Tasting

What does a West Coast IPA taste like? First comes the aroma of grapefruit peel and pine resin, then a dry, lean first sip, followed by a bitterness that lingers on the palate for a while. Sweetness is barely present. Anyone used to a mild lager will likely find the beer sharp and harsh at first.

Good examples of the style include Stone IPA, Ballast Point's Sculpin, and AleSmith's IPA. Sculpin is considered the brand's flagship beer, while Stone IPA ranks among the best-known West Coast IPAs. Lost Abbey offers a completely different picture with its Belgian-inspired beers, which taste fruity and spicy rather than hoppy.

In the taproom, beer is usually served as a pint. An American pint holds 16 US fluid ounces, or 473 milliliters. The glasses are cylindrical or slightly curved. For aroma, tulip-shaped or dedicated IPA glasses with a narrow neck work better, channeling the scent toward the nose.

Many breweries offer a flight, a board with four small tasting glasses. Each glass typically holds 4 US fluid ounces, about 118 milliliters. This lets you line up an IPA alongside a Pale Ale and a Double IPA without tiring out your palate.

Serving temperature is around 6 to 8°C (43 to 46°F). Ice-cold mutes the hop aroma, while too warm makes the bitterness unpleasantly harsh. It's poured fresh straight from the tank. An IPA that's sat on a shelf for months has lost its aroma. That's why it's best enjoyed right where it was brewed, not after a long trip in a delivery truck.