Award-winning Greene King IPA is a great-tasting beer, loved by drinkers across the world. This hoppy, refreshing beer is brewed in the historic market town of Bury St Edmunds, in the heart of Suffolk, where brewing has been an important part of the town's history even as far back as 1086 when brewing in the town was recorded in the Domesday Book.
Greene King IPA is characterised by its fresh, hoppy taste and clean, bitter finish. Despite the simplicity of the ingredients - barley, water, yeast and hops - its in the creation of the recipe that the skill of the master brewer lies. And here's the real secret of our success. We can turn those basic ingredients into some of the best cask ales available today - each with its own individual flavour, aroma, colour and characteristics.
The beer's hoppy taste and aroma comes from two varieties of English hops, which are combined with pale and crystal malts. Greene King IPA is a great beer to enjoy particularly with certain foods such as curry, Mexican and other spicy food. But it's equally enjoyable on it's own.
| Beer | ABV % | Energy kCal/100ml |
Energy kJoule/100ml |
Carbohydrate g/100ml |
|---|---|---|---|---|
| IPA | 3.6 | 27.7 | 115.5 | 1.6 |
| IPA Export | 5.0 | 37.5 | 156.4 | 2.2 |
| Protein 0.2 – 0.3 g/100ml | Fibre 0.1 – 0.3 g/100ml | |||
| Fat <0.1 g/100ml | Sucrose <0.01 g/100ml | |||
| Sodium 1.0 g/100ml | ||||
Greene King IPA and Greene King IPA Export contain malted barley. Neither of these beers contain wheat in the recipe however some beers brewed in the same brewery have a proportion of wheat between 5 and 12% of the recipe.
Glutens are present in both Greene King IPA and Greene King IPA Export however our bottled versions of these beers have been filtered to minimise the level of soluble protein and to remove suspended particles and therefore typically contain less than 5mg per litre gluten.
Sulphite levels in Greene King IPA and Greene King IPA Export are below 10mg/litre.
Isinglass finings used to clarify beers, levels have been shown not to cause adverse reactions in people who are allergic to fish.
