The story
The popular legend says IPA was invented when a brewer loaded a regular pale ale with extra hops so it would survive the long sea voyage to British India. Reality is messier. Strong, well-hopped pale ales were already being brewed in England, and plenty of other beers — including porter — made the trip east. George Hodgson’s Bow Brewery in London became associated with pale ale for India in the late 1700s, and in the 1820s–30s Burton-upon-Trent brewers like Allsopp and Bass took over the trade. Burton’s mineral-rich water suited pale, bitter beers beautifully, and “India Pale Ale” became a style drunk at home as well as abroad.
The style faded through the 20th century as British beers grew weaker, then was revived by brewers inspired by history — and, ironically, by American craft brewers.
What it tastes like
Compared with its American cousin, the English IPA is earthier and more malt-balanced. Hops bring earthy, floral, spicy and marmalade-like notes rather than tropical fruit. The malt offers bread crust, biscuit and a gentle toffee sweetness. Fruity esters from English yeast add hints of pear or orange. Bitterness is firm and the finish fairly dry, with a characteristic mineral crispness in Burton-style examples. Color ranges from gold to copper.
How it’s made
The base is usually English pale malt such as Maris Otter, perhaps with a small amount of crystal malt. English hop varieties — East Kent Goldings, Fuggle, Challenger, Target — do the heavy lifting, and dry hopping is common. Traditional English ale yeast contributes the fruity esters, and many brewers add gypsum to mimic Burton’s sulfate-heavy water, a practice nicknamed “Burtonisation.”
Fun fact
A persistent story claims that a shipwreck in the Irish Sea around 1827 spilled casks of India-bound Burton ale that were salvaged and sold in Liverpool, sparking a domestic craze. Historians consider the tale unproven — but it’s a very good story to tell at the bar.