Category 10: English India Pale Ale/IPA

Gold to copper
Chill haze is acceptable at low temperatures.
Perceived Malt Aroma and Flavor:
Medium malt flavor should be present.
Perceived Hop Aroma and Flavor:
Hop aroma and flavor is medium to high, and often flowery. Hops from a variety of origins may be used to contribute to a high hopping rate. Earthy and herbal English-variety hop character should be perceived, but may result from the skillful use of hops of other origin.
Fermentation Characteristics:
Fruity-estery flavors are moderate to very high. Traditional interpretations are characterized by medium to medium-high alcohol content. The use of water with high mineral content results in a crisp, dry beer with a subtle and balanced character of sulfur compounds. Diacetyl can be absent or may be perceived at very low levels.
Additional Notes:
Non-English hops may be used for bitterness or for approximating traditional English hop characters. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version.
Alcohol by Volume:
5.10% – 7.10%
SRM Color: