THERE’S A NEW kind of beer bubbling up. As a counterpoint to the craze for sweet, tropical, hazy IPAs, breweries have begun making sparkling wine–inspired brut IPAs, a style as dry and effervescent as anything sipped during a wedding toast. The key to creating a brut is amylase enzyme. It converts starches into glucose, which yeast readily consumes, leaving very little sweetness behind. But both the hops and carbonation are cranked high, creating beers as fragrant as they are refreshing. “It’s an evolution of the style,” says Brewery Ommegang president Doug Campbell. “It really is the champagne of IPAs.” Here are five carbonated brut IPAs to consider this summer.
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