But why did you call it… New World IPA?

New World Pale, New World Pilsner, New World Red, New World Saison, Brave New World, New World Porter, New World Amber, New World Black IPA, New World Brown, New World Wheat… *Yawns* The list goes on and on. And on.

So why did we choose the name New World IPA for our flagship IPA? There are a number of reasons for this. First, it will be no surprise to those familiar with our range that we take some of our inspiration from the US beer scene, but the biggest inspiration really comes from the history and tradition of brewing in the UK.

New World IPA takes its hopping levels and ratios from the earliest British IPA recipes and the beer is a celebration of the IPAs incorporating the first New World hop shipments. There will be some that debate when New World hops hit our shores (and this is not the reason for this blog) but many cite this as being as far back as 1817 following the eruption of Mount Sambora which had a severe effect on the British hop harvests of 1816 and meant we looked beyond our own shores for ‘humulus lupulus’. We thought about what the first beers incorporating New World hops in the early 1800s would have been called…

Interesting and more detailed pieces on this can be found here:

In addition to this, the forefathers of what are now know as American IPAs were attempts to re-create the British IPAs of old. Most notably it was Ballantine’s brewery, producing Ballantine IPA, first brewed in the 1820s. Peter Ballantine, originally hailing from Scotland, set up his brewery to bring the best of the Burton-on-Trent beers to the US. Ballentine IPA clocked in at 7.4%, 60 IBU and was aged in oak vats for a year prior to release. The brewery was extremely popular up until the 1960s with the last of their beers going to market in the 1970s.

Lastly, our first release and flagship IPA will always mark our entry into a New World of beer and the beginnings of the monkhood.

The beer has evolved from our early gypsy brewing days and is something we regularly discuss as a team, taste frequently during the fermentation period (and at The Refectory) and get the most excited about as it comes to life in our fermentation vessels. Myself, Brian and the rest of team monk will never be 100% happy with New World, if we were, we might as well shut up shop. However with every brew we get closer to our homage to the almighty humulus lupulus. The beer now showcases a host of some of the world’s finest New World specimens of hops including Summit, Simcoe, Mosaic, Chinook and Centennial. It’s a true homage to the hops the New World has brought us in the UK.

Plus, seeing as though there are now so many New World beers, we hope we might avoid any legal battles that are becoming more and more common over beer names. That might be wishful thinking.

This beer is a celebration of the evolutionary journey the IPA has been on, produced in its country of origin.