Brut IPA
Term from the Brauwerkstatt brewing glossary, category “Beer styles”.
Explanation
Very dry, sparkling IPA that originated in San Francisco in 2017. An enzyme (glucoamylase) breaks down almost all residual sugar during fermentation, so the beer is as dry as sparkling wine – hence the name borrowed from Champagne. Pale, not very bitter, lots of hop aroma.
Test your knowledge
What makes a brut IPA so dry?
- An enzyme breaks down almost all residual sugar during fermentation
- It is blended with Champagne
- It is brewed without malt
Show answer
Correct: An enzyme breaks down almost all residual sugar during fermentation. Glucoamylase breaks down sugars the yeast could not otherwise ferment. The beer ends up as dry as sparkling wine.