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Et tu, Brut IPA? We found our two favorite hops, Citra and Cascade, moonlighting in this Brut IPA. Hard to be mad at them since they are darlings of this crisp, dry Spring brew. An enzyme, amyloglucosidase, creates a super dry, super flavorful palate to showcase the hops. We get tangerine, orange, and peach hop aromas, with a crisp dry finish.
One of the newest styles to excite brewers and drinkers alike, Brut IPA is notable for its effervescence and extreme dryness. Pale straw to pale gold, this style is intended to be lighter in color and body than a typical American IPA. For that reason, the mash is often some combination of Pilsner malt, wheat, corn, and/or rice. The addition of an amylase enzyme reduces the final gravity even further. Bitterness is also kept to a minimum. Fruit-forward flavors and aromas are achieved by late hopping, dry hopping, and the use of neutral ale yeast strains. In short, these beers are highly attenuated, late hopped IPAs inspired by the appearance and mouthfeel of Champagne.