What style do you no longer make?

Back in my early college days, my favorite beer was Newcastle and Rogue Hazelnut brown...I brewed a lot of different brown ales back then and pretty much nothing else. After not brewing for a handful of years and then getting back into it, I made a brown or two, but soon started brewing everything but. After nearly a decade of not brewing a brown, this year I brewed 3 different ones and each one took FOREVER to finish a keg. I've finally given in and admitted that I dont really care for the style much anymore, and bet it'll be another decade or so before I brew another.

I know that's not necessarily what you were shooting for, but I thought it still appropriate since I think it'll be a "style I no longer make".

 

I don´t brew soft weizens anymore, tired of having to drink this beer too fast before it gets deteriorated.

 

Probably weizens for me as well. Brewed a bunch of hefes back to back a few years ago trying to nail the style. Got a recipe and technique down that I liked, then pretty much quit. The hefe I brewed this weekend was the first since 2010. Of course there are plenty of styles that I have never brewed, it seems like anymore I stick to the four or five recipes that I really like and brew those exclusively.

 

What's a "soft weizen" ? : )

 

A weizen with an OG lower than 1046

 

Ale versions of lagers

 

I also grew tired of brown ales, not doing them any more.

 

Oktoberfest is one of my favorite beer styles but I had some really rotten results with my first 4 attempts... I mean, really bad. This caused major frustration and I didn't think I'd ever brew it again. Eventually I nailed it though and scored a silver medal. Persistence and experience paid off in this case.

There are a few ingredients that I'll most likely never try again. Peat smoked malt, oak chips, whole fruits (like cherries).... these made the beer either yucky, contaminated, or a royal pain to rack off.

 

Aside from Wits and Saisons, I've not made any Belgian style ales -- Dubbels, Golden Strong Ales, etc. -- in a very long time. That said, I still have quite a few of those strong Belgian ales aging in the basement. Some are quite good.

 

weizen for me too. And bitters as well. its the time needed to drink that is the main reason, you've got about six weeks or so to drink them before they start to fall away. And I much prefer drinking low abv beers in the pub anyway

I do have a half batch of mild though fermenting at the moment

I'm wondering if party gyling/combined grist brewing might be the way forward, so I could do 10l or so of a bitter/mild/weizen and 15l or 20l of a strong ale/brown or porter/ strong wheat beer etc something that keeps better

 

Stouts of any style, just cant seem to get through a whole keg before getting sick of it.

 

Rye beers. It took a couple batches to realize that I just don't like them very much.

 

I no longer brew any beer that has anything added to it. Fruit,coconut,chocolate ect. Dry hops are the only thing and I do not do this very often.

 

That's a shame, especially since time is not the enemy of a stout (assuming that it is a well brewed one)...in my experience, they only get better the longer they are bulk aged in the keg.

 

IPAs. No need to make them given how (over)saturated the market is with the style.

 

And this is why I only brew one every 1-2 years.

 

After having NG wheat, I no longer have a reason to try to brew that style. Great stuff. I've tried about 8 wheat beers. Some good, some not so good, and none as good as the Germans can manage.

I personally like rye beers to be sweeter. Bells makes a great one and so does O'Fallon. Lots of them are wickedly sharp and hoppy. That's nice every now and then for me, but sweet would be the way to go if I'm brewing 5 gal.

 

saisons...too much maybe 5 years ago when wyeast started cranking out their special release strains, completely burned me out. I can't even remember buying one in the past few years (whoops...not true...i've bought some brett'ed saisons).