Whirlpool hop additions towards the end of the boil or a dry hopping regime can of course boost those hop aromas and enhance the mango sections of the aroma depending on the hop used. This is especially true in the American style IPAs, where bold American hops like Mosaic & Citra, Cascade, or Chinook will often add citrussy flavors and aromas to the beer. The deeper mango character complements the hop profile of the IPA and makes it a popular choice among beer drinkers who are looking for something new and different.

A common mistake many homebrewers make when brewing an IPA or even a fruity IPA is to overthink the malt bill. Remember, you want the hops to shine through here with a slight mango flavor, not a deep rich caramel or toffee flavor as found in some other beers. Mango IPA alcohol content will vary depending on the brewing process. You can go as high as 9 percent ABV if you wish. Following this rule, 1 lb of mango per gallon should give a moderate level of fruit flavor, although, if added to the boil, many would recommend cutting this amount in half, ie 0.5 lb per gallon. If a fruit exists, there’s a solid chance it’s been made into a beer by this point. But mango is one of those periphery fruits that, while used nowhere near as frequently as classic additions like, say, cherries and raspberries, still tends to feature consistently well in beers like tropical IPA. Hop varieties like Citra, Galaxy, Mosaic and Azacca can give mango notes to beer sans the addition of actual fruit, while providing easy anchor points when using actual mango.

Acids can also be a problem if you add too much fruit to the beer. Most fruits tend to be abundant in citric and malic acid, and bear in mind too much acidity in a beer can often make a brew unpleasant to drink.

Beer is the first alco-bev most people start with right after their sodas. As a rule, Vijay Prakash, who has most of his brewer team from Pune here, insists on educating the customer. “Most of the time, youngsters have little clue about a drink. Beer, for instance, must be started from the lightest to the strongest, progress slowly, and enjoy it. On our end, we try to educate and offer the beer best suited to the age group, the person trying it,” says Vijay, as he presents a chilled line-up of his favourites to taste.We’re not talking about those Hazy IPAs or New England Style IPAs which often have a fruit juice-like appearance and flavor. Mango Habanero IPA by Motorworks Brewing: The pale Indian ale has an ABV of 6 percent and features Citra, Chinook, and Amarillo hops.

As such, you shouldn’t need to tamper too much with your IPA recipe to accommodate the fresh fruit flavor. Just decide how intense you want the mango to be – do you want a faint mango flavor or a more intense mango milkshake-like flavor?Also, fermentation time, dry hopping schedule, and carbonation level can also be adjusted to your taste. Although adding fruit to your beer will add sugars, they are all fermentable sugars – simple sugars such as glucose, sucrose, and fructose. Given that there are over 60 breweries brewing craft beer in Bengaluru, experts state that the city is far ahead of the race when compared to the rest of the country. Brewer Umang Nair says, “Contrary to other cities like Pune, Mumbai, Delhi and Kolkata, where craft beer is the only brew in demand, Bengaluru’s crowd is super receptive to new flavours. They may or may not like it, but they will definitely try it. This shift from traditional wheat-based brew to experimenting with new ones, has been a recent trend. Fruit-infused beers have the most number of takers.” This type of IPA is becoming increasingly popular, as craft brewers are experimenting with all sorts of different flavors to add to this style of beer. Some popular fruits that are used in fruity IPAs include grapefruit, orange, pineapple, and mango.