If Craft Beer has its roots in the American Pale Ale, then the IPA is its heartiest bough, and Brut IPAs a budding offshoot. But, this
new branch ain’t no twig! Utilizing brewing enzymes to chop any complex starches into simple, yeast-digestible sugars, the resulting
IPA is as bone-dry as its namesake champagnes. Clear of residual sweetness, we used late-addition Lemondrop, Cascade, and
Mandarina Bavaria hops to pack as much grapefruit, tangerine, and pineapple flavor into the void as we could.