English IPA

An English IPA pours gold to deep amber, most often fairly pale, clear under an off-white head. It is bitter and hoppy, with floral, peppery or orange-citrus English hops over a bready malt that may show a little biscuit, toffee or caramel, and it finishes dry, the bitterness lingering. At 5–7.5% it is stronger than a bitter.

Where it comes from

It began as a pale stock ale from London, first shipped to India in the late 1700s. George Hodgson of the Bow Brewery did not invent it but was the first well-known brewer to dominate the trade. After a dispute, the East India Company had Samuel Allsopp recreate the beer in 1823 with the sulphate-rich water of Burton upon Trent, and the name India Pale Ale came into use around 1830. Bass and Worthington followed. The BJCP is careful about the myths: IPA was well attenuated and well hopped, but it was not invented to survive the voyage, and porter went to India too.

Today Thornbridge’s Jaipur and Marston’s Old Empire are classic examples. Brewers use pale ale malt, English hops, especially late in the boil, and an attenuative British yeast; Burton water adds a sulphate edge.

How to serve it

Pour it at 7–10 °C into a nonic pint. It goes with fettuccine Alfredo, an aged cheddar or ginger spice cake.

Next to its neighbours

It has more late hops and less fruit and caramel than a British bitter, and less hop intensity, more malt, than an American IPA.

English IPA in numbers

Classic examples

Thornbridge, Marston's (Burton), Fuller's

Original gravity

1.050–1.070

Final gravity

1.010–1.015

Food

Fettuccine Alfredo; aged cheddar; ginger spice cake

Classic examples

Thornbridge Jaipur; Marston's Old Empire IPA; Fuller's Bengal Lancer IPA; Meantime London IPA; Worthington White Shield

BJCP style

12C English IPA

Sources

Checked October 30, 2026.

1. 12C. English IPA, 2021 Beer Style Guidelines — Beer Judge Certification Program
2. English-Style India Pale Ale — CraftBeer.com, Brewers Association