How to classify a style-buster?

I've wondered this for a while actually, ever since I had a few of the Singlecut Kim beers which I just perceived as Berliner weisses because that's how they tasted. I assume most people who've tasted the Singlecut Kim beers also would consider them Berliner Weisses. But here's the rub, they're lagers, which to my thinking disqualifies them from the Berliner Weiss category.

This week, Marble Brewery in Albuquerque is releasing an anniversary beer that is a pilsner aged in tequila barrels with brett added. Beyond being a weird-sounding beer, choice of beer to go with said barrel, or choice of barrel period, or choice of beer style and brett addition, how would one best classify this beer and Singlecut's Kim beers?

 

I agree with you on both accounts, but when you're adding a beer to BA's database, that's where things get tricky.

Good to know. Have you tried the Kim beers from Singlecut? I'd love to hear your take. They're generally on tap only but I've gotten growler fills around the city. I had a hibiscus version I really enjoyed last summer. Great summer beers in general.

I classified Marble's as an AWA for lack of a better option, but felt conflicted because it's not an ale.

 

Haha. They don't seem to care much about ratings. Marble doesn't have much of a presence on BA.

 

I agree, just that classifying a pilsner as a wild ale seems an oxymoron to me.

Maybe we have a new style on our hands? Anyone?

 

And yeah, how did my question become a private discussion of BIF people? Our brotherhood is so strong, I now know I can count on you all whenever I start a thread and otherwise hear crickets. Haha. Thanks @jhavs @TongoRad @beertunes

 

Brewer's Association has a powwow, I think.

 

Do you happen to know if the Belgians ever tried adding wild yeast to something with a lager base? Seems hard to believe this is some American creation.

 

Yeah, you seem to be a Singlecut fan, so I figured they might be of interest.

 

I was thinking about it today and it seems New Mexico breweries currently suffer from lack of pilot systems (though Marble will soon have one running). You don't see too many wile ales or wild ideas for beers in these parts. Very conservative.

Given that, it seems Marble has often taken a huge batch of some beer they already brew (one year it was their Double White, this year they decided on the pilsner for whatever reason), and which maybe they had an excess of, and threw it in a barrel and added some yeast. Just my guess.