It’s a style that doesn’t always make sense at first, dark like a stout, but bursting with the hops you’d expect in a pale ale.
It can take a few goes to really “get” it, but once you do, you’ll probably find it’s one of the most rewarding styles around.
So, What Exactly Is a Black IPA?
A Black IPA (sometimes called a Cascadian Dark Ale) mixes two things that don’t sound like they should work together, roasted dark malts and the bright, punchy hops of an IPA.
You end up with something that smells roasty, tastes hoppy, and looks almost like a porter.
The malt brings that deep coffee and chocolate flavour, while the hops bring in citrus, tropical and pine notes.
When it’s brewed well, the two sides balance each other perfectly, rich but still crisp, roasty but never heavy. It’s like someone took your favourite IPA, switched the lights off, and added just enough dark malt to keep it interesting.
Where Did It Come From?
The style started in the Pacific Northwest of the US ... where else? In the Vermont Pub & Brewery, in Burlington, Vermont. Brewers in that region have always loved hops, especially the big American ones like Cascade and Centennial.
In the late 1990s, the guys at the Vermont Pub & Brewery, added darker malt to their Tartan IPA recipe to see what would happen.
The result was something new: bold, bitter, and dark, but not quite a stout either.
When the idea made its way to the UK, brewers here tweaked it a bit. They kept the roasted malt character but toned down the bitterness, which gave us smoother, more balanced versions of the style.
What Does a Black IPA Taste Like?
If you poured one without knowing what it was, you’d probably expect a stout or a porter. But the first sip quickly gives it away.
You usually get:
- Aroma: Roasted malt, a touch of coffee, with citrus or pine from the hops.
- Taste: Sharp hop flavour up front (grapefruit, orange peel, pine), followed by roast, cocoa, and spice.
- Finish: Dry, slightly bitter, and often coffee-like.
- Body: Medium, smooth, and not as heavy as it looks.
It’s one of those beers that makes you stop and think. You taste one thing, then another, and they keep swapping places. That’s part of the fun.
Why It Takes Time to Appreciate
The reason many people don’t “get” a Black IPA straight away is simple, your brain expects one thing, and your mouth gets another. You see a dark beer and expect sweet, rich malt, but instead, you get bitterness, fruit and pine.
That clash of expectations can be strange.
But after a few tries, your palate adjusts.
The roast starts to feel softer, the hops brighter, and the balance becomes addictive.
It’s worth sticking with.
Once it clicks, you’ll wonder why this style isn’t more popular.
A Few Black IPAs Worth Finding
I’ve had a few over the years (not as many as I would like), and a couple really stand out.
Rabbit Pants – Wild Beer Co (RIP)
Rabbit Pants from the old Wild Beer Co was the one that made me fall for the style. It had that perfect mix of roasted malt, tropical hops, and smooth bitterness.
It wasn’t harsh, just well balanced and full of flavour.
Sadly, with Wild Beer Co now gone, I doubt we’ll see it again, which is a real shame because it was a cracking beer.
Black Mass – Abbeydale Brewery (Sheffield)
Abbeydale’s Black Mass isn’t labelled as a Black IPA (they actually call it a Dark Ale), but it sits right on the edge.
Dark, roasty, and full-bodied, but with enough hop character to give it a nice edge.
It’s one of those beers that’s been around for years and still holds up.
Strong, complex, and properly made, just what you’d expect from a Yorkshire brewery.
Bravehop Dark – Loch Lomond Brewery
Bravehop Dark from Loch Lomond is another solid example, and one I've had very recently.
The roastiness first then it becomes fruity, with citrus and hint of pine at the start before it moves back into into coffee, chocolate and a hint of spice.
Medium body, nice carbonation, and a clean, bittersweet finish.
It’s proof that when a brewery gets the balance right, this style really sings.
What Makes a Good Black IPA
There are a few key things that separate a good Black IPA from an average one:
- Balance. The hops and malt need to work together, not fight for space.
- Clean finish. It should feel crisp, not heavy or sticky.
- Freshness. Like any IPA, the hops need to be fresh, or it all falls flat.
- Controlled roast. Too much and it tastes burnt. Too little and it just looks dark without the flavour.
When brewers get all that right, you get something special – a beer that’s dark and hoppy but still smooth and drinkable.
Why It Deserves More Love
The Black IPA never got the attention it deserved.
Maybe it was too odd for casual drinkers or too “middle ground” for craft beer fans chasing the next hype release, but if you give it a chance, you realise it’s one of the most balanced and creative beer styles out there.
It’s the contrast that makes it work. The roast adds depth, the hops add freshness, and the result is a beer that’s complex but not fussy.
If you’re bored of hazy IPAs and want something with a bit more character, this is where to look.
Final Thoughts
The Black IPA is a beer that rewards curiosity. It’s a bit of a contradiction, dark but hoppy, rich but refreshing.
It’s not a crowd-pleaser straight away, but once you understand it, there’s no going back.
Rabbit Pants from Wild Beer Co will always be my benchmark (again RIP, I hope someday that Curious Brewing ressurect you)
Black Mass from Abbeydale and Bravehop Dark from Loch Lomond show that the style is still alive and kicking.
If you’ve never tried one, give it a go.
And if you’ve had one before and didn’t like it, maybe try again.
It’s a beer that takes a bit of patience, but once it clicks, it’s hard to forget.
Comments
Post a Comment