Brewing eclectic ipa: pushing the boundaries of india pale ale - Dick Cantwell

• 3 stele, bazat pe 1 voturi

Craft beer's most popular style, India Pale Ale, is experiencing a flavor revolution.

Brewers are using a wide range of flavors to push the boundaries of the style, from cocoa nibs to coffee, fruits to vegetables, spices, herbs, and even wood - brewers are using a wide range of flavors to push the boundaries of the style.

Explore the ways creative ingredients are being used in brewing these highly-hopped beers and try your own version using 24 recipes for contemporary IPAs designed by one of the country's top brewers.

From the ForewordDick Cantwell explores flavor combinations in IPA that few brewers could ever conceive.

It's a fun and inspiring read, ripe with possibilities for all brewers.

--Mitch Steele, author of IPA and brewmaster/founder, New Realm Brewing Company As IPAs continue to gallop to the farthest frontiers of flavor, Dick Cantwell has created the essential road map to brewing some of the wildest, and wildly tasty, hop bombs in the galaxy.

You'll never again see cannabis, or fennel bulbs in the same light.

--Joshua M.

Bernstein, author of Complete IPA and Homebrew World.

Cantwell ignites our own excitement as we seek deeper knowledge of the brewing arts.

In his latest book, Brewing Eclectic IPA, Cantwell relates his and other brewers' experiences and ingenuity in the pursuit of new flavor and aroma contributions from decidedly non-Reinheitsgebot ingredients.

-Will Meyers, brewmaster, Cambridge Brewing Company As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.

As a diverse but distinctive style, IPA bestrides the craft beer world like a colossus.

As author Dick Cantwell says, We are living in the heyday of IPA.

While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and dressing-up, producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite.

Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.

Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes.

When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals.

Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.

Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers.

Try your own version using any of the 25 recipes for contemporary IPAs that the book contai.