A Sip of Sunshine ABV: The Enigmatic Obsession with Juicy Double IPAs

In the world of craft beer, there's no shortage of debate and discussion about what makes a great beer. However, one topic that has been gaining traction in recent years is the phenomenon of juicy double IPAs. Brewers and beer enthusiasts alike are obsessed with these hoppier-than-ever beers, but what exactly sets them apart from their traditional IPA counterparts?

According to Sam Richardson, brewer and co-founder of Other Half Brewing in Brooklyn, NY, each brewery has its own idea of what they want their beer to taste like. In the case of juicy double IPAs, this means moving away from the more traditional notes of resin, pine, herbal, and floral flavors that are commonly found in old-school IPAs.

So, what exactly is 'juiciness' in a beer? Unfortunately, reviews often fail to define or explain where it's coming from. However, brewers see it as a new pattern of added value placed on certain tropical flavors and aromas like mango, pineapple, papaya, stonefruit, and passion fruit.

The trend of juicy double IPAs is not limited to just one brewery or style; it has trickled down throughout the entirety of the craft beer community. In fact, according to BeerAdvocate's list of the Top 250 beers, a whopping 53 out of 80 single or double IPAs can be described as 'juicy.'

The Juicy DIPA, as it's come to be known, is not a formal beer category, but rather a style that has emerged from the lupulin threshold shift – a term popularized by Russian River's Vinny Cilurzo and Firestone Walker's Matt Brynildson. This shift refers to the increasing popularity of beers with more and more hop flavors.

Historically, desirable IPAs and double IPAs were known for their strong malt backbone. However, in recent years, brewers have been experimenting with moving hops from earlier in the process to later in the process, which has resulted in a new breed of hoppier-than-ever beers.

So, what's behind the obsession with juicy double IPAs? According to Richardson, yeast also plays a role in the flavor profile. Meanwhile, Jason Pellett of Orpheus Brewing suggests that moving hops from earlier in the process to later in the process is the biggest factor. Mitch Steele, brewmaster at Stone Brewing Company, adds that dry hopping at a very high rate compared to most standards also contributes to the juiciness.

Whether you're impatient, thirsty, or just looking for a good beer, there's no denying the allure of juicy double IPAs. So, what are some of the best examples out there? Click here to skip to our favorite juicy double IPAs and discover which ones will quench your thirst.

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