Lightly hazed, dull yellow, slim ivory head.
In the nose: soft and citrusy. Lemony and floral. Touch of pepper? I kind of like this.
In the mouth: Hoppy and dry. No juicy up in here. Downright brittle, it is. Clean and lean. Light bodied, zippy finish. It's here and it's gone, and it leaves one wanting. This is a fine interpretation of a pointless style. The more I try the Brut IPA, the more I wonder what is the point of this. Why? I'm not getting bitter, I'm not getting sweet or juicy, just ...what is it? Who wants it?
There ain't nothing wrong with this, but, man, once again, something that's called an IPA is missing what makes a great IPA.
Oh, what am I complaining about? It's alright.
A newly emerging style of IPA from San Francisco, a "Brut" IPA (referencing the very dry, sparkling wine) is an IPA where every last bit of sugar is fermented from the use of an enzyme added during the brewing process. Due to this lack of residual sugars that would normally act as a backbone to support bitterness in hop forward beers, a Brut's focus is on high quaffability, low bitterness and massive aromatics. Our Brut IPA is a highly drinkable ale with a boisterous blend of fruit forward hops including El Dorado, Belma, and Calypso. A simplistic and clean pilsner malt bill paves the way for this aromatic adventure into the hop fields. If you tend to shy away from the big bad IPAs, a Brut is great way to experience the glory of hops!
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