IPA. is the acronym for India Pale Ale or Pale Beer of India. IPAs are believed to have been developed in the 18th century to supply British colonial troops in India.
The traditional beers did not stand up well to the crossing, so the addition of sugar and hops would have been decided to allow their transport.

However, this story seems to have been invented in the early 19th century by the main English brewer of IPA, George Hodgson, with close ties to the British East India Company.
This allowed this company, which enjoyed a royal monopoly between Great Britain and India, on the one hand, to avoid an empty return voyage of its vessels and, in the absence of local beer, impossible to brew because of the climate, and on the other hand, to prevent his men from indulging in alcoholic beverages that could be hazardous to health.

Over the years, well marketed, IPA beers then gained in popularity, and breweries multiplied.

In the decades that followed, the development of refrigeration, which made it possible to brew beer all year round and serve it cold, the introduction of a tax on beers according to their alcohol content, and the requisitioning of grain during the First World War led to their decline and the bankruptcy of the main breweries that produced them.

In the late 1980s, with the rise of microbreweries, some artisanal breweries in the United States revived the production of APIs. This trend has arrived in Europe over the past decade and is now the fashionable brewing method.

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To brew them, the technique known as dry hopping is used, which consists of adding hops directly to the brew to give it a maximum of floral and fruity aromas: citrus fruits, exotic fruits or peaches, for example. The presence of hops gives them a greater bitterness and requires a quick consumption to preserve the freshness of these aromas.
The presence of this hop gives them greater bitterness and requires rapid consumption to keep the freshness of these aromas.

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