Brut Bitter? Brut Belgian?

[skyler]

I was wondering if anyone had used “Brut IPA” techniques to make brut versions of other styles. I had the idea first thinking of a pilsner, but realized that a watery less-hoppy pilsner would probably taste like Miller Lite. I considered, though, that a few styles could be interesting.

Brut Bitter - 50/50 Maris Otter/Golden Promise, 1.032ish, maybe 15 IBUs from EKG, dry hopped with EKG, English yeast, enzymes added to fermenter. End up with a more flavorful “light beer.”

Brut Belgian Blond - 95% Dingemans Pils, 5% Aromatic malt, 1.050ish, 10 IBUs from something noble, Belgian yeast. Perhaps a cross between a Single, Blond, and BGS?

I guess there are more ideas out there - crystalweizen? But has anyone tried this? Does anyone want to?

[denny]

I’d say a Belgian blond is already brut by definition.

[rookie_l_a (Steve Ruch)]

Might be worth giving several different “brut” versions of other beers a go, submitting an article query to Dave, and writing it up for publication.
That’s what led to my Imperial Pilsner online extra last year in Mar/Apr.

[narcout]

@skyler

Brut Bitter - 50/50 Maris Otter/Golden Promise, 1.032ish, maybe 15 IBUs from EKG, dry hopped with EKG, English yeast, enzymes added to fermenter. End up with a more flavorful “light beer.”

I think that would be really interesting and worth trying.

[Northern_Brewer_1 (Northern_Brewer)]

In the 1970s, Boddington’s got down to 1.003, and even more recently it was 1.006…

There’s more to bitter than the sweetish Thames Valley style…

[donger]

@skyler

I was wondering if anyone had used “Brut IPA” techniques to make brut versions of other styles. I had the idea first thinking of a pilsner, but realized that a watery less-hoppy pilsner would probably taste like Miller Lite. I considered, though, that a few styles could be interesting.

Brut Bitter - 50/50 Maris Otter/Golden Promise, 1.032ish, maybe 15 IBUs from EKG, dry hopped with EKG, English yeast, enzymes added to fermenter. End up with a more flavorful “light beer.”

Brut Belgian Blond - 95% Dingemans Pils, 5% Aromatic malt, 1.050ish, 10 IBUs from something noble, Belgian yeast. Perhaps a cross between a Single, Blond, and BGS?

I guess there are more ideas out there - crystalweizen? But has anyone tried this? Does anyone want to?

Brut Belgian - It’s called DeUs and it’s been around for awhile. Don’t use enzymes, brew it in the traditional champagne methode. Bosteels Brewery