How The Chuff Can You Have a Black Pale Ale?
After sharing a photo of a beautifully poured pint of our Peaky Blinder Black IPA we recently got asked
“How the chuff do you have a BLACK 'pale' ale?”
This is an excellent question - how can a beer which looks very much dark be considered pale?
At this point we have over to Brewer Steve who can clear up this contradiction.
I get asked this a lot.
Sometimes known as an American Black Ale or a Cascadian Dark, we prefer the term Black IPA as it tells our drinker what to expect.
Let’s just think of an IPA as a decent hoppy beer and forget about the acronym for a minute. After all, this beer isn’t going to be sailing around the Cape on its way to India and those original IPA’s weren’t all that pale themselves.
We brew a dark ale with the water profile of an IPA, a heavy handful of hops and a low-down roasted malt profile. The difference between an IPA and a Black IPA is literally a few bags of speciality malt.
Without even mentioning American IPA’s the Black IPA is just one of the oxymoronic members of the ‘Speciality IPA’ family. A subcategory of the Beer Judge Certification Program style guide that also includes Belgian, Brown, Red (yes, we make one of these too), Rye and White IPA.
There are many great twists on this classic style and the Black IPA is just one of them.
Our Peaky Blinder Black IPA contains 5 different malts and 5 different Hop Varieties. This balance creates a craft beer which although looks dark, it's hoppy flavour profile has the refreshing qualities of much lighter beers.
Let’s just mull that over with a pint.
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