COVID-19:  Our delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). As we continue to serve you, your safety and the safety of our employees remains our top priority.

COVID-19:   Our delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). As we continue to serve you, your safety and the safety of our employees remains our top priority.

Brewing Best Practices

Best Practices – Brut IPA procedure

Feb 17, 2021

Brut IPA is a beer style honouring characteristics from one of the world’s best-loved sparkling wines, Champagne. “Brut” is one of the driest forms of champagne wine and heavily influences the conventions of this modern IPA; pale in colour, dry finish and highly aromatic. Residual sugars, malt character, and complexity are not desired but an extra dry finish is complimented with a highly intense aroma, derived from significant late and dry hop additions whilst minimizing bitterness. The key and defining character of the Brut IPA is full attenuation, which can be achieved with the addition of ABV Glucoamylase 400 (AMG enzyme) throughout the brewing process as per our recommended procedure below.

●●●
Download document