Styles that can *#@$ off!

Kind of wish this would happen. These beers are are becoming extinct. Oh, and ‘beetus laden pastry stouts and anything in the milkshake category suck it.

 

Yeah, I've had these. I find them unpleasant as the lactose seems chalky to me and sticks in my mouth. Most sours already have a minerals side and the combination just doesn't work for me. When they add in extra flavors it just gets worse.

 

Rut roh. Maybe you should just ignore my post in the New Beer Sunday thread tomorrow!?!

Cheers!

 

Permit me to recommend some Vaseline!?!

Cheers!

 

Pale ales masquerading as "pilsners". I absolutely detest them. Take the time to brew an actual pilsner, or dont brew anything at all.

 

Come to New England. These beers are still everywhere.

 

Because there haven't been enough anti-NEIPA threads...

Like any style, there are NEIPAs that are delicate and well-executed and there are messes. I've had some really pretty and complex hazy IPAs like Harlan from Hill Farmstead.

What I don't enjoy is when brewers dump multiple odd ingredients into their IPAs, but guess what? I just don't buy them.

 

Like any style, well done is well done.

 

I haven’t found a Milkshake IPA that I’ve liked assuming you are referring to the addition of lactose as the defining characteristic. I have enjoyed plenty of Hazy IPAs and like the dryness of the occasional Brut IPA to mix it up.

For a while I wasn’t a fan of classic saisons but have since crossed that bridge. To each his/her own!

 

Ftfy

 

It's funny how people get all up in arms about rice and corn in their beers, bit don't complain about wheat, oats, millet, quinoa, groats, spelt or even 6row barley. I'll take any grain over something I can't identify as a product. A marshmallow is so far removed from the sugar cane it came from I'm afraid to eat it.

 

Actually marshmellos are made with sucrose aka corn syrup so putting a marshmello into a beer is like adding corn that has been processed many times over.

 

Living in New England, a lot of these complaints about lack of style diversity do seem very foreign to me.

 

I would like to see these styles piss off....

 

Using rice and corn is being evil macro brewers; using the rest is being innovative (including using Styrofoam... ummm, I mean, marshmallows...)

 

Marshmallows are made from only a few ingredients, which fall into two main categories: sweeteners and emulsifying agents. Sweeteners include corn syrup, sugar, and dextrose. Proportionally, there is more corn syrup than sugar because it increases solubility (the ability to dissolve) and ******s crystallization. Corn starch, modified food starch, water, gum, gelatin, and/or whipped egg whites are used in various combinations. The resulting combination gives the marshmallows their texture. They act as emulsifying agents by maintaining fat distribution and providing the aeration that makes marshmallows puffy. Gum, obtained from plants, also can act as an emulsifier in marshmallows, but it is also important as a gelling agent.

Most marshmallows also contain natural and/or artificial flavoring. If they are colored marshmallows, the color usually. comes from an artificial coloring.

-- http://www.madehow.com/Volume-3/Marshmallow.html

 

I haven’t crossed the Saison bridge yet, just don’t work for me.

 

I quite enjoy the BRUT IPA. Something about the dryness makes it very refreshing to me..

What I do not like is beers with brettanomyces.. I have tried to like it, but nope..

 

Only has one but the Gueuze was not something I am excited yo try again

 

Agreed. I've seen these popping up too, and it makes no sense to me at all. In my mind though, kettle sours have utterly destroyed the idea of what sours are supposed to taste like to the casual drinker.

I feel much the same way about lactose IPAs: if you don't want to taste hops, why are you using an IPA in the first place? Just make a vanilla-sweet golden ale, dump your fruit-of-the-day in, slap an ironic label on, and call it a day. The IPA label feels wholly for marketing on these.