Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > on Cascadian Dark Ale

Reply
 
LinkBack Thread Tools
Old 06-29-2010, 03:57 AM   #1
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default on Cascadian Dark Ale

Was just reading the Cascadian Dark Ale article in the most recent BYO and was wondering why not add a couple more styles to the mix. If a CDA is essentially a dark American IPA (defined by citrusy American hops), why not also add Britannian Dark Ale for dark English IPA, characterized by English hops? And why not a Germanic Dark Ale - though maybe we should first start with a Germanic IPA (Continental IPA?)

JLem is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 04:07 AM   #2
Six_O_Turbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eastern Oregon
Posts: 310
Liked 3 Times on 2 Posts
Likes Given: 3

Default

I suppose you could if those proposed styles became popular...

__________________
Six_O_Turbo is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 06:38 AM   #3
SumnerH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,058
Liked 25 Times on 22 Posts
Likes Given: 5

Default

Quote:
Originally Posted by JLem View Post
And why not a Germanic Dark Ale
Because the Germans don't historically make barley ales. The only 2 exceptions are the 2 hybrid pseudo-lagers (kolsches and altbiers).

They've already got schwarzbier to cover dark lagers.

The only straight ales they make are non-barley beers. There's already a dunkelweizen style to embrace dark wheat beers. I guess the next dark variant of a German beer that makes sense would be a dunkelroggen (dark rye).
__________________

On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

SumnerH is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 08:59 AM   #4
Zen_Brew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Seattle
Posts: 1,921
Liked 22 Times on 22 Posts
Likes Given: 3

Default

Styles are added as variations emerge and become popular. If those styles became popular they might be added. I'd personally like to see an addition in the strong ale category. Think Stone Arrogant Bastard. The strong ale category goes from old ales right into Barleywines. There needs to be a style just for strong ales or stock ales that covers a high gravity ale that is not long aged. They try to capture that in old ales, but old ales talks too much about flavors and colors of aging and oxidation.

__________________
Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale

Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.

"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson

Life, Liberty, and the Pursuit of Hoppiness
Zen_Brew is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 02:39 PM   #5
smizak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Buffalo, NY
Posts: 1,699
Liked 60 Times on 43 Posts
Likes Given: 31

Default

I hope the name Cascadian Dark Ale goes away along with those disgusting IPA's made with Belgian yeast...Ugh I can't wait for that fad to die completely. Just call it a freaking Black IPA, it doesn't need it's own style guideline, it isn't a defining style representing a beer culture or history. It's just lame.

__________________

On Deck: IPA
Primary 1: Air :-(
Primary 2: Air :-(
Primary 3: Air :-(
Primary 4: Air :-(

Bottled: Oatmeal Stout

smizak is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 05:02 PM   #6
wscott823
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Baltimore, Maryland
Posts: 489
Liked 6 Times on 5 Posts
Likes Given: 1

Default

I was actually a bit surprised when they proposed adding cascadian dark ale. I'm with you smizak on just calling it what it is, a Black IPA. I've enjoyed IPAs made with belgian yeasts, but definitely don't feel it needs a style category of it's own.

Next proposed style I see on the horizon is American Wild Ale. Sour is the new IPA and breweries like Russian River and Jolly Pumpkin are doing some cool stuff with the wild yeasts.

__________________
Primary: Nada
Lagering/Secondary: Nada
Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup
wscott823 is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 05:33 PM   #7
smizak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Buffalo, NY
Posts: 1,699
Liked 60 Times on 43 Posts
Likes Given: 31

Default

Quote:
Originally Posted by wscott823 View Post
Next proposed style I see on the horizon is American Wild Ale. Sour is the new IPA and breweries like Russian River and Jolly Pumpkin are doing some cool stuff with the wild yeasts.
That I'm a little more on board with. There is nothing like those beers anywhere in the world, and they are truly artisanal examples. Very unique, and have generated a new viewpoint of beer in the States as a "gourmet" food item. Just adding some de-husked Carafa to an IPA doesn't do that for me.

I've never been lucky enough to try a Russian River beer, but I can get Jolly Pumpkin here in Buffalo, and I absolutely love them. The Calabaza Blanca after busting my a$$ in my lawn and garden a month ago was the most refreshing beer I've ever had.
__________________

On Deck: IPA
Primary 1: Air :-(
Primary 2: Air :-(
Primary 3: Air :-(
Primary 4: Air :-(

Bottled: Oatmeal Stout

smizak is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 05:42 PM   #8
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,266
Liked 2035 Times on 1462 Posts
Likes Given: 1115

Default

I'm not a fan of the term Cascadian Dark Ale. I brewed up an American Stout, and while not exactly a beer of that style, it was close. I called it a Black IPA, or Strong American Stout.

You simply cannot create a name and style category for every beer there is. The possibilities are endless. The BJCP styles cover the popular categories because they are useful for judging the skill of the brewer, not because a beer sitting between two styles isn't a really good beer. They also have a couple of categories to encompass as many of those non-category beers as possible, simply to try and include beer that won't win a medal in a traditional category, and to encourage innovation.

But when a style emerges, such as a Dark IPA, it warrants consideration of inclusion into the style guidelines. I fully expect to see wild yeast categories in the future if they could ever agree to exactly what defines the style.

__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 05:44 PM   #9
wscott823
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Baltimore, Maryland
Posts: 489
Liked 6 Times on 5 Posts
Likes Given: 1

Default

I've been attempting to get my paws on some Supplication, but again the same problem in MD, very limited distribution of RR. I've been meaning to pick up a bottle of Allagash's Confluence, but am trying to get over sticker shock. You tried any of Allagash's wilds?

__________________
Primary: Nada
Lagering/Secondary: Nada
Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup
wscott823 is offline
 
Reply With Quote Quick reply to this message
Old 06-29-2010, 05:55 PM   #10
ntempleton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Seattle, WA
Posts: 82
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Black IPA == Black India Pale Ale


I can't be the only person that sees a problem with that name.

__________________

--
Nic Templeton - Seattle WA

ntempleton is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cascadian Dark Ale Recipe ElDuderino Recipes/Ingredients 34 06-05-2013 10:45 PM
About to re-brew a Cascadian Dark Ale (AG) Matt Up North Recipes/Ingredients 21 05-20-2010 08:42 PM
Cascadian Dark Ale (CDA) Recipe or Kit Powers All Grain & Partial Mash Brewing 16 05-15-2010 06:36 PM
Imperial Cascadian Dark Ale mrgstiffler Recipes/Ingredients 5 05-14-2010 07:39 PM
Dark Harvest Cascadian Dark Ale alexdagrate Label Display & Discussion 5 11-15-2009 08:07 PM