time to play the "can you name this style by the pictures" game.

Ehh crap here we go again.

Keep guessing people...

flushdrew42 said:

how about a "blurry picture of something delicious" ?

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Well I suppose this is true... Haha

Reno_eNVy said:

Beer

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Pilsner pale lager

Kbreitwieser said:

Pilsner pale lager

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Redundancy anyone?

Cream ale

Not yet guys, keep trying!

Blonde?

Belgian Triple?

nope and nope

Kölsch

nope...the color is a bit on the light side for style but still within the guidlines i think

Standard bitter? (english pale ale)

not yet...but getting there

Maybe this will help, it's American in origin

American pale ale

mcbethenstein said:

American pale ale

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There it is!

Dang it, now I need to drink a beer at 10:30 on my day off. What's a girl to do? .... Hold on

mcbethenstein said:

Dang it, now I need to drink a beer at 10:30 on my day off. What's a girl to do? .... Hold on

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Do it for us.

Here ya go. Might barely fit into category 23.

Sour Cherry Brown Ale (swinging for the fences)

No, but that sounds really good!

mcbethenstein said:

No, but that sounds really good!

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Yeah it does, guess I need to start drafting up a recipe since it sounds like a good excuse to try a sour ale!

I'm currently sparging my first Berliner weisse. 15 min boil cool to 100 and pitch some bugs. I hope I'm done before the baby wakes up!

mcbethenstein said:

I'm currently sparging my first Berliner weisse. 15 min boil cool to 100 and pitch some bugs. I hope I'm done before the baby wakes up!

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Awesome! Just finished my first keg of Berliner Weisse doing a sour-wort technique as well! Turned out pretty darn good and EXTREMELY tart! I sour-worted for 48 hours. Just started carbing the last 3 gallons which I spontaneously fermented and let stand for ~3.5 months. Pellicle had fallen when I racked it. I'm expecting either a grossly horrific or wonderfully amazing beer. I have not taken any samples whatsoever. I'm very frightened of this beer.

BTW, I hope the sparge went well without the bambin(o/a) waking!

Ive just ordered ingredients for my first sour as well. It's going to start as a Belgian golden strong, then it's going onto 4 lbs of cherries, 2 lbs of dark syrup which will hopefully be enough to make it black, and a pack of Roselare. Sours are too expensive to not make yourself.

Sounds delicious. After (if) I move this summer, I'll be brewing Jamil's Flanders Red.

As for a guess, how about Secret ale?! Roasted Pilsner lager?

Ok, it seems like no one wants to guess. So I'll give this hint. It includes a fruit, a base malt and 1 unusual adjunct.

I guessed and got no feedback.

Pumpkin Rhubarb ale (is rhubarb actually a fruit? I'd say no on second thought...)

No to both. sorry for the lack of response.

Imperial Cherry Rye

Rye Raspberry Blonde (although Rye is not an unusualy adjunct.

No to the fruits and the adjunct! The fruit used is very mild in the flavor it lends to the beer.... The color not so much.

I'm sticking with Imperial then. Imperial Beet ale with molasses.

Gotta go similar to Nocsimian with this one.

Summer Beet Clone by Magic Hat?

No beet, no imperial. Sorry. Next hint: the adjunct is often used in gluten free brewing.

Since we are all on the sour brewing kick, here is my Berliner weisse, at about 22 hours. Gonna throw in some San Diego super ale yeast at 48 hours. I used the acidophilus pill suggested in that other thread (berliner weisse) I've seen a few of you on.

Buckwheat Bellpepper Ale

Honey raspberry wheat? It's probably the beer referenced in your Recipe dropdown though... Pics look very similar...

Cherry Sorghum wheat

nocsimian said:

Cherry Sorghum wheat

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2/3 of that is right.