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.”
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?
The most popular BeerAdvocate stories in 2018 covered a fairly wide range of topics, from the polarizing subject of kids in brewery taprooms, to the best beer pairings for Nashville hot chicken, and a deconstruction of common myths about lager.
As the co-founder and brewer of Virginia’s Aslin Beer Company, Kai Leszkowicz has gained a reputation for his New England-style IPAs—and for taking crazy risks with his recipes.
Trading its vagabond ways for a sleepy town in Michigan, Transient Artisan Ales has made a name for itself with oak-aged Saisons, wild ales, and an “obligatory” IPA.
Boss Pour checks all of the West Coast IPA boxes, while Mocha Stout—made with local coffee—drops plenty of roastiness, baker’s chocolate, bitter cacao nibs, espresso beans, cola, and dark cherries onto the palate.
Over the last year, New Jersey’s Magnify Brewing Company has emerged as one in a small but growing group of beer makers across the country producing IPAs, particularly in the New England style, that enthusiasts will queue up for hours to acquire.
This quaffable beer cocktail has big citrus notes and a bitter palate-cleansing stage, making it refreshing and complex in flavor without send you over the edge after a few drinks.
Strolling through Kassel, Germany, where the Grimm brothers grew up, illustrator Ola Volo started thinking about the history of the Doan’s founders as a modern folklore tale.
We recently gazed into our Magic 8 Ball and asked, “What will 2018 bring to the wonderful world of beer?” To which it replied, “Outlook hazy, try again.”
Unsurprisingly, many of the most popular BeerAdvocate stories in 2017 focus on hops, while a nearly equal number of popular stories explored the meaning of “craft beer” as Big Beer continued its aggressive takeovers.
These three beers from Double Mountain Brewery in Hood River, Ore., feature fresh hop variations with hops harvested from Sodbuster Farms in Oregon’s Willamette Valley.
Home to more craft breweries than any other county in the state, San Diego’s beer scene is widely spread across the county, with hotspots in Miramar (aka “Beeramar”), Downtown, and North County.
With each glass of hazy IPA that appears on the bar tops of breweries once focused on Belgian or German styles, it’s hard not to worry about the industry’s future prospects.
The controlled acid profile in this kettle-soured IPA allows the desired hoppy, fruity, and sour elements to be distinctly noticeable yet still play well together.
With a focus on experimentation and, especially, hops, a new generation of Belgian brewers takes its inspiration not from its Trappist or Lambic-producing forefathers, but from brewers in the US and the UK.
Like it or not, the New England India Pale Ale is a style, and one that you’re going to see much more of as brewers continue to jump on the hazy hype train.
From its 5-barrel brewhouse in Nashville, Smith & Lentz churns out a massive variety of highly drinkable ales and lagers designed for its neighborhood taproom setting.
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