The New Pale Ale

A bright, balanced wheat beer could be a good idea. something in the same mold as Modern Times Fortunate Islands. Or else a well made Pilsner, like in the case of Sixpoint the Crisp.

 

A good Kolsch, Irish red ale, Vienna Lager, or English pale mild

 

IPL = The New Pale Ale?

 

Cool, thanks. I can get Bells in NY but haven't tried that one yet. My sister lives in Bethlehem, and will get beer for me from time to time, but there always seems to be something higher on my list than that Victory Lager.

I also can get Sly Fox Helles in NJ, but have to be careful with the dates.

 

I think Yards is doing well enough with their Brawler- I've certainly seen it on taps here and there- so hopefully that's a start to acquainting people with the style.

 

I want to try it again.

 

They are the flagship beers for High Point outta NJ.

 

Here is an ESB that is not very high ABV out of western NC: http://www.beeradvocate.com/beer/profile/2455/17559/

 

English pale ale / bitter / mild only truly work on cask, so without a fundamental step change in the US beer brewing and distribution system, these won't be the breakthrough ubiquitous styles. Kolsch and Altbier need 'lagering' to mature properly so adding cost on to the consumer for a relatively 'meh' beer (BA viewpoint, not mine). Most obvious shout is for the 'Imperial Lager' types, i.e., strong lagers with lots of hops; the bigger US craft brewers don't seem to have a problem with joining an arms race of ever higher ABV and hop additions.

For a relatively economic to brew (and buy) style in the US that is not yet very popular, I submit Dampfbiers. Top fermenting, so extended lagering time not required, different from the current offering to get hipsters interested, and actually frigging tasty when done well.

 

Yes, its doing well enough to be considered one of the flagship beers included in their Variety case available here in PA. I think their Philadelphia Pale Ale sells somewhat better, but the variety case is part of my regular rotation.

 

I guess I thought of Pilsners as the IPA of lagers, I doubt I could get my dad to drink an IPA or Jever, but I could definitely switch his Molson Canadian for Dortmunder Gold (dortmunder being similar to a helles) without him spitting it out.

 

Jever is on the hoppy end, even for German Pilsners. Maybe he'd appreciate something like Weihenstephaner's- that one has a fantastic Pils malt profile.

 

Russian vodka infused with Russian Imperial Stout 40 ABV :O

 

As some have suggested, the market wants hops right now, and hops it shall receive. That being said; rather, I'd really like to see some lager; but especially Vienna lager, Helles Lager, or maybe some different riffs on "American Pale Lager", a style wide open to interpretation and experimentation, which could have some tasty results.

 

My observation of late is that many newer brewers actually are becoming less likely to even brew pale and brown ales in the first place. Sure it may make sense if the brewer has an opportunity to have a strong local presence off the bat (harder to do now with so much comp). I wouldn't be surprised for some to brew almost seasonally and take "hits" that make sense year round. Right now IPAs seem to be the new flagship for new brewers.

Identity is also key. What do you want to do? Old Meck in Clt makes almost exclusively German styles and does it well.

 

Maybe a Kolschbier-style ale brewed with rye and with a focus on Noble hops.

(Hey! A German bier-lovin' nerd can dream a little, right?)

 

Been done. Won a GABF Gold Medal, too!

 

A versatile, quaffable, beer you can drink with just about any food...

Gose
Saison
California common
Kentucky common

 

Ya see?!? Leinie's can brew other than Shandies!