A so-called “Brut IPA,” it utilizes the amylase enzyme to fully attenuate the beer during fermentation, giving a flavor similar to the dry wines of the namesake. It also happens to be a “0” IBU IPA as well, meaning all hops were added post boil.
Very hazy with minimal head retention, smells of juicy, dry-hopped goodness. The taste is crisp bready with some fruity notes shining through, and a light body. The finish is where this beer really stands out; bone dry and reminiscent of sparkling mineral water, with notes of herbal and earthy hops, for a long but only lightly bitter experience. Overall, I like it, it’s very drinkable and just quirky enough to be endearing.
