The world of craft beer is ever-evolving, and one of the latest innovations gaining traction is the Cold IPA. This refreshing, crisp, and hop-forward beer brings a unique twist to traditional India Pale Ales (IPAs), blending the best of lager and IPA brewing techniques. With its clear, golden appearance and distinct hop aromas, Cold IPA is fast becoming a favorite among brewers and beer enthusiasts alike.
What is a Cold IPA?
A Cold IPA differs from traditional IPAs in its brewing process. Unlike a typical IPA, which uses ale yeast and warm fermentation, Cold IPAs are fermented with lager yeast at warmer temperatures than a traditional lager but cooler than typical ale fermentations. This creates a clean and crisp beer with a bright hop flavor, setting it apart from other IPA varieties like West Coast IPA or Hazy IPA.
The origin of Cold IPA can be traced to brewers seeking a new way to highlight hop flavors while maintaining a light and refreshing finish. The style borrows from lagers and pilsners, making it a hybrid of sorts but still distinctly hop-forward, thanks to a focused hop bill that often includes modern American hop varieties like Cascade, Galaxy, and Centennial.
Brewing Techniques and Ingredients
Cold IPA requires a careful balance of ingredients and precise brewing techniques. The grain bill typically consists of pilsner malt or American two-row malt, with around 20% adjuncts such as flaked corn or rice. These adjuncts help lighten the body and contribute to the beer’s clean, crisp finish, allowing the hops to take center stage.
Hops are a crucial element in Cold IPA, with many brewers opting for a combination of classic and modern varieties. For example, using Centennial hops provides a backbone of bitterness, while varieties like Eclipse or Barbe Rouge add fruity, citrusy notes that enhance the beer’s refreshing qualities. Dry hopping is common, with brewers often adding hops during fermentation to increase hop aroma and complexity.
The hop schedule usually involves a 60-minute boil addition for bitterness, followed by whirlpool hopping to extract flavor without overwhelming bitterness. Dry hopping during fermentation, a technique borrowed from Italian pilsners, is essential for delivering the punchy hop aromas characteristic of Cold IPA.
Yeast and Fermentation Process
One of the defining features of Cold IPA is its fermentation process. While lager yeast is used, it’s fermented at slightly higher temperatures (around 60-65°F or 16-18°C) than a typical lager. This warmer fermentation enhances the yeast’s clean, crisp character without producing the fruity esters or phenols associated with ale yeasts. This results in a beer that feels light and refreshing, with a smooth, clean finish that contrasts with the bold hop flavors.
Hybrid yeast strains, like the Weihenstephan W-34/70 or Kolsch yeast, are commonly used in Cold IPA recipes. These strains offer the best of both worlds: they ferment cleanly at ale temperatures, preserving the beer’s bright hop character without adding unwanted flavors. This fermentation process, combined with the clean grain bill and carefully selected hops, gives Cold IPA its distinct taste.
The Appeal of Cold IPA
Cold IPAs stand out from other styles for their unique combination of hop intensity and drinkability. While traditional West Coast IPAs can be heavy and bitter, Cold IPA offers a lighter, more refreshing experience without sacrificing hop flavor. The crisp finish, reminiscent of lagers, makes Cold IPA an ideal choice for those who enjoy hoppy beers but prefer something more sessionable and less overwhelming.
The mouthfeel of a Cold IPA is typically light and dry, with carbonation playing a significant role in delivering a refreshing experience. The balance between bitterness, dryness, and hop intensity makes Cold IPA a versatile beer that pairs well with a variety of foods, from spicy dishes to grilled meats.
Cold IPA vs. Other Beer Styles
Cold IPA is often compared to other hybrid beer styles, such as India Pale Lagers (IPLs) and Brut IPAs. While IPLs are brewed with lager yeast and hops, they often use noble hop varieties and have a lower bitterness compared to Cold IPA. Brut IPAs, on the other hand, are extremely dry and light-bodied but lack the crisp, clean finish of a Cold IPA.
One of the key differences between Cold IPA and other styles is the use of adjuncts like corn and rice, which lighten the body without diminishing the hop character. This gives Cold IPA its signature lightness and makes it more drinkable than heavier, malt-forward IPAs.
Cold IPA Recipe Overview
To brew your own Cold IPA, here’s a general guide to the ingredients and process:
- Grain Bill: Pilsner malt or American two-row malt with 20-40% adjuncts (corn or rice).
- Hops: A mix of modern American varieties like Cascade, Galaxy, or Barbe Rouge for bitterness, aroma, and flavor.
- Yeast: Lager yeast strains like Weihenstephan W-34/70, fermented at warmer temperatures (60-65°F).
- Fermentation: Primary fermentation lasts about one week, followed by a secondary fermentation for two weeks, with dry hopping during fermentation for added hop aroma.
A standard Cold IPA has an original gravity (OG) around 1.060-1.065, finishing with an ABV of 6-7% and bitterness levels (IBU) in the range of 50-70. The final product is a golden yellow beer with a crisp, refreshing finish, balanced by the bold, fruity hop flavors.
Conclusion
Cold IPA is an exciting addition to the craft beer scene, offering a fresh take on the IPA category. With its light body, crisp finish, and hop-forward character, it’s a beer that appeals to both hop enthusiasts and those looking for something lighter and more refreshing. Whether you’re a brewer looking to experiment with this new style or a beer lover seeking a crisp, hop-filled experience, Cold IPA is a trend worth exploring.
