Kim Sturdavant had been using an amylase enzyme to dry out Social Kitchen’s Triple IPA for a couple of years before he tried adding it to his standard-strength IPA. The idea evolved from there, resulting in the bone-dry style dubbed “Brut IPA.”
Concentrated hop products like Cryo Hops and Hop Hash from Yakima Chief Hops deliver on their promise of more aroma and flavor, but what of the subtler side of things? What about all of the other hop material that falls by the wayside in the pursuit of concentration?
Instead of embracing the beauty of public and outdoor drinking, Americans have largely relegated alcohol consumption to bars, implicitly marking them as dark dens of adult iniquity. Fortunately, small breweries are pushing for change.
There are over 6,000 disc golf courses scattered across the US today, an enormous number for a niche activity. Craft brewing has seen a similar explosion, so it should come as no surprise that there has been a convergence of these two interests.
More than 600 examples of Brut IPA have been added to the BeerAdvocate database in recent months. Can it hold the attention of beer enthusiasts or will demand sputter as drinkers return to West Coast IPAs and New England IPAs?
In terms of texture and appearance, the malted white corn beer known as Chicha de Jora bears a striking resemblance to milkshake IPAs. But since it’s naturally carbonated and unhopped, the similarities end there.