It's high time that we update Beer Styles!

@Todd Data wise, what is the difference between the amount of acknowledged styles here on BA and the styles acknowledged on Untappd? Would it make sense to flat out mirror the styles they acknowledge?

 

I don't know if I like the name "Smoothie Ale" but I totally agree this type of beer needs its own category since there are so many of them around right now

I always defined the style by the ones that used dessert additives and are generally super sweet

 

Personally I don't think the NEIPA should even be considered an IPA and should have it's own category since it bears no relation to the historical IPA. I'm sure the move to keep so many styles in the IPA category is a marketing move, since IPA are always the best sellers. I feel likewise about Black IPAs. Cascadian Dark Ale was a far better name for this style and I wish it has stuck. The hoppy amber and Imperial Reds also seem left out in terms of official styles

 

Pretty sure an NEIPA category was added like a year ago to separate it from the traditional American IPA

 

But wouldn't the majority of those fall under 'kettle sour' ? Don't get me wrong, I certainly don't mind a vague catch all like 'Fruited sour' considering I see a fair share of beers being released that are simply labeled that, but still...

I remember when that was called Cascadian Dark Ale and Sublimely Self-Righteous / Uinta Labyrinth ran away with it.

 

BJCP would disagree.

 

I’d be willing to say that a NEIPA typically has more in common with a historical IPA than a West Coast IPA does.

 

I think stouts and classifications are a mess right now.
I think not having a Pastry Stout category.
Pastry stout - an American stout that is sweeter and less bitter than its counterparts, that adjuncted during the brewing, fermentation, and/or post fermentation phases, with a variety of ingredients not within the Reinheitsgebot.
I haven't looked lately but I would have to assume that a majority of the BA 250 is this style of beer. If we are all rating it high and seeking it out why would it not be a category.
this would include vanilla, coffee, peanut butter, Oreo's and whatever other crazy stuff people are throwing in beers. It also allows the category to grow as people get more creative and the beer changes.
Imperial >9%
My suggestion for additions are to also include the barrel or lack of barrel into the style, BA Pastry stout, Pastry Stout, BA imperial Pastry Stout, Imperial pastry stout.

I also think that Pastry or adjuncted kettle sour has to be a category.
Pastry kettle sour - this is a beer where the act of souring is done either during the brewing process or by the addition of an acid to the beer fermentation of these beers are done with traditional ale yeast and not mixed. These beers are adjuncted during the brewing, fermentation, and/or post fermentation phases, with a variety of ingredients not within the Reinheitsgebot. This beer is designed to allow the adjuncted flavors be the predominant notes in the beer sometimes burying any traditional beer flavors.
the main thing I think is that we ether need to stick with the term pastry or adjuncted across all beer styles.

 

Does anyone still brew a Steinbier?

 

Well, if it's only Bock strength... can it be a Maibock?

 

I am most familiar with the Beer Judge Certification Program style guidelines but can live with the Brewer's Association Guidelines. I think the choice should be either one of these two.

 

Would definitely like to see these styles added

• American India Pale Lager (IPL)
• American Pastry Stout
• American Pilsner
• New England Imperial India Pale Ale (NEIIPA)
• New England Pale Ale (NEPA)
• Milkshake India Pale Ale (MIPA)
• Radler / Shandy
  
  
• American Kettle Sour with Fruit

• Asian Lager

 

I dislike the "pastry stout" name because it is often a misnomer. Not all adjunct-enhanced stouts are based on "pastries." I don't understand why they can't just be called Imperial Sweet Stouts or something. Part of the entire reason for their existence is to be sweet and decadent as hell.

 

I know but it denotes more of a brewing method than a style

 

So, how's that working out so far?

 

One more vote for adding the style of Czech Dark Lager.

Cheers!

 

I’ve skimmed through the thread and might have missed it, but I’m wondering if there should there be any distinctions around the category of smoked beers? It can be broad—smoked lagers might be too vague, but a beer like Moonlight’s Dim Lights only has smoke in common with Alaska’s Smoked Porter.

Also, as an exercise in technicalities I’m all for more categories. However, as someone who has been slowly trying to review at least one beer in every style—I’m so close!—I will have my work cut out for me.

 

EDIT: Too late to change my post, but I just looked up Dim Lights and saw it classified as a German Rauchbier. And Alaska’s Smoked Porter is a ... smoked porter. Foot meet mouth. I should have checked before posting the first part. Mods, feel free to strike through!

 

And English barleywine and American barleywine are very different as well.

 

Here are some of my thoughts on the styles.

I would love to see Marzen and Festbier differentiated given the very different separation of the styles over the years.

I also think Mexican Lager should be separated from Vienna Lager as they have changed over the years.

Helles Bock and Dunkles Bock could be nice to see. As well as Tropical Stout.

As mentioned before, French vs Belgian Saison.

IPAs should also have Red, Rye, White, and Black (AKA Cascadian Dark).

I'm sure I'll think of more, that's my 2 cents for now.