Does the Brut IPA Have a Future?

I have had 3 Brut-IPA’s now and I have only really enjoyed one af them, that was brute force from Cervisiam.
If this style is well executed, I'm sure it has a place in the heart of beer drinkers..
Have to find me one of those ommegang..

 

Meh

 

An example from Westbrook was very much an "NEIPA light" to me.

Some of the local NEIPA purveyors have offered examples and they seem very much like their almost weekly parade of NEIPAs but dry and lighter and very fruit forward.

Not sure if others are this way but the sub style seems more akin to a shoot off of NEIPA for what I have had.

Curious if folks have had beer that were more WC IPA like--clear, bitter but dry and lower gravity?

 

Weak. If I were buying a Brut IPA that's the very last thing I would expect, or even be happy with.

 

Did you read about the two beers I discussed in post #2? Neither of those Brut IPA were "NEIPA light".

In my opinion any brewery that is producing a Brut IPA that is "NEIPA light" is not doing it right.

Cheers!

 

I have had one Sierra Nevada Brut IPA. It was decent drinking brew. Always been a fan of Sierra Nevada. However I guess I was hoping for a little bit more in this brew. Wanting to try more in this style to give a real good option. So far it decent but not on my top craft style brews to run out an buy..

Chrees BA!

 

As did I.

Permit me to suggest you try Ommegang Brut IPA if you want to drink a properly brewed Brut IPA.

Cheers!

 

I just had my favorite example of the style so far. Brewed by Fall River brewing it had a very dry, lightly astringent, somewhat funky white wine character that worked really well. I'm guessing it had to do with hop variety, although I don't recall seeing any specifics about that on the package. It is the direction that I hope the style goes in

 

IMO. They suck A

 

I have not tried a dry IPA, But I do find the concept of lower sugar craft beer in general to be interesting, as I am supposed to be limiting the amount of carbohydrate I consume. The obvious problem with a dry IPA in my opinion is that there is probably a fairly low limit to the hop addition before the brew becomes overly bitter in a bad way without any sweetness to smooth it out. Personally I think dryness is probably more suited to a pale lager or perhaps a pale ale, where dryness would better fit the profile, and the expectation of intense hop flavor would be reduced.

 

Permit me to suggest you do: Ommegang Brut IPA.

Please report back your thoughts on that beer.

Cheers!

 

Some folks here have opined that the Brut reference of this style and comparison to wine is less than meaningful. It is a bit dangerous to try to conceptually merge beer and wine styles, but in several of these beers I have noticed a bright acidity and big carbonation level, and also old style malty with varied hop profiles. A nice sparkling wine like a beer and a nice beer like a good sparkling wine would be a pretty good concept to my mind.

 

If someone finds one that:
A) doesn't taste like 'breakfast juice' from the 'modern, juicy hops' and
B) was dry hopped with resin coated hop cones so that the brew leaves a faint coating of the resin on the back of my teeth, and
C) has predominant pine notes with some floral touches
Please point it out with a banner. I'd like to try it, especially if it is available in shops on the SF Bay peninsula.

Thanks
baumgrenze

 

I've been out of the microbrew scene lately, so I hadn't heard of this style until today, but the idea of dry and hoppy together sounds a bit much. I need the malty sweetness to balance things out. Still, I'll have to check my local shop and give one of these a try.

 

I used to drink British-ALES for many years in UK. Then came USA and I was converted to IPA: Torpedo and Vodoo-Ranger. Me thinks the BRUT with CORN+RICE is a Marketing-Gimmick like BUD. Tasteless horse-piss.

 

I think its going to be a passing thing. There’s really nothing here to impress ipa lovers, after a try they’ll go back to beers they love. Black ipas came and went, most brewers couldn’t pull it off, the mix of dark roasted malt wasn’t easy, and the bad examples overwhelmed those few that were really good like Stone and Firestone Walker. I suspect the Brut will be the same, I’ve had a few and I’m not impressed with no desire to go out of my way to try another. I’m an average beer drinker, I keep an open mind but sad to say it really doesn’t move me,I suspect here are many like me.

 

If you can. Go to Social Brewing in Inner Sunset, and try it at the source.

 

Just tried the Sierra Brut and wasn't impressed at all. To thin and lacking that great API character

 

You really think Budweiser is a "Marketing-Gimmick" ?

If it is, it's a pretty long-lived one, since its been one of the best selling beers in the US for over a century.

What's "API character" ?

 

Like that of a yppoh reeb.