It's high time that we update Beer Styles!

Would love to see a “Light IPA” category of some type. I view this as different than APA as there are now a large number of beers being produced that are intended to have hop-heavier IPA characteristics but at a much lower ABV than had previously become the norm. Especially given how ratings tend to correlate with beer size and boldness, it seems like a breakout of sub-5% IPAs (or something in that ballpark...maybe 5.5%?) from big brothers that weigh in at 6-8% but don’t qualify as IIPAs would be really helpful for those searching out smaller IPAs that can more directly be compared to one another. I’m sure this is an impure thought from a global beer categorization perspective, but from a beer research and ratings perspective (which is BA’s focus) I think it would be really useful.

 

Never mind, digging around and finding no one can agree on solid ABV ranges for any of the Bocks except maybe Doppel -- but Eisbock muddies that too.

 

Let’s not forget festbier or weisn

 

Once the dust settles on the changes and beers mostly re-styled, then I'm up for the all-styles quest again!

 

IPL to the rescue, good call man. I think this one has been standing out the longest for some time. Seemed like at one point it was also quite the rage for a short bit... have had some real dandy ones. It's sort of ebbed as the NEIPAs have taken much of the hop limelight.

HA pun!

I like the other suggestions as well it's a good start, there's a lot out there, but yeah its going to be tough to cover all the bases...

You got this man. And I think it's cool you got Grodziske Gratzer in there as well as Lichtenhaier. (can I spell no?)

 

Along the same lines I always thought the term pastry stout was meant to be derogatory. Apparently I am wrong about that.

 

That's one of the few cases in which it makes sense. Pretty unnecessary in most other situations IMO.

To quote @cjgiant "If a French brewer makes a pastry stout, is it still American?". It would be nice to have at least an "Other" option.

In any case it's not a huge issue for me, just voicing a suggestion.

 

If true, let's not add any styles that would preclude achieving "all-styles" because of a style only being available in a specific country - or not at all.

 

ISO.

 

I only just saw this and haven't read through the whole thread yet, but hoping there have been some suggestions for American Wild Ale expansion/alteration. Not just the Kettle Sours, which I'm glad to see here, but there are plenty of saison and sour beer styles that are distinct (has Grisette been mentioned? edit: oh yes it has, good!). But American Lambic or American Gueuze are a real thing and we all know it. But since we and Belgium both really don't like outside-of-their-region brews being labeled as Belgian or using those terms, I just think it'd be nicer to have a more American style name. I'm not a fan of the generic "American Wild Ale" which means so little. I like Saison or even Farmhouse for subtle, often wood aged American brett beers, but for the Lambic and Gueuze styles, I'd rather call them as such, with the American prefix, or else I suppose we could go with the Méthode Traditionnelle…?

 

Yes, I believe it is pursued by enough lager directional breweries to warrant designation.

 

Thanks for asking... But I pretty much go with what we get and work with it and offer commentary in my reviews. Working within the structure and personalizing is probably the only way to move forward without making too many mistakes in this very dynamic industry.

I'd say every two years is a goodly time so fads can fade and trends can be captured in the new styles. I have no objection to the proposed styles... but then I drink mostly in the Belgian tradition which is less dynamic.

 

Here's what I think. Just the opinion of one of many active BAs.

• American India Pale Lager (IPL) - Yes
• American Kettle Sour - Yes!
• American Pastry Stout - Really leaning towards no. I think American Imperial Stout could cover this. Description should cover the details.
• American Pilsner - Yes!
• English Golden Ale - Yes
• New England Imperial India Pale Ale (NEIIPA) - On the fence. Not totally against it, but I predict many inaccurate examples.
• New England Pale Ale (NEPA) - Yes!
• Milkshake India Pale Ale (MIPA) - On the fence - leaning towards Yes. If it can be noted in the description that it has lactose, I'd be okay without it though.
• Radler / Shandy - Yes

• American Kettle Sour with Fruit - No. Just note that it has fruit in the description. Otherwise, wild ales, stouts, IPAs, saisons, and a bunch of other styles would "need" a "with fruit" subcategory. Let's just give that one to lambic.
  
• Asian Lager - does Japanese Rice Lager not cover this?
• Belgian Grisette - Okay with this. I predict a lot of misuse though. I like to differentiate though.
• Can't really speak for those more obscure German/Dutch/Polish styles.

I think much of this can be simplified by just utilising the description box when adding a beer. Some of these are definitely critical, and should be added, but I think much of this is just superfluous hair-splitting that can be remedied by a proper description.

 

There are in Germany, Heller and Blonderbock beers that encompass Maibock, Weinachtsbock, or just golden bockbier in general. Helles Bock would encompass all of the above if that’s what people want to use to associate a style. Strong golden lager beer. 7% plus?

 

I mean what it says. Zoigl is not a style. Zoigl is a beer made in a communally owned brewhouse and served to the public from private homes. Theoretically you could make an imperial stout in a communal brewery and it would be Zoigl.

 

English Golden Ale isn’t a thing either.

In Britain such beers fall across three styles:
a) Light Mild (if not very hoppy)
b) Bitter (if brewed with English hops)
c) Pale 'n' Hoppy (if brewed with US/NZ hops and extra pale malt)

 

That was a really, really fun quest years ago. Happoshu, for me, was hands down the hardest.