Brut IPA | Hop Champagne

[Kealia]

Who has heard of this? As far as I can tell, it started recently on the West Coast and my favorite local brewery (Alvarado Street) is now releasing their version in cans.
I'm intrigued enough to maybe give this a try. I imagine it as a "super" West Coast IPA, meaning bone-dry (which is how most reference it), and super hoppy.

Just wondering if this is really a West Coast thing right now if you guys are seeing/hearing of this as well.

Anyone care for some hop champagne? This is our first canned iteration of a Brut IPA which employs an enzyme that assists a neutral ale strain in fermenting all available sugars in the wort. Bone dry, yet incredibly drinkable, Champagne Hopi features Mosaic, Citra & Azacca hops. Carbonated nice and high for effervescent, refreshing enjoyment. $18 / 4-pack, limit one case per person (releasing tomorrow).

[Banjo-guy]

I just listened Denny Cohn and Drew talking about Brut IPA. It is a very dry beer with low hop bitterness. Seems like the west coast answer to NEIPA. Maybe you already have a recipe but I understand that brewers have been using the amalayse enzyme to really dry out the beer to FGs below 1.000 in some cases. Some people use champagne yeast. It’s hasn't been made by many commercial brewers yet.
Check out the lates podcast of Experimental Brewing. They interview a L.A. brewer who is starting to brew a Brut IPA.

[Kealia]

I just saw that other thread from last week.....guess this isn't news!

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[mashani]

We talked a bit about this on some other thread (the last podcast thread Danny posted I think).

I mentioned that I'd probably like it as it sounds a lot like the plum saison I make except with less yeast influence, IE bone dry (because in my case the French Saison yeast chews up all the malt and takes it down all the way to 0.997 or so due to the plum juice being like sugar). All I do with that beer is throw a bunch of Nelson Sauvin in @flameout, it doesn't need any bittering at all beyond what it gets from that. In my case the French Saison yeast just adds some extra citrus aroma/flavor and a little bit of spice which goes really well with the plum/grapey vibe.

They say that Platform in my parts will be releasing one, or has one on tap now, I haven't made it there yet.

[Beer-lord]

Lots of discussion on the podcasts lately. Seen a few articles too. It's the new thing I guess.