Double IPA

What is Double IPA? Double IPA, also known as Imperial IPA or DIPA, is an intensely hoppy, strong American pale ale that pushes both bitterness and alcohol well beyond a standard IPA. The style was invented in 1994 by brewer Vinnie Cilurzo at Blind Pig Brewery in Temecula, California, when he brewed an "Inaugural Ale" to celebrate the brewery's first anniversary. The BJCP classifies it as style 22A under Strong American Ale, with 7.5 to 10 percent ABV and 60 to 100 IBU. Despite its strength, a well-made Double IPA finishes dry and remains surprisingly drinkable, with hop aroma and bitterness leading every sip.

Origin and a Defining Example

The category was born from a deliberate experiment. In 1994, Vinnie Cilurzo doubled the hops and increased the fermentables in a recipe he was brewing at Blind Pig, partly to mask any off flavors from inexperienced brewing on new equipment. The result was a beer far hoppier and stronger than the IPAs of the time, and it laid the template for what would become one of America's most influential craft beer styles.

Cilurzo went on to brew Pliny the Elder at Russian River Brewing Company, first released in 2000, and that beer is widely considered the seminal example of the Double IPA. Its balance of pungent American hop character, clean malt backbone, and dry finish set the standard that brewers around the world still measure themselves against.

Style Profile and Ingredients

Within BJCP guidelines, a Double IPA falls between 6 and 14 SRM, giving it a color range from deep gold to light amber. The original gravity runs 1.065 to 1.085, while the final gravity drops to 1.008 to 1.018, a deliberately dry landing that keeps the high alcohol from feeling sweet or heavy. The overall impression, in BJCP language, is an intensely hoppy, fairly strong, bitter pale ale that retains drinkability and lacks the rich maltiness of a barleywine.

Recipes lean on a neutral base malt, often supported by sugar adjuncts that thin out the body and dry the finish. The hop bill is built around American and New World varieties that contribute citrus, pine, resin, tropical fruit, and floral notes. A neutral or lightly fruity yeast keeps the spotlight on the hops, and the style avoids oak aging entirely. The word double refers to substantially increased hop and fermentable quantities versus a standard IPA, which is what produces both the higher ABV and the amplified bitterness and aroma.

How It Drinks

Expect an assertive bitterness on the palate, layered hop aromatics from kettle and dry-hop additions, and a finish that is dry rather than syrupy. The beer is best enjoyed fresh, since hop character fades within weeks of packaging, and it pairs naturally with bold flavors such as aged cheddar, spicy carnitas, grilled meats, and rich curries. For drinkers exploring the style for the first time, a classic West Coast example offers the clearest expression of what makes a Double IPA distinct from its standard IPA parent.