# Brut Bitter? Brut Belgian? **URL:** \ **Category:** Beer Recipes\ **Created:** [January 19, 2019, 3:55pm UTC](https://forum.homebrewersassociation.org/t/brut-bitter-brut-belgian/28381 "2019-01-19T15:55:40Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![skyler](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/skyler/32/20702_2.png) [@skyler](https://forum.homebrewersassociation.org/u/skyler)\ **Post date:** [January 19, 2019, 3:55pm UTC](https://forum.homebrewersassociation.org/t/brut-bitter-brut-belgian/28381/1 "2019-01-19T15:55:40Z")
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? ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [January 19, 2019, 4:52pm UTC](https://forum.homebrewersassociation.org/t/brut-bitter-brut-belgian/28381/2 "2019-01-19T16:52:57Z")
I’d say a Belgian blond is already brut by definition. ---
**Author:** ![rookie\_l\_a](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/rookie_l_a/32/19_2.png) [@rookie\_l\_a](https://forum.homebrewersassociation.org/u/rookie_l_a)\ **Post date:** [January 19, 2019, 10:25pm UTC](https://forum.homebrewersassociation.org/t/brut-bitter-brut-belgian/28381/3 "2019-01-19T22:25:11Z")
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. ---
**Author:** ![narcout](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/narcout/32/7683_2.png) [@narcout](https://forum.homebrewersassociation.org/u/narcout)\ **Post date:** [January 21, 2019, 6:12pm UTC](https://forum.homebrewersassociation.org/t/brut-bitter-brut-belgian/28381/4 "2019-01-21T18:12:29Z")
> [@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. ---
**Author:** ![Northern\_Brewer\_1](https://avatars.discourse-cdn.com/v4/letter/n/7c8e57/32.png) [@Northern\_Brewer\_1](https://forum.homebrewersassociation.org/u/Northern_Brewer_1)\ **Post date:** [October 6, 2019, 6:18pm UTC](https://forum.homebrewersassociation.org/t/brut-bitter-brut-belgian/28381/5 "2019-10-06T18:18:28Z")
In the 1970s, [Boddington’s got down to 1.003](http://barclayperkins.blogspot.com/2018/02/lets-brew-wednesday-1971-boddington-ip.html), and even more recently [it was 1.006](http://barclayperkins.blogspot.com/2012/05/lets-brew-wednesday-1987-boddingtons.html)… There’s more to bitter than the sweetish Thames Valley style… ---
**Author:** ![donger](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/donger/32/11507_2.png) [@donger](https://forum.homebrewersassociation.org/u/donger)\ **Post date:** [October 10, 2019, 9:20pm UTC](https://forum.homebrewersassociation.org/t/brut-bitter-brut-belgian/28381/6 "2019-10-10T21:20:42Z")
> [@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](http://bestbelgianspecialbeers.be/en/deus/the-story)