The “cold IPA” sub-style has really burst onto the scene in the last couple years. If you’re unfamiliar, think of it like an uber-West-Coast-style IPA. The brewers ferment the beer colder than is typical of ales, often with lager yeast, or a
of lager and ale yeast. They also eschew the heavy use of caramel and crystal malts, and sometimes add a little corn or rice, to reduce caramelized flavors. The end result is a full-throttle IPA, usually with... Less