Top-Rated Seasonal IPAs and When to Drink Them
Talk to any craft beer lover about what they’ve been drinking lately, and before long, the topic of India pale ale—commonly known as IPA—will likely come up. After all, it’s the best-selling category in craft beer and shows no signs of being dethroned anytime soon.
Broadly speaking, IPAs fall into one of two categories, both of which drinkers have embraced: the traditional style, which includes clear and beautifully bitter offerings, and the modern hazy style, with its many juicy iterations. Of course, there is nuance to both styles, as brewers seek both to honor history and push the envelope. Lately, another element has come into play: seasonality.
The Rise of Seasonal IPAs
For many years now, IPA fans have eagerly awaited early autumn, when the wet-hop beers (made with field-ripe flowers) and fresh-hop beers (made with fresh-harvested and kiln-dried hops) begin arriving on tap and on shelves. This is because in the northern hemisphere, hops are harvested in August and September.
While most will be dried or pelletized, some are picked directly from the bines and sent immediately to breweries to be brewed fresh or near-fresh. Some breweries, especially those close to hop fields, can brew with these hops within minutes of harvesting. Others will work with shippers to receive and brew within 24 hours of picking. The results are often lush and vibrant ales that carry a green hop character and a true sense of terroir.
There are few examples of wet-hop or fresh-hop IPAs available nationally; Sierra
This Article was originally published on Wine Enthusiast
