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Robbie and the Brut IPA

Last month Robbie tried S-33 as a New England IPA yeast. This month’s test brew was a Brut IPA. Using Crisp Malt grain, Fermentis US-05 & the all-important amyloglucosidase from Murphy & Son Ltd. He went #Wellhopped with Amarillo, Centennial, Chinook & Comet for a classic West Coast hop-profile plus a healthy addition of Motueka.
Photo of Robbie Harrigan

The Faram’s technical and sales teams tried the beer on Friday and it went down extremely well.
Most people hadn’t tried an example of this style and enjoyed it. As per usual I was perhaps guilty of adding too many hops in, but we all felt this was a good first attempt at the style.

The main lesson to come out of this is that we can say US-05 is a good yeast to use when producing this style.