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A 1930s label for McEwan's IPA. India pale ale was well known as early as 1815, [28] but gained popularity in the British domestic market sometime before then. [28] [29] By World War I, IPA in Britain had diverged into two styles, the premium bottled IPAs of around 1.065 specific gravity and cask-conditioned draught IPAs which were among the weakest beers on the bar.
Demand for the export style of pale ale, which had become known as "India pale ale" (IPA), developed in England around 1840. IPA became a popular product in England. [18] Some brewers dropped the term "India" in the late 19th century, but records indicated that these "pale ales" retained the features of earlier IPA. [19]
Worthington officially renamed their India Pale Ale White Shield from 1950. 92,000 barrels of White Shield were brewed in 1952–53. [ 13 ] Bass announced that White Shield would be discontinued in 1961: it was unpopular with many publicans as it had to be stored at a certain temperature and could not be served chilled.
As CNN explains, India pale ales, or IPAs, came about during the 19th century when a brewer named George Hodgson created a beer utilizing lots of hops — which come from the flower of the Humulus ...
India pale ale, commonly shortened to IPA, is a hoppy pale ale which was originally shipped to colonial India. Its high hop content prevented spoilage during the long sea course from England to India. IPA is full bodied and hoppy, it is amber coloured and usually somewhat opaque. The ABV of IPA can fall within the range of 4.5–20%. [27]
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European-style beer was introduced in India by the British. By 1716, pale ale and Burton ale were being imported to India from England. [4] To protect the beer from spoiling during the long journey, it had to have high alcohol content and hops were added to it. This led to the invention of India pale ale in about 1787 by Bow Brewery. [13] [14]
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.