One sip of the softer style dismisses the idea that all IPAs are bitter bombs - and reaffirms that bitter and hoppy are not synonymous. The trend most evident in hazy IPAs, a variation known for their turbid appearance and roots in New England, that showcases fruit flavors from hops, ranging from mango to pineapple. But now brewers are adding hops at the end of the boil - or even afterward as dry-hopping - to extract more hop flavor and aroma and less bitterness. In a traditional IPA, hops are added earlier in the brewing process to impart a bite of bitterness when alpha acids in the plant are isomerized. The advent of new hops and brewing techniques changed how brewers presented the style. The IPA evolutionīut then IPAs began to evolve. Not so long ago, amid the arms race to make the most bitter beer possible, craft breweries even used the once-obscure chemistry term to market their IPAs. The IBU measurement is so ubiquitous in craft beer that it defines different IPA style categories and many breweries and bars publish it on their menus as a way to help consumers make decisions. It may not sound like much, but the statement is equivalent to blasphemy in the craft beer world, where many brewers and consumers have used IBUs as a shorthand for bitterness for decades. “The traditional way of measuring bitterness is not relevant, or accurate, or even useful,” said Neil Fisher, the head brewer and owner at WeldWerks Brewing in Greeley. The myth of the IBU scale and what some Colorado breweries are doing about it – The Denver Post
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