which simplifies their absorption
American craft brewers have never been shy about borrowing technology specific to one style and applying it to others. If aging in barrels can add notes of oak and bourbon to stouts, why not try it in the case of the Belgian quad? If bottling with nitrogen gives the porter a nice creamy texture, why not do the same with the pale ale or IPA?
As soon as a new technology, ingredient or process appears in the brewers’ arsenal, they try to get the most out of them. One of the latest examples of the intersection of styles can rightfully be considered brut lagers. The history of the appearance of the style tells the site CraftBeer.com. Pivo.by publishes a translation of the material.
The birth of brut-IPA
Brut camps would not have been born without the brut IPA, which can be considered their ancestors. But brut-IPA would not exist without such an enzyme as amyloglucosidase or amylase. Fortunately, you do not need to know how these words are written to understand what effect this enzyme has on beer. Continue reading