Throw shade towards the IPA “style” as much as you want, it has already conquered craft beer.
It is the flagship for most American breweries, and not having an IPA in your year-round portfolio seemingly borders on insubordination. And to further the sprawl and creep from this style, it isn’t limited to merely American and Imperial IPAs. There are red, black, white, brown, Belgian, rye, fruit, fruit peel, and session IPAs, as well. Tart IPAs are beginning to surface now, as well. (In full disclosure, I am brewing a tart IPA with a local brewery in the coming weeks so, yeah, I’m part of the problem, too.)
When any base style, or color I suppose, can be turned into an IPA, is anything an IPA anymore?
Given that rather nihilistic introduction, you’ll understand why I wasn’t immediately excited about an all IPA festival. The yearly “holiday” of IPA Day that occurs each summer only furthers the notion that history is written by the victors. I’m not a conspiracy guy and IPAs, which I really do enjoy, are not a virus leeching diversity from rows of tap handles, but their growth over the years is something that I have watched with some concern.
And if you are a west coast coaster reading this, you might scoff at an east coast IPA festival, and you have a point. Although after spending a week in San Diego last year, I was left a little underwhelmed by the state of IPAs there. While the finest IPAs do come out of the west coast, the number of unbalanced and Chinook-the-throat-destroyer beers that composed much of the rest of the west coast scene was saddening.
While IPAs have become the vanguard of experimentation for a lot of the American brewing scene, I think the first casualty is drinkability.
“What? Cool, you’ve added a new fruit/hop/grain/yeast to an IPA. No, I don’t want another pint. Honestly, I’m going to struggle to finish this one.” – Me
Starr Hill IPA Jambeeree
So, Saturday, June 25th, was Starr Hill’s IPA Jambeeree, which was a beer festival focusing solely on IPAs. Including Starr Hill, there were 16 Virginia breweries pouring at least two IPAs each. This netted out to over 50 IPAs with 33 from other breweries and 21 from Starr Hill alone.
The gig was broken into two events for me, as there was a homebrew component the night before, and then the festival the next day:
The Homebrew Jambeeree was a Pro-Am Competition for Starr Hill and homebrewers were asked to make IPAs which could be English, American, Speciality, or Double versions. The top 25 entries would be invited to the brewery for a private tour, and the best of show winner would brew their beer with Starr Hill for this year’s GABF.
I made the top 25, which is honestly not much of bragging point, but the thrust of the tour and gig was about celebrating the spirit of homebrewing, the backstory to many a pro brewer, and letting that group geek down with the pros and industrial equipment. I had done a Pro-Am with Starr Hill back in 2010, too, so I wasn’t really worried about the actual competition and I was happy to see someone else get a chance.
Starr Hill Hops Cooler/Cavern
Starr Hill Brew Deck
Starr Hill Bottling Line – Yeah, You Like That
The tour was great and the brewmaster, Robbie, and QA Manager, Jason, were energetic and happy to answer any questions that the group had. Starr Hill has gone through lot of changes in the last few years and as the previous brewmaster left, they’ve spent a lot of time reformulating old recipes and upping their quality control game. The hard work shows, and the multiple beers I had during that afternoon were crisp and without flaws. These guys care and they are doing right by themselves and their consumers.
Starr Hill Tasting Room
In the end, I was not one of the top 3 brewers for the competition, but I knew that would be the result as the beer I brewed had been an experiment with Idaho 7 (now “The Golden Hop”?) hops and the London III yeast strain. That one came out mysteriously mild, but I’ve run through the process and recipe in the subsequent Hoppy McHopface blog post.
Starr Hill IPA Jambeeree
Cutting to the chase, I was on the fence about attending the IPA Jambeeree, but it was definitely worth my time. Since it was, metaphorically, in my backyard, I knew a lot of the people and brewers there, and it was fun to talk shop and shit (mostly shit) with those friends. The weather was perfect, and there was a far amount of variety in beer from the participating breweries.
Starr Hill’s IPA Jambeeree
The only disappointment for the day was the number of breweries that kicked their kegs very early in the event. I showed up late at 3pm (2 hours after it started, 3 after the VIPs got in), and three or four major players in Virginia brewing were already out of all of their beers and many of the other breweries had already pulled tap handles. Perhaps they misjudged the demand, or maybe they were truly slammed with drinkers, but it would have been nice to see everyone get a chance to try those beers.
I think my ability to enjoy the event was due to the meaninglessness of the term IPA. Taking a deep dive with a style is helpful if you are trying to wrap your head around the parameters of the category and improve your evaluation skills. That could have been done to a degree here, but the diversity of IPA types was impressive. There were double and triple IPAs, but also the Belgian and Black IPAs that you’d traditionally expect, beside fruit and rye IPAs, that many breweries are adding to their quivers.
In a strained parallel, the assumption is that Belgian brewers don’t set out to brew a double, or a tripel, or a quad. They just make beer. Some are pale, and some are dark. Some are dry and phenolic, while others gravitate towards malt and dark fruits. There’s a huge variability on the ABV side, as well. I think styles are important to guide some expectations, and they equip us with a language to evaluate and enjoy beer, but I don’t think a brewer needs to have a style in mind. Just a vision of what he or she wants to create.
Given the diversity of the IPA category and the fact that its tie to India is more than debatable,”IPA” doesn’t mean anything anymore. And, to me, that feels good. Isn’t there some freedom in that? If a brewer wants to use “IPA” as a placeholder to brew whatever beer he or she wants, then they are serving their creativity and I’ll always respect that drive as long as they have the technical ability to construct that vision. Let’s embrace the ingenuity of American breweries and concentrate on taste rather than extremity that only, in the end, creates similarity.