After the fashion of craft beers, it is the turn of the so-called IPA beers (India Pale Ale), which are increasingly seen in the market and in catering establishments. Miguel Calero, responsible for quality and production at the La Sagra brewery, answers our questions about this trendy drink.
What exactly is this type of beer? When and where is he born?
IPA beers were born in the early eighteenth century when ancient England had its colonies in India. The beer that was drunk at that time was the typical Porter or similar to the Guinness that is drunk now. So, when they made the trip, which was done by boat around Africa, crossing the equator, there were many changes in temperature, the barrels were shaken a lot, etc. And those beers with little alcohol, little body, little density… they did not arrive in optimal conditions. So what was done to remedy that was to raise the level of hops and raise the level of alcohol. That made it possible for the beer to arrive in optimal conditions. And that is the story of how the IPA was born. Over time and, above all, with the boom in craft beer in the US in the last 30 years, the IPA style has evolved a lot. There are many different styles of IPA and the main characteristics of this drink is that it is a beer with a slightly above average alcohol content, between 6 and 8 degrees, with a fairly high initial bitter bite, between 40 and 60 IBUs depending on the the standard, and highly attenuating yeasts are used. This makes the mouthfeel of the IPA watery. In short, they are beers with little body, quite bitter and with a lot of alcohol.
How many types of Ipa are there?
There are many IPA styles: standard IPA, english IPA, american IPA, belgian IPA, wheat beers IPA (WIPA), black IPA… There are also IPAs with rye, specialized IPAs with seeds, with different types of aromas, etc. And there are a lot of new styles that are coming up that aren’t even in the standard system, like NEIPA (New England IPA), which is very much in vogue right now.
Is it more expensive to produce this type of beer?
Yes, it is more expensive, because they have a little more alcohol than a classic 5º beer and that implies that a little more barley malt has to be used in the recipe. In addition to this, when it comes to making beer, hops are the most expensive ingredient. And precisely because of the bitterness that IPAs have, almost six times more hops are used in their preparation than in a classic beer. Hops are used in boiling and fermenting, during the dry-hop process. Mainly this is what makes IPAs more expensive to make.
Is it a fad or do you think they are here to stay?
I believe that IPA beer is not a fad. You just have to see the number of IPAs in the world and how certain brands are maintained over the years. For example, in the US there are breweries with 20 or 30 years of experience that have been on the market with IPA beers for many years. Yes, they are here to stay without a doubt.
Is the Spanish consumer becoming more experienced?
Definitely. A few years ago in the Spanish market there were only the typical industrial blonde beers and in recent years new varieties have entered the market, colored beers: toasted, black… And their consumption is on the rise. Especially when we talk about craft beer, which although it is a relatively new movement in Spain, has entered with great force and still has a lot of room for growth since we have not yet reached the market levels that other countries have for this beer. There is still a lot ahead and the consumer is going to demand more and more different products and in greater quantity. Every time we have a more advanced beer culture and the Spanish consumer knows, every day a little more, the product and the types of product that there are.
Why did they dare to make an IPA beer?
We decided to make LA SAGRA IPA because it is the trendy beer among people who drink craft beer and it is a beer that allows you to play a lot with both the aroma and the bitterness, as well as with the different styles, etc. Then we had the opportunity to incorporate LA SAGRA PRIMAVERA into the portfolio, a Session-type IPA designed to be enjoyed with rising temperatures.
How do they make theirs? Is the secret of a good Ipa hops?
LA SAGRA IPA is a fairly strong bitter beer, very aromatic, it has 70 IBUs, a little above the standard, but it is within the American IPA standard. We can therefore say that it is an American-style IPA, with American hops (cascades and columbus). The aroma that LA SAGRA IPA has comes mainly from dry-hop, a method of adding hops that is done after fermentation, before bottling. This ensures that the beer has exclusive aromas. In addition, La Sagra IPA is not filtered so that it maintains that turbidity and aroma that the hops give it. On the other hand, La Sagra Primavera is a different IPA, Session type. Hops are very present in this beer and it is a very fresh, aromatic beer, less bitter than the normal IPA and with a low alcohol content (4.5º). That makes it a very drinkable and very fresh beer.
How much does yours cost at the point of sale? Where can they be found?
Both LA SAGRA IPA and LA SAGRA PRIMAVERA are around €2.50. They can be found in catering establishments, department stores, in the LA SAGRA factory in Numancia de la Sagra (Toledo) and in our online store.