What Style is this Beer? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > What Style is this Beer?

Thread Tools
Old 06-20-2011, 09:15 PM   #1
TopherM's Avatar
Mar 2011
St. Petersburg, FL
Posts: 3,976
Liked 450 Times on 355 Posts

What happens when you brew with JUST two-row and a basic hop, like Cascade. Is that still a blonde ale, or does it have a different category?
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

Reply With Quote
Old 06-20-2011, 09:20 PM   #2
Half-fast Prattlarian
GilaMinumBeer's Avatar
Jan 2008
Posts: 60,092
Liked 8049 Times on 6504 Posts

Blonde, Pale ale, either way really.

Reply With Quote
Old 06-20-2011, 09:21 PM   #3
Mar 2011
Pittsburgh, PA
Posts: 1,390
Liked 23 Times on 19 Posts

I believe they call that SMaSH. Single Malt and Single Hop. Not sure, could possibly be blonde as well. I defo want to try a SMaSH soonish.

Reply With Quote
Old 06-20-2011, 09:21 PM   #4
chapa's Avatar
Jul 2010
St Louis, MO
Posts: 801
Liked 6 Times on 6 Posts

Topher...from Workaholics? :-) It depends on you're OG and IBU's as far as style goes, but in general it would be a SMaSH. Single Malt and Single Hop brew.
Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale

Reply With Quote
Old 06-20-2011, 11:31 PM   #5
JohnTheBrewist's Avatar
Nov 2010
Posts: 617
Liked 9 Times on 8 Posts

Technically, SMaSH isn't a style. I could make a Koelsch for example (and have) using only pilsner malt and hallertau hops. You could do the same for many other styles. So smash is more of a method, or perhaps philosophy than a style.

Gila was more correct in saying blonde or pale ale, but to really define the style, more info would be needed.
Somewhere between
your liver and spleen
its always clear
for one more beer!

Reply With Quote
Old 06-21-2011, 12:37 AM   #6
Sep 2010
jax, fl
Posts: 236
Liked 18 Times on 17 Posts

Could be Blonde, Pale ale, IPA, DIPA or Barleywine.

Reply With Quote
Old 06-21-2011, 02:04 AM   #7
Jun 2011
Graham, NC
Posts: 88
Liked 2 Times on 2 Posts

Just to echo and chime in: Original gravity will help categorize it, hop variety (domestic or continental) and maybe the biggest style determinant would be yeast choice- 2row, cascade and chico yeast will give you a pale; with higher gravity a DPA and even higher gravity will be a barleywine (if you do a long boil and carmelize the wort a bit). 2row, hallertau and belgian yeast could yield a farmhouse ale/ saison or, Og dependent, even a tripel (although you would probably use pils malt)- brewing is quite a kaleidoscope, so many permutations it's dizzying- you can produce several distinctly different beers using the same ingredients just by modifying process- like ferm temp, etc.

Reply With Quote
Old 06-21-2011, 04:15 AM   #8
Stay Rude, Stay Rebel, Stay SHARP
Qhrumphf's Avatar
Apr 2011
Arlington (DC), VA
Posts: 13,519
Liked 3476 Times on 2480 Posts

For just 2-row and cascade, I'd probably use us-05 or 1056 and aim for an American pale ale myself, but to each their own.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

Reply With Quote
Old 06-21-2011, 12:04 PM   #9
Mar 2009
Posts: 506
Liked 34 Times on 27 Posts

FWIW, a lot of places make a "Summer Bitter" version of their Pale Ale, doing just as you said - 100% base malt and hopping accordingly. It's already been said, but the hop regiment will really catagorize it for you. It seems like you are falling somewhere between a blonde and a Pale Ale - if it is malt forward, call it a blonde, if it is hop forward, call it a PA. It may be tough to enter it into a competition with success, but it would be a great beer to have on hand for consumption during the warmer months.

I just had Brooklyn's Summer Ale, so this concept of a 100% Base Malt "Summer Bitter" is fresh in my mind.


Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
What would you style of beer would this be? jdrollason All Grain & Partial Mash Brewing 4 03-19-2011 08:44 PM
Belgium style Wheat Beer attempt. Justinnn All Grain & Partial Mash Brewing 12 06-13-2010 10:36 PM
Suggested style for my first AG? zippyslug31 All Grain & Partial Mash Brewing 1 03-02-2009 10:42 PM
Water Profile / Beer Style information needed gtg644w All Grain & Partial Mash Brewing 1 10-18-2008 11:37 AM
Perfecting one recipe or style McCall St. Brewer All Grain & Partial Mash Brewing 18 10-24-2007 03:50 PM

Forum Jump