Under appreciated/under produced beer styles

English brown mild - that's a new style for me. What's it like?

 

You can use Reverse Osmosis water as the base water, and add the needed minerals to brew either a Czech Pils (just a little CaCl2) or a German pils (CaCl2, CaSO4 and a little Epsom salt). There are quite a few US breweries that use RO water and adjust.

 

MORE SOURS!!! MORE SOURS!!!

 

Oh, I know what you mean.
In Arizona, I got SHIT from Wisconsin.
Keep an eye out, Lakefront has been sending out their seasonals all over!
Their "Big Easy" Maibock, their bock, their Oktoberfest, and their Pumpkin lager are better candidates to represent the awesomeness of Wisconsin lagers!

 

Well, the daily line-up seems to be okay sans Kirby, but a LOT of the new types they've been launching seem confused and silly. Kirby kept them on point; make German-style lagers that make the Germans jealous.
When they start trying to move away from that, it's been less-than-exciting...to be honest... :/

The Big Eddy guy sounds great, so long as they keep their hands off those lagers!

 

your right but doing all of this adds to the cost of making the beer and I don't care how good science is it can never match the perfect natural water.

 

Schwartzbier, eisbocks, sahti and Irish reds.

 

More chili beers! And I want some with some damn heat for a change.

 

I'm sure there are a few out there- but by and large these guys need to pick up their game on that front. Too bad I don't get Central Waters by me- I'd love to give that one a shot.

 

I agree with the first part. Natural water is natural but not perfect for brewing all styles of beer. Pilsen is low in minerals, but they do an expensive tripple decoction to help the malt convert, more Calcium would help that. In Munich they have alkaline water suited for Dunkel, and they adjust to make Hellles and Pilsner.

 

I am surprised by the amount of shout outs to berliner weisse in this thread. 2-3 years I would 100% stand behind that statement since there was only between 60 and 90 listed examples in the database. Today we are up to almost 200 active listings which does not include the retired and ones not yet rated. I think its safe to say that berliners are really starting to catch on the past 2 years with the increased interest in sour/wilds across the board. Up until last year it was my quest to try every berliner I possibly could. Now it seems that as soon as I acquire a new one, 3 more pop up that ive never heard of.

Sure its not the most popular style but off the top of my head, at least 5 breweries come to mind that have become popular in part because of brewing a berliner that people went bonkers over. It seems like Floridas whole craft scene is exploding (at least partially?) because the style fits perfectly in their climate. Shit now they even have a yearly festival dedicated to the style.

 

I would like to see more Lichtenhainer, Gose and Berline Weisse's! But I think we're seeing a shift for these styles with Westbrook, Night Shift, Funky Buddha, Jopen, Freigeist etc.

 

I'll put a nod in for Weizenbock. You get alcohol, spice, lots of malt, and yeast complexity all at once. A great example is pure heaven.... but there aren't that many great examples out there, especially American versions.

 

Jopen brewed a Gratzer, not a Lichtenhainer, Gose or Berliner Weisse.

 

Low abv, sessionable brown ale made with hard water. Think a much better tasting, lighter bodied newcastle

 

Looks like a few people beat me to it but Koelsch and ESB are two styles I would like to see more of (really more imports of them as American breweries can't quite seem to get them).

Both excellent styles that deserve more respect.

 

Mother fuckin' Scotch ales/Wee heavys
English dark milds

 

And who brews this beer? I've never come across a beer called that in Britain.

 

English dark mild, same difference

 

Oh, my bad. I thought that they had brewed Son of a Batch with MoM witch is a Dark Gose.