Beer recipe: What are the keys to a recipe for brewing a Brut IPA?

If today’s market is largely dominated by the India Pale Ale family, Brut IPA is the latest trend. Breweries in the United States and around the world have rushed to produce this eye-catching style over the last few months. After the hazy NEIPA phenomenon, it’s now Brut IPA’s turn.

The latest trend in the beer sector takes its name from Champagne, as it shares its characteristic dryness. Both drinks have in common a low residual sugar content. This translates into restrained or nonexistent sweetness. At the same time, Brut IPAs have a light body, since the yeast has converted most of the sugar into gas and alcohol. It’s an IPA where the hops take center stage. The result is a highly drinkable beer without the heaviness that barley malt, wheat or oats can bring.

As for its origin, the Brut IPA style was born in San Francisco at the hands of Social Kitchen & Brewery, and the key to its production lies in an enzyme capable of converting most non-fermentable sugars into fermentable ones. This makes the yeast’s job easier. This process is known as attenuation.

In this case, the enzymes used are called glucoamylases. They are easy to use. They are added during mashing at a temperature range between 40°C and 65°C so that the yeast can then consume all the sugar. Yes, it’s an additional ingredient in the beer, and in fact some brewers use it in high-alcohol styles. However, it’s not the only unusual ingredient you’ll find in a Brut IPA. Some producers also use rice and corn in order to obtain a lighter, less intense beer than if they only added barley malt.

Despite its growing popularity, it still does not appear in the Beer Judge Certification Program (BJCP) guidelines. That hasn’t stopped a modest number of producers in Spain from creating their own interpretations of this Atlantic style. Some of these include Fuck Gravity Brut IPA by Wylie Brewery, Starz in your eyes by Jakobsland, Fancy Desire by Espiga, Brut Reynols by Basqueland Brewing, Northern Brut by La Pirata, Social Jetlag by Naparbier, Pomp & Circumstance by Edge Brewing, and the Extra Brut IPA Series by As Cervesa.

If you haven’t tried one yet or want to have a go at brewing it yourself, now you know that the secret lies in the glucoamylase enzyme. Join the lighter side of beer!