For those unfamiliar, “Brut” refers to the very light body and high carbonation common to champagne. To allow for Bruts to ferment to complete dryness, an enzyme called amyloglucosidase is added, which chews up starches and long chain sugars into fermentable glucose. The yeast is then able to ferment every last little drop of sugar into alcohol. In addition to a light and clear body, dry-hop additions of Hallertau Blanc and Mosaic hops brings a huge fruity hop character with a smooth, dry finish.
Bitterness: 20 IBU
Malts: Pilsner, Flaked Corn, Puffed Jasmine Rice
Hops: Ekuanot, Hallertau Blanc, Mosaic
Glass Style: Pint Glass
Serving Temperature: 45-50 degrees
Food Pairings: Sharp cheeses, hearty meats, and spiced desserts.
On Tap: Seasonal
Packaging: Growlers | Crowlers