As a diverse but distinctive style, IPA bestrides the craft beer
world like a colossus. As author Dick Cantwell says, "We are living
in the heyday of IPA." While hops remain front and center in the
myriad examples of IPA available to beer drinkers today, the style
is also now subject to vast experimentation and "dressing-up,"
producing fruity, herbal, black, Belgian-y, and juicy versions of
this perennial favorite. Brewers are pushing the boundaries of IPA
by using flavors from cocoa, coffee, tea, fruits, vegetables,
spices, herbs, chilis, and wood. Before describing how this
multitude of ingredients can best be applied to crafting unique,
eclectic, and tasty IPAs, Cantwell gives a potted history of IPA,
acknowledging some of the fanciful notions the story often
includes. When he arrives at craft brewing today, Cantwell opens up
whole new vistas where experimentation can happen, involving spices
and herbs of all kinds, fruits from every corner of the globe,
vegetables familiar and not-so-familiar, coffee and chocolate, teas
and botanicals. Along the way, he describes his thoughts behind his
approach and how to treat these ingredients with free license while
still being conscious that the aim is to produce something
delicious that people will want to drink again. Brewing Eclectic
IPA will inspire professional and homebrewers alike to explore the
creative ways in which these ingredients can be used in brewing
highly hopped beers. Try your own version using any of the 25
recipes for contemporary IPAs that the book contains, designed by
some of America's top brewers.
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