinking from years to MONTHS as the breakneck pace of this style’s evolution kicks into high gear. At the first stop, you drink American DIPA as it was in 1992. Like few tastings that Paste has ever organized before, this leisurely stroll through 176 freakin’ DIPA/Imperial IPAs was like buying a ticket to “the museum of DIPA.” Imagine a place where you can walk down a huge corridor that represents the timeline of this beer style, complete with a tap handle and tasting glass every 10 feet. Some 13 additional days of tasting later, I find myself in complete agreement. It was something along the lines of the following: “I feel like I’m drinking three to four different eras of American IPA.” On the first day of blind-tasting DIPAs, one of the judges made an offhand remark. Click here to view all entries in the series.
#LEOS FORTUNE IPA SERIES#
This list is part of a Paste series of bottom shelf liquor and craft beer style tastings.
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