I was wondering if anyone had used "Brut IPA" techniques to make brut versions of other styles. I had the idea first thinking of a pilsner, but realized that a watery less-hoppy pilsner would probably taste like Miller Lite. I considered, though, that a few styles could be interesting.
Brut Bitter - 50/50 Maris Otter/Golden Promise, 1.032ish, maybe 15 IBUs from EKG, dry hopped with EKG, English yeast, enzymes added to fermenter. End up with a more flavorful "light beer."
Brut Belgian Blond - 95% Dingemans Pils, 5% Aromatic malt, 1.050ish, 10 IBUs from something noble, Belgian yeast. Perhaps a cross between a Single, Blond, and BGS?
I guess there are more ideas out there - crystalweizen? But has anyone tried this? Does anyone want to?