British IPAs tend to be heavily hopped with traditional UK varieties to give earthy and peppery flavours as well as some rsesinous and piny notes. These flavours are backed up by traditional malt varieties which add biscuit like aromas and flavours.
Distinguished from Premium Bitters by being more hoppy in nature.
Colour
Amber to Pale Brown
Clarity
Clear to Bright
Carbonation
Low for cask, some bottle conditioned versions are higher
Alcohol
Detectable
Hop
Strong to intense in Imperial IPAs
Malt
Moderate to balance the hops
Esters
Fruity esters may be present, but should not be citrus led
Phenols
None
Fermentation By-Products
None
Body
Full bodied to the point of being thick
Carbonation
Low for cask, some bottle conditioned versions are higher
Finish Length
Long and complex
Attenuation
Moderate to strong bitterness but also bitter-sweet
Hops
Typically traditional UK grown varieties such as East Kent Goldings and Progress, more modern hop varieties can be used but they should be English in style rather than New World.
Malt
Mostly Pale Malts to compliment the hop flavours without adding too much to the colour
Water
Often 'Burtonised' by larger brewers but town water can be used
Yeast
Ale
