Historical courses and appeals. After the trend of Juicy / New England IPA, characterized by their turbid appearance and the roundness of the drink, it was to be expected that the following trend in hopped beers was the opposite. It was therefore no surprise to witness the advent of the first experiments of the so-called "Brut IPA", with their extreme attenuations and very clear appearance. Thinking about it, it's a kind of experimentation that has always been part of our way of brewing. Ideas like those of Oceania or Tabularasa started from the idea of ​​combining hops with a dry base, seeking a delicate balance with bitterness and favoring its use in aroma and dry hopping.
It therefore seemed natural for us to go into the subject and immediately put ourselves to work on our interpretation of style. We used an extremely attenuating specific yeast, and refueled with a selected yeast strain in champagne. The result is an explosion of fruitiness: the mix of the aromas of the two yeasts, sweet and notes esters of almond paste and bread crust, and those of hops, the vinous memories of Sauvignon grape from Sauvin and the citrus and pineapple of Simcoe and Mosaic. The alcohol is imperceptible and the drink sustained by a very fine and lively bubble.