For my latest article for The Bulletin out this week, I tackle the new (sub)style of Brut IPA, and the ones that are starting to show up here in Central Oregon.

In June, Boneyard Beer released DryPA Brut IPA, a collaboration with Single Hill Brewing Company of Yakima, Washington. Boneyard brewer Nick Murray worked with Zach Turner of Single Hill to brew the beer at Boneyard’s 20 barrel brewery on Lake Place.

“Brut IPAs are just another way that we as a brewing community can experiment and gain knowledge from the process while using ingredients we may not be familiar with,” Murray said via email. “It was a very interesting process.”

The process of adding enzymes to a beer might sound scary or unnatural, but in fact amylase enzymes are found naturally in malted barley and other grains. These enzymes are responsible for converting the starches in the grains into sugars during the mashing process.

The ones I wrote about in the article have already come and gone, but RiverBend Brewing has one on tap and I believe Crux Fermentation Project has one on now as well. Brut hunt!