A tasty Colonial Remnant
At any given time, in any given bar serving beer in America, you’ll find the usual suspects of American lagers on the menu. Then, for the more adventurous, there are some imports, and the next step up from lager: an IPA. If you’re not a craft beer drinker, this means nothing to you, save perhaps, that it’s a stronger beer. But, today is National IPA day. So, you’re about to learn a bit more about it. The initials IPA stand for India Pale Ale. So, why is an Indian ale so popular? Well, for starters, it’s not actually Indian; it’s more about ingredients. In actuality, it’s A tasty Colonial Remnant from the British empire. And, today is National IPA day. So, Drink Up!
Americans think of British Colonialism as an oppressive thing, since we rebelled from it. But, In the 19th century, Colonialism was a lucrative business, with one giant company leading the capitalist bandwagon: The British East India company. We can thank them for the IPA we drink today. This group was a somewhat corrupt arm of the British empire. But, as is the case with most things, there are pros and cons. They had a mission to promote and execute trade between England and the regions of India and Asia. While they imported much to England, such as “all the Tea in china“, they also brought things to India. One was beer. But, the long journey through rough and salty seas tended to spoil some of that beer. To counter this, a couple enterprising brewers discovered the preservative properties of adding hops to their beer. Thus was born India Pale Ale.
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Despite the attrocities, IPA is a A tasty Colonial Remnant
The British east India company arose from an opportune time in History. Portuguese and Spanish sailors ruled the trade route between Europe and Asia through the 16th century. That was until the Catholic church enlisted their services in trying to quash a religious rebellion in England to bring them back in line with the church, as well as protect their interest in the Americas from British and Dutch enterprises. In 1588, The Spanish Armada navigated the English Channel to join forces with Parma. But, they were met by a fleet of British ships that were faster and more maneuverable. They lost 2 dozen ships. Over the next 12 or 13 years, they suffered more losses to the growing British Armada. This left a wide opening for trade in the east Indies. And, in 1600, the British East India company began trading with the blessing of Queen Elizabeth I.
Humble beginnings?
Beginning as a relatively focused trade mission, they grew the company to become a representative of the British Empire. Their ships were outfitted with heavy weaponry that they used to fight Dutch and other traders in all out war. The french and Indian and 7 year wars were largely fought by company men. By the 1770’s they were a brutal and corrupt company indistinguishable from the British government.
With all the fighting, England found its finances running thin. So, they put tariffs on things like tea. It was up to the East India Trading company to collect these. And, instead of governments paying them, the cost was passed on to consumers, such as the American colonies (sound familiar?). And, we know where this is headed. Yeah. The American Revolution. But, none of that stopped the company. They continued trading far more than tea and spices. They transported slaves from Africa to Asia despite slavery being abolish in Britain. Plus, they brought Opium to China, igniting the Opium wars. By the early 19th century, their power was so out of control that parliament broke up their monopoly, allowing competition. They remained a force though, until, the company finally dissolved in 1874.
India Pale Ale isn’t from India
The silver (or more of a pale gold) lining of the British East India company is, of course, the invention of IPA. But, it had nothing to do with India outside of being traded there. by the early 19th century, the “landed gentry” (read rich people) prized “October” or “old ale“, which was heavier and higher in alcohol. While that’s fine in more temperate climates, a lighter ale is preferable in warmer areas. So, grain processors used Coke (a form of coal that requires less oxygen) fired roasting method resulting in a lighter colored and less smoked malt. This was the basis of “pale ale”. While heavily hopped ales weren’t the norm at the time, hops were in use. And, the addition of hops to the barrels acted as a preservative for the long sea journeys on the way to India.
The Bow Brewing Company happened to be about 2 miles from the East India company’s docks where it could easily be exported. Add to that Bow’s owner, George Hodgson offered a generous 18 month credit for the company to pay for the beer. The result was the birth of “India” pale ale. And, it was a hit. Soon others began exploiting the Indian Market , thanks in large part to The Napoleonic Blockade of the early 1800’s effectively halting trade with the European mainland. Brewers needed new export markets. And, the IPA style was very popular in the East Indies route. So, it’s pretty much a tasty Colonial Remnant brought about in response to market demands tempered by war and aggression.
It may be a tasty Colonial Remnant. But, today’s IPA is not the same.
After Napoleon’s rein passed, Brewers didn’t have to seek far away ports to sell their beer. So, IPA’s found a home in Britain, Europe, and the colonies all around the world. But, not all IPA’s were created equal. By the time of WW1, Premium bottled IPA’s had an ABV of over 6%. While draught versions sold at most bars were under 5%. After WW1, British IPA’s went toward the lower end of the alcohol scale, with many coming in under 4%. By the middle of the 20th century, they had, largely, fallen out of favor thanks in part to the availability of refrigeration and cold brewed alternatives like lagers which were lighter and more popular with the masses. While IPA’s never went away, demand slipped drastically.
Then, in America, there was a renaissance in brewing that started around the 1970’s. 1920’s Prohibition law made home brewing illegal. While Prohibition itself was repealed in the 1930’s. It wasn’t until 1978 before the home brewing restriction went away. Without the restraints of running a business, people began to experiment with beer. And, it turns out that America produces some of the best and most unique hops in the world. And, what style of beer has a lot of hops? You got it: IPA. The owners of the Yakima Brewing company discovered that Cascade and Chinook hops grown in Yakima Washington are perfect for an IPA style ale. The burgeoning craft beer market took notice. And, today, estimates say that about 40% of craft beers in the USA display IPA characteristics with or without the name.
In more places than ever
Go to your local pub, bar, watering hole, or whatever you want to call it. You’ll probably find an IPA there, or, something resembling it. These days, the I doesn’t necessarily stand for India anymore. It indicates “I”ntense flavor. Some drop the I all together, and just call their beer a “Pale Ale”. Usually, though, the lack of the I lets the consumer know it doesn’t have the same hoppy punch. So, if you aren’t that into hops, you probably want to pick something without the IPA moniker. Although, that doesn’t mean you won’t get a hoppy ale. As mentioned above, 40% of the craft beer market meets IPA classification. Because, face it, IPA is now a relatively generic term to describe a hopped ale.
But, don’t be afraid of hops. They have a reputation of being bitter. Fact Check: true; that is the primary flavor of hops. Many beers tout their high IBU (International Bitterness Units) ratings. Still, hops do so much more. They provide depth, character, and a bunch of subtle flavors like citrus, tropical fruits, herbs, earthiness, Florals, and tree-like characteristics like pine. They donate phenols and esters to the beer. Without them, your just drinking malted water. So, don’t fear, embrace hops, and everything that makes IPA the beer of the day, indeed, the beer of the past couple centuries. with or without the British East India Corporation. It’s truly a tasty Colonial Remnant.
So, to celebrate, Drink some IPA today. Here, we have an IPA inspired home brew recipe, if you’d like to try that. And, don’t forget to eat with your ale. We have a few recipes to help on that end too.
Cheers! Tulleeho!
Grasshopper Pale Ale
Equipment
- Car boys, bottling equipment, air locks, and basic brewing equipment
Ingredients
- 6 Gallons Water
- 1 Lb Pale ale Malt
- 1/4 Lb Marris otter Malt
- 1/2 Lb Dingemans Malt
- 9 Lb Golden Malt extract
- 1 oz Crystal Hops
- 2 oz Cascades Hops
- 2 oz Centennial Hops
- 2 oz Helga Hops
- 2 Oz Columbus Hops
- 1 each whirlflock tablet for clarification
- 11.5 Grams Safe ale s-04 Dry ale yeast
- 3 oz Cascades hops for Dry hopping
- 1 Cup Priming sugar
Instructions
- Clean and sterilize all your brewing equipment.
- Bring 3 gallons of water to a boil. Place the whole grains into a brewing bag. Simmer for 30 minutes. Then remove them from the water.
- Whisk in the malt extract and return to a boil. Stir as needed to prevent sticking and scorching.
- Add in the first 3 hops and continue boiling. Stir as needed to keep from bubbling over. Boil for 30 minutes.
- Add the helga and columbus hops, plus the floculation tablet or Irish moss to help with clarification. Boil for another 15 minutes.
- Strain the liquid well to remove all sediment. Use sparging bags and cheesecloth if available. Transfer the liquid to a carboy and add cold water until you get about 5 1/2 to 6 gallons in the carboy. You will lose 1/2 to 1 gallon when particles settle out during fermentation.
- Place a rubber stopper with a bolowout tube on the carboy and put the end of the tube in a container with a little water so the extra krausen can blow off. Leave this on for about 3 days. At this time, the activity level will be quite high. Check it daily to empty the receptacle if it overflows and check the activity level.
- After about 3 days, the activity should be under control. At this point, add in the dry hop pellets. Place an airlock on the carboy and allow to ferment for another 11 days.
- After 2 weeks in the carboy, it is ready to bottle. Sterilize your bottling equipment. Carefully siphon the liquid to a racking tub. Dissolve priming sugar in hot or boiling water and whisk it into the beer. Bottle and cap the beer and place in a dry dark place for another 2 weeks.
- After 2 weeks in the bottle, it is ready to drink. You can age it longer if you want.
Lemon Scented Beer Battered Fish and Chips
Ingredients
- 12 oz Beer, lighter style (lager, pilsner, golden ale)
- 2 each large Eggs
- 2 Cups AP Flour
- 1/2 Cup Corn Starch
- 1/2 tsp Baking soda
- 1 Medium Lemon
- Salt and Pepper to taste
- Oil to Fry
- 4 Each Fish Fillets (Haddock, cod, or sole), about 6 ounces each.
- 4 90 ct Baking Potatoes
- 1/2 Cup AP Flour
- 1 tsp Cajun Seasoning
Instructions
- Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
- make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
- make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
- Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
- Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.
Meyer Lemon Edamame Hummus
Ingredients
- 2 Cups Shelled cooked edamame
- 4 Cloves Fresh garlic
- 2 Cups Raw fresh Spinach
- 1/4 Cup Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Cilantro
- 1/2 Cup Meyer Lemon Juice (preferably, Fresh Squeezed)
- 1 Tbsp Ground Cumin
- 1 tsp Ground Coriander
- 2 Tbsp Tahini Paste
- 1 Cup Extra Virgin Olive Oil
- Kosher Salt and Fresh Ground Pepper to taste
Instructions
- Pulse garlic in a food processor until finely chopped. Add Spinach and Herbs, pulse until well chopped.
- Add in the Edamame, and puree until fine.
- Add the tahini and Lemon juice. Continue running the processor until smooth, no lumps. Scrape down sides and continue processing. Add in the spices at this time.
- While the machine is running, drizzle in the oil until it is well incorporated. If it separates, add some more beans. Taste the hummus, and adjust seasoning if necessary.
- Refrigerate and serve cold with pita and vegetables. You can drizzle a little olive oil and/or lemon for service, even garnish with fresh chopped herbs and, or chili flakes.
Vegan Black Cumin And Red Lentil Ragout
Ingredients
- 2 Cups Red Lentils
- 1 Cup Diced Sweet Onion
- 1 Tbsp Chopped Fresh Garlic
- 1 tsp Chopped Fresh Ginger
- 1 Cup Fresh Grape Tomatoes, Cut in 1/2
- 2 Tbsp Black Cumin Seeds
- 1 Tbsp Brown Cumin Seeds
- 1 tsp Ground Turmeric
- 4 Cups vegetable Broth (may substitute water)
- 1/4 Cup Olive Oil
- Salt and Pepper to taste
Instructions
- Saute the onion, Both types of cumin seed, garlic, and ginger in olive oil over medium high heat until translucent. Then add in the lentils. Stir and cook until well coated with the olive oil.
- Heat the stock over high heat. Fill the pan of lentils with stock so that they are completely covered. You may not need all of it, as red lentils cook quickly. Reduce by 1/2 the volume, stirring as needed. Be careful not to overcook the lentils. Add in the tomatoes and Turmeric. Continue cooking . Add more stock if needed. You want the lentils to be soft, but not breaking apart. Fold in salt, pepper, and Cashews. Serve hot. For today's recipe, we want most of the liquid absorbed, so it can stand on a plate. But, you can leave it wetter if you want more of a stew that you can serve in a bowl.