I really like Black India Pale Ale. A product of the mid-era of craft brewing, it offers the stylings of West Coast IPA with lashings of black malt flavour.
While I dig beer history, here I will discuss more the taste I favour. I will say though, the style is not completely new. Some years ago I drew attention to a late 1800s English beer manual, authored by Frank Faulkner, that described stout (“black beer”) made in Burton-on-Trent, U.K., which he said tasted more of pale ale than porter.
So it’s a similar idea albeit inadvertent in this case. See Faulkner, here. Presumably Bass and the other Burton stars weren’t thrilled with his remarks, and thought no doubt they were emulating classic London porter.
On the other hand, as the modern Black IPA, something different and distinct emerged from pale ale and porter.
First, the type of Black IPA I don’t like. I don’t like when the beer is too dry. The finish should be slightly sweet, as indeed IPA should be by my lights – or almost any beer, apart Brut IPA and a couple of two others.
I also don’t enjoy when the hops really go to town. If it’s hard to drink, what’s the point?
I don’t like when the black malt taste, as in porter plain and simple, has an espresso flavour. The signature (imo) should be a burnt or roasted note, not espresso, or “scorched cereal” either. To be sure in Black IPA the taste is more subtle than for ordinary porter or stout, but it should be there.
As well, I avoid usually Black IPA flavoured with a spice, herb, fruit, coffee, or chocolate. I don’t mind a little rye or oats, but the game is lost imo with non-cereal additions. Well-made Black IPA is perfect as it is, and these other things put it off, to my thinking.
Of the Ontario Black IPAs I’ve had, the above, from Silversmith in Virgil, Ontario, is first rate. (Virgil is in Niagara-on-the-Lake and was settled by United Empire Loyalists, i.e., Americans, as much of Ontario was in its early phase).
The beer has everything in the right place including the malt taste. I’ve only had one or two beers from them. The black lager never particularly appealed, so I wasn’t sure what to expect, but Problem Bears certainly impressed.
I suppose it’s like that with every brewery I encounter. Rarely do I like everything they do, but I’m glad when I find something I really like.
As promised on the label the hops do offer “pine”, not grapefruit or citrus, to the advantage of the beer. “Tropical” is mentioned as well. I get that too, and it all works very well.
The strength is 7.2% ABV, and the flavour impact matches the strength – not always the case with modern craft beer, but 19th century brewers understood this well.
Next, I enjoy the Black IPA currently made by Creemore Batch House, the brewpub owned by Molson-Coors Beverage Co. on Victoria Street in Toronto. It is less strong and perhaps a tad sweeter than the other, but not dissimilar in taste.
Both are exemplary brewing, redolent of the natural, the real.