Next Wednesday, while many of you are no doubt shopping for ingredients to celebrate the return of week 2 College Football, local breweries Foggy Noggin and Reuben's Brews will be celebrating the release of Complete IPA.
Releasing this third book, Complete IPA, Joshua Bernstein is the published author of Brewed Awakening and The Complete Beer Course. Hailing from Brooklyn, New York; Bernstein is visiting a few places in the Greater Seattle area, while promoting his latest release.
More on Complete IPA:The Guide to Your Favorite Craft Beer
India Pale Ales have captured the hearts and taste buds of beer lovers like no other brew, and brewmasters are using it to unlock new dimensions of flavor, turning IPAs into the top-selling craft beer style. But not all beers are created equal. Beer expert Josh Bernstein takes you on a tangy tour of the world’s finest IPAs, from easy-drinking session ales to bitter brews gone wild. Complete IPA showcases the best choices in each category, profiles the brewers who helped innovate the sub-categories, and highlights emerging IPA styles and the most exceptional breweries making them right now. With this definitive guide, you’ll be drinking the best beers and cutting-edge brews in no time.
September 14th, 2016
Starting Wednesday, Joshua will visit Bothell's Foggy Noggin for an exclusive event, where guests can enjoy six unique India Pale Ales, while Bernstein discusses each one, along with his book. Afterward, guests will receive a personalized copy to take home. Total cost is $50 for this limited capacity, 20 person event. Foggy Noggin is located at 22329 53rd Ave SE Bothell, WA 98021 with this event running from 7 pm - 9 pm. For information, including tickets, call the brewery at (425) 486-1070, to confirm availability and to arrange a cash-only payment before September 14th.
September 15th, 2016
Following his visit to Bothell, Joshua Bernstein will visit Seattle's Nordic neighborhood of Ballard, while tapping a cask at Reuben's Brews.
Stop by Reuben's Brews next Thursday, from 5 pm to 8 pm, where Bernstein will tap a cask of Reuben's Brews IPA, sign copies of Complete IPA, and if you're quick enough co-owner Adam Robbings will autograph the section that talks about his Crikey IPA. This is a free event to attend, but the beers aren't. But if you purchase a copy of his tome, he might even buy you a pint to pair with it. What a deal! Reuben's Brews is located at 5010 14th Avenue NW, with doors opening at 3 pm.
More on Joshua Bernstein's inspiration behind his latest book.
Beer today is an all-you-can-eat luncheon, glutted with bourbon-barreled imperial stouts, salty ’n sour German ales spritzed with blood oranges, and rustic saisons gone funky with wild yeast. But when people first approach that smorgasbord, empty glass extended, the first (and second and third) selection is often an IPA, the king of contemporary beer.
Whereas for me it was stouts and Belgians that hipped me to a world beyond the bulk-buy lager, mass-produced and massively forgettable, the IPA is oftentimes today’s introductory touchstone of taste. Bitterness and citrus, pine trees and dankness worthy of a weed-filled one-hitter, they’re flavors and fragrances that are easy to grasp, easy to love, easy to obsess over. A generation ago, brewing IPAs made brewers stand out. Now brewers make IPAs to fit in, our ceaseless thirst driving production.
Most every brewer in America, more than 4,300 as of publication and climbing nearly daily, and a growing number around the globe, makes some iteration of an IPA. It’s a category as elastic as it is overcrowded. Those three letters used to be shorthand for bitterness and a fair bit of booze. Now an IPA is code word for flavor. It’s anything and everything, a fever dream filled with hops, kegged, and served cold.
I kind of saw it coming. As a journalist hard on the beer beat since the early aughts, I noticed the uptick in IPAs, the beers growing brasher and more prevalent. However, I thought the wave would crest and crash, followed by another. That’s the nature of trends. The IPA, though, was not a single upsurge; it was a rolling series of swells, some bigger, some smaller, all impactful, steadily eroding prevailing beliefs that beer equaled a fizzed-up yellow lager.
So many waves of IPAs arrived, from every which direction, it was becoming a superhuman endeavor to track them. And it was my job. To provide a concise snapshot of the pervasive, always changing, forever evolving beer style, creating a kind of bitter Rosetta Stone, I resolved to write The Complete IPA. Yes, it’s about beer. It’s also about the ingenuity of brewers taking an idea, taking raw material, and making it massively memorable, utterly distinct, and paradigm shifting—no easy shakes.
Creating a printed document in the forward-hurtling beer world can be thorny, text dated before the tome touches a shelf. I tried to read tealeaves, but with IPAs the only foregone certainty is flux. There’s likely some experimental hop, just taking root, filled with flavors we never dreamed possible in a flower, destined to upend the IPA game forever.
And that’s what keeps me writing and drinking, not necessarily in that order. We’re living in an IPA world. Complete IPA shows you how to drink it in, down to the dollar.
N.W. Beer Guide