Styles You Want To Make A Comeback

I'm not sure if Euro dark lagers were ever popular, but I must say, this Praga Dark is session perfection, as far as I'm concerned. All the flavors of a stout, but without being heavy or filling. At least one site lists it as a dunkel, and the experience is similar to when I had my first schwarzbier.

 

It has been a while for me but I did enjoy drinking those beers when I purchased them.

Cheers!

 

I'd like to see Dry beers make a comeback if only to get another chance to figure out what the hell they are exactly.

 

Yeah, how can it be categorized as "dry" when beer is wet!?!

Cheers!

 

Both are excellent. The stout is not a replacement for FBS but is much lighter bodied, crisper/sharper roast forward flavor. Not sweet, not really filling, but very much a dark roasted malt delight. I definitely snag some whenever I see it, which has been 2 years? now.

 

Bells Kalamazoo stout is a good old school beer

 

Bless everyone who has thrown in for Black IPAs.

And while WCIPAs never really went away, I want them to come back as well. I want pine bomb/onion bomb beers back en vogue.

 

Basically the same concept as today's "Brut IPA's" - a beer with less residual sugars - although, unlike today's Bruts, the macro dry beers of the '80s and '90s reduced the ibu's, too, for less bitterness and no aftertaste.

Many Brut use the same enzyme, Amyloglucosidase, that is used in many "light beer" recipes - don't recall if any dry beers were made using that process. AB described their Drys as being "...made with a process that converts more of the malt and rice into fermentable sugars…" and other sources mentioned longer than normal fermentation periods. The Japanese brewery, Asahi, is credited with creating the process/style.

 

And like any good stout, it's made to be consumed by the pitcher .

 

Thanks for the background! It's funny the way that "aftertaste" became such a dirty word for a while there in the 80s. Do you have any sense of whether that was a more of a marketing creation than an actual consumer concern? I suppose it's most likely the former informed by the latter.

 

While I absolutely love my IPAs/DIPAs, I couldn't agree more.

 

Altbier
Dunkel lager
Saison
Oatmeal stout

 

1) Scotch Ales
2) Scotch Ales
3) Scotch Ales
4) Scotch Ales
5) E.S.B.

 

I guess it may just be us but I think the majority of the breweries in my area make Scotch Ales at least seasonally if not year round.

I want low ABV Scottish ales though... Those aren't too be found around here.

 

Always on the lookout for Belgians! Tripels, dubbels, etc. should be much more widely brewed - an easy order for me when I see one.

 

Dank west coast DIPAs

 

They never went away (at least here)

 

English Mild is one historical style that American brewers have not fully embraced. There are signs this is changing.

 

+1 for English milds (that are NOT over 4.5ish %)
+oo (infinity) for more BLACK IPAs (not apologizing)

 

Burton Ale, once a dominant style in the Philadelphia market brought here by brewers from Burton-on-Trent, England. The closest that I've found to this by a U. S. brewer is Dogfish Head Craft Brewery's "Burton Baton". Anyone interested in the background of Burton Ale might want to check out Roger Protz's book "The Story of Brewing in Burton on Trent", published in 2011. The classic U. S. execution of this style was Ballantine's. I've been told that Dogfish Head is using a variant of the Ballantine recipe.

Stout without coffee in it--I hate coffee.