BJCP · Category 21 · 10 styles
IPA
The IPA family gathers the beers where hops are in charge, with American IPA as the benchmark. Alongside it are Hazy IPA, cloudy and juicy, and Specialty IPA, which groups variants that change the color, grain or yeast without taking the spotlight off the hops: Belgian, Black, Brown, Red, Rye, White and Brut.
The 10 IPA styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| American IPA | 5.5–7.5% | 40–70 IBU | 6–14 SRM |
| Specialty IPA | per base style | per base style | per base style |
| Belgian IPA | 6.2–9.5% | 50–100 IBU | 5–15 SRM |
| Black IPA | 5.5–9.0% | 50–90 IBU | 25–40 SRM |
| Brown IPA | 5.5–7.5% | 40–70 IBU | 11–19 SRM |
| Red IPA | 5.5–7.5% | 40–70 IBU | 11–19 SRM |
| Rye IPA | 5.5–8.0% | 50–75 IBU | 6–14 SRM |
| White IPA | 5.5–7.0% | 40–70 IBU | 5–8 SRM |
| Brut IPA | 6.0–7.5% | 20–30 IBU | 2–4 SRM |
| Hazy IPA | 6.0–9.0% | 25–60 IBU | 3–7 SRM |
How to tell the styles apart
American IPA (21A) is the benchmark: 5.5-7.5%, 40-70 IBU and gold to light amber color (6-14 SRM), with a dry finish. Hazy IPA (21C) takes a different approach: it's hazier and paler (3-7 SRM), can go up to 9%, and drops the bitterness to 25-60 IBU, aiming for a soft mouthfeel and juice-like aroma.
Within 21B, each variant changes one element. Black IPA reaches 25-40 SRM with restrained roast; Brown and Red share the same numbers (11-19 SRM) and are told apart by the chocolate in one and the reddish caramel in the other. Rye adds spicy rye, White uses wheat and witbier yeast and stays at 8 SRM or below, Belgian uses Belgian yeast and can reach 100 IBU and 9.5%, and Brut is the odd one out: 2-4 SRM, only 20-30 IBU and a dryness close to sparkling wine.
Brew it yourself
Which one to brew first
Start with American IPA (21A). It teaches you what you'll need for all the others: a low mash temperature so it finishes dry, late hops, dry hopping and, above all, oxygen-free transfers. The 21B variants work better as a second step, once you know how your base IPA turns out and you change just one thing. Hazy IPA (21C) looks easy, but it oxidizes very quickly if you bottle without purging with CO₂; if you can't do closed transfers, leave it for later.
Common mistakes
- Dry hopping for two weeks or more: grassy, vegetal flavors show up. Three to five days at fermentation temperature extracts nearly all the aroma.
- Opening the fermenter to add the dry hops and then racking with splashing. Oxygen darkens the beer and gives it a cardboard flavor within a few weeks.
- Going for the color of a Red or Brown IPA with caramel malt alone. The sweetness masks the hops; add a pinch of very dark malt for color.
- Using water high in carbonates for a pale IPA. The bitterness turns harsh and lingering; soft water with a little calcium sulfate works better.
How to serve them
6-9 °C (43-48 °F), without going too cold, because hop aroma shuts down. Use an IPA glass or a tulip that concentrates the aroma; Brut shines in a tall sparkling wine flute. IPAs stand up to flavorful food: curry, Mexican food, spicy wings, spiced lamb or aged cheddar. Hazy, with less bitterness, goes better with chicken, fried fish or Thai food.
Frequently asked questions
Which styles make up the IPA category?
According to the BJCP 2021 guidelines, 10: American IPA, Specialty IPA, Belgian IPA, Black IPA, Brown IPA, Red IPA, Rye IPA, White IPA, Brut IPA, Hazy IPA.
Which is the strongest IPA style?
Belgian IPA, which can reach 9.5% ABV.
Which is the most bitter?
Belgian IPA, with up to 100 IBUs.
Which is the palest and which is the darkest?
The palest is Brut IPA and the darkest is Black IPA.
Classification and statistics: BJCP category 21 (IPA), 2021 edition.