What's a Brut IPA? Enzymes break down all of the complex wort sugars into easily fermentable glucose, resulting in a bone-dry IPA backed up by high, sparkling carbonation.
Northern Monk & Edge were keen to try brewing with grapes alongside one of their favourite but hard to source hops, Nelson Sauvin. They fermented this IPA with a Kolsch yeast strain – super clean and highly attenuative; then added 20L of white grape juice per barrel and double dry-hopped with Nelson Sauvin. The hop line up was then backed up with Halllertau Blanc, Citra BBC and Ekuanot Cryo pellets for a soft but crisp, resinous IPA full of juicy grape, elderflower, apricot and lime zest flavours