Does Anybody Like Brut IPA?

Maybe if you fermented with WY3711 under cooler fermentation conditions?

Cheers!

 

For your consideration @AZBeerDude72 recently posted below:

I pulled the info from my local guy for the above pic I posted, they did their version of a Brut which is why they are more hazy in appearance.
"Officially a new Brut IPA on the market; our twist on this newly introduced brewing style, Brutal Nature. Unlike the typical way to brew a Brut; with a special enzyme to further break down sugars to create extra dryness, instead we used a combination of English and Belgian yeast in co-fermentation plus cracked kernels of yellow corn to enhance dry characteristics. Brewed with a majority of AZ grown and malted Sinagua Malt and dry hopped with Lemondrop, Ekuanot, and Jarrylo hops. A light and easy IPA with a subtle body and bitterness".

Cheers!

 

Champagne yeast is good in sours, but I don't care for it in IPAs. They seem bland and watery to me. Ready for that style to die off already.

 

Champagne yeast not usually used in Brut IPAs...most are made with conventional ale strains along with Gamma-Amylase.

 

I have tried maybe 3-4 of them, and they have all been only OK. One thing I’ll say though is that they go better with food than most IPAs, which I generally think overwhelm most food.

 

That is basically consistent with my experience to date but I am hopeful that I will drink some 'good' Brut IPAs in the future?

Cheers!

 

I have had only one, it was from El Segundo and I really enjoyed it.

Would like to try more of them....

 

I always ferment my saisons relatively cool (under 70*F)...but there are always massive phenols present
(relative to many neutral yeasts)

 

Didn't really like the 2 I tried, but that won't rule out another go ..if'n I'm feeling froggy.

 

And in those beer have you used 2-3 ounces of a hop like Citra for end of boil plus 4+ ounces of a hop like Citra for dry hopping?

Cheers!

 

No...hoppy Saisons aren't at the top of my "to do" list...might have to give it a try when I run out of Gamma Amylase (only 97 more batches to go )

 

I wish I could help you, but have not sampled any yet. I will look for some by one of the top brewers and let you know my experience.
Cheers

 

There are Saison yeasts that are Diastaticus strains. These produce the amyloglucosidase enzyme, and result in a very low Final Gravity. These strains are almost all POF possitve, which means you get phenolics. Bruts use a clean yeast and the enzyme, so you get a different result.

 

Wish I saw this thread earlier. Was looking at Ommegang Brut IPA yesterday, but passed. Wish the store was selling single bottles. So it's just a hoppy saison?

 

No, it isn't. Brut IPA typically (should?) obtains its dry character via the use of an enzyme (amyloglucosidase) to convert all sugars to be fermentable. There was just some question/discussion about whether utilizing a Saison yeast strain could be an 'equivalent' process. The 'debate' is whether the phenols that are typically developed during the fermentation with the Saison yeast strain would be a 'distracting' element to the overall flavor profile. Maybe if you used a shit-ton of hops (e.g., end of boil, dry hopping) the phenol flavors would be overwhelmed?

Cheers!

 

I've had four: The Brut Squad by Fair State (MN), Seco by Thirsty Bear (CA), Hot Pink, a collaboration by Collective Arts and Aslin (ON), and Hop Hammock by 21st Amendment (CA). I enjoyed them: they were all pretty dry, crisp, and flavorful and each rated around a 4 on this site. Definitely aiming at the beer alternative to a sparkling white wine. The dryness (and clarity) is a nice change of pace from the increasing sweetness I have been seeing in so many IPAs, porters, and stouts.

 

I thought Stone's Brut Enjoy By was pretty good. The dryness (and abv) limits me to one of them but it's still pretty decent. That being said, I'd rather have normal Enjoy By. I had Stillwater's Extra Extra and thought that was okay as well. I guess that's the problem. The two I've had are just "pretty good" or "okay." I certainly prefer normal west coast style IPAs so I'm guessing I won't be revisiting Brut IPAs any time soon.

 

I definitely like the idea of doing a dry-as-a-bone, low malt, IPA that lets the hop shine through without any gimmicks. Unfortunately, like with everything else, it falls on the brewer to pull it off, and so far the only one that really impressed me was by El Segundo.

 

No. I miss the days of clear, bitter IPA's that were delicious, and not $20+ per 4 pack.

 

I've only had one, and it was good. Had a really nice aroma and mouthfeel. It was "Thimble Island Super Dry Hopped Brut IPA".