There needs to be a 14D - Specialty IPA category for all of the IPA's that don't fit in other 14 categories. Black IPA, Rye IPA, Oak Aged IPA etc. IMO, thats a better option, and will free up a good bit of entries that would otherwise be a 23.
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There are so many obscure and interesting beers that just aren't as much of a fad right now. Unless they devote a category to gose, lichtenhainer, Rye IPA, etc, it shouldn't get one as well. That said, I do enjoy these beers.
had an interesting discussion of this topic. If all that's different from export/imperial stout/porter and "Black IPA" is forward American hops, is it really a new style?
I'm not into competitions, but 14.D is the best suggestion I've heard yet. Then let the entrant decide if its a BIPA or CDA and the rest of us can move on with our lives.
I'd like to see 14D implemented as it takes care of some other beers that probably don't need their own category but have been popular longer than black IPAs (brown IPAs and rye IPAs mostly).
I would also like to see 16,17 and 18 each have their own specialty subcategory. Wits shouldn't be in the same flight as three philosophers clones. Also that keeps american wild/sour beers out of 23 (and with a 14D keeps all the IPA variants out too) so that kinda empties 23 of the usual suspects and would let some of the more truly creative efforts shine.
Since I have too much time on my hands (also, since the Sam Adams Longshot competition is restricted to category 23 this year), I plotted some of the quantifiables of the BJCP styles against each other. Notwithstanding the use of non-traditional ingredients, there aren't really that many gaps between existing styles--there's plenty of room to ramp up the ABV and IBUs, of course, but the only obvious gaps are brown/hoppy (e.g. India Brown Ale), *very* pale/hoppy, (e.g. Imperial Pilsener), strong/black/barely hopped (black malt liquor?), and high IBU/low ABV (light IPA?).
In all seriousness, though, 14D seems like the best idea for the reasons already mentioned.
Was just reading the new BYO July/Aug 2010 issue and it appears that the BA has approved it as a new style for commercial purposes (GABF). They did change the name and tweak the parameters a bit.
from what Ive been able to read in the article from that style it just sounds like a Schwartzbeer with american hops bittered to IPA levels and fermented with American Ale yeast... what am I missing?
from what Ive been able to read in the article from that style it just sounds like a Schwartzbeer with american hops bittered to IPA levels and fermented with American Ale yeast... what am I missing?
Thats pretty much it. Really more like a regular IPA with some debittered black malt thrown in to make it black. I haven't tried all of them out there, but thats what the Stone offering seemed like to me. IMO, if it starts getting roasty, thats just a hoppy stout or porter.
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Primary:
Kegged (aging):
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Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss, more cider
Planning: Mild Follow me on Twitter
from what Ive been able to read in the article from that style it just sounds like a Schwartzbeer with american hops bittered to IPA levels and fermented with American Ale yeast... what am I missing?
Basically, and if you haven't tried it then you're missing a lot!
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