Introduction

A powerful legacy exists in the Anderson Valley – anarchistic hippie dope growers, agriculture and a wine country fueled by passion and enchanted earth kissed by ocean winds. Landing on the map in the 80’s when the grapes grown in the valley’s soil exploded into world-renowned wine, a small but persistent voice in the beer game has been putting out new brews and classics since the days of Deloreans and VHS.

Anderson Valley Brewing began with 10 barrels in a farmhouse and for the past three decades has grown to worldwide distribution. Devoted to crafting their beer by hand and leaving no footprint behind, AVBC depends on recycled materials and the shining sun to make over two dozen beers. And now they’ve delivered their Brut IPA. Dry and subtle, relying on the tempered sweetness of fruit flesh and muted hops, their Brut IPA has evolving flavour and a slam dunk finish. Serves well at 6°C and should be enjoyed promptly.

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How it looks

Pours a golden honey colour with light carbonation. A thick head of foam pours out but quickly recedes to two fingers of off-white head.

How it smells

The first scents are tropical fruit flesh and some spiciness. No hint of the zest though, instead relying on a sticky candy sweetness and vanilla combination. A touch of leafy hoppiness and caramel malt hides in the background.

How it tastes

Brut’s have become a popular new beer and their taste profile is still establishing itself, but Anderson Valley has followed the form well – a tropical fruit flesh forward taste with medium hop flavour and some doughy malt character in it. The bitterness typical of IPAs, from fruit zest or high hop, has been dialed back on this beer. Instead it leavens the fruit flavour with the dry, astringent qualities of white grape and a touch of spice for an easy drinking beer with a champagne finish.

Recommended food pairing

A sweeter IPA with less zest and low bitterness means you need something less savoury and with some spicy fire. Throw together a shrimp skillet with diced onions, garlic, coriander and cumin.