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Old 05-14-2012, 09:00 PM   #101
Oct 2010
Osceola, Iowa
Posts: 1,421
Liked 25 Times on 18 Posts

Originally Posted by Morkin
It's really funny to read all of the comments about not brewing an American Lite Lager. It's quite possibly the most difficult style to make and a very rewarding one if you can actually pull it off. This style really teaches you where flavors come from and helps you in other, more flavorful beers.
I make one every year for Independence Day. It is difficult to make properly and it has made me a better brewer.

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Old 05-14-2012, 09:03 PM   #102
Broken Robot Brewing Co.
Chriso's Avatar
Oct 2007
Someplace, Nebraska
Posts: 4,681
Liked 77 Times on 67 Posts

Any serious attempt at Barleywine or Old Ale. That is to say... I'm fine with "lighter" versions of these, but once you pass 10% alc., my interest wanes quickly. I have no desire to drink, say, a 16% barleywine.

Same goes for top-end Doppelbock and similar. I don't mind a 7% Doppel, but a 11-12% is just unnecessary, I would rather drink six tasty beers with low alcohol content, than drink one beer with the alcohol of a six-pack.

Aside from that? Very little comes to mind. I will brew pretty much anything just to try it out. I don't care if it's sour, weird, or otherwise.

Chriso || BJCP Certified || SMaSH Brewers, Unite! || Nebraska Brewers! || Lincoln Lagers Brew Club
"You have just experienced the paradigm shift that is....all grain brewing." - BierMuncher

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Old 05-14-2012, 09:05 PM   #103
Feb 2011
Santiago, Chile
Posts: 45

a bud light clone.... NEVER!

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Old 05-14-2012, 09:13 PM   #104
Feb 2012
, Tulsa, Ok
Posts: 844
Liked 183 Times on 152 Posts

Shock top clone, that's a definate never.

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Old 05-14-2012, 09:14 PM   #105
Joker's Avatar
Nov 2007
Posts: 1,953
Liked 33 Times on 30 Posts


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Old 05-14-2012, 09:15 PM   #106
Jul 2011
Oak Creek, WI
Posts: 34
Liked 3 Times on 3 Posts

Sour beer, yuk!

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Old 05-14-2012, 09:25 PM   #107
May 2008
Posts: 3

A Sour

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Old 05-14-2012, 09:39 PM   #108
Apr 2012
Pittsfield, MA
Posts: 547
Liked 18 Times on 16 Posts

Anything French or Belgian with the possible one exception of Bier De Garde.

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Old 05-14-2012, 09:49 PM   #109
Be good to your yeast...
Saccharomyces's Avatar
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 118 Times on 71 Posts

Amber ale... I just don't dig ambers.

All this hating of light lagers in this thread makes me want to re-brew my American light lager.
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

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Old 05-14-2012, 09:58 PM   #110
Jan 2011
Reno, NV
Posts: 109
Liked 3 Times on 2 Posts

American Light beer! I can get my water free from the tap without any effort than you very much!
Sour ales. I've started to gain an appreciation for sour ales recently. I like to have them when I go out on a occasion. But I can't imagine ever wanting 5 gallons of it not to mention the time it takes to make one.
It's unlikely I'd ever brew any heavily spiced beers again. I like to have one once in a while, but again the volume is too much and I get sick of it. I use to brew a chocolate mint stout which I liked. But I got sick of it after a few bottles.
Besides that, I can't think of anything I wouldn't try brewing.
Primary: Air
Secondary: Air
Kegged: Bohemian pilsner
On deck: Fat tire clone

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