This is the second article in a series on IPA variants, that started with darkish IPAs.
The beers of Belgium have inspired many US brewers. In turn, the hoppy ales of the United States have likewise inspired some Belgian brewers to formulate hoppier beers. Urthel Hop-It and Houblon Chouffe were two of earliest and best-known Belgian IPAs. These brewers took their Belgian beers and added significantly more hops to them. American brewers also took their IPAs and started fermenting them with Belgian ale yeasts. Stone’s Cali-Belgique is one of the best-known examples of this.
If you’re interested in brewing a beer that is a hybrid between an American IPA and a Belgian beer, there are a couple things I can tell you to get you started. However, the interface between these two kinds of beer has only begun to be explored — there’s more to be learned than is certain now.
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