Red IPA: A Hybrid of American IPA & American Amber

The History of Red IPA

Red IPA is one of the newest sub-styles to break off of the American IPA style category. But, it is also the sub-style with the weakest case for separation. Little differentiates the Red IPA sub-style from its mother. A little less caramel maltiness and a shade or two lighter; it’s an American IPA.

In fact, most will still fit into the American IPA guidelines, and most drinkers wouldn’t see anything but a slightly maltier American IPA in front of them.

It’s a thin line.

If you look at it from the American Amber side; lower the hop profile, raise the malt profile, maybe tweak the alcohol range, and that Red IPA is an American Amber. But, you can’t get a Red IPA by simply making an Imperial Red Ale. The crisp drinkability of an IPA has to be there, too, and Imperial Red Ales, in general, drink more like American Strong Ales or Barleywines.

Again, a rather thin line.

Are these thin separations enough? I’m about half convinced.

I enjoy English IPAs more than the American version, so when I see a Red IPA (or Brown IPA) on the shelves I know that these will have a slightly stronger malt profile. And I like that; knowing before I buy. But, what does my opinion matter right?

The Red style was obviously popular enough, and the separation prominent enough for the Beer Judge Certification Program to add it to the style guidelines in 2015.

Though it may seem a finely disguised American IPA, it has found a home in the marketplace. Perhaps it started as a marketing gimmick to differentiate one brewery’s IPA in a world chalk full of hoppy beer. Tack on a slightly different descriptor, and your beer stands out just that much more when a bottle-shocked customer is staring glassy-eyed at the wall of choice in his local bottle shop.

However and wherever the name was first used, it has become common language in the craft brewing world since and one of the earliest commercially offered Red IPAs is Sockeye Red from Midnight Sun Brewery in Anchorage Alaska. It was first brewed in the early 2000s and features an ABV of 5.7% and the bittering/flavor punch of Simcoe, Cascade, and Centennial to the tune of 70 IBUs.

It is still their flagship brew to this day.

Style Profile & Characteristics

The guidelines for the Red IPA are set by the Beer Judge Certification Program (BJCP) Style Committee. The below details are a summary of what a Black IPA should represent.

The BJCP classifies the Red IPA beer style under category number 21, “IPA” and it can be found in the guidelines as sub-category (21B), “Specialty IPA.”

Other Specialty IPA Styles:

In total, there are six “Specialty IPA” styles included in the BJCP guidelines. Aside from this version, the other specialties include the following:

• Belgian IPA
• Black IPA
• Brown IPA
• Rye IPA
• White IPA

Appearance:

The color range for this IPA is a light reddish amber to a darker ruby or reddish-copper. Unfiltered dry-hopped versions may be hazy, but otherwise examples should be clear.

Head will be moderate sized and range in color from off-white to cream. Head should have good retention.

Aroma:

Hop aromas will be medium to strong, and should have characteristics American or New World hops are known for, i.e. citrus, floral, stone and/or tropical fruit, berry, melon, spice, pine, and resin. Dry-hopping may bring stronger fresh hop aromas, but grassiness should be kept to a minimum, if present at all.

Fermentation can also contribute a fruity element depending on what yeast has been employed, but a cleaner fermentation profile is just as acceptable. Malt aromas can range from moderately-low to medium and should complement the hop aromas. Malt character often presents as some mix of sweet caramel, toast, toffee, and/or dark fruit.

Stronger versions of this type of IPA may have a low alcohol note, but only a whisper. The style is open to any New World or American hop character, which this will continue to expand as new varieties are released into the market.

Mouthfeel:

Smooth texture, with medium to moderately high carbonation, and a medium-light to medium body. Light alcohol warming and spiciness is not considered a fault as long as it doesn’t off-balance the whole. Hop astringency should never be harsh.

Taste:

Malt flavors are usually in the range of moderately-low to medium. Clean, yet slightly sweet at the front of the palate; can have characteristics of toast, medium-dark caramel, toffee, and/or dark fruit.

Hop flavor is medium to very high, and bitterness can be medium-high to very high. Hop flavors should be recognizable as having characteristics of American or New World varieties, which can include floral, citrus, pine, resin, stone and/or tropical fruit, melon, and berry. The flavor combinations of malt and hops should be pleasant and complementing. They should not clash, and the malt flavor should not hamper the hop profile.

Some fruitiness can come from the yeast, though a cleaner profile is just as acceptable. Residual sweetness should be medium-low to none, and the finish should be dry to moderately dry. A light clean alcohol presence is acceptable in stronger versions. Hop flavors and residual bitterness may linger into the aftertaste but should never be harsh or biting.

Food Pairing:

Pretty much any pairing that will work with an American IPA will also work with a Red IPA.

It can play well with lighter fare like French onion or tomato soup, pasta salads, or a good spicy shrimp salad. Pair it with something spicy like Indian, Asian, or Mexican cuisine. Drunken noodles anyone? It will also complement those old standby lunch, T.V., and I-don’t-feel-like-cooking favorites; pizza (try a margarita or smoked spicy sausage), hamburger, or BLT.

Red IPA is also great with barbecued pork ribs, grilled meats, and hearty roast where it both cuts and complements the rich flavors.

Cheese:

As with all IPAs, when it comes to cheese you need something with some accretive flavor. Load you platter with blue, smoked gouda, sharp aged cheddar, aged Chèvre, or Parmigiano-Reggiano.

Dessert:

Desserts? Did someone say dessert? Well, try some spice cake, vanilla or maple syrup cheesecake, or how about some homey oatmeal raisin cookies.

Serving & Storage:

For best presentation and greatest appreciation, a Red IPA should be served at around 42-46°F in an IPA or Tulip glass. They are best stored at cellar temperatures away from light and should be enjoyed within a year of purchase; younger to get the full benefit of the hop profile.

Award-Winning Examples of the Style

• St. James from Coldfire Brewing (Eugene, OR)

  Great American Beer Festival Winner, Silver, 2017. Availability: Specialty.

• Midwest Red IPA from Masthead Brewing Company (Cleveland, OH)

  Great American Beer festival Winner, Bronze, 2017. Availability: Rotating.

• RIPA from Carson’s Brewing Company (Evansville, IN)

  Great American Beer Festival Winner, Bronze, 2017. Availability: Rotating.

Other Popular Red IPA Beers

Can’t find any of the award-winning examples above? Here are a few more popular options that you should keep an eye out for.

• Red IPA from Good Company Brewing (USA)
• Flipside from Sierra Nevada Brewing Company (USA)
• Runoff Red IPA from Odell Brewing Company (USA)
• Sockeye Red from Midnight Sun Brewing Company (USA)
• Fixed Gear American Red from Lakefront Brewery (USA)
• Voodoo Ranger Red IPA from New Belgium Brewing Company (USA)
• Dinner Jacket O’Red from Arch Brewing Company (Canada)
• Foxy from Union Craft Brewing (USA)
• Conundrum Red Ale from Aspen Brewing Company (USA)
• Bombay Rouge from Third Street Ale Works (USA)
• Dawn Of The Red from Ninkasi Brewing Company (USA)