IPA grew out of pale ale, then went its own way on hops and strength. Here is what changed, with the actual numbers.
At a Glance
| Pale Ale | American IPA | |
|---|---|---|
| Origin | England, 18th-19th century | Evolved from pale ale, exported strong to India in the 1800s, revived in the US in the 1980s-90s |
| Typical IBU | 30-45 | 40-70+ |
| Typical ABV | 4.5-6.2% | 5.5-7.5% |
| Malt presence | Balanced, malt is noticeable alongside hops | Hops dominate, malt is mostly a backbone |
| Example | Sierra Nevada Pale Ale (5.6% ABV, 38 IBU) | Stone IPA, Lagunitas IPA (typically 6-7% ABV, 50-70 IBU) |
| Sub-styles | American pale ale, English pale ale | West Coast IPA, hazy/New England IPA, double/imperial IPA, session IPA |
IPA Started as an Export Version of Pale Ale
India Pale Ale gets its name from the practice of brewing pale ale stronger and hoppier for the long sea voyage to British colonial India in the 1700s and 1800s, since extra alcohol and hops (both natural preservatives) helped the beer survive the trip. The modern American IPA that reshaped craft beer starting in the 1980s and 90s is really a revival and amplification of that idea, not a direct continuation of the historical recipe.
The Numbers Tell the Real Story
Sierra Nevada Pale Ale, one of the defining American pale ales, sits at 5.6% ABV and 38 IBU. A typical American IPA runs 5.5-7.5% ABV with 40-70+ IBU, per the BJCP style guidelines. In practice that means an IPA is usually meaningfully stronger and noticeably more bitter, though the difference has been eroded somewhat by hazy IPAs, which lean on hop aroma and juicy fruit character over raw bitterness despite similar IBU numbers on paper.
Where the Line Gets Blurry
Session IPAs (typically 4-5% ABV) blur the line back toward pale ale strength while keeping IPA-level hop aroma, and some “pale ales” from aggressive American breweries are hoppier than mild IPAs from other brewers. IBU and ABV ranges are guidelines, not hard rules, but as a category, IPA is built to push hops and alcohol further than pale ale.
Which One Should You Choose
- New to hoppy beer or want something balanced: start with a pale ale.
- Want maximum hop aroma and bitterness: go IPA, specifically West Coast style.
- Want hop flavor without harsh bitterness: a hazy/New England IPA or a session IPA.
FAQ
Is IPA always stronger than pale ale?
Usually, yes. IPA typically runs 5.5-7.5% ABV versus pale ale’s 4.5-6.2%, though session IPAs are a deliberate exception built to be lighter.
Why is IPA more bitter than pale ale?
IPA recipes use significantly more hops, both for bittering and aroma, a tradition that traces back to brewing pale ale stronger and hoppier for export to India in the 1700s and 1800s.
Is a hazy IPA less bitter than a regular IPA?
It often tastes less bitter due to the yeast strain, higher protein content, and late hop additions used, even when the measured IBU is similar to a clearer West Coast IPA.
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