By Dennis Mitchell
Over two years after the release of the 2015 BJCP Beer Guidelines, the Specialty IPA category still seems to generate confusion. Because many judges access the guidelines on phone apps that often exclude introductory text, it’s important to highlight this text that should help brewers and judges better understand the types of beers that should be entered as Specialty IPA.
Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. ... The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
Unfortunately, the bolded text above is often overlooked. This category was intended to capture types of IPA that have both definable characteristics, history, and ingredients along with an appreciable level of popularity among commercial and/or home brewers. The Specialty IPA category was not intended to be a catch-all category for all variants of IPA that can be entered in other Specialty Beer categories, such as an American IPA with fruit.
As of this writing, New England IPA is an example of a beer that should be entered as a Specialty IPA. This beer has clearly definable characteristics such as haze/turbidity, increased hop aromas/flavors, decreased bitterness and often a rather full, creamy body. In addition, the beer has reached a notable level of popularity with commercial and home brewers. Another example of a Specialty IPA is India Pale Lager.
Many beers incorrectly entered as Specialty IPAs fall into several pitfalls discussed below. Below, the phrase “classic-style IPA” is used to refer to the three classic-style IPAs that currently exist in the guidelines: American IPA, English IPA and Double IPA.
Classic-style IPAs with added ingredients such as fruits or spices should be entered into an existing specialty beer categories such as Fruit Beer or Spiced Beer.
If a beer is described as “American IPA with XYZ special ingredient,” then it likely belongs in an existing specialty beer category and should not be entered as a Specialty IPA.
Classic-style IPAs brewed with a unique hop combination, experimental hops, home-grown hops or a special hopping process are still classic-style IPAs.
Using a special hop or combination of hops does not create a Specialty IPA and neither does using a new or unique method of hopping. If you set out to brew a classic-style IPA using unique hops or a unique hopping process, you are still creating that classic-style IPA. So, enter your American IPA quintuple dry hopped with 17 experimental hops as an American IPA. If it looks like a classic-style IPA, smells like a classic-style IPA and tastes like an classic-style IPA, enter it as the appropriate classic-style IPA, regardless of how special you think it is.
One-off IPA experiments should be entered into a specialty beer category.
For example, if you think your Weizenbock IPA was a great idea, enter it in the Mixed-Style Beer category and not as a Specialty IPA. Now, if in several years, Weizenbock IPAs start seeing some level of commercial or homebrew popularity, then that’s when you should start entering it as a Specialty IPA. But, most beers like this are one-off or fairly unique experimental beers and should be entered into the appropriate Specialty Beer category.
A few notes about judging Specialty IPAs
Given that some entrants do not closely read the guidelines or seek assistance in determining the best place to enter their beer, there will likely continue to be mis-entered beers in the Specialty IPA category. Judges should never disqualify entries they feel are mis-entered; any decisions related to disqualification belong solely to the competition organizer or their designee.
I prefer to give the benefit of the doubt to the entrant, especially if they made a reasonable attempt to enter their beer in the right category. Judge the beer as it was entered and described. Do not look for reasons or excuses not to judge a beer. Use the situation to provide constructive feedback if the entry clearly belongs elsewhere. Be generous with the concept that a Specialty IPA should be a “currently produced type of beer.” It’s not the judges’ responsibility to evaluate brewing trends, but one-off experimental IPAs should be relatively easy to spot. If you are unsure how to judge a beer entered as a Specialty IPA, play it safe and consult with the judge director or competition organizer.
Specialty IPA Q & A
Below is a Q & A list of examples of where to enter certain riffs on IPA. This list should cover a wide range of situations and illustrate the main point that many common variations or tweaks of an IPA do not belong in the Specialty IPA category.
Where should I enter…
an American IPA, but brewed using a special hopping technique (e.g. quintuple dry hopped)?
This is still an American IPA and should be entered as such.
an American IPA, but brewed using a unique or experimental hop or experimental combination of hops or home-grown hops?
This is still an American IPA and should be entered as such.
an American IPA, but brewed using a unique mashing process (e.g. triple decoction)?
This is still an American IPA and should be entered as such.
an American IPA, but brewed using a special water profile (e.g. Dublin water profile)?
This is still an American IPA and should be entered as such.
an IPA with fruit?
An IPA with fruit should be entered as a Fruit Beer. While many fruited IPAs have become popular in recent years (e.g. Ballast Point Grapefruit Sculpin), these are still Fruit Beers and not Specialty IPAs.
an IPA with spices, herbs or vegetables?
This is a Spiced Beer and should be entered into the Spice, Herb, or Vegetable category.
an IPA with fruit and spices?
An IPA with both fruit and spices should be entered as a Fruit and Spice Beer.
an IPA aged in a barrel?
If the barrel contains no spirits, then enter it as a Wood-Aged Beer. If the Barrel contains spirits that are notable in the finished beer, then enter it as a Specialty Wood-Aged Beer.
an IPA that is a recreation of how IPAs were like from a certain period in history?
Enter this in the Historical Beer category with a description for the judges to understand your intent and the historical context.
a gluten-free IPA?
This depends on how the gluten was reduced in the beer. If using enzymes, then the beer would likely stay as a classic-style IPA. If using alternative grains such as sorghum or millet, then enter the beer as an Alternative Grain Beer.
an American IPA brewed with honey?
Sugars are often used to dry out IPAs, so if the honey character is not noticeable in the finished beer, enter it as a standard American IPA. If the honey character is noticeable in the finished beer, then enter it as an Alternative Sugar Beer.
a Rauch-IPA (an IPA brewed with smoked malts)?
This would go into the Classic Style Smoked Beer category.
an American IPA brewed to session strength?
As noted in the Specialty IPA guideline, a session-strength IPA should be entered into the Specialty IPA category.
a pale lager brewed to IPA strength and hopping rates or an American IPA brewed with lager yeast?
This describes a distinct variant of IPA that has seen some commercial and home brew popularity, often called an India Pale Lager. You can enter this as a Specialty IPA and provide a brief description of the style to the judges.
a clone recipe of Pliny the Elder Double IPA?
This should be entered as a Double IPA. Do not enter beers into the Clone Beer category if you can enter them as an existing classic style.
an IPA fermented or finished with Brettanomyces?
A Brett IPA should be entered in the Brett Beer category.
an American IPA or Double IPA with significantly more malt complexity?
Refer to the styles American Strong Ale and American Barleywine, which would likely be more appropriate.
a Double Red IPA?
This is probably an American Strong Ale.
a New England IPA?
Enter this as a Specialty IPA.