Beer Primer India Pale Ale

Welcome to Beer Primer, The A.V. Club’s never-ending quest to help readers attain a better understanding of all things boozy. Last week, The A.V. Club covered pale ale, and this week, we bring you India Pale Ale.

The Brits get credit for this one: India Pale Ale was born when they thought to throw lots of extra hops into batches of beer made in England to preserve the beer during its trip to India. (British soldiers were thirsty young lads.) At least one good thing came of the colonial era.
As previously discussed in this column, hops add bitter and floral flavors to beer. That said, India Pale Ale is not for novices. It uses a whole pile of them, and if beer is an acquired taste to start with, IPAs require another level of appreciation beyond that. They’re very, very bitter, yet one of the most popular styles of microbrews right now. Mad Hatter’s IPA is a fine choice if you’re ready to venture into the vaunted strong-tasting beer territory.
During the first few sips you might not notice much more than the bitterness invading your palate, the back of your mouth, and maybe even your cheeks. But as the bitterness subsides, faintly sweet hints of grass and flowers will eventually shine through. If you’re impatient, pair this beer with some food to bring the bitterness under control (Goose Island's Greg Hall recommends a creamy blue cheese) and drink happily knowing you live in an age without tri-cornered hats.

Where to find it: Fat Cat Bar & Grill.
Try it with: Braised pork belly sammy. Ask for the spicy vinegar on the side.