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are trying to one-up each other, with super intense double IPAs and dry-hopped styles. While Pauley believes this über bitter beer trend will level off , IPA as a style is here to stay. But encouraging guests who typically eschew hoppy beers is a gradual process. "You don't just go from drinking a domestic light to an IPA overnight," admits Kirk. He recommends suggesting Pale Ale or Czech Pilsner to curious guests, both of which are a bit more accessible for an IPA newbie. Small tasting samples from bartenders pique palates and encourage guests to order a pint, and he points to New Belgium's Ranger IPA as a great introduction to the category. IPAs and other highly hopped beers are measured by IBUs (International Bitterness Units). Snider explains that while hops provide bitterness to a beer, the addition of malt balances and hides some of that bitterness. English and other IPAs with fi fty or less IBUs are most approachable to beginners. Pauley suggests a light fresh citrusy style as a fi tting starting point. "Th ey pack a huge amount of fl avor, but stay light on the palate and can be very refreshing with their intense citrus notes." His favorite also happens to be the most popular at Black Jack: Great Lakes Commodore Perry IPA. Gaiser notes that hoppy popularity crosses gender lines, with more women ordering diverse beer selections at R.M.D.- operated venues. "A few years ago, women would shy away from our beer selection and drink liquor." Today, she said they are turning to heavier, fuller-bodied beers, including porters, stouts and IPAs. Bartenders off er two-ounce samples of Bells Two Hearted Ale. "It helps break down the barrier and intimidation that our vast beer selection has over a new customer." Education and guest interaction defi nitely help to seal the like huge alcohol bombs that are too bitter to drink like any other beer," admits Pauley. What's key, he believes, is getting guests to understand that the higher alcohol level and intense hop bitterness is meant to be sipped and savored slowly—unlike other less cerebral beers whose raison d'être is quaffi ng and refreshment. IPAs' moxie certainly lends itself to equally zesty food sale. "When our guests inquire about an IPA, we want our servers and bartenders to be able to speak about it and make a recommendation," explains Kirk of Buff alo Wild Wings. Yard House bartenders and team members engage in a bit of sleuthing to determine a guest's preferred beer style—and their willingness to step out of their comfort zone. "We really have to ask questions when our guests are asking about the IPA style, to see how advanced their palates are," admits Snider. "We may start them off with something balanced and lighter on the IBU scale, to more extreme off erings that might have that over-the- top bitterness [on the fi nish]." "People who don't know much about IPAs just look at them says that the bitter acidity cuts right through the fat in dishes on Black Jack's menu like Swine Lover's Pizza ($13), "Stacked" Duck Confi t Nachos ($12) and the Pennsylvania Amish Fried Chicken Dinner ($19). At Buff alo Wild Wings, Kirk points out that a hoppy IPA can stand up to the hottest wing-topping sauces. He also notes that IPA afi cionados show a lot of pride in their beer, but submits that the style has a growing—but still present—niche. "IPAs are not for the faint of heart and it takes an adventurous drinker to branch out and try one." in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics.com, or on www.twitter.com/ kmagyarics. Kelly Magyarics is a wine and spirits writer, and wine educator, partners. "Th ey have enough body and hop presence to really stand up to the big bold fl avors on the menu," says Pauley, who www.cheersonline.com The Cheers' handbooks are available at www.bevinfostore.com. JUNE 2012 | 39