Controversial Beer Opinions Thread

Barrel-aged (D)IPAs are terrible!

 

Yes, your comment is true but somewhat OT - since it's not "controversial" (hopefully ).

 

Since sour beer isn't a style, what style name would you give to sour IPA's?

 

Hamms is the new PBR.

 

They should put Tecate Light top of the next blind taste test just to see what happens amongst the beer geek community

 

Well it's not an IPA, so maybe sour blonde ale? Golden Sour? Most "sour IPAs" have very little to do with IPA other than that they have been dry-hopped.

 

Actually they have more to do with IPA hop regimens, and pale malt, and much less to do with blonde ale. And golden sour isn't a style.

 

Neither is "Sour IPA" so there's that.

 

Depends on the species/strain of LAB. For instance, some species of pediococcus are very hop intolerant, like P. pentoseceus, while others are very hop tolerant, like P. damnosis.

"Dry hopped Berliner Weisse" probably fits the best for lower gravity representatives of the style. With others you can simply do the same thing, just substitute whatever the style is for "Berliner Weisse".

 

It may not be but if that is what brewers call their own beer I am likely to cut them slack I am not willing to cut you.

 

It's a marketing term not a style descriptor.

 

Then... why do you have a problem with it?

 

Coffee Stout- it's a stout (style descriptor) with coffee added
Mango Gose - It's a Gose with Mango Added
Milkshake IPA - it's an IPA with lactose (and sometimes fruit) added
Pomegranate Wheat - It's an American Wheat beer (style) with pomegranate added
Key Lime Pie Berliner Weiss- It's a Berliner Weiss with key limes, lactose, and vanilla added
Sour IPA- its... not an IPA
(for reasons I thoroughly outlined above, maybe you missed it?)

 

If Sour IPA is a marketing term, as you say it is, that means that they think it will sell more beer. Is there some problem you have with craft brewers selling more beer? If they choose a marketing term you pick and they sell less beer, would you consider that a victory? If so, for whom, and for what purpose?

 

Maybe it is me, but I cannot understand why kettle souring a wort would preclude it from going through the boiling and fermentation stage as a true IPA.

 

A great customer once marketed Black Boss Porter (Polish Porter about 9%) and it was great. Another good friend and customer made Weyerbacher Tiny floats (over vanilla ice cream) which we loved.

 

It wouldn't, but you understand that most "sour IPAs" aren't made like that, right?

 

How often do you try new styles? If I hear someone say they've never drain poured I usually just assume they're not trying to expand they're tastes and playing it safe.

 

BA el Gordo is an absolutely incredible BA stout, honestly all 3 of those are great I wouldn't necessarily say it finishing 3rd would be disappointing. I personally would put it above Kbs but below el Gordo, black note is still a top 25-50 ish beer for me.

 

Often and I've had 90 different styles with goal to try them all. I have appreciation and love for all beer. I find some beer to be much better than others and few to be terrible but still drinkable. No beer is worth drain pouring and I say that because that's how much I love beer.