"Imperial" Beers

1. A lot of them, but the ones I'd like to see the most are dunkelweizens ( I guess that's Aventinus, eh?), Kolsch, Munich Helles, Saisons, witbiers

2. Same as 1 really

3. No, see my previous comment about bocks. I also hate the "imperial" title and wish beers would just single, double, triple etc. Tripels really don't have anything to do with Belgian Blondes.

 

The term Imperial immediately implies at least 27% more WOW!™®

What BA wouldn't pony up for that?

 

Yeah, it's called a Weizenbock. They're freaking amazing.

No, a tripel has nothing to do with Belgian blondes aka Belgian pale ales. They're triple the malt of a Trappist "simple" beer which isn't all that popular anymore. They also use a huge portion of Belgian candy sugar to achieve their ABV.

A huge Belgian blonde/pale ale would be a Belgian Strong Pale Ale

http://www.beeradvocate.com/beer/style/55/

 

I Was referring to light as a shade, not in terms of calories....the answer is still no. A helles bock is its own style just like pale lager v dark lager. If anything it would be called a helles doppelbock. I Don't think enough people speak about either style enough for their titles to warrant much further discussion.

 

Looks like you have a set of predetermined "acceptable" answers to 3 stupid questions. Sounds like someone just wants to argue. Time to gravitate the f*ck outta this thread

 

No, you've got it all wrong about the tripel. Why is this a hard concept? Go read up on the history of these styles, they aren't related. A tripel recipe has nothing to do with a Belgian Strong Pale Ale, which is what your "imperial belgian blonde" would be.

Is Duvel the same thing as Chimay's tripel? Hell no. Different recipes, different history for their predecessors, different times in history that they were developed.

It isn't safe to call it that.

On part three, an imperial american pale wheat ale would NOT be a wheatwine. Again, ready more on these styles. You're on a decent site for reading about them!

Barleywines have ZERO to do with brown ales. Barleywines more than likely come from English Strong Ales, but they're both quite old styles. I wouldn't call them a progression from english strong ales, but a descendant and cousin at the same time.

I don't even know what you mean with that last sentence, too many variables to even consider answering that.

All I'll say is, if it's a larger version of the same beer, it's not always called doubled or imperial because you can't just simply add more malt and have it be a bigger beer. Mashing schedules, hop additions, yeast used, fermentation temps, fermentation time all can change when trying to make a larger version of a beer.

Beer styles are also both more distinct and less distinct than I think you are understanding at this point in time.

 

I think only high gravity beers lend themselves to becoming Imperial (stout, DIPA, barleywine, bocks, quads, Strong Ales of any variety, Scottish Ales). You gotta balance that ethanol with something more equally big! [sic]

Although Imperial Pilsners are a thing. A good, normal ABV pilsner is hard enough to encounter stateside, let along a roided version.

 

not a problem, it's what i live for


perhaps you're looking for an Imperial Olde English 800 - it's both BIG™® and WOW!™®

 

1-to me, none

2-none, I tend to gravitate the other way

3-bock, not Belgian Blonde

 

Well, I'd not pony up for that.

 

Kvass--almost any would be fine
Low alcohol--preferably Clausthaler Amber