Does Anybody Like Brut IPA?

I do want to commend Beer Advocate/the Bros. for getting this new style on the website early in the game.

 

I doubt that.

Honestly you could put out another one of the weekly rotating circus of NEIPA's and use the process. If you chose to or not to call it Brut, I honestly don't think a lot of folks would know.

As @zid says, marketing and novelty play a big part. I have found a good number to be "NEIPA esque." A specific one from Westbrook was quite nice.

 

Agreed. I'm still rarely seeing brut IPAs, although I will say I've visited my only 8 within the past 2-3 months. Perhaps an indication we'll see more in 2019.

Any brut IPA that is NE IPA-esque, needs to get knocked hard in its ratings. if it's similarity is long lingering hop notes. In all honesty, I probably went too easy on Stone's rendition. It's dry, but that's not the main story. It's an NE IPA-esque with long lingering notes and the light dryness is an after thought, almost like a light introduction to the new style for those who love NE IPAs. Mega Dry III: Apricot did have big ripe peach up front, but then it was cut by a dry finish that didn't linger. I suppose I could loosely call it "NE IPA-esque", but the dryness still overpowered the finish, leaving the juicy, thick notes only on the front end - a mark of quality for me.

Agreed though. Breweries could brew one batch of NE IPA, split it and add amylase and release two different beers, one of which would be a Brut IPA. Whether it showcases the style in a quality way or not would be different.

 

I had a six pack of one from Devil's Backbone. Good enough I'd drink it again. Seems to be a hit or miss field so not sure if I want to try any others.

 

I recently tried one at the Alberta Beer Festival in Banff. I believe it was from a fairly new brewer but I really liked it. I might add that it was my first Brut IPA and took me all night to track down their booth but it was worth it. Slightly lighter on the IBU's than I generally like but the tight, tiny bubbles gave a really cool and different mouth feel (for beer anyway).

 

Same. I'm really curious as to how it compares to others of the style. I've seen the New Belgium Brut IPA on tap a few places around here but haven't ordered it yet

 

Do what I do. I interchange between Lagunitas IPA and SNPA. Both around $27 a case around here. Freezing is supposed to better than daggers or hemlock....

 

I had a Nelson double dry-hopped DIPA the other night that was stylistically more of a New England IPA, but with some recipe/process tweaks, it could have been a Brut IPA. I think certain hops work better in this new style, as I have had several examples and couldn't find much commonality between them. Newer German hops like Blanc, Mandarina, Huell Melon as well as others like Nelson and Teamaker seem to match most with the effervescent, dry, almost wine-like flavors a Brut IPA should deliver.

I will agree with @tasterschoice62 that Banded/Novare Res' Champagne Papi beers (vin Rouge and vin Blanc) have been the most unique and appreciable "Brut IPA" style beers I've had. If more beers in the brewing world were like those going forward, we really could have a new, unique style on our hands. It seems as though this is a more complicated style to brew than its contrasting counterpart, however. We'll see!

 

No.

 

Other than the name, so what? It's another IPA, it's either good or it's not.

 

I finally caved in and drank one of these the other day. From a brewery that can nail the hazy IPA style. Not going to say which but it was a limited release with fruit added. Wasn't bad but not worth creating a new style over. I will pass on the rest.

 

Industrial Arts Brewing Week 104 was great. Cape May Brewing brewed a Brut IPA with Orange juice called Crushing It. Tasted like a mimosa Not sure why I should drink this instead of a mimosa, but it was very tasty.

 

I've had one and it's one of my favourite beers.

 

I've only had 1 but it was pretty good. Kane's Black Tie Optional.

 

I've already seen one brewer release a "brut saison." That must be a dry saison. Welcome to craft beer.

 

Make IPA's clear again!

 

Riiiight, as opposed to the sickly sweet saisons of yore

 

I've had two so far, both in Québec, at Isle de Garde and Siboire, and enjoyed both. The one at Siboire was with cranberries for their anniversaire doo-dah and was unexpectedly terrific (unexpectedly because I don't approve of fruit in my beer on general principal, or of cranberries at all).

My experience with Québec brewers is that they're much less heavy-handed with their hopping than my usual diet of New England beers and that they're liable to use unexpected yeast strains, so I'm going to withhold judgement until I've had a few from the States. But my initial impression is positive.

Also, it seems to me that if your intent was to set out to get well and truly hammered, brut IPA's would probably be a good way to go about it.

 

Maybe that brut saison is not only dry but also effervescent. I hope so... I always wanted a saison that was dry and had a big head. It's finally here!