Is Brut IPA a new beer style?

Even though Cooper's Sparkling Ale (Adelaide, Aus) is not an IPA, it is a light, dry, sparkling ale unlike any beer I've had elsewhere. It is so perfect with the amazing array of seafood in Adelaide, and as a great beer it holds its own with many great local wines as a match with local cuisine.

 

I imagine another selling point is that these will be insanely low in calories relative to their ABV.

 

They can call it unicorn beer if they want. But it's not an IPA. It's being used as a trendy marketing term at this point.

It's why hazy IPAs eventually got their own style. They were fundamentally too different than the modern interpretation of IPA to be considered the same style. Dry-hopped sour beers are nothing new. Calling them an IPA is. Soon every beer will be IPA.

 

I see what you did there.

 

The style is definitely not a dry hopped sour beer and it's not being used a trendy marketing term either.

 

Because those three letters sell beer!?!

Cheers!

 

Hmm did you read the post I was replying to? I was talking about Cantillon BLIPA "Bruxelles Lambic IPA".

Okay, what else:

Dry hopping a beer does not make it an IPA. I checked Cantillon's website and they don't have this beer listed there.

Wiley Roots' 2017 Gold Medal winning "Galaxy dry hopped Funk Yo Couch" was in the Mixed Culture Brett Beer Category. It's listed in various places as a Saison / Farmhouse ale.

Black Project's 2017 Release of Ejector was a double dry-hopped spontaneously fermented beer. It's listed as an American Wild ale.

Hmm why aren't they calling it an IPA?

 

I'm sorry! I should have been paying better attention.

 

I had one I really liked, brewed by a friend. I plant to do a couple, one using new hops, and one to be an historic British IPA.

 

What did you see me do?

 

That's why I stated what I did in post 52. Of course if he had just called it a Brut Ale, a lot of drinkers may not have tasted it in the 1st place.

 

CANNOT wait for Brutt Stuff IPA from someone like Evil Genius Brewing

 

One thing that sets these apart is that they use the glucoamylase enzyme to break the 1-4 and 1-6 bonds on the remaining higher sugars. This is the same enzyme made by the Var. Diastaticus yeasts, but those are usually POF+ and estery. Using just the enzyme you can get a clean and bone dry beer if using your favorite IPA yeast.

 

Anyone in the Northeast doing these yet? I have not seen anything in my local stores or on any taplists. Pretty interested to try the style.

 

I googled Brut IPA New York and this came up:


Pearl Street Brut IPA
Pearl Street Grill & Brewery (New York)

IPA - Session / India Session Ale

 

2 breweries in NJ have brewed one. Both are very small and sell 95/ 100 of their beer at the brewery itself.

 

Tired Hands had one a few months ago:

https://www.beeradvocate.com/beer/profile/28383/340485/

 

It could, I guess. Depends on the Brewer's diet.

 

The silliest thing with this new invention is the belief that it’s a new invention...
I’ve said it in another thread. Brewers have been chasing the dry, hoppy dragon forever.

Dextrose is in the earliest American IPA recipes https://www.beeradvocate.com/beer/profile/863/7971/. Other adjuncts? https://www.beeradvocate.com/beer/profile/2097/36988/ Ultra dry? https://www.beeradvocate.com/beer/profile/22150/229927/
Amylo has been commonly stocked in breweries for years and has definitely made its way into many a batch of IPA. Hell, homebrewers have been adding beano to mashes for decades for this specific purpose.

Hey, you can call your beer whatever you want, and good on you if you can build some hype around it by forcing a new trend, but let’s not pretend like anyone is reinventing the wheel here...
No. We don’t need any more styles. We have too many as it is.