Welcome back, friends. Fresh off “copping out” on my last beer article and a 3-day bender of cheese puffs and the Barret Jackson Auction, I’m back, and a bit bitter. Matt’s quote to the left rings true, unfortunately. This IS the era of Paris and Britney. Today’s news and tabloid darlings and everyday superstars were made famous by their drug use, drunken debauchery, child endangerment, sexual exploits, foul mouths, and crotch-shots. As appalling as it should be, it’s applauded by most and inspired many to behave in like kind. Think I sound “preachy?” Maybe. But when these are the heros we have to choose from, I’m not holding my breath for God to bless America. I’m downing a strong brew and hoping some STDs prove quickly incapacitate. Speaking of strong brews...

As we know, hops is an herb added to beer during brewing to impart a bitter aroma and flavor. Hops also act as a natural preservative. In the 1700s British expatriates in India were sent modified pale ales brewed stronger (think high alcohol) and super-hopped to withstand the long voyage. Whether troops were then served a watered-down version while the officers and elite enjoyed the full strength is still up for historical debate. Regardless, the resultant beer created was the India Pale Ale or IPA.

Over time, as shipping became faster (thus lessening the need for so much hop preservative and high malt content) and higher taxation over the ensuing decades, the English IPA became a shadow of its former self. Originally brewed with a 7-9% abv and a monstrous 150 IBUs*, today’s common English IPA boasts only 3.5-5.5% abv and 20-40 IBUs. Rob Haiber author of Three Beer Styles That Changed the World calls this a “sad state of affairs.”

Today, American craft-brewers have picked up the mantle and are brewing IPAs closer to that of the original with 5.5-9% abv and 40-60 IBUs and beyond. BeerAdvocate.com describes the American IPA as “more flavorful than the withering English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and/or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt back bone.”

Belgian brewers are also brewing IPAs. Theirs are inspired by the American IPA and meant mostly for US consumption as they are considered too “hoppy” for most Belgian palates. Belgian brewer Hildegard van Ostaden of Urthel brews a ridiculous American-style IPA called “Hop-It.” If you can put your hands on it, do. (More on the Urthels coming soon).

Well, I’m at the bottom of the page, so I’ll stop typing. Of course there is more on this subject and I’m going to see if any of it is at the bottom of my pint glass.

* "IBU: International Bitterness units. A system of indicating the hop bitterness in finished beer." (BeerAdvocate.com)