Craft Beer Lesson

When I had my first IPA back in 1996, and then a second from a different brewery, then a third, etc, I couldn't tell the difference between breweries' offerings because all grapefruit tastes the same (and I really didn't like grapefruit 'mixed' with my beer). Probably back then mostly all breweries chose hops for their IPA that had that grapefruit characteristic, so there wasn't much taste variety. Nowadays I'm thrilled that more hop varieties are cultivated, and variety is the spice of life.

 

Simply not true. I don’t need to argue any further haha.

I didn’t drink much when I was 21, and IPAs used to give me a headache, until I went to Dublin and tried their local craft stuff. Might’ve been that extra “vacation flavor”, but it got me hooked, and got me homebrewing.

Basically became borderline alcoholic trying all new things stocked at my workplace. I figured out what I liked and didn’t, realized drinking heavily on a regular basis is EXTREMELY not-fun, made a very breif attempt at being snobby and chasing the hazies and adjunct shit.

Eventually settled down, and now all I need is some Gaffel and Krombacher Dark stocked in the fridge and I’m pretty much set. I’m beginning to enjoy many styles I never thought I ever would, but that’s just how life goes...

 

Avoiding same-tasting beer is the main reason I got into craft, though I have to admit that to me IPAs are largely all the same. Sorry, forgot this isn't the controversial opinion thread

 

For over a century, the beer traditionally served at the fest in Munich was Märzen. Dark, rich, and strong, it was the last beer of the year to be brewed, as brewing during summer months wasn’t feasible at that time. It was well aged while drinkers exhausted the beer stockpile and was the last beer to be consumed at the end of summer as brewing resumed. Since this coincided with the festival, the two became linked, and when American brewers started making their versions of Oktoberfestbier, they brewed Märzens, which would become the style closest associated with the fest to this day in th US.

However, over in Germany, tastes were changing. Drinkers wanted something lighter and easier drinking, if they were going to be consuming by the stein. Sometime around 50 years ago, Paulaner debuted a pale, lighter, but still strong and malty beer for the fest. Other brewers followed suit, and that is the beer you will be served exclusively today. We have come to call these alternative Oktoberfest beers Festbier.

Why is this important? Because you inadvertently brought up another good point with your post. These two styles are totally different, but this site lumps them all in together. Festbiers might just be your thing over the old school Märzens (certainly how I feel), but you would never have tried one if you had written off the ‘style’ based on this or other sites’ parameters.

Tl;dr - beer styles are good for getting a general idea of flavor, but there is a ton of variation (and sometimes distinct substyles) within them.

Oh, and I wouldn’t follow this rule strictly. There are some legendary, delicious beers with pedestrian ratings on this site, while trend-of-the moment beers are adored.

My advice is just to drink a ton of beer!

 

Perhaps I shouldn't try so hard, but whenever I hear someone say "I don't like IPAs", my first thought is "bull shit." Speaking from my own experience, some of the first IPAs I had were Stone's - and I loathed them. I tried to choke down those bitter ounces for 'experiences sake', and while it may have helped me a little, I think the real lesson was when I found out not all IPAs are like that. It's at that point that I found out I rather like IPAs, just not some of the hyper-bitter West Coast renditions.

Since then, I've had a personal goal to try and sway people into enjoying IPAs who are fond of the saying "I don't like IPAs". If they're over, I'll pour two beers and bring out the glasses and they can sip through each and take whatever they like. Often times, I'll pour a softer, less-bitter IPA (Firestone Walker' Luponic Distortion No. 010 is a real winner for this) and a pale ale. Both will be presented blind to prevent any bias from showing up. I've curated quite a few people into liking IPAs doing this after they had a bad experience or two with the style.

 

The take away is, if you don't think you like Oktoberfest beers, try traditional German brands and you'll probably think differently.

The take away on this is, Festbier > Märzen. At least IMVHO.

 

Any European style, really. Why people start with American versions of these styles has never made any sense to me.

 

@Junior, inherent in your post is the observation that some beer styles are fairly tight - not too much deviation in the flavor profiles of beers of the same style. For example I agree with the general concept that AAL beers are fairly similar; they are light in color, light in flavor and light in body.

In contrast there will be a wide variation in the flavor profile of IPAs since some hops will express fruity flavors, other hops will express piney flavors, and other hops will have dank flavors and...

It is indeed prudent to try a variety of beers when exploring a new beer style particularly for those beers styles that will have a wide(er) variation of flavor profiles.

There is also the consideration that some beer brands will be brewed to a higher quality than others.

Cheers!

 

Although there are certainly US made exceptions, I'll never understand this either.

 

I can't answer for everybody but the majority of the Oktoberfest beers I consume are from US craft breweries because they are fresher. Only 9 more days until I purchase my first 12 pack of Sly Fox Oktoberfest! Woo-Hoo!!

Cheers!

 

People like us aren't trying to come to an understanding of what the style is all about, though.

Jack, you know that I'm also a fan of the Sly Fox, but not everyone is fortunate enough to have access to a beer like that.

Plus, it's a different thing to make a value decision between condition and quality once someone is already familiar with something vs. learning what makes it tick.

 

My first IPA was Ruination and I can't remember if that is an IPA or not. It was the bitterness that made it sensational but when I hunkered down to learn tasting I started with the lager. I grew to really love it and appreciate subtleties in beer. Nowadays I am looking for differences in IPA's too and I think that is one reason brewers made such efforts to learn chemically about all the oils and compounds that can combine to form different flavors.

 

I think this is much easier to do with seasonals, because you know how long they've been sitting on shelves. My issue with a lot of imports is that they don't date their packaging and said bottles may have been sitting around for quite a while so freshness is definitely an issue.

 

Yup, as I mentioned in my above post: "I can't answer for everybody,,,"

Cheers to Sly Fox Oktoberfest!!!!!!!!!!!!!!!!!!!!!!!!

 

...unless it's "industrial lager?"

I'm not sure what you're getting at by combining these two ideas and your (soon to be changed by a mod?) title "Craft Beer Lesson." Are you trying to say that things like IPAs and Oktoberfests are "craft beer" styles and follow a different path with regard to sameness when compared to the "beer" that your uncle orders?

 

You mean this isn't universally accepted as fact? News to me

 

I buy a six-pack of Spaten and Hacker-Pschorr and my Bavarian roots are always pleased. They are always plenty fresh.

 

Just picked up some today to put in the fridge. Best by date of 20 Jan so should be tasting good when you get yours.