A stronger version of IPA but with much crossover into the British and particularly New World styles. Can be called Double IPAs (DIPAs) and ofted Double Dry Hopped to give yet more hop flavour. It is not uncommon for the rather cumbersome monicker DDH DIPA to be used. Stronger versions may be called Triple IPAs (TIPAs) but these are uncommon in cask for, rarer stil the yet stronger Quadruple IPA (QIPA). Where an IPA becomes a DIPA and then the stronger varieties is open to much debate as these should be seen as emerging beer styles rather than established beers which have had time to develop into a definable style. Stronger varieties of Black IPAs have yet to gain traction though inevitably there will be DDH BQIPA out there. CAMRA recognises all these beers as Imperial IPAs with a starting ABV of around 6.5%, note that these beers are similar to but subtelt different from Strong Ales - Blond.
Colour
Straw to Pale Brown
Clarity
Usually Clear
Carbonation
Low for cask, but bottles and cans are heavily carbonated
Alcohol
Most examples will have a noticeable warming alcoholic kick
Hop
Dependent upon the base variety either tropical and fruity in New World Imperial IPAs, but can be earthy and spicy in British Imperial IPAs
Malt
Present but often smoothed out by the addition of Oats and Wheat
Esters
As with IPAs a feast of fruit is to be expected, but more intense. Expect tropical fruit (mango, papaya and passion fruit) and also citrus (grapefruit, lime and lemon jelly) - but not all at the same time.
Phenols
None
Fermentation By-Products
None
Body
Imperial IPAs are robust and full bodied, particularly if Oats have been used as part of the malt bill
Carbonation
Low for cask, but bottles and cans are heavily carbonated
Finish Length
Long and strong, often coupled with the warm glow associated with stronger beers
Attenuation
The astringency is very much tempered by the lingering fruit flavours
Hops
Heavily reliant on American varieties to deliver tropical and citrus fruit, New Zealand hops can be used to give white wine notes.
Malt
Malt is used for giving body only and very little colour, often adjuncts such as Wheat or Oats are used to flesh out the beer
Water
No specific requirements
Yeast
Ale
