Opinions on beer styles

I have never brewed beer but if I did and expected to make a profit doing so;
AIPA
AIPA
and 1x double AIPA
Speaking for the So. New England region.

Now if I had really great brewing skills, (and I'm not saying AIPAs don't require skills) I would brew Belgian;
Pale Ale
Strong Pale Ale
and Dubbel.
Belgian beers and styles seen to be very popular in this region.

 

Realistically, you are going to want to do one of two things: 1. Use one yeast strain and 3 different worts. 2. Use 3 yeast strains and 1 wort (and buy an oversized brewhouse.

This will allow you to operate a small operation on a skeleton crew (1 or 2 people) and post a reasonable profit without pushing people into working inhumane hours.

 

First 3 on tap at my brewery would be a saison, a stout and an IPA.

 

Yeah that's pretty sad. Sounds like the list of a 20 year old sorority chick that doesn't really like beer and wishes she could try some of this "Zima" her mom swears used to be so good.

 

Definitely an IPA of some type, most definately a Pils, and a Hefe. It's what people want, the Hefe appeals to occasional beer drinkers as does the Pils.

 

IPA
DIPA
Imperial stout

 

Oh, wow. This might be the first time on this site I've seen so many of my favorite styles mentioned.

Not a brewer, but something "basic", like pale ale, brown, mild, etc. Then, pilsner, because it sounds challenging, and it looks to be the next big thing. If not, something like common, cream ale, or another "indigenous" American style that has fallen out of popularity.

Otherwise, maybe something "weird" involving aging, spontaneous fermentation, adjuncts, etc. Belgium has many examples.

 

@2ellas
I completely understand your thinking...but my entire business plan would go 'against the grain' of modern Capitalism. I would start small and stay small with absolutely no ideas of grandeur. If my brewery grew organically, that is one thing...but I would never pander to the (often fleeting) palates of the customers. I would never lead anyone astray and cajole them into purchasing my product. My vision is/would be laser focused into the styles that I want to present people, especially in The States where properly executed Belgian-Style beers are quite hard to find.

 

Your plan is an option if:

• You are fully self funded and do not need sufficient revenue/sales to keep your business afloat
• You customers fully 'buy in' to your business plan and buy your product at rates to meet your business obligations

I know of more than one small, local brewery that had to 'adjust' their product line so that they sold enough beer to pay their monthly debt obligations and meet payroll.

Cheers!

 

@JackHorzempa
Check and Check with regard to both of your bulletpoints. I am more than willing to stay small and remain small...and happy to appreciate and educate all that walk through the door.

I love me all of the new hop varietals flooding the market these days and would use them enthusiastically. However, I would never sacrifice them in absurd amounts the way many a brewer does nowadays.

 

I don't think the three styles should somehow span the breadth of all beer styles and what is possible, just focus on drinkability to set yourself apart. I'd love to have the following beers available to sip on in a retail space:

• wheat pale ale (hoppy / light / crisp)
• unfiltered pilsner
• dry-hopped table beer or grisette

These would allow you to experiment with different hops and yeast profiles but would keep things low ABV... interesting but still accessible. Good luck!

 

Commercial viability probably varies on whether packaging is in the cards and what kind of your audience you have.

For instance, in Denver I'd go with a milkshake IPA, fruited kettle sour, and a barrel-aged adjunct stout. I'd put them in cheaply labeled 16oz hand-filled cans and make them super limited and line-inducing.

Pretty sure that same strategy wouldn't work everywhere, though.

 

Commercial Viability:
IPA
DIPA
NEIPA

My Personal Choice:
Sour
IPA
Pilsner

 

FWIW you would have me as a customer.

In a few minutes I will be bottling a batch of El Dorado IPA where I 'only' used three ounces for dry hopping a 5 gallon batch. The contemporary beer geeks would be disappointed in my effort here.

Cheers!

 

Pilsner, rotating fruit/spice kettle sour and an IPL.