West Coast IPAs

What is a West Coast IPA and why is it still popular?

The West Coast IPA originated in California during the late 1980s and 1990s. Breweries like Sierra Nevada, Stone, and later Green Flash and Ballast Point pioneered the style. It was the definitive craft beer of the early movement, emphasising bold hop character and bitterness at a time when the mainstream U.S. beer market was dominated by light lagers.

West Coast IPAs traditionally use classic American hop varieties, often referred to as the “C-hops”: Cascade, Centennial, Chinook, and Columbus. Later additions include Simcoe, Amarillo, and Warrior. These hops bring strong notes of pine resin, grapefruit, orange peel, dank herbal tones, and earthy spice. They tend to be high in alpha acids, which contribute to a firm bitterness.

The style is known for its sharp, clean hop flavours. Expect piney, resinous bitterness, layered with citrus zest and floral qualities. The malt bill is simple, usually pale malt with perhaps a touch of crystal malt for colour, ensuring the hops dominate the palate. The finish is bone-dry, which accentuates the bitterness and invites another sip.

West Coast brewers rely heavily on early kettle additions of hops, which extract maximum bitterness. Whirlpool and dry hopping are used for aroma, but the bitterness is the defining characteristic. Yeast strains are typically clean, highly attenuative American ale yeasts, which ferment fully and leave little residual sweetness. Water profiles are adjusted with higher sulphates to sharpen perceived bitterness and dryness. The result is a crisp, clear beer with an assertive hop punch.

Let's celebrate the essence of a West Coast IPA. Cheers.