We’ve covered IPAs plenty of times before, so we won’t rehash the basics. You already know they’re hop-forward, flavour-packed beers with a higher ABV than your everyday lager. But within this big, bold family lies a split that causes endless debate: East vs West IPA. What actually separates them? Is it just geography, or something more? Let’s break down the IPA style differences explained properly. Buckle up. It’s going to get hoppy. West Coast IPA flavour profile If IPAs had personalities, West Coast IPAs would be the loud, confident ones. The classic West Coast IPA flavour profile is defined by: High bitterness Piney and resinous hop character Crisp, dry finish Clear appearance Moderate malt backbone These are the hop powerhouses. Bitterness takes centre stage. The malt is present, but it’s there mainly to support the hops, not compete with them. During the 2000s and early 2010s, there was an unofficial arms race to brew the hoppiest, most bitter IPA possible. West Coast IPAs proudly led that charge. Think sharp grapefruit zest, pine needles and a snappy finish that keeps you coming back for another sip. Give Lagunitas IPA a try on BLADE (or tap directly from a 5L draught keg), for an example of a classic West Coast IPA! East Coast IPA characteristics Now let’s cross the country. The defining East Coast IPA characteristics are: Juicier hop expression Lower perceived bitterness Fruit-forward aromas Softer mouthfeel Often hazy appearance Rather than punch you in the face, East Coast IPAs ease you in. They tend to showcase tropical fruit, citrus and stone fruit notes while keeping bitterness more restrained. They’re smoother, rounder and more approachable. Where do NEIPAs fit in? New England IPAs (NEIPAs) are often grouped into the East vs West IPA discussion. And for good reason. NEIPAs take East Coast characteristics even further with a hazy appearance, intense tropical fruit aromas, low bitterness and a soft, pillowy mouthfeel. They’re sometimes called “juice bombs”, and they’ve played a huge role in reshaping modern IPA trends. How are East Coast and West Coast IPAs brewed? Understanding this IPA comparison guide means looking at how each style is brewed. Both East and West Coast IPAs are top-fermented ales. The real difference lies in how hops are used. Check out our article on yeast fermentation to find out more. West Coast hopping technique In West Coast IPAs, large amounts of hops are added during the kettle boil. Here, heat extracts alpha acids from the hops, which increases measurable bitterness (IBUs). Think of it like steeping strong tea. The longer and hotter the boil, the more bitterness you extract. This creates that classic bold, sharp West Coast IPA flavour profile. East Coast & dry hopping East Coast IPAs (especially NEIPAs) rely heavily on dry hopping. Dry hopping means adding hops during fermentation or after the boil at cooler temperatures. What does that do? Preserves delicate hop oils Enhances aroma Boosts fruity and floral notes Reduces harsh bitterness Some breweries even “double dry hop” (DDH), intensifying aroma without dramatically increasing bitterness. This technique is what defines most East Coast IPA characteristics today. Which IPA should you choose? It all comes down to preference. Do you like sharp bitterness, a clean finish and a classic American hop punch? Go west. Do you prefer juicy fruit notes, a softer mouthfeel with lower bitterness? Go East. Both styles showcase hops, just in very different ways. That’s the beauty of the IPA family. IPA comparison guide The debate around East vs West IPA isn’t about which is better, it’s about how hops can express themselves differently depending on technique. Understanding these IPA style differences explained gives you a deeper appreciation of the craft behind every pint. And the best way to truly understand this IPA comparison guide? Try both. Side by side!