Do All Session IPAs Taste the Same?

same glass of beer

Session IPA, the hottest sub-category of beer’s hottest style, has me thinking.

A question runs through my mind nearly every time I sip on one of the low ABV, highly hopped brews and like deja vu, a wave of reactions are signaled from my nose and taste buds: doesn’t this taste familiar?

(Tongue somewhat planted in cheek)

The creation and purpose of these beers is simply an extension of trends we see with hop-forward brews. As aroma hops continue to take up more acreage on farms across the country and drinkers favor certain flavor characteristics, the session IPA is a perfect storm of raw ingredients and expectations.

But do these beers often taste the same (to me, at least) because they’re using the same hops? Or, at least, how the hops are used? Typical brewing practice for these beers relies on “hop bursting,” adding a large quantity at the end or after boiling in order to maximize aromatic oils and minimize bitterness.

Across the most widely distributed session IPAs (so we’ll also assume some of the highest selling ones) four hops lead the way: Amarillo, Citra, Mosaic and Simcoe. Why might these beers share a similar profile? Here’s a breakdown of eight session IPAs and hops that appear in their recipe:

Amarillo Citra Mosaic Simcoe
21st Amendment Down to Earth Y
Oskar Blues Pinner Y Y
Saranac Gen IV Y Y
New Belgium Slow Ride Y Y Y Y
Harpoon Take 5 Y Y
Founders All Day IPA Y Y
Stone Go To IPA Y Y
Firestone Walker Easy Jack Y

If you caught my post on current trends in hop usage, the chart probably makes sense, especially when it’s led by five beers featuring Mosaic, 2015’s “Hop of the Year.” Not surprisingly, Easy Jack – cited as a “best beer” in both 2014 and 2015 by my own analysis – uses Mosaic along with two of the more “exotic” varieties found in these recipes, Bavarian Mandarina and Hallertau Melon.

Of note, Oskar Blues doesn’t list the “six to eight” hops used in their boil of Pinner, but highlight Citra and Mosaic as the pivotal pieces of their dry hopping, which makes sense as drinkers definitely want the brewery to milk as much out of those two hops as possible.

Looking at this bunch, arguably my favorite of the lot is Harpoon’s Take 5. While the taste may offer a recognized experience, the “New England” take of a stronger balance between hops and malt is nice. But the biggest difference is what separates Take 5 from being hop water.

Brewers at Harpoon mash their grain for Take 5 at higher temperatures (160 to 161 degrees F) which leaves more unfermentable sugars that contribute to a fuller body. In a category that’s constantly expanding – 161 entries in GABF’s session IPA category in 2015! – small changes like that can certainly help a beer stand out from the pack.

Which leaves me pondering more about the style: if so many are ending up with interchangeable tastes, why aren’t more breweries taking another route?

As aroma hops continue to be thrown into more of our favorite IPAs and pale ales, would it make sense to counter the culture and (gasp) use more “traditional” hops as the basis for these beers? Would being a showcase for Cascade, Centennial or Chinook offer something new that people would want?

Because these beers are super easy to drink, and I could definitely go for something new.

Bryan Roth
“Don’t drink to get drunk. Drink to enjoy life.” — Jack Kerouac


8 thoughts on “Do All Session IPAs Taste the Same?

  1. I wish my local brewery would put one on tap – I am getting rocked just taste testing – these beers are needed.

    1. What session IPAs can you get near you?

      1. They are not at the local brew pub here yet – I think we are late to this party in my area!

  2. Or we just need more fruity hop varieties. Easy Jack is the best one here because it is different (Mosaic is also my favorite). Hallertau Blanc is another great German hop that could be worked in. I made a juicy IPA with Citra and Styrian Goldings once. I think Styrian Goldings could be quite interesting to balance these out.

    1. I like these suggestions quite a bit!

  3. Interesting that Harpoon mashes their grain at higher temps. I haven’t had that particular IPA but now I want to conduct my own taste test.

  4. Hmmmm….you don’t include Lagunitas Daytime IPA, quite possibly because they don’t list the hops they use on their website. A clone recipe I found online:

    uses Horizon, Cascade and Willamette….no Mosaic. A couple others I found also excluded Mosaic

    Of course, this doesn’t mean Lagunitas doesn’t use Mosaic in DayTime, but well, I don’t taste any Mosaic in their either.

    Since I’m not a big fan of Mosiac, nor a lot of Session IPA’s, I suppose it makes sense that Daytime is one of the few Session IPA’s I like.

    Looks like I need to check out Founders All IPA which I can get on the West Coast, and Harpoon Take 5, which I cannot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close