What's the difference between pale ale and india pale ale?

Question

What's the difference between pale ale and india pale ale?

Answer 1

India Pale Ale, abbreviated as IPA, is a distinct style of beer and is characterized as a sparkling pale ale with a slightly higher level of alcohol and hops than a typical pale ale; the hops lend it a distinct bitterness in aroma and taste.

Answer 2

http://www.bjcp.org/2008_stylebook.pdf

English Vs American IPA

Also find style guidelines for pale ale.

Note* Pale Ales in English ales are called bitters.

14A. English IPA

Aroma: A moderate to moderately high hop aroma of floral,

earthy or fruity nature is typical, although the intensity of hop

character is usually lower than American versions. A slightly

grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.

Ingredients: Pale ale malt (well-modified and suitable for

single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.

Vital Statistics:

OG: 1.050 – 1.075

IBUs: 40 – 60

FG: 1.010 – 1.018

SRM: 8 – 14

ABV: 5 – 7.5%

Commercial Examples: Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale

14B. American IPA

Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.

Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint.

Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.

Ingredients: Pale ale malt (well-modified and suitable for

single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation.

Water character varies from soft to moderately sulfate.

Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.

Vital Statistics:

OG: 1.056 – 1.075

IBUs: 40 – 70

FG: 1.010 – 1.018

SRM: 6 – 15

ABV: 5.5 – 7.5%

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA

Answer 3

That really depends on what you mean by IPA. Are you referring to the traditional IPA? A highly hopped, high ABV beer "concentrate" that was sent to British colonies to by "watered" down with locally brewed inferior ales to give British citizens a taste of home?*

Of do you mean the modern IPA which should be highly hopped, but to often a brewery will slap the term IPA an ale that isn't that hoppy. That should be higher in alcohol content, but to often isn't.*

Honestly, there aren't that many real modern IPAs out there. Take for instance Goose Islands "India Pale Ale" it is 5.9% ABV and about as hoppy as a Sam Adams. Hardly what I would consider an IPA myself. Now take for instance Bell's Two Hearted Ale, an American IPA from Michigan. Nice moderate hop presence, sweet malt and an ABV of 7%. Closer to what an IPA should be. Now, lets look at Bell's HopSlam IPA. A biting grapefruit hops presence, backup up by sweet malt and ABV of 10% to give it a nice kick. This is an IPA!

Sorry, I'm kinda getting off subject here. Anyway, a Pale Ale is your average run of the mill Ale. 5% ABV, mild bitterness and body. An IPA should be a pumped up version of that. High bitterness, robust body and an ABV that stands up an wants to be noticed.

*This comes from intensive research into the subject. Looking past the common misconceptions of IPAs and finding the source material. To be completely truthful...Nobody really knows what IPAs were. There isn't enough surviving information for us to. What we know about them is all best guesses and conjecture. I base my opinion above on the best possible explanation of the evidence as we have it available to us.

Answer 4

The main difference between and India Pale Ale and a Pale Ale is that the IPA has more hops and alcohol.  More hops will increase the bitterness and hoppy aroma of the ale...the alcohol doesn't change the flavor much in my opinion.

India Pale Ale got it's name because it was a special type of Pale Ale   sent to the British troops in India.

It came about because when the British would send Pale Ale to India, it couldn't survive the voyage ..it would be bad and no one wants to drink bad Pale Ale.  

So the brewers started adding more hops (hops are a natural antiseptic) and increasing the alcohol content (to further prevent unwanted bacteria from growing in the beer).  By doing this, the British were able to develop a type of  Pale Ale they could ship to their troops in India.