Beer: Brut IPAs

The Week (US) - - Leisure - Drake’s Bright­side Ex­tra Brut IPA Still­wa­ter Ex­tra Ex­tra Dou­ble Brut IPA Fair State Brew­ing Co-op The Brut Squad

Think of brut IPA as the West Coast’s an­swer to hazy, juicy New Eng­land IPAs, said Justin Kennedy in the on­line mag­a­zine Punch. The style, de­vel­oped by a San Fran­cisco brewer only a year ago, is “bone-dry”—an IPA with low bit­ter­ness, huge hop aro­mat­ics, and the “prickly ef­fer­ves­cence” of Cham­pagne.

The first bot­tled brut IPA, from a sec­ond Bay Area brew­ery, makes use of a va­ri­ety of hops and de­liv­ers “a med­ley of fruity and piney fla­vors.”

Ex­pect “the rich mouth­feel of Cham­pagne” from this Bal­ti­more IPA, made with a blend of hops, oats, and spelt.

This Min­nesota prod­uct has “the req­ui­site bonedry fin­ish and light body,” along with “the bright smack of red grape­fruit and pa­paya notes.”

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