Meet Brut I.P.A. – The New York Times

It’s taken a bit of over a 12 months for Brut I.P.A., a brand new type of India Pale Ale, to comb via the craft-brewing neighborhood. The identify is a reference to brut, a dry Champagne. By all accounts, it was created by Kim Sturdavant, the brewmaster of Social Kitchen and Brewery in San Francisco, who used amyloglucosidase, or AMG, to take away the sugars in an I.P.A. AMG is an enzyme normally added to make mild beers and to steadiness large beers like imperial stouts. Some New York brewers — together with Sixpoint, Five Boroughs, Greenpoint, and Ommegang in central New York — at the moment are making Brut I.P.A.s. Sam Adams launched its Brut I.P.A. in June, and it additionally makes a rosé Brut I.P.A. There at the moment are a whole lot of them being made nationwide. Stylistically, there are variations in taste, coloration and texture, however most are crisp, mild and considerably citric. A glass of the bubbly, golden Brut I.P.A. wouldn’t be misplaced for a toast on the ball drop. “They’re the opposite of juicy, sweet New England I.P.A.s,” mentioned Kevin Brooks, the supervisor of the Lower East Side beer retailer Top Hops, which carries a number of Brut I.P.A.s. “With national brands like Ommegang, you’ll see them everywhere; it’s a new all-American style,” mentioned Chris Chou-Messina, who’s the director of craft innovation at Anheuser-Busch. Ms. Chou-Messina will lead a category in Brut I.P.A. at Top Hops on March 12.

Top Hops, 94 Orchard Street (Delancey Street), 212-254-4677,

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