December 7, 2018
What is a Brut IPA?
You’ve heard of an Imperial IPA, a Session IPA or maybe even a Hazy IPA, but are you familiar with the newly arrived Brut IPA? It’s a new variation of an IPA that’s making waves among breweries and consumers alike.
Lately, brewers have been experimenting with the enzyme, Glucoamylase that is typically used for Imperial Stouts and Triple IPAs. By using this enzyme, we are able to cut the sugar content while preserving the alcohol content. The end result is pale in color, highly effervescent and a dry, champagne-like brew that maintains the hoppy, tropical and citrus aromatics of a traditional IPA.
What does a Brut IPA taste like?
The idea behind a Brut IPA – at least in the naming – is to resonate the character of the dry finish while still bursting with flavor at the front. Brut implies “dry” to the average American consumer and it’s a great short descriptor for this type of beer.
A good Brut IPA will be crisp, hop-forward on the nose with a clean, dry finish. It is not cloying, resinous or malty.
Moral Panic Brut IPA lives up to this description, as it finishes VERY dry – like 0.5P! It is brewed using Glucoamylase to get this attenuation. It has very low bitterness – it tests at 30 IBUs but tastes lower than this due to adding Galaxy and Citra hops post-boil.
What is the Brut IPA history?
The West Coast’s answer to New England IPA was first brewed in San Francisco by Social Brewing’s Kim Sturdavant in late 2017. Brut is typically a wine term, meaning “dry”. Sturdavant says his “3 rules for the style” were that it is super pale, very dry (below 1° Plato*), and hop-forward/IPA-like balanced. He also mentioned it should be pleasant to drink, champagne-likeand effervescent.
“They’re inevitably going to be really refreshing to drink and probably easy to drink more of,” Sturdavant says. “When you drink an extra Brut IPA, you look down and your glass is already half gone. It’s kind of the refreshing sparkling wine elements in a beer form. It’s easy to drink and also, the balance is different because it is all about the hops.”