Beer: Brut IPAs

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.”