Id been a time reading about those terms (east coast IPA, west coast IPA & mid west IPA), to distinguish some IPAs. I would like to know which the exact differences between them are. I suppose that it has to be with differences in the hops, when to add them or maybe some malt. If you can please tell me which are the main differences between them it’ll be nice.
I don’t know if here it’s the right place to post this, but I don’t know where to do it, so here I go, if you think it should go in another place, please move it.
I’ll be honest, I’m from the East Coast and drink craploads of IPA’s, and I couldn’t tell you the difference between East and West Coast IPAs. Some of your standard East Coast IPA’s are Victory Hop Devil, DFH 60-minute and Harpoon IPA. For the West Coast, Stone Ruination and Lagunitas IPA are good examples. They are all usually hopped with Cascade and/or Centennial or some other US style hop. I don’t see any major differences between them in general.
With IPA’s, the only big difference to me is American (see above examples) vs English (Shipyard IPA and Left Hand 400lb Monkey are great examples).
Well I’m from the west coast living on the east coast, and I and all my west coast visitors would tell you there is a big difference. While there is a term “west coast ipa”, I have never heard midwest or east coast ipa as a term.
From my taste buds the “west coast ipas” are very hop oriented beers. Standard ipas produced by east coast breweries are more malty and far less hop oriented. There are “west coast style ipas” produced on the east coast and midwest though.
There are of course large differences in taste and cuisine thoughout the U.S.
I think it’s more about hop flavor. West Coast IPA’s have much more hop flavor and tend to use fruitier flavored hops. East Coast and most of the midwest IPA’s have a solid hop bitterness, usually from the citrusy type hops like Cascade and Centennial, but not nearly the level of hop flavor as the West Coast ones.
If there’s a distinction, “East Coast” IPAs can be a little sweeter, maltier, and possibly use a more expressive yeast. “West Coast” seem bone dry and clean, all hops.
To be honest, I don’t think this is a distinction that exists as much anymore. The traditional examples were the breweries in NE that use British yeast, and Dogfish Head with the malty 90 minute IPA.
I like to think of East Coast IPA’s like a Dogfish 60 or 90 min as more balanced than the very bitter and dry West Coast versions. The difference between the two coasts lies in the finish of the style. From my experience there is a smack you in your face hops presence with West Coast IPA’s as opposed to a more subdued hop effect with East Coast brews. The West Coast has the convenience of the Pacific Northwest “C” hops (Centennial, Cascade, Chinook and Columbus) pine needle and grapefruit.
Whereas the East Coast has some European influences with the use of more crystal malts which leads to more body and darker beers. There is also the combining of American and English hops which are less bitter.
Dogfish Head’s founder Sam Calagione states that “ounce for ounce I use as many hops as my Pacific Coast counterparts, including extra-bitter American hybrids such as Warrior and Amarillo.”
Being an East Coast guy, I find the availability of West Coast beers to be limited but I am always searching for new examples of my favorite style of beer. I love IPA’s, with lots of fresh hops.
