IPA gained its name due to its popularity among British troops in colonial India.

The high gravity of the beer allowed it to mature during its long voyage from England to India and the high hop bitterness worked as a preservative. What resulted was a golden to deep copper-colored ale with a full flavor and very high hop bitterness. Complimentary foods include lamb, many spicy ethnic foods, and well-done steak or roast. Serve in a pint glass at (55 degrees F).

British pale ales for the Indian Empire were made to a higher than normal strength, and given more hops, to protect them on the journey. Today, the hoppiest examples of this style are made by the new generation of American brewers. 5.0-plus, and often far higher.