Cold IPA: What It Is, How It's Made, and Why You Should Try It
Cold IPA is the most talked-about craft style of recent years — and for good reason. Created to overcome the limitations of traditional IPAs, it combines the technical clarity of a Lager with the aromatic intensity of an American IPA. The result is a clear, dry, lively beer, bursting with unexpected tropical and citrus aromas. If you haven’t tried it yet, you’re missing out on the style of the moment.
→ Discover the Cold IPAs available in the Maltese catalog
Why Was Cold IPA Created?
The IPA market had reached two extremes: on one side, the classic IPAs with often heavy malt bases, and on the other, the Hazy IPAs with their extreme cloudiness and almost fruit juice-like aromas. Cold IPA was born to fill a specific niche: maximum hop aroma, minimal heaviness, maximum drinkability. A beer for enthusiasts, but accessible to anyone who loves intense aromas without feeling weighed down.
The 3 Production Secrets
What makes Cold IPA unique isn’t a single ingredient, but a precise combination of technical choices that the best craft breweries master with great care.
1. Unconventional grains: rice and corn instead of malt
The base of Cold IPA isn’t made solely from barley malt. Brewers use up to 20-40% rice or corn (flaked or refined). These grains provide fermentable sugars without adding color, malt flavor, or proteins. The result is an extremely light and “clean” body that leaves all the space to hop aromas without interference. A precise technical choice, not a compromise.
2. Lager yeast used “warm”: the paradox that works
Despite the name “Cold,” this beer isn’t fermented at very low temperatures. A low fermentation (Lager) yeast is used but operated at the upper end of its range — about 15°C - 18°C. This allows the yeast to ferment very quickly and completely (high attenuation), without developing the fruity (ester) aromas typical of Ales. The result is a very clean fermentation, with a final dryness that enhances every hop note.
3. Targeted dry-hopping: clear, not confused aromas
Hops are added in massive amounts cold (dry-hopping), but strictly at the end or after the main fermentation. This avoids the biotransformation phenomenon — typical of Hazy IPAs — and ensures that hop aromas remain clear, vertical, and resinous, supported by a firm but clean bitter base. No aromatic confusion: every note is in its place.
Cold IPA vs Hazy IPA vs West Coast IPA: What’s the Difference?
| Characteristic | Cold IPA | Hazy IPA | West Coast IPA |
|---|---|---|---|
| Clarity | Clear | Cloudy | Clear |
| Body | Light/dry | Soft/full | Medium/dry |
| Bitterness | Firm and clean | Low | Very firm |
| Aromas | Tropical/resinous | Juicy/fruity | Resinous/piney |
| Yeast | Lager | Ale | Ale |
If you love Hazy but want something drier and more vertical, Cold IPA is your next step. If you love West Coast but want more tropical aromas with less heaviness, Cold IPA is still the right answer.
What Pairs Well with Cold IPA?
The dryness and aromatic intensity of Cold IPA make it extremely versatile at the table:
- Asian cuisine (sushi, ramen, pad thai): the dryness cleanses the palate between bites
- Burgers and grilled meats: the firm bitterness balances the fattiness of the meat
- Aged cheeses: the contrast between bitterness and saltiness is surprising
- Neapolitan pizza: a classic pairing that never disappoints
Why Buy It Now
Cold IPA is the style that the most technical craft breweries are producing with the greatest care in 2026. It’s not a mass style: it requires specific ingredients, precise temperature control, and top-quality hops. Every bottle you find in our catalog is the result of this artisanal care.
- ✔ Carefully selected among the best Italian and international Cold IPAs
- ✔ Product sheets with tasting notes and pairings
- ✔ Fast shipping with protective packaging for bottles
- ✔ Continuous catalog updates with the most interesting releases
