These beer styles are relatives, but certainly not the same.
Pale ale kicked off in England in the 1700s, as brewers (who at this point were quite comfortable making beer) started experimenting with lighter malts. Previously, the malts were wood-fired for their smoky character and brown colour, but with technological advancements, a lighter and cleaner malt could be produced, and therefore, a paler ale. Hence the name.
By coke-firing the grain (using a coal-based fuel), the beer was brighter and had a more bitter, hoppy flavour compared to darker ales, hence its other name, ‘bitters’ (or ESB – English-style bitters). As you’ve probably guessed, the English loved it. As did other countries, so they made their own versions, like the American pale ale, Belgian pale ale and our brewers here in Australia got on board, too. Today, we’re spoilt for choice with nearly every brewer under the sun trying their hand at the style.
IPA is a sub-category (or adult-child) of that original British ‘bitters’. Happy on its home turf, it wasn’t until the British attempted to take it with them to India that they realised the pale ale did not travel well. Months at sea without proper storage will do that. Exposure to the elements left the pale ale prone to spoilage and contamination – kind of like Guinness tasting its best when poured in Dublin, this is just a slightly more dramatic version.
A new approach was needed if they wanted to enjoy this home pleasure abroad. So, brewers got crafty (what’s new?), and made export-specific beer with extra hops to help preserve and prepare the ale for its long journey. This trip, in most cases, was to India – so there’s the name. Turning out more travel-friendly than thought, the time spent on the ships even added an ageing complexity to the IPA and it quickly became popular in both England and India.
Both pale ales and IPAs have higher levels of hops than regular beer, with IPA the strongest brew of this bunch – a distinct drawcard if that’s what you value in your ales. A pale ale has a more even ratio of malt to hops, whereas thanks to IPA’s extra hops meant for preserving, the stronger ale consequently has a higher ABV.
Overall, you can expect pale ales to taste crisp and light with a delicate bitterness, balancing sweetness and pleasant bready flavour from the malt. IPA, as the bolder ale with its higher concentration of hops, has a more bitter and fruity flavour, often with citrusy and earthy notes. Depending on the craft and country of brew, they can taste as close as siblings, or as distant as cousins, still related nevertheless.
