Milkshake IPA

Milkshake IPA showcases expressive hop aroma layered with sweetness, fullness, and a creamy mouthfeel. Compared with leaner IPA variants, it is softer, sweeter, and more dessert-like in texture.

Defined by lactose and adjunct additions creating a sweet, full-bodied, dessert-like IPA.

Also known as: Milkshake IPA; Lactose IPA
Family: Bitter & Hoppy Ales - Classic pale ales and IPAs with firm, dry bitterness
Variant of IPA - Within the Expressive Ales, defined by a clearly dominant sensory driver such as hop intensity, yeast expression, strength, or acidity.
Variant influence: Addition of lactose and adjuncts creates sweetness, fullness, and dessert-like character.
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ABV, IBU and colour

This section summarises the typical alcohol strength, bitterness level and colour range of Milkshake IPA within the GBI model.

ABV: 6,7%
IBU: 38
Colour: 7,0 SRM / 13,8 EBC

Taste profile

The sensory profile below shows the typical intensity range of the 15 core flavour dimensions.

Colour:
Pale yellow Pale amber
Clarity:
Clear Hazy
Aroma – Malt:
Low Medium
Aroma – Hop:
High Very high
Aroma – Yeast:
Low
Aroma – Special:
Low High
Sweetness:
Medium High
Sourness:
None Low
Bitterness:
Medium
Body:
High
Astringency:
Medium
Carbonation:
Medium High
Alcohol Strength:
Medium High
Finish Length:
Medium Long
Oxidation:
None Low

A rich, creamy, hop-aromatic IPA with softened bitterness and pronounced sweetness.

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What gives Milkshake IPA its character

These structural drivers help shape its characteristic sensory profile.

  • Very high hop loading strongly contributes to hop aroma and can substantially increase perceived bitterness, while also adding some astringency and finish length.
  • High grist intensity provides more extract and fermentable material, supporting higher gravity and alcohol strength alongside fuller body, slightly greater sweetness and a longer finish.
  • High oat content produces a very smooth, creamy body and strong haze.
  • Lactose increases OG but remains largely unfermented, lowering apparent attenuation while increasing residual sweetness, body and finish length.
  • Late dry hopping strongly increases fresh hop aroma and can also increase perceived bitterness.
  • Finings remove suspended yeast and protein, improving clarity.
  • Low crystal usage slightly increases colour, body, sweetness, finish length and caramel-like malt aroma.
  • A chloride-forward balance supports a fuller, slightly sweeter palate while softening perceived bitterness.
  • Medium fruit impact contributes a moderate increase in special aroma and noticeably increases colour intensity, reflecting a clearly perceptible fruit contribution to the beer.

History

Emerged from modern IPA experimentation incorporating lactose and adjuncts to create dessert-inspired beers.

How Milkshake IPA compares to other beer styles

This comparison shows meaningful differences in sensory ranges and style character based on the GBI data.

Milkshake IPA vs New England IPA

Compared with New England IPA, Milkshake IPA has:

  • a darker color
  • clearer in appearance
  • less intense yeast aroma
  • more intense special aroma
  • sweeter

Other differences:

  • New England IPA can be less bitter.
  • New England IPA can have a lighter body.
  • New England IPA can be less astringent.
  • Milkshake IPA can have toasty and caramel malt notes. New England IPA has grainy malt notes. Both styles have bready malt notes.
  • Milkshake IPA has neutral yeast notes and can have fruity yeast notes. New England IPA has estery, fruity yeast notes.
  • New England IPA can use wheat as a grain; both styles include barley; both styles can use oats as a grain.
  • Milkshake IPA uses lactose.
  • Milkshake IPA can use various Fruits.

Milkshake IPA vs IPA

Compared with IPA, Milkshake IPA has:

  • more intense special aroma
  • sweeter
  • less bitter
  • a fuller body

Other differences:

  • The color range of Milkshake IPA extends to darker shades.
  • Milkshake IPA can be hazier.
  • Milkshake IPA can have a shorter finish.
  • Milkshake IPA can use oats as a grain; both styles include barley.
  • Milkshake IPA uses lactose; IPA can use simple Sugars.
  • Milkshake IPA can use various Fruits.

Compare Milkshake IPA with another beer style

Choose any GBI beer style to compare sensory ranges and style character.

Want to explore the underlying data in more detail? Compare styles in the GBI Explorer →

Related styles

Other variants within the same style group as Milkshake IPA.

Best food pairings for Milkshake IPA

These food pairings complement the dominant sensory traits of Milkshake IPA.

  • Fruit tarts
  • Cheesecake
  • Vanilla desserts

Service & Aging

Practical guidance for serving and handling Milkshake IPA.

Serving notes
Serve fresh and slightly warmer to enhance sweetness and aroma
Pouring technique
Soft pour to preserve haze and creamy texture
Aging potential
Drink fresh · Sweetness and hop aroma fade quickly
Common faults
Cloying sweetness · Artificial flavour character · Oxidation
Style details
  • Origin: United States — Originating from American craft brewing.
  • Glassware: Tulip — Stemmed tulip glass that concentrates aroma and supports a stable head; ideal for aromatic ales and Belgian styles.
    Teku — Modern universal tasting glass designed for maximum aroma capture and sensory evaluation.
    Nonic Pint — British-style pint with outward bulge for grip and foam retention; common for ales and stouts.
  • Serving: Draft — Served on draft.
  • Aging vessel: Stainless — Aged or matured in stainless steel.
  • Packaging: Can — Packaged in can.

Commercial examples of Milkshake IPA

The following commercial examples illustrate widely recognised expressions of Milkshake IPA in the market.

  • Tired Hands Milkshake IPA
  • Omnipollo Bianca
  • Other Half Milkshake IPA
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