The enzyme alpha amylase has been used in brewing for a while now. It has the ability to break down complex sugars that might not otherwise ferment, allowing the yeast a bonus meal during fermentation. As such, we;ve created a big, boozy imperial stout that’s not so supersweet on the palate.
Traditional IPA made with an exogenous source of alpha amylase resulting in an exceptionally dry IPA.
- 16 oz. Can
- NYS Hallertau
- IBU Taproom