End of Year Beer Style Updates (2021)

I'd say the Czech Lagers are most overdue and most concretely defined based on recent conversation. Just my two cents!

 

Agree, but how about Stout - Pastry (removing adjunct which is inaccurate)

And then do we need Stout - Imperial Pastry?

Should there be Stout - Barrel Aged?

Lastly, how about Pilsner - Imperial American?

 

I started to type up requests for Double NEIPA, Milkshake IPA, and Sour IPA, but then I remembered that one beer could easily fit into all three categories, so I have no idea what to suggest. So - good luck, Todd! I'm sure you will be able to make everyone happy.

On a more serious note, what is Imperial IPA supposed to encompass? Should it be used for higher-abv NE and Black IPAs, or is it just for WC-style IPAs (as the BA definition hints at)? The NEIPA definition says the abv tops out at 7.5%, so I'm not sure how to categorize an 8.5% NEIPA. Same for Black IPA at 7.6%.

Belgian IPA goes up to 11% abv, so maybe it would be as simple as expanding the abv range for NEIPA and Black IPA?

 

The voice of one crying in the wilderness: "Grisette and Kentucky Common!"

 

You know #splitupsaison
-traditional
-mixed culture
-Grisette
-table beer
-biere du coupage
-etc

 

Agree, except Stout - Adjunct/Pastry
My suggest - Imperial Milk stout

 

American Imperial Brown Ale.
I would like to see my lighter bodied favorites separated from my high ABV, full bodied Porter-like favorites so that each will have a chance to shine in their own category.
Either way, Cheers.

 

Blonde/Golden Ale - English

Most suggestions here are about being more precise; this change actually fixes something inaccurate.

Quite a few entries on BA would be called Blondes or Golden Ales by breweries, pubs, patrons, festivals + beer writers in the UK.
(Currently there are some listed under Pale Ale - English and nearly all the Mild Ale - English Pale - which could also go away as a style, imho.)

I've beat this drum before - I'll even help with the migration/reassignment, if you need - so let's see it happen!

 

Are you suggesting Imperial Milk synonymous with Adjunct/Pastry? I don't necessarily agree with that. There are some pastry stouts without lactose so I think Pastry is a better catch-all

 

I'd be in favor of upping the abv limits of NEIPA and Black IPA, Imperial IPA to me is typically West Coast influenced

 

1. My suggest - don't touch Double American Imperial Stout.
2. It will be great to separate regular milk Stout with Milk Stout with high level alcohol.

 

Agree with adding some Czech Lagers & Double NEIPA's

 

May be we need to optimize also a currents styles?
Actually a Wheat Beer - American Dark is a Dunkelweizen which produces outside Europe.

 

American Lagers as they were brewed prior to Prohibition are notably different from contemporary AAL beers. The BJCP uses the terminology of Classic American Pilsner to details these beers. Some examples:

Straub 1872 Pre-Prohibition Lager:

As described on BA: “Notes: 1872 Pre-Prohibition Lager embodies the enduring legacy of one of the most historic and iconic breweries in the U.S. Inspired by Straub Brewery Founder, Peter Straub, who began brewing in St. Marys, PA in 1872, at a time when pale lagers had more color, pronounced malt flavor, and were a touch hoppier than they are these days. 1872 is a classic beer with a classic taste! It has a mild spice-and-floral hop aroma balanced with a slight malty sweetness and some light toasty notes, punctuated by a clean, crisp finish.

Technical Specs -

Malt – Domestic 6-row, Munich

Adjunct – Flaked Corn

Hops – Cluster, Hallertau, & Mittelfruh

Yeast – North American Lager

Color – Gold

IBU’s – 30”

Austin Beer Garden Brewing Rocket 100:

As described on the ABGB website:

“Rocket 100

Pre-Prohibition-Style Pilsner

Our interpretation of lagers brewed by German immigrants before prohibition. Prost!

Gold Medal Winner at GABF 2018 Gold Medal Winner at GABF 2017 Gold Medal Winner at GABF 2015 Bronze Medal at 2016 World Beer Cup Longing for the beer of their homeland, German immigrants brewed with new indigenous ingredients, and with all their passion and skill. This is our interpretation.

OG12.5

IBU27

ABV5.6”

Live Oak Pre-War Pils:

As described on BA: “Notes: After the repeal of prohibition, World War I still loomed large in public consciousness. Consequently, these beers were commonly known as “pre-war” pilsners. This 1912 recipe, mashed with one-third corn grits in a cereal decoction mash is a fine example of American early 1900s brewing.



OG: 12ºP

IBU: 32”

Upland Champagne Velvet:

As described on BA: “Notes: A crisp and clean pre-Prohibition style German lager brewed from a 1902 recipe originally brewed by the Terre Haute Brewing Co. in Southern Indiana. The recipe is over 100 years old.”

Cheers!

 

Please get rid of English Pale Mild, since it's the only style I can't find and it's driving me nuts!!

 

The Kuyt (Kuit) beer style?

Just yesterday while browsing at my local beer store, I had a beer in my hand (four-pack) of Wallenpaupack Kuyt & Key (a play on Ben Franklin and discovering electricity with his kite I presume). I said to myself “what type of beer is this?”. From the brewery’s website:

“KUYT & KEY

HISTORIC BEER

Kuyt is a historic style of beer originating in the Netherlands. Popular in the 1300s-1600s, it features a grist of 45% oat malt, 20% wheat malt, and 35% malted barley. Light in color with a smooth body, crisp grainy bread flavor, and very slight hop presence.

ABV: 5.4%

IBU: 27”

https://www.wallenpaupackbrewingco.com/portfolio-item/kuyt-key/

I then thought to myself maybe I should buy this beer but when I saw the canning date on the bottom of the can (several months old) I decided against a purchase.

I did some web searching and found that Ron (@patto) wrote an article about this beer style back in 2014:

https://www.beeradvocate.com/articles/10251/kuit/

I wonder if any other BAs have seen Kuyt (Kuit) beers from their local craft breweries? Are there enough of these sorts of beers now (2021) to warrant this beer style being added to BA?

Cheers!

P.S. You can read how the AHA (American Homebrewers Association) discusses this beer style:

https://beerrecipes.org/AHA-Style/79/dutch-style-kuit-kuyt-koyt.html

 

It would be really fun to have a top beers list for non-ba and non adjunct imperial stouts. Just my 2 cents

 

Second! Fallen in love with the style this year

 

I really like this idea. Sub-categories.

 

Well that escalated quickly.

Todd it goes without saying but you're just going to need to be the decider in chief here.

I'm all for grisette and splitting up saison, as well as adding MT since gueze and lambic are unacceptable, and everyone knows how much I hate "wild ale"...

But aside from that, Czech lagers, Double NE IPA, milkshake IPA, sour IPA, and pastry stouts definitely need added. Too many flavored monstrosities are being shoved into NE IPA just because of appearance.

I don't really care about ABV style separations on pastry stout tbh, they're almost exclusively high but those that aren't never really distinguish themselves in labeling or title.

Also, definitely licthenheiner

 

Put "Golden Ale" into the style title along with the Blonde Ale.

 

I agree. The presence of the barrel feature typically gets put into the beer's name, although there are a number of beers such as KBS that are popularly understood to be in the BA category. BBA is well understood, but it's likely other barrel types will have to be spelled out, i.e. use 'Rye barrel-aged' instead of RBA.