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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.
Stout, porter and India pale ale were also originally brewed in London. Lager increased in popularity from the mid-20th century. Other modern developments include the consolidation of large brewers into multinational corporations; the growth of beer consumerism; and the expansion of microbreweries and bottle-conditioned beers .
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]
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 ...
Worthington's White Shield (5.6% ABV) was an India pale ale (IPA) available principally in bottle conditioned form. [2] [3] [4] [5]White Shield was first brewed by the Worthington Brewery in Burton upon Trent in 1829, primarily for export to the British Empire.
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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.