New England Vs West Coast IPAs

A New England IPA (NEIPA) and a West Coast IPA are both hop-forward beers, but they emphasise hops differently. West Coast IPA emerged in California in the 1980s–1990s, led by breweries such as Sierra Nevada and Stone. Brewers used American hops to create a clear, bitter, dry beer with pine, grapefruit, resin, and citrus aromas. NEIPA developed in Vermont in the early 2010s, with breweries like The Alchemist popularising a hazy, juicy IPA that tasted softer and fruitier.

The flavour difference is significant: West Coast IPA highlights firm bitterness, crispness, and a dry finish; NEIPA emphasises tropical fruit notes such as mango, peach, pineapple, and orange, with low perceived bitterness and a creamy mouthfeel.

Brewing methods also differ. West Coast IPA uses a clean fermenting yeast, a relatively simple malt bill, and many hops added during the boil, which increases bitterness. NEIPA uses high-protein grains such as oats or wheat, chloride-rich water, expressive yeast strains, and heavy late-hop and dry-hop additions, often during active fermentation, to maximise aroma and haze while keeping bitterness restrained. 

With Earthquake and Tsunami using the same hops but brewed in these two styles, is a pair worth trying together - which is your favourite?