Time for a new style category?

Talk Discussion in 'BeerAdvocate Talk' started by Rosty, Dec 13, 2012.

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  1. Rosty

    Rosty Devotee (361) Nov 29, 2006 California

    I am curious as to what the good folks here on BA think about a new style category for beer. For a few years now many breweries in the US are creating a sour program. This has lead to the comparison of US breweries that make sours to long established Belgian and European sour producers both on forums like this and beer festivals around the world. Have we come to the point or sour development that we are comparing apples to oranges so to speak? When I have a Cantillon, I know it because of the flavor profile that is old world and smooth. Nothing like it on the planet. I have found now that many of the breweries in the US making sours are also developing their own unique flavors. The Bruery, Cascade, Crooked Stave, Upland, Russian River, etc. also all have unique profiles to their beers and it seems to me the profiles get more and more unique as the each sour program evolves. Are the profiles becoming so different and so unique to the US breweries that a new category should be formed? Is it still fare to compare Belgian lambics, which to be literally correct can only be made in Belgium, to "American Wild" ales? It has been something that I have been thinking about as I drink some Oude Tart or WWBI or Lou Pepe.
     
    #1 Rosty, Dec 13, 2012
  2. FosterJM

    FosterJM Initiate (0) Nov 16, 2009 California

    So....what do you want to call them?
    You dont give us that info.

    We do have American Wild, and Belgium and Europe have Flanders Red, Flanders Oud Bruin, Lambic, Gueuze, etc. Not to say American brewers arent brewing to style either.

    Cheers!
     
    #2 FosterJM, Dec 13, 2012
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  3. Thorpe429

    Thorpe429 Grand Pooh-Bah (3,705) Aug 18, 2008 Illinois
    Pooh-Bah

    This is marginally on topic, so I'll put it out there. I've thought for awhile that there should be a "Brett Beer" category, and the "American Wild Ale" category would be reserved for beers that are "sour." This would also help with the confusion that a lot of people have surrounding Brett making beers sour. The category would be appropriate for things like the Crooked Stave WWB series, Lips of Faith - Brett Beer, Mo Betta Bretta, Rayon Vert, etc. I would leave beers that are clearly saisons in the saison category, even if they have Brett. There'd be a lot of categorizing issues, but I think it's a good idea in principle, as I don't like how AWA is just a huge catch all category.
     
    #3 Thorpe429, Dec 13, 2012
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  4. jmw

    jmw Initiate (0) Feb 4, 2009 North Carolina

    In a word, no. Too many 'styles' as it is and not every (perceived) new twist, ingredient or process needs its own moniker.

    But I have to ask, isn't the Brewer's Association's 'American-style sour ale' and 'American-style Brett ale' exactly what you are proposing?
     
    #4 jmw, Dec 13, 2012
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  5. otispdriftwood

    otispdriftwood Initiate (0) Dec 9, 2011 Colorado

    Yes it's time for a new style category: Other
     
    #5 otispdriftwood, Dec 13, 2012
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  6. Brew33

    Brew33 Initiate (0) Oct 24, 2007 Ohio

    I'm fine with AWA. I wouldn't mind seeing "American Sour Ale" and "Brett Beer" but singling out one yeast family for a category could open up a lot of weird doors.
     
    #6 Brew33, Dec 13, 2012
  7. Rosty

    Rosty Devotee (361) Nov 29, 2006 California

    According to the BJCP there is not an American Wild Ale category. That is what I would call the general category and then have sub categories based on bugs used maybe. Like Thorpe429 says he would like to see a Brett sub-category etc. Also all the styles you mention have been done by US brewers and to my point they have a unique flavor profile that is different then the European counterparts. So different, my point being, that a new category should be made. This, also, is where I though the discussion could be. Brett, for instance, has differing flavors depending on which kind you use. Some give the barnyard funk, so dry out the beer, and some sour the beer like CS uses. Then there is the lacto and pediococcus as well. Maybe even just a wild ale category as well for breweries like Allagash and there cool ship beers. Their wild yeasts will be different then the yeast in Belgium say.
     
    #7 Rosty, Dec 13, 2012
  8. FosterJM

    FosterJM Initiate (0) Nov 16, 2009 California

    So you want more BJCP styles not BA Styles. Didnt get that in your original post.

    Cheers!
     
    #8 FosterJM, Dec 13, 2012
  9. Rosty

    Rosty Devotee (361) Nov 29, 2006 California

    Yes that is what I am asking. Does the good folks here think it is time for a revamp of the BJCP styles especially the sours category. Just food for thought.

    Prost!
     
    #9 Rosty, Dec 13, 2012
  10. FosterJM

    FosterJM Initiate (0) Nov 16, 2009 California

    Well then that changes things. I would agree with Thorpe then. More brett beer category or blended spiced sour or just something that is not all encompassing per se. I think styles are too rigid anyway and need a bit of movement to all peoples perceptions to change with each new beer with chili or spice or off ingredient.

    Cheers!
     
    #10 FosterJM, Dec 13, 2012
  11. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    They should be called Lambic - 'Muricah or perhaps Lamericabic.
     
    #11 UCLABrewN84, Dec 13, 2012
  12. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    I think all the styles of beer should be simplified, and adding additional subcategories for beers that already fit neatly into other categories is good for judging beer competitions, nothing else.

    What next, a category for Brett A., Brett C., Brett L., Brett B? After all they vary tremendously. A category for beers with lacto, but no aceto or pedio, and others for different bug combos? Would adding a category for American versions of traditional styles be any more helpful than noticing that the beer label says Made In (add American State).

    I believe, actually, 12 styles could cover most of the beer categorizing we need.
     
    #12 cavedave, Dec 14, 2012
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