Which five beer styles would you like to see at a brewery?

Assuming the Beers are served on tap;
A Pale lager
A Pale Ale
A Dark Lager
A Dark Ale
And finally and most importantly, a magical tap that can provide any style of Beer from any brewery during any season that are fresh and reasonably priced. Cheers.

 

https://www.cntraveler.com/stories/2015-07-23/the-worlds-biggest-beer-garden-opens-in-raleigh/amp

I think we discussed this place in a separate thread not long ago.

 

Sort of like The Eternal Tap but different:

 

Yes siree:

https://www.beeradvocate.com/commun...oing-to-craft-beer-bars-with-100-taps.668359/

Cheers!

 

My ideal list:

1. Brown ale
2. IPA
3. Helles
4. Baltic Porter
5. Hefeweizen (or Wit or American Pale wheat beer)

Assuming the beer is good, such a place could easily be my regular spot.

 

1. Kolsch
2. IPA
3. Vienna Lager
4. Dunkel
5. Hefeweizen

 

I like this list too!

 

Good thread, OP

I’d go with:

Munich Helles
English Brown Ale
Lambic
West Coast DIPA (Like Double Jack or OG Ruination type vibes)
Imperial Stout

That could change if you asked me again tomorrow

 

Pilsener
Hefeweissen
Tripel
Saison
Stout

 

What!?!

Plenty of BAs chose to expand the list of five beer styles (did you read the post about the magical tap?) and now you want to constrain it to 5 specific brands?

 

Lager (light)
Open / mixed ferm spontaneous
Ipa (New England)
Bba stout
Esb

 

1. American Pale
2. West coast IPA
3. Bavarian style hefe
4. Stout
5 brewer's choice. New recipes, experiments, one-offs. Variety is the spice of life.

 

Ouch. Difficult to decide. Here goes...

German Pils
Doppelbock
English Bitter
American Porter
American Pale Ale

 

Faro Lambic
Sahti
Polotmavy
Eisbock
Kristallweizen

may as well try things I don’t often have if I’m allowed whatever

 

Pils
Dunkel
Weizenbock
Helles
Stout. (A normal one. Preferably nitro)

 

Good point but you might get lonely in a bar with that line-up.

 

Belgian Quad
Russian Imperial Stout
Pilsner
Chocolate Porter
Saison

 

With that username who woulda thunk that your first choice would be a Belgian Quad?

 

I have to think in terms of the crew that I enjoy sampling new places with. Let’s go with:

West Coast IPA
Pils
English Brown Ale
NEIPA
Vienna Lager

 

Apparently the answer is

1. Lacto-IPA
2. Pastry Stout
   
3. Milkshake Porter
   
4. Corn Syrup Brown Ale
5. Pancake and Powdered Sugar Sour

:barf:

 

Every day we stray further from God

 

Interesting question considering that I've seen some breweries with 5 plus tap lines that only carry 3 styles (sometimes only 2).
My list is not for me, it is for the masses out there that get stuck at places like what I describe above.

NEIPA
WCIPA
Stout or Porter
Pils
Rotating style tap (but must not duplicate other 4)

 

Is that 'better' than a French Toast beer!?!

 

I like!

 

A good variety is a must. And sorry, but I think two separate IPAs are as well. Drive these styles home, then expand from this base lineup:

Pilsner
Helles
WCIPA
NEIPA
Stout

 

For my "desert island pub", I'd have...
1-Trippel, at least a couple;
2- Imperial Stout
3- A nice porter like Eddie Fitz
4- a season floater, like a dopplebock or marzen
5 and Coors light or Oberon for my son lol

 

Not too long ago I saw a beer description on a label that basically implied that lactose was a defining characteristic of cream ale. I don't know how I failed to see that coming. @jesskidden

 

What!?!

I suppose I may be accused by some BA that I need to read a dictionary (Merriam Webster) but when the Cream Ale style was developed in the latter half of the 1880's it was a lighter colored ale typically brewed with adjuncts (e.g., corn, rice) to create an ale that tasted like the popular Adjunct Lagers being brewed then (e.g., Budweiser). The term "cream" meant absolutely nothing like actual cream (or lactose). The other term for these beers 'back in the day' were Present Use Ales. It was a way for breweries who were not set up to produce lagers to produce beers which could could compete with the popular beer of that day (i.e. Adjunct Lagers like Budweiser).

Cheers!

 

I could definitely live with this as my desert island selection:

1. Baltic Porter
2. Dubbel
3. WCIPA
4. Saison
5. Märzen

 

1) Pilsner or Keller in classic style (in my opinion, they are a valid testing ground for testing a brewery)

2) American Ipa (I keep it generic, but certainly some beers from this large family)

3) Porter (to be served in a hypothetical tap room exclusively by pump, for those blessed individuals who take a break from work and want something that satisfies them without making them stagger home)

4) Farmhouse Ale (with or without the addition of fruit. As long as you feel the rustic, the "countryside")

5) Barley wine (actually I could have also said Imperial stout, since they are my two styles of beer with which I like to end a tasting journey, which is not a vertical drink of the same beer)

 

Saison
WCIPA
Cask Bitter
Robust Porter (no added flavorings, please)
Old Ale (lightly bretted)

 

Similar thoughts have been around for awhile:

Although, I do think the above was meant as a joke, after all local Pittsburgh brewers offered them, too...

...but it does illustrate that the question "What the hell is cream ale, anyway?" is not a new one.

 

1. Czech Dark Lager
2. Hefeweizen
3. Pilsner
4. Wild Ale
5. Barleywine

 

Pilsner
Dark Lager
Bitter
Quad
Saison

 

Interesting that there are 2 different perspectives on what season is best for enjoyment.

The more things change...

 

Im on the opposite end of the spectrum. I do buy package or occasionally visit a specialized brewery. However, the beer bars and breweries I visit consistently here (Revolution, Spiteful, The Beer Temple Bar), or every visit out of town for my favorites (Beachwood, AleSmith, The Silver Stamp Bar, 3 Sheeps (Three Floyd’s Taproom RIP)) are on point across several styles.

I’ll typically order 2-4 beers during a visit, depending on how much time I have (1-3 hours), and usually like to jump across styles, unless I find one I love and then may repeat.

My answer to the original premise is if a place is limited to five taps, they should always have a solid ale (5-8%), lager and porter/stout available, and rotate the other two taps based on seasonality (lighter styles in Summer, heavier / darker in the winter).

My dream Five Draft Lines are:

1. Kolsch
2. Pilsner
3. WCIPA
4. Rye (Ale Spring/Summer, Ryewine Fall/Winter)
5. Porter/Stout (Nitro Spring/Summer, BA Imperial Fall/Winter)

Plus One Cask: (ESB)

 

Rather than heading out on another style quest, I'd like to be able to go into a beer bar and order a five-beer flight that includes all three of the styles I'm lacking since the last reclassification (Grodziskie, Czech Pale Lager, and Czech Amber Lager). For the other two, I'd take an unfruited lambic and a big bourbon barrel-aged imperial stout. And I'd probably drink them in that order. And I'd probably have a meat & cheese tray to go with them.

 

1) Kolsch
2) English dark mild
3) NEIPA
4) Coffee stout
5) Barleywine