Brett IPA: Its own style?

Are you referring to IPAs fermented solely with Brett? If so, why do you think they are 'different'?

Cheers!

 

Beers that are solely fermented with Brett tend to just showcase fruity flavors; basically the same as 'regular' IPAs.

Beers that are fermented in the Primary with Sacch and then bottle fermented with Brett will produce an entirely different beer given bottle aging.

So, to answer you 'question' of "So what do you guys think??" I personally do not see any reason to distinguish IPAs that are solely brewed with Brett as being a 'different' sort of beer.

Cheers!

 

I understand what you mean because the taste is so different, but I don't think it should get its own style. Cheers

 

It's called a Belgian IPA

 

You might just find that your mental list of categories starts to grow as you keep experiencing new things, and that's perfectly normal. I have lots of them, myself- it helps me to decide what I'm in the mood for. That doesn't necessarily call for new styles to be added, though. Sometimes I will want a powerful IPA, sometimes an elegant one, and so on. They are still all IPAs, in the end.

As to rating, my general approach is to ask how good is this at what it's trying to be, and take it from there.

 

So we need to differentiate between every style that predominantly uses Brett? Brett Pale Ale, Brett Saison? Nah.

 

The original IPAs would usually have been Brett affected. As Brett wasn't known about in those days there aren't of course any records regarding this but it's a safe bet.

 

As someone that brews with Brett a good bit (IPAs, DIPAs, Saisons, mixed fermentation, etc), I feel it necessary to label each Brett beer as that, so others drinking it will have a frame of reference. If the BJCP feel it necessary to split the IPA style (#21) into 7 sub styles, I don't see why an 8th one makes a difference...in fact, I think it makes more sense. Since grain bill or yeast used is used to differentiate other sub styles (and styles all together) why wouldn't it be acceptable to label a Brett IPA as such because it too uses a different grain bill and yeast to brew??? You could always lump it under style #28A: Brett Beers if nothing else.

Here is a link to the current downladable BJCP style guidelines if anyone is unfamiliar... http://www.bjcp.org/stylecenter.php

 

You been drinking a lot of Funkmaster lately? Revelry here in SC makes some good beers!

 

Funkmaster Brett and the Furious Hops is one of the better commercial Brett IPAs I've ever had! If it's available at a taproom/growler station near you, you should definitely check it out!

What are some of the other Brett IPAs you've been drinking on lately? I'm always looking for good beers to try