From West Coast Legends to Juicy Hazies: The Double IPA Revolution
Double IPA, or Imperial IPA: the name itself is a promise of abundance and push beyond all limits. We are talking about one of the most extreme and beloved beers by true hopheads, an American creature born to celebrate hops in all their power, between deep bitterness, explosions of tropical aromas, sustained alcohol content and a body that never leaves you indifferent. This is not a beer for those looking for shyness: it is a manifesto, a full-volume journey through the resinous, fruity and balsamic paths of the best hops in the world.
The Basics
- Name: Double IPA (Imperial IPA)
- Origin: United States (West Coast), now globally widespread
- Style: top-fermented, strong, hoppy, modern beer
- Alcohol content: 7.5% – 10% vol (also higher)
- IBU (bitterness): 60 – 120
- Color: deep gold – bright copper (SRM 8–16)
- Malts: pale, crystal, carapils; often sugar added for dryness
- Hops: Citra, Simcoe, Mosaic, Amarillo, Centennial, Columbus, Cascade and modern variants
- Fermentation: top, ale yeast (sometimes neutral strains to enhance the hops)
- Format: bottle, can, keg; often 33/44 cl for concentration
- Serving temperature: 8-10°C
- Average price: 4–8 euros for 33 cl (craft and quality)
- Iconic vintages: often seasonal, one shot, limited edition
Origins, History and Craft Revolution
Double IPA was born in the USA, on the West Coast, in the 1990s, as a radical response to the desire for “more hops, more everything”. It is the child of the American craft revolution, which took British IPAs and made them more extreme, very rich in hops both in bitterness and aroma, with much higher alcohol content than the classic Pale Ale. Legend has it that the first official Double IPA was the legendary Pliny the Elder by Russian River (1999): from then on, all the best American breweries began to push the accelerator, creating true masterpieces to be tasted and collected. Today Double IPAs are a test bench for any craft brewer: technique, balance and cleanliness are mandatory, otherwise the risk of imbalance or excess sweetness is always around the corner.
How to Make a Double IPA
The production of a Double IPA is a game of strength and subtlety. It starts with a well-structured pale malt base, often integrated with carapils and crystal malts to give body and complexity without becoming cloying. The addition of candied sugar or dextrose serves to keep the beer dry and not to make it “belly”. The real protagonist, however, is the hops: modern varieties are used, often American, for massive doses of bitterness (early addition) but also generous dry hopping that releases aromas of tropical fruit, citrus, resin, pine, spices, mango, pineapple, passion fruit. The yeast is chosen so as not to interfere too much with the aromas, so as to give maximum emphasis to the hops. Fermentation at controlled temperatures, short maturation and bottling often without filtration to preserve all the aromas.
Organoleptic Characteristics
In the glass, the Double IPA presents itself with a dense, compact, ivory-colored foam, and a bright golden or coppery color. On the nose it is a real triumph: pine resin, ripe mango, grapefruit, orange peel, passion fruit, pineapple, lychee, pepper, sometimes a herbaceous or balsamic “dank” note.
In the mouth it explodes: full body but not heavy, powerful but balanced bitterness, contained sweetness thanks to the wise use of sugars, long and dry finish. The alcohol is noticeable but is often well integrated, bringing warmth and depth without burning. The best Double IPAs leave an impression of cleanliness, freshness and aromatic power, without oxidative or sugary blemishes.
Styles, Variants and Manufacturers
In the craft world, Double IPA has given birth to a galaxy of interpretations:
- West Coast Double IPA: hops protagonist, dry, clean bitterness, aromas of pine and citrus, resinous finish
- New England Double IPA: Hazy, smoother, juicy body, less bitter, burst of tropical fruit and fresh citrus
- Double Brut IPA: even drier, fine foam, extra dry finish
- Milkshake or Hazy Double IPA: Full bodied, oatmeal, lactose, super tropical and creamy
Food Pairings
The Double IPA is perfect with flavorful, spicy or fatty dishes: pulled pork, brisket, gourmet hamburgers, grilled ribs, spicy tacos, Indian curry or pad thai, fried chicken, mixed fried foods, blue cheeses (Stilton, spicy Gorgonzola), pizza with spicy salami or sausage.
Price and Recommended Manufacturers
The best Italian and foreign artisanal Double IPAs range between 4 and 8 euros per 33 cl bottle, with special editions that even go up to over 10 euros.
Top Producers
- CRAK Brewery (Italy) – Double IPA “GIANDUIOTTA”, modern and perfectly balanced
- Birrificio Lambrate (Milan) – Double IPA “Atomic”, classic, old school and always loved by hop lovers
- Opperbacco (Abruzzo) – “Dieci e Lode”, intense fruity notes and great cleanliness
- Birra del Borgo (Lazio) – “Duchessa Double IPA”, Italian style, floral, complex
- BrewDog (Scotland) – “Double Hazy Jane”, juicy and tropical
- Russian River (USA) – “Pliny the Elder”, the West Coast legend
- The Alchemist (Vermont, USA) – “Heady Topper”, prototype NE Double IPA
- Sierra Nevada (USA) – “Hop Bullet”, very solid, a reference for the American school
The Big Quiz
- Is it really always bitter?
Yes, but the best Double IPAs are a balance of bitterness, sweetness, and fruitiness. - Should it be drunk young?
Absolutely: the freshness of the hops is everything. - Is the ABV always high?
Yes, never below 7.5%, otherwise you are on a “Single IPA”.
