The Brewing Basics: What's in a Standard IPA?
At its core, a beer, including an IPA, is made from water, yeast, hops, and a source of fermentable sugars, typically grain. The "India Pale Ale" style itself traces its roots back to 18th-century England, where brewers added extra hops to preserve their pale ales during long sea voyages to India. The foundational grain for these traditional IPAs was malted barley. Barley provides the sugars for fermentation, a nutty backbone, and contributes to the beer's body and golden color.
For a long time, the standard American IPA also followed this barley-centric tradition. Brewers prized clarity and a dry, bitter finish, which is best achieved with a simple grain bill of mostly two-row pale malt. The primary focus was showcasing the bold, often piney and citrusy, American hops like Cascade, Centennial, and Chinook.
The Rise of Modern IPAs and the Integration of Wheat
The craft beer boom of the 21st century sparked a wave of experimentation, and brewers began to deviate from the traditional barley-only approach. The most prominent example of this is the New England-style IPA (NEIPA), also known as the Hazy IPA. To achieve its characteristic cloudy appearance and soft, juicy mouthfeel, brewers began adding adjunct grains like oats and wheat.
- Wheat in Hazy IPAs: In NEIPAs, flaked or malted wheat is often a key ingredient, sometimes making up 20–30% of the total grain bill. The proteins in wheat are responsible for creating the signature, long-lasting haze and contributing a smooth, silky texture that complements the fruity hops. This provides a stark contrast to the crisp, clear profile of a West Coast IPA.
- Wheat in White IPAs: Another style that explicitly uses wheat is the White IPA. This is a hybrid style that blends the hoppy character of an American IPA with the spicy, fruity notes and wheat base of a Belgian Witbier. The result is a beer that is hoppy but also has a bready, bright character from the significant portion of wheat.
Barley-Focused vs. Wheat-Inclusive IPA Grain Bills
| Feature | Traditional / West Coast IPA | Hazy / New England IPA |
|---|---|---|
| Primary Grain | Primarily malted barley (e.g., two-row pale malt) | A blend of malted barley, flaked oats, and wheat |
| Appearance | Crystal clear; brewers often filter for high clarity | Intentionally hazy and opaque, with no filtration |
| Mouthfeel | Crisp, dry, and clean | Soft, plush, and creamy due to wheat and oats |
| Dominant Flavor | Emphasizes hop bitterness, with piney and citrusy notes | Highlights juicy, fruity hop aromas with low bitterness |
| Hop Additions | Frequent additions throughout the boil for bitterness | Often uses late boil and heavy dry hopping for aroma |
| Yeast Strain | Clean-fermenting American ale yeast | Often uses specific yeast strains to amplify fruity esters |
The Role of Adjunct Grains in Modern IPAs
Modern brewing is all about creative expression, and adding grains other than barley is a vital part of that process for many styles. While wheat is a common addition, other adjuncts serve specific purposes in the grain bill.
- Oats: Often used alongside wheat in NEIPAs, oats contribute a smooth, full mouthfeel and creamy head retention. Like wheat, they contribute to the beer's opaque appearance.
- Rye: Some brewers incorporate rye into their IPAs for a spicy, grainy flavor profile. Rye can also add to the mouthfeel but is typically used in smaller percentages than wheat.
- Dextrin Malt: This type of malt is sometimes used in small quantities to add unfermentable sugars, which increases the beer's body and sweetness without adding haze.
- Rice or Corn: Less common in IPAs, these adjuncts are sometimes used in other styles to create a lighter, crisper mouthfeel and a less complex flavor profile.
Is an IPA with Wheat Still an IPA?
Absolutely. The definition of an IPA has evolved significantly since its inception. While the original English and classic American versions established the standard, the style has grown to include a vast array of substyles. An IPA is now defined by its hop-forward character, typically showcasing specific aroma and flavor notes, rather than a rigid grain-only formula. The use of wheat or other grains for texture or appearance is an accepted and celebrated part of the craft brewing landscape. The key distinction remains the prominent hop profile that is the hallmark of any beer carrying the IPA name.
For those with gluten sensitivities, it is crucial to recognize that an IPA containing wheat is not safe for consumption. Even IPAs made predominantly with barley still contain gluten. True gluten-free IPAs must be brewed with alternative grains like sorghum or millet and labeled as such.
Conclusion: The Modern Craft Scene Redefines the IPA
The question, "Do IPAs contain wheat?", has a complex but clear answer: sometimes, yes, and it depends on the style. While classic IPAs prioritize a clean, bitter profile with a barley-based malt foundation, modern interpretations have embraced wheat to achieve different textural and visual characteristics. The hazy, juicy New England IPA is a prime example of this evolution, relying on wheat and oats for its soft mouthfeel and signature cloudiness. The growing variety within the IPA category is a testament to the creativity of craft brewers and ensures there's a version for nearly every palate. So next time you grab a pint, a cloudy appearance might just be a sign of a delicious wheat addition.
Further Reading
For a deeper dive into how different malt types affect beer, consult the resources available from the American Homebrewers Association. They provide extensive guides on brewing grains and their specific contributions to flavor, color, and mouthfeel.
