IPA stands for India Pale Ale. IPA was allegedly invented by the British during their efforts to colonize India. Again and again, the beer they sent their troops failed to endure the sea voyage around the cape of Africa. Extreme temperatures and prolonged storage without the benefits of refrigeration were less than ideal conditions for transporting beer.

As a result, it kept spoiling on the trip. The British had two tools to work with: alcohol and hops. Both of these work as preservatives. According to legend, it was George Hodgson of East London’s Bow Brewery, who eventually created the first crafted beer. It was bitter and highly alcoholic, but it could make a long ocean trip.

Eventually, refrigeration came to town, and the crafted beer stuck around while gathering its pack of diehard fans. IPAs, today encounter their own characterize of abundance hops. Several varieties of hops used at different times throughout the brewing process. Hops affect flavor, aroma, and bitterness. There are three main styles of crafted beer produced today. A “style” means that an ingredient in the brewing process or technique (or both) lends a particular flavor, mouthfeel, or appearance to the beer that is always true for style.

IPA hops

They are American-style, (British) English-style, and Double or Imperial. There are also plenty of sub-styles, including Black, Hybrid, Wheat, and Belgian White crafted beer. Each style and sub-style has its characteristics. Many craft breweries have created their unique twists on the classic.

Newly crafted beers tend to have ABVs (alcohol by volume) between 5.5 and 7.5 percent. They go well with strongly flavored foods, including salty dishes, spicy curries, and grilled meats—my favorite kind made in Tampa, Florida, Rome City. Rome City ABV is 5.8%, the flavor is great when I make savory dishes.

IPA rome city

Each crafted beer made with a different sense of flavors that amplify the overall character of the food making it. One of the savory dishes I made with this specific kind was, of course, my Not-So-Mexican Mac and Cheese. Check the recipe out; it is so delicious:

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Post Author: xjasminex

My name is Jasmine. I am a hard-working woman that is a certified chef with a sense of adventure. I experienced within Puerto Rican, French, Thai, and traditional cuisine; nevertheless, I am always open to learning something new. I nice to meet, and I will make you laugh, including but not limited to, I will support anyone the best of my abilities. Check out my food blog at Bingekookin.com to see more.