New Beer Sunday (Week 728)

Et tu Brut (ipa)

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Last week I discussed Ommegang Brut IPA (which is very good – excellent). This week I will be trying Sierra Nevada’s version of a Brut IPA.

I have consistently been a fan of Sierra Nevada so I have high hopes for this beer.

Let’s see what Sierra Nevada has to say about this beer on their website:

“Brut IPA

Bright citrus, dry finish

This is our Brut IPA, a new take on IPA brewed for a bone dry champagne-style finish. Late hop additions give the beer balanced bitterness and a bright pop of citrus flavor. It’s as intriguing as it is drinkable.

Overview

Alcohol Content 6.2% by volume

Beginning gravity 12.5° plato

Ending Gravity 0.5° plato

Bitterness Units 25

Ingredients

Yeast Ale yeast

Bittering Hops Simcoe

Finishing Hops Comet, Crystal, Chinook, Simcoe

Malts Two-row Pale, Wheat, Acidulated”

Last week I discussed my understanding of the Brut IPA ‘style’ which I will repeat here:

One might ask: what exactly defines the Brut IPA ‘style’ anyway? This is tough topic to address since none of the beer competition authorities (e.g., Brewers Association, BJCP,…) have formally added Brut IPA to their style guideline documents. BeerAdvocate has added Brut IPA to their beer style list:

“American Brut IPA

One of the newest styles to excite brewers and drinkers alike, Brut IPA first appeared in California in late 2017 and is notable for its effervescence and extreme dryness. Pale straw to pale gold, this style is intended to be lighter in color and body than a typical American IPA. For that reason, the mash is often some combination of Pilsner malt, wheat, corn, and/or rice. The addition of an amylase enzyme reduces the final gravity even further. Bitterness is also kept to a minimum. Fruit-forward flavors and aromas are achieved by late hopping, dry hopping, and the use of neutral ale yeast strains. In short, these beers are highly attenuated, late hopped IPAs inspired by the appearance and mouthfeel of Champagne.

ABV: 6.0–7.5% | IBU: 20–40 | Glassware: Tulip”

From the above it seems to me that the distinguishing features of the Brut IPA ‘style’ are:

· “Extreme dryness”

· “lighter in color and body then a typical American IPA”

· Low/moderate bitterness

· Effervescence? Does this just mean ‘extra’ carbonated?

I will approach my evaluation of today’s beer of Sierra Nevada Brut IPA with these aspects in mind.

Served in my Spiegelau IPA glass:

Appearance:

Yellow colored with a two/three finger white head which dissipates quickly.

Aroma:

The aroma is faint, a bit of citrus/fruity.

Taste:

The flavor is similar to the nose in that there is not a whole lot there – a bit of citrus/fruit flavors. There is a low- moderate bitterness.

Mouthfeel:

This beer is well carbonated but I personally would not use the term “effervescence’ here. It is light - medium bodied with a dry-ish finish.

Overall:

This is a nice enough beer but really there is not a lot going on here. If this was the goal of the Sierra Nevada folks then they achieved but I really think this beer would have benefited from a more generous hopping level. Maybe they saved some money on ingredients (hops) for this beer?

I normally do not do this but I checked out the BA reviews for this beer. There are well over 100 reviews posted and the average score is 3.69 (Good). Yeah, I suppose this kinda sums up this beer.

For those of you looking for a high quality Brut IPA my recommendation is Ommegang Brut IPA.

Cheers!

@rotsaruch @RobH @KOP_Beer_OUtlet @SierraTerence @BillManley @nc41

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Source : https://www.beeradvocate.com/community/threads/new-beer-sunday-week-728.604530/

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