IPAs are bitter beers, but they can be tamed
Although they may seem like a contemporary phenomenon, IPAs (short for "India Pale Ale") actually date back to the 18th century and have always been characterized by their strong hop flavor, even as they have evolved over time. Hops, which are cone-shaped flowers, are essential ingredients in modern brewing and provide most of the beer's bitterness. IPAs highlight this hoppy, bitter profile more prominently than other beer styles. Therefore, when cooking with IPAs, it's important to use them sparingly: on your first try, consider using less beer than you would with a lager. You can adjust the amount based on your taste preferences in future attempts.
Some people truly appreciate that bitter taste, even if it can be surprising if you're not expecting it. IPAs are particularly well-suited for beer batter, but they may not be the best choice for baked goods, which should generally be sweeter, even when made with beer (like beer brownies). Beer batter, a crispy coating made from beer, eggs, and flour, is something you’ve likely encountered on fried fish or onion rings. An IPA beer batter pairs well with savory fried fish such as cod or any whitefish, which have a mild flavor that can handle a more robust batter. Just be sure to inform your guests that you’re using craft beer instead of a standard domestic option.
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