Favorite additive beer styles

Bit of a puritan. The reason I'm put off whisky is because much of the flavour is derived from the wooden cask. Hence why it tastes like chewing on a china cabinet. Cherry and plum in a solid ale or stout are about the only adjuncts I can stomach.

 

Anything with coffee. I am not a brown ale fan at all, but I even enjoy them if there is coffee involved.

 

I enjoy most BBA Stouts and some beers with fruit.

 

Where to start? Rum, bourbon, chocolate, coffee (as long as not overly bitter), raspberry, blackberry, pineapple, cherry, banana, pumpkin, grape, and rum - did I say rum? Last night I had an Anchor Blackberry Daze IPA. So I'm sitting there itching because I'm allergic to blackberries, when my wife points out how stupid it was to drink it. Yeah, but I love blackberries and now I know they use real ones!

 

The additive does nothing for me. I like well made beers. I search those out, not a random ingredient.

 

I can take 'em or leave 'em and usually leave 'em.

 

Apricot. Fou' Foune is probably my desert island beer.

 

I hope you've had the opportunity to try perennial 17 mint chocolate stout then! also, the BA version is excellent too. and I'm not much for mint chocolate.

 

Going off the BeerAdvocate list, I'm voting for these:
Fruit / Vegetable Beer
Herbed / Spiced Beer

 

I like most additives to be in dark beers. Coffee in IPAs is definitely not my cup of coffee. I'll appreciate fruits in some light-colored beer styles, but generally I'm not a fruity beer lover.

 

Coffee.........thats about it.......I like my IPA to have grapefruit that comes from hops , not fruit

Enjoy

 

I say if the beer is good, drink it! Generally sour beers can have pretty much anything in them in my book, especially fruit.
Otherwise I'm not super picky but i can get turned off by the Really weird stuff like basil or oysters.

 

Coffee and chocolate in a porter or stout, passion fruit and peaches in an IPA. Really any fruit in a sour or saison. Bonus points for wine barrels.

I'm not sure if this has ever been done, or done well, but I've been thinking about a garam masala porter lately. Lightly spiced and offset by some chocolate...

 

Coffee stout gets my vote. It just makes so much sense.

 

I suppose my preference of additive is aligned more to the style and who is doing the brewing than the additive itself.

I am fond of fruit in Lambic, especially raspberries. I also enjoy Abita's Strawberry Harvest Lager. In Stouts or Porters I enjoy vanilla if it can be tasted and isn't dwarfed by a million other flavors. It is a delicate flavor that might as well be left out if it can't be tasted. I suppose the rarity of a good beer made with vanilla is what makes me even more fond of it than a beer made with something stronger...say bourbon.

 

One more for coffee stouts.
And Peak Evergreen brewed with spruce tips and juniper when you can get it. It's awesome.

 

Maple syrup!

Haven't yet met a beer with maple syrup I didn't enjoy.

 

Coffee stout, mexican chocolate stouts, and some fruited blondes and wits. As for barrels, rum. Rum barrel beers are so damned good. A rum barrel barley wine would be ambrosia.

 

For stouts/porters, maple syrup, rum, chocolate, peppers, all the regular stuff.

I really enjoy a lager or pale ale with ginger in the summer time.