What is a Milkshake IPA? A Creamy Twist on Craft Beer You Need to Try

In the ever-evolving world of craft beer, where innovation meets indulgence, the milkshake IPA stands out as a deliciously divisive darling. If you’ve ever wondered why your hazy IPA tastes suspiciously like a boozy dessert, you’re not alone.

This sub-style of the beloved New England IPA (NEIPA) has taken taprooms by storm, blending the juicy hop character of modern IPAs with the velvety smoothness of a milkshake. But what exactly makes a milkshake IPA tick?

In this deep dive, we’ll explore its origins, ingredients, brewing secrets, and why it’s sparking both raves and debates among beer enthusiasts. Whether you’re a hophead or a dessert lover dipping your toes into craft brews, understanding the milkshake IPA could be your next favorite pour.

At its core, a milkshake IPA is an offshoot of the hazy IPA family, designed to deliver a thick, opaque appearance and a mouthfeel that’s more smoothie than suds. Unlike traditional IPAs—those bitter, piney powerhouses born from British colonial voyages—these beers prioritize fruit-forward flavors and creamy textures over aggressive hops.

The result? A beer that pours like liquid sunshine, hazy and vibrant, with notes of tropical fruits, vanilla, and just enough hop backbone to remind you it’s still an IPA.

It’s no wonder the style has exploded in popularity; according to craft beer trends, milkshake IPAs represent a playful rebellion against the “bitter is better” era, appealing to a new generation of drinkers who crave complexity without the chew.

The Sweet Origins of the Milkshake IPA: From Insult to Icon

The story of the milkshake IPA begins in 2015 at Tired Hands Brewing Co. in Ardmore, Pennsylvania—a hotspot for hazy IPA innovation. Brewmaster Jean Broillet IV was experimenting with his flagship HopHands, a thick, unfiltered pale ale loaded with oats for body and late-hop additions for juicy esters.

Enter Jason Alström, co-founder of BeerAdvocate, who sampled it and dropped a scathing review: a measly 2.74 out of 5, calling it a “milkshake” in the derogatory sense reserved for overly viscous beers. Rather than recoil, Broillet embraced the jab.

He responded by brewing 22 variations of what he’d proudly dub milkshake IPAs, infusing them with lactose, vanilla, and massive fruit purees like green apple.

Across the Atlantic, Swedish gypsy brewers Omnipollo—Henok Fentie and Karl Selin—were tinkering with similar ideas, adding wheat flour for extra haze and lactose for sweetness. Their collaborations with Tired Hands solidified the style’s blueprint.

What started as a cheeky retort to critics has since gone global. By 2018, breweries from Uruguay to New Zealand were churning out milkshake IPAs, turning a niche experiment into a staple of craft beer menus.

Today, the style’s folklore includes nods to John Steinbeck’s Cannery Row, where a character laments mixing beer with milkshakes as a sign of moral decay—ironic, given how these beers celebrate unapologetic fun.

This origin tale isn’t just trivia; it highlights the milkshake IPA’s ethos of creativity. Born from provocation, it embodies craft beer’s spirit: push boundaries, ignore purists, and let flavor lead.

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Key Ingredients: What Makes a Milkshake IPA So Irresistibly Creamy?

Diving into the recipe reveals why milkshake IPAs feel like dessert in a glass. The magic starts with lactose, or milk sugar—an unfermentable carbohydrate derived from milk. Unlike regular sugars that yeast devours during fermentation, lactose lingers, imparting residual sweetness and a silky texture akin to a real milkshake.

This isn’t actual milk (despite the name), but it mimics the creaminess of a milk stout, balancing the beer’s natural dryness.

Fruit is the star performer here. Brewers puree or juice tropical heavy-hitters like mango, passion fruit, strawberry, peach, or pineapple, adding them post-boil or during fermentation to preserve vibrant aromas.

These aren’t subtle hints; we’re talking pounds of puree per barrel, creating a juicy explosion that amplifies hop-derived fruit esters. Vanilla beans or extract often join the party, evoking ice cream nostalgia, while adjuncts like coconut, coffee, or even peanut butter push boundaries into pastry territory.

Don’t forget the IPA foundation: oats or wheat for haze and body, pectin (a natural thickener from fruit) for that shake-like viscosity, and hops like Citra, Mosaic, or Galaxy for subtle bitterness (typically 10-30 IBUs) and complementary citrus or stone-fruit notes. ABV hovers around 6-7.5%, making it sessionable yet indulgent.

The combo? A beer that’s hazy orange or pink, with a persistent foam that clings like soft-serve. Pro tip: If you’re lactose-intolerant, tread carefully—these beers can cause the same tummy troubles as ice cream.

Brewing a Milkshake IPA: Science Meets Indulgence

Crafting a milkshake IPA demands precision to avoid a cloying mess. It all kicks off like a standard NEIPA: a malt bill heavy on flaked oats and wheat for cloudiness, mashed with low-protein grains to minimize clarity.

Hops enter late—minimal bittering additions, followed by generous dry-hopping to coax out those juicy thiols without overwhelming pine.

The twist comes post-boil. Lactose dissolves into the wort around 150-160°F, too hot for yeast but perfect for integration. Fruit purees hit during active fermentation or as a “double puree” for mega-intensity, countering the fructose that yeast ferments into alcohol and CO2. Vanilla steeps like tea, and some brewers (shoutout to Omnipollo) whirlpool in raw flour for extra suspension—yes, flour, to amp up the shake factor.

Fermentation wraps at cooler temps (65-70°F) with hazy-friendly yeasts like London Ale III or Conan, which enhance ester production. Final gravity stays higher (1.015-1.020) thanks to lactose, yielding that sweet finish. Packaging in cans preserves freshness, as oxygen is the enemy of fruit flavors. Homebrewers, rejoice: Kits from Brooklyn Brew Shop make it accessible, but expect trial and error—too much fruit, and it’s soup; too little lactose, and it’s just a fruity IPA.

This process isn’t just brewing; it’s culinary alchemy, blending beer science with dessert artistry. For tech-forward homebrewing tips or apps to track your batches, Bytepoint’s guides at https://bytepoint.site/ are a digital brewer’s best friend.

Tasting Notes: What to Expect from Your First Milkshake IPA

Pour a milkshake IPA into a tulip glass, and you’re greeted by a dense, swirling haze—think mango sorbet meets cloud nine. The head is creamy and enduring, laced with fruit specks. Aromas leap out: ripe berries, citrus zest, and vanilla pod, laced with a whisper of dank hops.

On the palate, it’s a revelation. Velvety carbonation coats your tongue, delivering waves of tropical sweetness tempered by faint hop tang. A strawberry milkshake IPA might evoke shortcake; a passion fruit version, piña colada dreams. Bitterness? Subdued, like a soft afterglow. Finish is lush, not drying, begging for another sip. Pair it with charcuterie, spicy tacos, or—boldly a cheeseburger for contrast.

Yet, balance is key. Overdone versions tip into syrupy territory, masking the IPA soul. Seek ones where fruit and hops harmonize, like Centennial with orange or Galaxy with passion fruit.

Iconic Milkshake IPAs and Where to Find Them

The style’s pioneers set the bar high. Tired Hands’ Double Creamsicle Milkshake IPA blends orange and vanilla for nostalgic bliss. Great Notion Brewing’s Mochi series in Portland infuses Japanese-inspired fruits with lactose for ethereal creaminess. Omnipollo’s collaborations, like their zucchini bread variant, prove no idea is too wild.

Stateside, Monday Night Brewing’s “Adult Summer Camp” lineup turns treats into brews—think Triple Cheesecake IPA. In the UK, Verdant Brewing crafts passion fruit stunners; Down Under, New Zealand’s Laughing Bones shakes mangos with local vanilla. For a global hunt, apps like Untappd or Tavour ship rarities nationwide.

The Great Debate: Love It or Loathe It?

Milkshake IPAs polarize like pineapple on pizza. Fans hail them as inclusive gateways—perfect for IPA-averse folks craving adventure without austerity. They democratize craft beer, blending sipper-friendly sweetness with hop complexity, and fuel creativity (who doesn’t love a peanut butter banana shake IPA?).

Critics? They cry foul. Purists decry the “pointless” dilution of IPA heritage, arguing lactose and fruit bury the hops under dessert fluff. Reddit threads roast them as “beer for people who hate beer,” with some calling them a threat to tradition. Fair? Maybe, but sales don’t lie: These beers pack taprooms and boost brewery innovation.

Ultimately, beer evolves. Milkshake IPAs aren’t replacing West Coast warriors; they’re expanding the tent. As one brewer quips, “It’s freedom in a glass.”

Why Milkshake IPAs Are the Future of Fun in Craft Beer

In a sea of sameness, milkshake IPAs splash color and joy. They’re a testament to beer’s boundless potentialncreamy, controversial, craveable.

Whether you’re blending one at home or chasing cans cross-country, this style invites experimentation. Next time you’re at a taproom, order one. You might just find your new yard-bringer.