Styles that can *#@$ off!

Sh!tlords and neck beards

 

I really like some of the JW Lee's Harvest Ales. As a sipper, and aged, they drink like a great sherry or port. I have yet to warm up to many of the American takes on the style. Just too over the top and not balanced.

 

I would love to get rid of macro lagers; but, that's just me...

 

My apologies but I just gotta ask...

Macro lagers are the largest selling beers not only in America but worldwide. Light colored, light flavored and light bodied beers are what the vast majority of beer consumers enjoy drinking. You would like for these beers to not be available?

Cheers!

 

I don't really love Brut IPAs either, but the one thing I'll give them is that they go well with food. I normally hate IPAs with food, because the bitterness overpowers the flavor of the food and messes your palate up. Brut IPAs don't do that, they really complement the food well.

I mean, I'd still rather be drinking a good lager/pilsner or English bitter with food than a Brut IPA though.

 

Here we go again. Just say you hate hazy ipas and take a nap

 

Had the Ommegang Brut-IPA last night and I thought it was pretty damn good for what it is. I don't think this style will explode but I'd like to see where brewers can take it. I'm definitely intrigued.

 

Nothing wrong with a good, well made lager on a hot day, when you're hot and thirsty. Or a good cream ale, after I've rode a bike or pushed a chair many miles, in the heat, they have their application or if you've mowed the lawn or worked outside. I like multiple beer styles, but sometimes the old standbys have merit.

 

I would really mourn it the lagers went. Take those trips, but come back to that great old invention: LAGER!

 

I had a Brett IPA once, To be honest the taste wasn't that bad. It was the dirty baby diaper smell every time I held the glass to my face that I couldn't get past. I think that the world can do without this beer, although I appreciate the brewer going out on a limb and trying something new. Brewers like that are the reason we have so many great and interesting beers as well.

 

That is butyric acid, and is a serious off flavor in any beer. You got an infected bottle, and I would suggest revisiting the style before you write it off.

 

I wouldn't want any style to go away completely... That said I haven't had a Brut IPA I would buy again.

 

I agree, I haven’t had a Milkshake IPA I’ve liked.... so far. I don’t seek it out, but if I see one from a brewer I’m familiar with I might try it.

 

Brut IPAs can $@&# off before milkshake IPAs IMO. I get they're both just extremes of the style with one being very dry and the other being really sweet. But milkshakes lend themselves more to massive tropical dry hops and fruit additons, whereas brut is more of a contradiction when balancing these flavors with dryness. Both have many examples of being either well-made or a total miss, but overall brut has been done worse I think.

 

Also any style with more than three adjuncts, two even. I don't need a milk stout that has oats wheat lactose chocolate coffee coconut strawberries. Pick your ingredients wisely.

 

I also very much enjoyed Ommegang Brut IPA. I discussed it in a New Beer Sunday thread:

"Overall:

I really enjoyed drinking this beer (which I cannot say about the other beers labeled as Brut IPA that I have had). I would say this beer is very good – excellent. When I was finished I desired to drink another."



https://www.beeradvocate.com/community/threads/new-beer-sunday-week-727.603843/#post-6359005

Cheers!

 

How about a nice rich malty lager on a cold day? Not all lagers are light and refreshing. Baltic porter, dunkel, bock etc.

 

Fruit and vegetable beers. Not gunning for lambics so much as those weird gimmicky brews based on banana, pumpkin, celery root and everything else dumb (IMO). Sometimes a citrus is good in an IPA, but more often I find it artificial tasting. Or lipstick on a bad base beer to start.

To each their own of course. I wouldn't nuke them off the planet, but it would be nice to clear out more room on the shelves for something well thought out.

 

Anything that uses the word session.

 

The nice balance of a German lager, fronting rich malt and a richness of malt sweetness and dying hops, is a firm standard that is constant. I love these beers. I cut my teeth on them....