Emerging styles?

I, for one, hope kveik/raw ale takes off. Really cool stuff, that.

http://www.garshol.priv.no/blog/380.html

http://www.garshol.priv.no/blog/342.html

 

It's basically the opposite end of the spectrum as milkshake IPAs are. I, personally, think both should DIAF, but, then again, I'm kinda grumpy, so . . .

 

This was so good!

 

Did you review it?

 

That's a nice beer, but I don't get the impression that these IPAs are like it. I think they're still going for that 'soft' feel, and not crisp and assertive.

 

As long as Crooked Stave keeps making those Hop Savant cans I'll be a happy camper .

 

This is a great point. One of be tragedies in the explosion in kettle sour popularity is that true, authentic Gose and Berlinerweiss are all but extinct here. I much prefer the terms kettle sour, American sour, or session sour.

 

Yes, it was outstanding.

 

You remember when? I'd love to read what you wrote.

 

December 20th, 2017

4.54/5 rDev +7.6%
look: 4.5 | smell: 4.25 | taste: 4.75 | feel: 4.5 | overall: 4.5

A: Just a beautiful hazy yellow gold with 1" foam and honey like lacing.
S: Citrus, hops, bread, floral, and honey.
T: One of the most enjoyable beers in a long time. Flavors follow the nose, super clean, fresh taste, flavors are so full but delicate, its hard to explain. Good bite but smoothness still remains.
M: Light medium
O: Just fantastic, super easy to drink, very fresh and flavors rock. This one surprised me it was so well done, cheers!

 

I am pretty bummed about this as well. Traditionally they were fermented very similarly to lambic, just different recipes, which determined which microbes were more active. Wish more people would use traditional techniques and recipes to make them, it's just WAY too easy to sour on the hot side and ferment cleanly.

 

I think that to say the danger is overblown leads to an attitude of complacency that brewers shouldn’t subscribe to. Cross contaminations occur all the time and while it’s true that good cleaning practices should eliminate the risk, in my experience, very few breweries are equipped to deal with it. At TBC, we actually use separate sets of gaskets for each yeast strain we use to attempt to avoid cross contaminations even amongst our sacch strains. A lot of brewers are surprised when I consult for them and swab their tanks with an ATP luminometer to find out that their tanks (sometimes even the tank walls themselves) are not actually getting effectively cleaned. Couple that with all of the potential areas for yeast to “hide” in transfer hoses, gaskets, and/or packaging equipment and you could have a recipe for disaster. Not to mention the frequency with which labs provide Brett cultures that are supposed to be pure and are contaminated with Sacch (frequently being diastaticus) and breweries then realize they have good reason to be extra cautious.Most Brett also can live significantly longer in beer than Sacch can so it could be months or years before issues show up. I remember a story about old bottles (can’t remember if they were beer or wine) that were discovered underwater from over a hundred years ago and there was Brett still active and finding sugars to slowly ferment.

Diastaticus is scary because of how hard it is to identify and how quickly it works. Personally, I use Brett in my brewery with caution, but I will not use French Saison yeast at all for that very reason.

 

Excellent points, all.

Sacch. contamination is an unfortunate issue that pervades a lot of supposedly non-sacch. fermentations, even when you get your microbes from a lab. Tough to get true isolates these days, but, as you said, extra caution is never a bad thing.

Yeah, Brett sp. are hardy suckers.

Probably a policy that more brewers should follow.

 

It has already been mentioned in this thread but I continually see new Pilsners on the market. Maybe this is an artifact of the area in which I live (Southeastern PA) and the fact that lagers are appreciated here? Whether this Pilsner trend will yield an "emerging style" for the rest of the US?

I wonder whether Classic American Pilsners could be a contributor here.

Cheers!

@Sixpoint

 

Unfortunately, no. Nothing "traditional" from the areas of origin. Would love to though.

 

I like wild devil but it only in 750 bottles, don't even know the last time I saw it. Still sitting on one bottle.

Fear of a Brett planet is a very good Brett pale ale. It comes in cans and last time I bought it the cost was $40 a case. For me that's a nice price. I buy a case and drink it over a year as the Brett matures.

I would also like to see more nice Oaked IPA. Great divide made a nice one and Burton baton is good but not an everyday drinker.

Enjoy

 

How old is that bottle right now?

I discussed my three bottles of Wild Devil drinking them 7/8 months old, 1 year old and 1.5 years old in a New Beer Sunday post:

https://www.beeradvocate.com/community/threads/new-beer-sunday-week-567.371920/#post-4386923

Cheers!

 

We need more Grodziske in the market.