Hoppy IPAs get a summery fruit boost with additions of apricot, tangerine and fresh-cut pineapple.
Short’s The Liberator
With its intense hopping— every four minutes during the two-hour boil—and hefty doses of lemon and orange zest, this double IPA packs a wickedly sharp hop-citrus bite.
Dogfish Head Aprihop
Introduced long before the fruit IPA trend took off, Aprihop elevates the orange, grassy tones of Amarillo hops with juicy apricots.
Odd Side Ales Derelicte IPA
Odd Side loves untraditional ingredients (think papayas and habaneros); here, brewers add fresh-cut pineapples to quietly complement grapefruit and orange hops.
Boxcar Mango Ginger India Pale Ale
This island-ready IPA hits the taste buds with a tropical punch: Mango rides the swallow, and a quick snap of ginger accentuates the gentle hop bitterness.
Samuel Adams Whitewater IPA
Whitewater’s soft wheat base stages herbal, bitter notes against well-matched sweet apricot undertones.
Tyranena Scurvy IPA
Taking cues from the Belgian wit, the Wisconsin brewery gives its citrusy IPA a zesty edge with orange peel in the brew.
There are roughly 80 pounds of raspberry purée in this beer, but 60 IBUs and mindful use of tropical, citrusy Falconer’s Flight hops should entice even the staunchest IPA pedants.
Burnt Hickory Didjits
The Georgia brewery’s crazy line of innovative brews (carrot cake dubbel, anyone?) includes this hoppy number: an IPA brewed with whole blood oranges.
Hill Farmstead Society and Solitude #5
Brewed with a crazy amount of citrusy New Zealand and Simcoe hops, the flavor bursts with vibrant fruits, from pineapple to passion fruit. Some real grapefruit adds the only thing missing: a healthy dose of vitamin C.
Potosi Tangerine IPA
Don’t like the sharp, hoppy bite of big IPAs? This Wisconsin offering’s blended with tangerine juice, which marries the fruit with caramel malts and dank, piney hops for a smooth finish.