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Brut IPA: The Opposite of Haze

What is the next hazy IPA? While that style shows no signs of slowing down (this is where we point out that we have a rotating series of them on tap in our Beer Hall), the beer nerd in your life can be found arguing in Beer Advocate comment threads about craft beer’s newest “it” beer.

At least some people are speculating that it’ll be the brut IPA.

The polar opposite of a juicy, hazy NEIPA, a brut IPA is effervescent as hell and finishes dry, similar to the varietals given the “brut” designation by winemakers. They are heavily hopped, but don’t share the bitterness of a West Coast-style hop bomb. They sparkle and pop with bright, fruit-forward aromatics, brilliant orange-gold color, and little discernable bitterness.

That distinct, singular dryness is not an unpleasantly arid one, and if you do it right, it practically begs you to take another sip.

Getting that effect is the thing. Surly has successfully done “that thing” for years. Beer Hall favorites like Frisson and DAF have utilized enzymes to chew up the sugars and dry the beers out, giving them a champagne-style finish. Our latest BC Small Batch Beer, Rose, also uses this process to great, can’t-keep-up-with-demand success.

With that experience in mind, we brewed our take on this “next big thing”, and it goes on tap in the Beer Hall on Thursday, July 5th. As advertised, it’s bubbly, nowhere close to hazy, and unlike any other IPA you’re likely to find. Track this one down.

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