Although most of people know and love the IPA (or India Pale Ale) for its bitterness, very few know about its history and what India has to do with it.
Back in the 18th century, the British, heading for India, had to find a way to preserve their beers during their long journey (4 long months at the time!). They added a large quantity of hops, known for its antiseptic and anti-bacterial properties.
This addition of hops occurs after brewing, 4 days after cooking, during a high fermentation process, very active. This cold hopping technique preserves the natural aromas of the hops (which would be lost in the cooking process); without modifying the bitterness. This gives a beer with a pale, amber or copper color, which may be hazy depending on the filtering used. Its foam is persistent, off-white in color.