Understanding IPA Styles: From Hazy to West Coast

If there’s one beer style that can spark an entire barroom debate, it’s the IPA. Some people swear by the crisp bitterness of a West Coast IPA, while others reach for the juicy haze bombs that look more like orange juice than beer. But what exactly separates one IPA from another? And how did this one style become such a massive category in the craft beer world? Let’s crack it open.

IPA stands for India Pale Ale, a style that originally took shape in England back in the 1800s. Brewers added extra hops to preserve their beer on long voyages to British colonies (including India), and that hop-forward flavor became the defining characteristic of the style. Fast-forward a couple centuries, and American brewers have turned the IPA into a playground of creativity—tweaking ingredients, hop varieties, and brewing techniques to create an ever-growing family of substyles.

Let’s start with the classic: the West Coast IPA. This is the beer that defined the craft movement in the 1990s. West Coast IPAs are known for their bold hop bitterness, clear golden color, and dry finish. They often feature notes of pine, citrus, and resin thanks to American hop varieties like Cascade, Centennial, and Chinook. They’re crisp, snappy, and unapologetically bitter—perfect for people who like their beer to bite back a little. Think of legendary names like Stone IPA or Lagunitas IPA: bright, aromatic, and refreshingly bitter.

On the other end of the spectrum sits the modern favorite: the Hazy IPA, also known as the New England IPA (NEIPA). This style flipped the script by prioritizing juiciness and smoothness over bitterness. Brewers use late-hop additions, dry-hopping, and even oats or wheat to create a cloudy, soft-bodied beer that bursts with tropical fruit, peach, and citrus aromas. If a West Coast IPA tastes like a pine forest after a rainstorm, a Hazy IPA tastes like a fruit smoothie. Think beers like WeldWerks Juicy Bits, Odell’s Cloud Catcher, or New Belgium’s Voodoo Ranger Juicy Haze—all loaded with lush flavor and a pillowy mouthfeel.

Then there’s the Double or Imperial IPA, a bigger, bolder version of either style. These clock in around 8–10% ABV and balance massive hop flavors with a touch more malt sweetness to keep things in check. Double IPAs are the showboats of the IPA world—rich, aromatic, and dangerously drinkable when brewed right.

For those who like experimentation, the IPA family gets even deeper. Session IPAs bring the hop flavor of a big IPA but at a lower ABV (usually around 4–5%), making them perfect for summer hangouts. Black IPAs combine roasted malt with IPA-level hops, creating a toasty, hoppy hybrid. Cold IPAs are one of the newest trends, fermented cooler like a lager for a crisp, clean hop showcase. And let’s not forget Milkshake IPAs, which use lactose to create a sweet, creamy texture that tastes almost dessert-like.

Here at Boone’s Wine & Spirits, we’ve seen IPA trends come and go—but the love for hops has never faded. Whether you’re a diehard fan of resinous, old-school bitterness or a haze-chaser who loves tropical juiciness, there’s an IPA for every palate. The fun part is exploring them all.
Next time you’re in Boone’s, ask one of our beer lovers for a mix-and-match six-pack of different IPA styles. Grab one West Coast, one Hazy, one Double, one Session, one experimental, and one local Colorado gem. Do your own tasting at home and see where your taste buds land.

No matter which style you pick, one thing’s certain: IPAs are here to stay, and Colorado brewers are among the best in the game. So pour one out, take that first hoppy sip, and remember—there’s no wrong answer in the world of IPAs.

Cheers from all of us at Boone’s!