Is Brut IPA a new beer style?

Every time some brewer farts next to a fermentation tank, it doesn't create a brand new style.

 

Sure, I'll try it, I might even like it.

 

Not sure that's the source of the amylase enzyme used in the brewing industry, most breweries probably just buy it.

 

You made a funny.

 

This has been talked about for past 1-2 weeks on BA, I have yet to get a good "descriptor" for it. I assume "dry"... but what else? Fruity, piney?

Has anyone made a "By Faberge Brut IPA" yet?

 

I was really interested when I read about this style... So I brewed a version of my own. Going to bottle this weekend and should know a week or two after that!

 

I'm usually very jaded on new beer styles, which I think are usually marketing and inventing new names for the same old things, than actual changes to beer flavors. However, the brut IPA is a different process that makes a different flavor, so maybe this is something new...maybe. I haven't seen any brut IPAs around me, but I'm going to keep an eye out. Whether it warrants a new style not, I think it's an interesting counterpoint to the recent trend towards sweet dessert-like "milkshake" and lactose IPAs.

 

I don't think that adding amylase to lessen the body of a beer really qualifies it as innovative or a new style. I think Brut IPA is a sexy name for what should be called Light IPA.

I'll agree with you on that.

 

Likely few US-brewed "Brut IPA's" will follow that process...

 

Yes, fruity and piney - the hoppity hop aroma and taste is certainly in the same vein as West Coast IPAs. The feel is entirely unique - a new level of ultra dry and clean, extremely little to no bitterness.

If NEIPA is considered a new style, then I think Brut IPA should get some consideration as a new style.

I've had a few different ones, loved all of them, and I'm definitely looking for more. Only thing I don't like is that they're priced like a NEIPA and not a WC-IPA.

 

Like this?

 

Oh for fuck's sake.

 

I don't know yet if it should be considered a new style, but it's certainly a new approach to IPAs. I have yet to try an example, but I called it several weeks that it would become the next big thing.

 

Brut>NEIPA

 

I think it'd need to become ubiquitous before we can crown it as a new style. I'm loving the fuck out of some of the ones I've tried.

 

Can't wait for the next 500,000 "Brut IPA is California's answer to the NEIPA" articles I'm going to have to skip over