No style's left to taste?

Reminds me of when I saw Stone Sprocketbier the other day. They call it a black rye Kolsch. All I could think of is how the hell a Kolsch can have rye in it and be black

 

Kentucky Common is easy...but then again, I live in Kentucky.

 

It depends what year. After about 1908 or so they were mostly sour, but not from a sour mash.

 

What is a Kentucky Common?

 

Basically a dark cream ale.

Edit: Circa 1910 or so, approximately 80% of the beer made in Louisville was of the Ky Common style.

 

Has zoigl been mentioned? Thats another one thats tricky to get.

 

The talk I was at had research from the era's publications and the brewing logs of Oertel and Phoenix. The hoping rate was high enough to inhibit most lactic producers, and any sourness was thought to be from dodgy cooperage. The beers were said to be at the bars for serving in about 8 days, so not much time for souring.

This was a talk at the NHC, and it covered the new category for Kentucky Common in the BJCP guidelines. Several examples were served from Lousville homebrewers. There is also the one being made now by Apocalypse in Louisville, but you may have had that one.

What do your sources say? Interested as to what changed in 1908, and what was done to sour it.

 

Well done Chris. About to try Midnight Son and Sahti will be style 94 for me. I have only had half the beers you have had though.. here is to hoping it doesn't take another 1100 to get the last 10 styles

Edit: I Just realized I have had 2 more styles (malt liquor and dortmunder) that I didn't add beers on because I generally don't add beers like Colt 45 to my beeradvocate hads list

 

I will have to look it up again. Basically, an early source has no mention of sour taste while a decade later one mentions it as common, but that, as you said, it was probably from "dodgy cooperage". IIRC, later brewers started doing a sour mash to intentionally get that flavor.

Alas, prohibition killed the style.

My own that I have homebrewed isnt sour. It was 6 row, flaked maize, some black patent malt, cluster hops.

I made one version which I considered a "modern" interpretation. About 6.5%, which is totally not to historical style. But damn tasty. That one included molasses.

 

once i added a couple macros I wouldnt have otherwise added to BA and tried midnight son (awesome btw) I am now down to 6 styles left. I can get schneider aventinus and kirin to nail the eisbock and japanese rice lager styles - so just kvass, happoshu, english mild pale ale, biere de champagne and braggot left. Forgot to grab the big rock braggot or could have nailed that one.

WHere did you try a kvass or happoshu? I think those are the only 2 ill have trouble with

 

Without trying at all, I'm down to 18. Not sure which ones they are, and while I'd like to tick all 104 someday, I'm working on getting as much of the Top 250 and 'of Fame' lists as I can get to first.

 

You got light mild? That's unusual even in the UK.

 

Look at the style list on BA, and then your reviews and take it from there

 

Actually click on each style list and it tells you how many of those you have had. go through each of them and find the ones that say zero and you'll know...

http://www.beeradvocate.com/beer/style/

 

I have had styles of beer I didn't know were not the style I thought they were. I've had Vienna Lagers and Kolsch-style beers before I ever even knew what they were, or that the style even existed!

 

But have you had an AK?

 

At this point, it's still easier to list what I have had than what I haven't.