Style-defining beers?

I don't think it tastes bad, it just doesn't taste like much at all. Apparently the late Pierre Celis, who brought back the style and built Hoegaarden, complained about pressure from partner Interbrew (whom he later sold to) to cheapen the process, so it's probably not the same. He's credited with having consulted in St. Bernardus's witbier, so if true maybe that's close. And Allagash seems just right. I'll agree it probably isn't Hoegaarden.

http://belgianbeerspecialist.blogspot.com/2011/04/pierre-celis-conversation-in-hoegaarden.html
http://www.beer-pages.com/stories/celis.htm

 

Thanks for the articles! I had no idea the history behind Hoegaarden and that was a great read. Must've killed Pierre to see his brewery overtaken like that. I wonder if the old brewery is open to the public?

 

I think wha people are going to start posting is the best/ newest of the style, whereas I see this post differently.

I would say Sierra Nevada Pale Ale/ Stout/ and Bigfoot to all be style defining.

Same goes for Old Rasputin, Anchor Porter maybe.

 

Boubon barrel aged beers are awesome, but they do not define the base styles. KBS is not a good representation of a Russian Imperial Stout, King Henry is not a good representation of English Barley Wine. To me, when I think of a quintessential style definer I think about beers that cam to define that style. Some examples:

American Pale Ale - SNPA
American Barley Wine - SN Bigfoot
Steam Beer - Anchor Steam
Imperial Stout - Old Rasputin
Dopplebock - Ayinger Celebrator
American Wheat - Widmer Hefeweizen
Saison - Saison Dupont
Boh Pils - Pilsner Urquell
English Bitter - Fullers London Pride
American Brown - Moose Drool
N. English Brown - Newcastle
Dry Stout - Guinness

 

Anchor Steam

 

That horse (all top-fermenters are ales) is so far out of the barn that it will never return I'm afraid.

 

Why is that everytime I mention BJCP on this site I get publicly flogged for promoting beer education?

 

Because - er, what's the oppsoite of education? - whatever it is, that's what the BJCP is promoting.

 

There certainly seems to be an acceptance of the notion, particularly among US homebrewers and it's easy to see how it came about.But if people were better informed we wouldn't have these posts about whether Baltic Porter is a lager or an ale or why the Germans legally define Kolsch as a lager when it's top fermented

 

Kolsch is a lager, even if it's made with a top-fermenting yeast. It receives an extended cold fermentation/conditioning. Thats what it means to lager a beer right? Baltic porter is also often cold-fermented, making it a lager. Unless it isn't, which some aren't, and those would be ales. California common is a bottom-fermented ale, since it's brewed at warmer temperatures and isn't cold conditioned.

It's the process that makes the beer a lager or ale, not the strain of yeast.

Is that what you guys are getting at?

 

K i'll say it I guess....
Dark Lord- Hyped up limited release "one day at the brewery" beers

*note not responding to any comments cause this will prob generate some hate*

 

Bourbon county stout- bourbon barrel aged imperial stouts

 

Almost there but like many of my compatriots I'm unhappy by how "ale" has been hijacked and misrepresented.To call all top fermented brews ales is as accurate as calling all those of us in the UK English.Predominately we are but the Welsh, Scots and Irish don't like it.
I also hear that the yeast defines the beer where in fact the brewing conditions have defined the yeast. But with the net things just get repeated, copied and repeated again whether true or not.

 

I believe Anchor Liberty Ale predates Sierra Nevada Pale Ale.

 

Part of what makes your argument an uphill battle is not only the "net", but the fact that essentially every professional brewer in the US would disagree with you.

 

Can you name a beer that isn't brewed predominantly with pale malt?

 

What is the alternative?

 

Really, you saying Anchor Steam doesnt too?

Those are the two I would go with as being absolutely style defining. For pretty much the same reason.

 

No it doesnt. Its simple genetics.

There are multiple ways to divide the beer world, many of which are equally valid.

And dividing ale/lager by species of yeast is perfectly valid.

 

Both are valid divisions. I prefer the yeast method myself, it makes more sense, like with cladistics in biology.