It's high time that we update Beer Styles!

while considering the expansion of lager styles here, and with the other thread closed, it seems like italian pilsner should be included as well. not sure if anyone mentioned it there or not, but these have really sprung up in the last year or so, particularly in the northwest it seems, and stands distinct enough from a german pils to probably warrant its own category. glad to see these changes being made to what was previously one of the weaknesses of BA. great stuff!

 

So if a Helles, Keller, or Pils gets dry hopped, it becomes an IPL. OK then...

 

So automagically was not going to be 100% accurate?

 

Should flavored porters (other than coffee) be going into American or Imperial or does it matter? Right now there is everything from peanut butter and maple bacon to biscotti and pecan pie scattered throughout both.

 

@Todd would you consider altbier written as brown ale - german/altbier? It is appropriate don’t you think?

 

And moving roggenbier to specialties. Thanks for relying so fast! Wow!

 

On the other hand, I'd rather see less emphasis on splitting things up along these larger category lines. (I know that's not where you are right now and there's no perfect solution). It feels like a lot of force-fitting or odd associations. That "brown ale" top category includes "English dark mild ale" and "Belgian dark ale"... even though there's a separate "dark ale" top category. Dubbel is in that dark ale category. It's hard to understand the internal logic, and as a result, I don't know where to look on the list to find these styles. Feels like the organization works against its purpose in that regard.

 

I think structurally speaking, we should categorize by either country of origin, SRM, ABV, ingredients, or something measurable. I’m OCD and love organizing. I still think country of origin is the best way to go, and then subdividing with some concrete measurement.

 

I guess I have to agree with this...

I definitely have to agree with these. It pains me to see Koko Brown right above Frangelic Mountain on the same list.

On the subject of the Barrel Aging, I think there is enough difference for BA RIS to have their own category. A lot of people age barleywines and saisons and even the occasional imperial brown or red ales though. Should those be married into a category of "Other Barrel Aged Beers"?

 

I'm late to this thread, but here're my thoughts:

Split Kellerbier from Zwickelbier. It's pedantic, but there's some subtle distinctions to be made (how unbunged it is, et al)

Split Octoberfestbier from Marzen for the same reasons.

Maybe consider subdividing fruited lambics (e.g. Framboise, Kriek, Cassis, Lambic {miscellaneous fruit})

Add the following:

Patersbier
Kirtabier
Enkel
Wiessbier (unfiltered Kolsch)
Maltøl
Kuit
Kaimiškas
kristallweizenbock
Brown Porter
Gratzer
grodziskie
Zoiglbier
Weizendoppelbock
Weizeneisbock
Leichtes Weissbier
German Porter
White stout/pale stout
Belgian Golden ale
Kottbusser
Koduõlu
Lithuanian country ale
Adambier
Knuppbier


You also need to work on adding the correct (non-pilsner) Czech styles, but I'm too rusty on those and tired right now to comment on that.

 

I think he meant Grisette.

 

My understanding it is the same. I think this person was thinking of something else.

 

You're correct...I was tired while posting after work and hit return instead of slash.