Now infamous due to the new beer-type of 'Brut IPA', dryness is here to stay!
Dryness is most commonly found with traditional Belgian Saisons, which deliver a refreshing, crisp dryness that is derived from the yeast. This is why Saisons work so well with many other flavours such as citrus, floral, and spice, as the building sensation in the mouth is cut through by a satisfyingly dry finish that makes the beer more drinkable and refreshing. We use this yeast in a number of our beers, as it’s a character we love.
More common with us is the use of Brettanomyces, the infamous wild yeast strain that loves to eat everything in its path. Take one of our Bretted IPA's, for example. The IPA style is known for its rapid hop-degradation yet with the Brett yeast it prevents this via micro-oxidisation in the bottle, which prevents the beer from deteriorating. The Brett yeast continues to eat all of the sugars which, in turn, drys out the beer, creating crazy, tropical notes and a cutting dry finish - which gets dryer the more time you give the yeast to do its thing.
This acerbic taste has now bred into the new super-trend Brut champagne-style IPA that boasts a cutting dry finish.