No style's left to taste?

Bookmarking and watching this thread (this kind of stuff makes me want to homebrew).

Unusual Styles (8): Purl, Steinbeir, and Grodziskie/Gratzer (only ones not expressly listed here on BA)
5 Strange Brews
A relevant BA thread on obscure styles

Luckily, I've had a Kentucky Common (from Local Option), the most authentic Groziskie in the BA compendium (according to @patto1ro in the above BA thread). I've had this Smoked Berliner Weisse (from Freigeist). Finally, there was this Grissete (De La Senne/Blue Jacket collaboration). I swear I've had a Lichtenhainer, but can't think of what it would have been.

^^^ This is probably my favorite thing about Max's and their selection/festivals. Also, they have great descriptions for beers, from like 3 words to a short sentence, but they are all great and will make the most obscure and ridiculous beer sound appetizing and be a must have. @DrBier (glad to see you got an icon) and @CaptFrothy can back me up on this. I need to scan in some recent paper tap lists from them.

Looking at most/all of these beers' pages, makes me wish it was easier to add Notes to beers (wish we could add them when we add the actual beer) and that more beers had Notes.

 

Well... I just made a heavily-peated true gruit/purl, and I'm pretty sure no one else is dumb enough to make something like this. It reeks and it's as bitter as a iiipa, yet with no hop taste. Also, the recipe is mostly a secret because I forgot what herbs just happened to be around when I made it.

Remind me later to make a small batch of black gueze with ghost peppers--just for the hell of it

 

I've no experience to work from, but I've seen descriptions on this site and elsewhere of beers sold which do not fit the Kolsch profile.I've already mentioned the raspberry Kolsch
http://www.beeradvocate.com/beer/profile/1146/106759/

Definition:
Kölsch beer is a top-fermenting lager from the area surrounding Cologne, Germany. It is made with barley malt, hops, water and (ale) yeast and brewed at 14 - 15°C (58 - 60°F), cooler than other top fermenters which are brewed at 20°C (68°F). The name "Kölsch" is a European Union protected geographical indication. Within the EU, only certain areas may label their beer with this name. Outside of the EU, however, the name is used to indicate the certain style.

The ingredients for Kölsch follow the German Beer Purity Law which allows only malted grain, yeast, hops and water as ingredients

After initial mash and fermentation of about three days, it is aged or ripened at a cooler temperature. This slows the growth of yeast and steers their metabolites. Two to three weeks at 0 - 1°C (32 to 34°F) creates slightly sweet or fruity notes, considered integral to the style.

 

Such a beer does not exist, sir. I think you must have dreamed it.

 

I've only had 79 styles and I doubt it will go much beyond that. Personally, I'm trying to drink a beer from all 50 states. I'm only at 25 I guess that's what I get for living in Kansas.

 

Exactly! Venture forth and explore; there's always something else around the corner that you never knew about.

One thing I've learned from Ron Pattinson's posts (patto1ro) or blog (shut up about Barclay Perkins) is just how many different types of beer there are that don't get talked about, but are second nature to the locals who enjoy them. It seems like a futile effort to just list them all, much less try them.

To quote Sonny Terry and Brownie McGhee: "we may be fighting a losing battle, but having a lot of fun trying to win."

 

Currently on the quest ourselves. Still need about 10, and have most of those in the cellar, but two elusive ones are the Kvass and Hopposhu.

New Belgium's newest Lips of Faith series beer is a collab with Three Floyds in the style of the Grätzer (smoked Polish wheat-esque beer), so that could something new for you to track down.

 

Just looked and I am at 100. Not sure which ones I'm missing but I know Happoshu is one. I don't think you should be discouraged by ticking all the styles. There is so much variation within the styles themselves to keep things fresh and interesting. Had you come here and said you had tried every beer listed on BA, then I might have felt bad for you Let me know when that happens and I will quit drinking.

 

I am currently at 65...ive got work to do

 

Can you wait a few minutes? There should be a new one come along soon.

 

Fullsteam brews a Common, but I can't remember the proprietary name.

 

Ha! I guess there's that, too (in addition to all of the more obscure ones).

 

Was the Kentucky Common tart/sour? I had some recently that were from Louisville, and those were not sour at all. The sour thing is another myth. There has been some primary research done from old Brewery logs, and the mash schedule was not a sour mash.

 

I've had 70 styles, but not being a ticker (nor on a quest) and looking at those that remain, it's going to need to be somewhat serendipitous for me to get to most of the remaining styles. Some are around, sure, but aren't particularly motivating to me (at the moment), so we'll see...

Congrats! So what's next? lol

Did you have...
1 from each state?
All the (current) Beers of Fame?
All the (current) top 250 beers?

Cheers!

 

you're* styles*

 

With contract brewing and related activities, how do you count a beer that was brewed in one state but branded with a brewery from another state?

 

Two of each style.

 

Freigeist Abraxxxas?

 

Have you had a politmavy yet?