Does Anybody Like Brut IPA?

Barry,

Next time I am in California or Nevada I will seek it out.

And a Merry Christmas/Happy Holidays to you as well.

 

No, nothing different really.
Brewers use an amylase enzyme which breaks down the carbohydrates in grains further than normal mashing making the resulting sugars more available as fuel for yeast, which makes for a drier beer with less body. None of that should mess with your natural gut balance.

 

Never had one

 

I tried Stone's Enjoy By 01.01.19 Brut IPA a couple of weeks ago in San Diego. It wasn't bad but nothing special as far as I'm concerned.

 

Old Nation is going to be canning their first shortly and am excited to try it. They are claiming virtually no carbs (currently testing to be sure) and that is part of the attraction since I am trying to shed a few pounds with less carbs. If it has pretty good flavor and almost no carbs, I'm in.

 

Ive had a brut ipa from weldwerks, pure project, ska, and new belgium. Didnt like either one. I figured the style wasnt for me and I wont be trying anymore

 

Had that Stone Brut last night. Did not like it either

 

Just had my first one. Not as good as a NEIPA but better than a west coast IPA imo. I know Im in the minority here, but the less bitter the ipa the better and NEIPA and Brut are less bitter than west coast.

 

Unless that Brut IPA is a Stone Enjoy By Brut IPA?

Cheers!

 

Sierra Nevada Brut IPA went on tap in Mills River today. Not really being a brut fan, I was very pleased. Not as dry as a traditional/most bruts I've tried. Very well done though, very drinkable.

 

Much like a black IPA, they sound good but usually disappoint.

 

There's really nothing about any of these styles that make them superior in and by themselves. There's bad IPAs, bad Dipa, bad NEIPAS, bad Brut. There also excellent examples of each, simply comes down to a beer just flat out being well made. You can't blanket a style, any style.

 

I can see it now: Sandstone Parker Estate Brewed Brut IPA, packaged with frosted glass and wax sealing, with cork. I really like lighter, not fuzzy and juicy, but rather dry IPAs that have some bite. Brut IPA is actually an interesting- but distracting- marketing technique.

 

I agree , Brut in and by itself is a bit distracting. Brut is dry, Session IPAs are dry. Brut IPAs abv are significantly higher. I was quite happy with the Born Yesterday I enjoyed last weekend, no gimmicks, just a nice well done fresh hop IPA. Maybe it's me, but the gimmicks look like Brewers short cuts for whatever reason. Maybe I'm wrong though.

 

Session IPAs weren't/aren't dry, at least not in my experience. They are really just higher hopped pale ales. Some are drier than others but dryness isn't inherent to the style. I think that's the 'stylistic' contribution of the Brut, the aim is a super dry super hoppy IPA.

 

From what I’ve had I’d say the reduced malt in session ipas makes them inherently dry. Less malt, less sweet, less Abv. I love bitter ipas, but I find these a bit much. Might be overly simplistic, but if your brewing a 4% ipa something has to give.

 

Good ones are amazing. Beechwood Brewing did one that was incredible. Joseph James here in Vegas did one for Khoury’s, a bottle shops anniversary, that was also amazing. Other than those two most I’ve had are average or rough. Stone’s recent one is a poor representation of the style. Didn’t like it at all.

 

Could you achieve similar esults using a saison yeast and go big on hopping to hide the yeast characteristics?

 

Not enough hops anywhere to cover a saison yeast, imho
Some champagne yeast has been used as an alternative/supplemental approach, though, from what I have heard..