Brut IPA... have you ever heard of it?
It was first brewed in the USA about a month ago. And it is something really different from everything ever known in the craft beer industry. What characterizes it?
BRUT - maybe some of you have heard this term about the Champagne and various sparkling wines. If there’s one word that would perfectly explain it... it will be dry! Extremely dry. So dry that there are almost no residual sugars left. If the normal beers end their fermentation at about 2-3 degrees Plato, the brut beers(and wines) end their fermentation at about 0, which means literally no residual sugars left and beer dry as hell!
One other key feature of this beer is no bitterness hops. All the bitterness in this beer comes from the post boil hops, used ultimately for aroma purposes. This should lead to e real hop bomb explosion in the first sip of your brut beer. Preferably the American sorts oh hops are preferred with their citrus, fruity and flower flavors, but every brewer can experiment in my opinion.
But what makes this beer so dry?
Beer yeast cannot ferment all the various types of sugars and in every beer there are some unfermentables such as maltodextrin and lactose. They build up the body of the beer and leave the residual sweetness. In order to break them in smaller pieces and further fermentation an enzyme, called amyloglucosidase is added during the fermentation. As a result almost all the sugars are converted in fermentable ones and the fermentation of the beer ends at 0 to 1 degree Plato.
Enzyme formations
This new beer style will be extremely light, hoppy and alcoholic, which makes it ideal for the hot summer days. Do you want to try it? I am already getting thirsty!
See ya.