It's high time that we update Beer Styles!

Italian Pilsner is a thing now.

 

if you put the description of the beer in the notes there should be zero need for a pastry stout addition to styles. put in the existing stout options based on ABV.

 

Here's a 'french golden ale'...think that should just be called "golden ale" and then in the style descriptor it could just be mentioned how yeasts/hops can different.

 

This. Just because someone throws candy bars in a beer doesn't change the fact that it is in fact a stout. No need to over complicate things. It's a stout. Was a lactose added? Okay, it's a milk stout then.

 

Two styles that are very recent & trendy that aren't being mentioned...

• Sour IPA (some, but not all contain lactose. some not all contain fruit)
• Smoothie Ale - alcoholic jamba juice really

 

Nah, people are just confused by the German Pils guidelines being poorly written.

 

I would like to see:
Belgian Golden Strong Ale and Belgian Blond Ale. Belgian strong pale ale seems to be a catch all
Pre-prohibition lager
Czech dark lagers

Perhaps do away with American adjunct lager, it's essentially the same thing as an American light lager

In regards to adding the kettle souring category, many American brewers make either goses and Berliners weisses using the kettle sour method, maybe you can add a fruited and non-fruited category for goses and Berliners. Naming a category American kettle sour seems like a catch all for anything that is sour whether or not the brewer actually kettle soured

Lastly, a barrel aged category would be welcome too, maybe a BA stout, barleywine since those are most common as well as a category for any other style that may be barrel aged

 

Italian pilsner is definitely because what differentiates it is that it is just like your regulation German pils but to be Italian style it is dry hopped with European hops. If it is dry hopped with anything else it would not fall under “Italian”


Can an American IPL dry hop with euro hops yes so there’s the line but to my understanding the above is the specifics.

 

Except that lactose is not required, since the style name is "English Sweet / Milk Stout", and a number of beers are included that have no lactose.

 

I gotchu. Maybe it was a back in the day type thing? I’m not sure of any German beers that are dry hopped. I’m sure there are though.

I love this shit truly

 

However you describe the "other" stout styles, traditional, non-flavored, non-BA imperial stouts deserve their own category.

 

How, many light lagers use adjuncts like corn and rice hulls

 

• American India Pale Lager (IPL)
• American Pilsner
• New England Imperial India Pale Ale (NEIIPA)
• New England Pale Ale (NEPA)

I agree with these.

The others (besides stouts, about which I have already commented) I have no strong opinions on one way or the other.

 

Got to distinguish the different types of saison please. Mixed culture/soured very different drinking experience from traditional