Brut IPA

The Brut IPA is a relatively new beer style that emerged from the American craft beer scene, specifically attributed to San Francisco brewmaster Kim Sturdavant in 2018. As its name suggests, the style borrows from the terminology of Champagne – "brut" meaning dry – to signal its defining characteristic: a bone-dry finish. The use of an enzyme called amylase during fermentation helps to break down more complex sugars which yeast can then easily consume, resulting in a beer with very low residual sugar. While not directly related to traditional European styles by lineage, structurally it might take cues from other highly attenuated examples such as German Pilsners or even Belgian Golden Strong Ales in terms of its fermentation character but always retaining clearly defined roots within the realm of American hop-forward brewing traditions.

Brut IPAs are generally pale and clear looking, though some versions can be slightly hazy. They are typically effervescent, with fine bubbles that echo their sparkling wine namesake. These IPAs often present a light straw to gold color and can have a frothy head depending on carbonation levels. Flavor and aroma profiles of Brut IPAs showcase a range from the hop-driven nature reminiscent of West Coast IPAs to delicate subtleties inspired by the nuanced expression one might find in certain white wines. Aromatically, they tend towards bright and pronounced hop character – citrus, floral, tropical or stone fruit notes are common without veering into heavy resinous or dank territories characteristic of some other IPA substyles. On the palate, these beers strike with an initial impression of crispness paired with a clean bitterness that doesn't linger overly due to the lack of sweetness; malt flavors take a backseat allowing hops to shine along with the clean fermentation profile. This creates a refreshingly drinkable IPA variant that readily sets itself apart through brisk carbonation and its fully attenuated signature dryness.