IPA 1914 - 1919

We're still knee-deep in mud, struggling to fit our gas masks. Yes, even more about WW I. I know, it seems as if I'm writing a book just about the Great War. Eventually, I'm sure I'll get to something else. You'll just have to bear with me a little longer

IPA. London-style IPA. You know, the stuff that's not "real"IPA because it isn't strong enough. What bastards, eh, those brewers, calling something IPA that was weaker than their PA? Whitbread did it for more than 50 years. Just as well there were no style authorities at the time to reveal their hideous deception.....




IPA and Light Bitter
In London breweries, IPA was weaker, but more heavily hopped, than Pale Ale. I realise that this goes against received wisdom, but IPA was the session Bitter to Pale Ale's Best Bitter. The situation was somewhat different in Burton, where stronger, export IPA's similar to those of the 19th century were still brewed.

There were other Light Bitters, with brewhouse names such as XLK or XK. These were around the same gravity as IPA, but less well hopped. That is to say, with a gravity of around 1050º in 1914. Before the war, Whitbread's basic draught beers were IPA at 1050º, X (Mild) at 1057º and PA at 1061º. As you can see, Light Bitter was weaker than Mild.

Whitbread's IPA, like all their other beers underwent large changes during the war. Along with PA and Porter, it was one of only three beers Whitbread brewed all the way through the war.


Like with their PA, increasing the degree of attenuation offset the initial gravity cuts and the ABV even increased slightly from 4.4% to 4.9%. The hopping rate stayed pretty constant at around 12 pounds per quarter of malt. That's about 2 pounds per quarter more than PA. By 1918 the gravity of Whitbread IPA was down to just 1032º, just a little less than PA which was around 1036º.

The grist contained 20% sugar for most of the war years, except for a blip in late 1917/early 1918 when it dropped to 10%. I assume because of a shortage in supply as the same happened to all their beers. There were even some versions of MA brewed with no sugar at all.

The strength of Whitbread IPA only increased very slightly after war's end, settling at around 1036º for most of the interwar years. That's a 28% fall on it's 1914 gravity of 1050º. Which is more than the decrease in PA (25%) and X (26%).