As an expert sommelier and brewer, I can confidently say that a Brut IPA is indeed part of the IPA family. However, it is important to note that it is quite different from the fruity IPAs that have gained immense popularity in recent years.
The term “Brut” in beer is borrowed from the wine world, where it is used to describe a very dry champagne. Similarly, a Brut IPA is characterized by its extreme dryness. This dryness is achieved through the use of enzymes that break down residual sugars, resulting in a beer with very little sweetness.
Unlike the fruity IPAs that are bursting with tropical and citrus flavors, a Brut IPA is more subtle in terms of its flavor profile. It is known for its crisp and clean taste, with a focus on hop bitterness rather than hop flavor. This means that you are less likely to find the juicy, fruity notes commonly associated with IPAs in a Brut IPA.
One of the reasons behind the rise of the Brut IPA is the desire for a more balanced and refreshing IPA experience. Many beer enthusiasts have grown tired of the intensely fruity and sometimes overly sweet IPAs that have dominated the market. The Brut IPA offers a welcome departure from this trend, providing a lighter and drier alternative.
In my personal experience, I have found that the dryness of a Brut IPA allows for greater drinkability. It can be a wonderful choice on a hot summer day when you want a beer that quenches your thirst without overwhelming your palate. The crispness of the beer also makes it a great pairing with lighter dishes such as salads or seafood.
To summarize, while a Brut IPA is indeed part of the IPA family, it sets itself apart from the fruity IPAs that have become so popular. Its extreme dryness and focus on hop bitterness rather than hop flavor make it a unique and refreshing choice for beer enthusiasts looking for something different.