Beer styles more breweries should consider making

Kolsch!

Wouldn't mind some well done darker German styles either!

 

I once went to a restaurant with a fancy water list, and they had an expensive water described as “untouched by human hands.” Not that that answers your question though. @Singlefinpin forgot the one that might make the most sense in the future though - “designer” yeast.

 

Not sure what you mean by designer water. But I am guessing you just mean having a filtration system so that both cold and hot liquor are neutral and that the brewery can add whatever is needed to make its profile exactly to their specifications.

 

I would like more "middle range barley based Ales", Brown, Amber/Red, Altbier, Scottish Ale, etc.

I was a little surprised by the lack of Bock style choices available in my area, this became apparent during last November's German Bock online tasting. More Bocks please, thanks.

 

I keep hoping that with the recent resurgence of traditional German styles, the British ones won’t be too far behind.

 

Great post

 

I would like to see more barleywines of any and all type barrel aged or not. Did you know I love barleywines? There actually aren’t a lot of regularly available offerings of this type, and stuff like old guardian and old ruffian and hog heaven have been discontinued. Just put some dang year round barleywines on my shelf already! Would
Love to see more 4 and 6 packs of 12oz bottles and cans. If I lived in Chicago or the surrounding area I would be scooping up every revolution can I could find.

also Eisbock! Why not. I was just in Montreal
And stumbled upon this barrel aged eisbock and it was no brainer purchase:
https://www.beeradvocate.com/beer/profile/3722/457046/?ba=tobelerone#review

 

I am now enjoying an excellent German brewed Kellerbier; I wish more breweries would tackle this underrated style.

 

I am not a brewer, or a scientist. But, my understanding is this, certain beers Pilsner for example have a specific water, in the town of Pilsen that help form the overall taste of the beer. Take that a step further and subtract or add nutrients, etcetera to the water and you have designer water.
Breweries are doing this already, it's important because beer is 90% water.
Like I said I am neither a brewer, or a scientist by any means so I'm trying to explain science at a rudimentary level.
And probably not doing a very good job.

 

You are right, I meant to mention designer yeasts, and forgot.
I would imagine incredibly interesting things are happening at White Labs.

R

 

Something like that, every where you go water heater s different. And as we all know, water is just not water. everything is more complicated than that.

 

This is an excellent point. A brewer needs to be really dedicated to learning how to brew a new style.

For example a New England IPA factory with two years experience shouldn’t just say one day, “We should brew a Helles”. And then put one out a few months later.

They sure as shit don’t care about not using the terms Kölsch and Oktoberfest. Heck, you could even extend it to Pilsner, but no one really follows that one.

As long as they know how to properly care for one.

 

Lagunitas has partnered with Berkeley on engineering yeasts designed to mimic the tastes and aromas of various hops. Apparently they've been pretty successful.
https://news.berkeley.edu/2018/03/20/brewing-hoppy-beer-without-the-hops/

“In double-blind taste tests, employees of Lagunitas Brewing Company in Petaluma, California, characterized beer made from the engineered strains as more hoppy than a control beer made with regular yeast and Cascade hops.

Bryan Donaldson, innovations manager at Lagunitas, detected notes of “Fruit Loops” and “orange blossom” with no off flavors.”

 

Exciting things happening in the science of beer!

 

Love my Weizenbocks but the only ones I can find are the Victory Moonglow, Sam Adams 3 Weiss Men, and the Schneider Aventinus. If any brewers are reading this, please give this style a go!

 

I realized a few days that Dunkelweizen are almost non-existent in the states.

 

Dunkel, Alt, Dortmunder export, Schwarzbier, Vienna lager, mild/dark-mild, bitter, Scottish schilling beers, Brown ale, Lichtenhainer.

 

I am personally unfamiliar with the term “designer water” but I was recently in the Czech Republic (Sept. – Oct. 2019) and I took a tour of the Pilsner Urquell Brewery. I wrote a trip report of that visit and as regards the brewing water for Pilsner Urquell:

“When we were being transported in a bus the tour guide pointed to a building where they treat the water (obtained from wells) to soften/demineralize to water for brewing. Later on I asked her what was the Total Dissolved Solids (TDS) of the well water and also the water used for brewing – she did not know the answer here.”

That is the best I can share about the brewing water of Pilsen and Pilsner Urquell.

Cheers!

 

Basically, all my favorite styles

 

Speaking to the market in Ontario, where I live, there are virtually no Tripels, Quads, Belgian Strong Dark Ales or Barley Wines being regularly brewed with wide distribution in the province. As these are a few of my favorite styles, I would like to see some regional breweries take an obvious risk and attempt to bring these styles more to the forefront of their portfolio. We have access to world class versions of the first three styles, which may deter local brewers from attempting them, but still, some brewery could step up and produce the next “La Fin Du Monde,” which comes from my neighbouring province.