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A timely question. I'm also thinking about jumping into the sour scene, but the 1+ year aging is quite disheartening. I want my sour beer now, dangit! I'm aiming more for sour browns like new belgium's la foile, or even a sour pale like petrus. What happens if you bottle something after say...

My biggest gripe is beers not listed their style, or at least trying to get close. There's a brewery in Portland called Upright Brewing that labels their beers 4, 5, 6, etc. Sorry- that doesn't work for me as a consumer. I want to know at a glance whether I should look at the beer, not read a...

So, I was brewing a batch last weekend using those Wyeast smack packs. This was my first time using them, normally I just go dry yeast or white labs. However, when I "smacked" the pack I realized I actually hit my wife's mead pack instead of the beer yeast I needed. It's been in the fridge...

Mine has a stronger oak flavor than it does a bourbon flavor (though you can still taste the bourbon). I think I let it sit on the oak for about 3.5 weeks though. My has been bottled for a month now, and it's finally starting to carb properly.

Oh, did Budweiser improve their recipe recently?

I'm doing this recipe, but have had trouble with stuck fermentation. I had an OG of 1.065, and after adding more yeast and even a little yeast nutrient, can't get it past 1.024. That's an attenuation in the low 60 percentages I think... Will I be safe to bottle with that? The hydrometer...

My wife has a limited taste for beers (she tries, bless her.) Normally it is fruity/wheat beers she likes, *but* I recently was drinking one of lefthand brewings milk stouts and she fell in love with it. She wants me to try brewing some now.

I've been brewing one of the northern brewers kits, the bourbon barrel porter. The OG was 1.065, but it's been sitting at 1.030 for a week now. I've already added the bourbon and oak cubes, and I'm getting a little worried that I will over-oak my beer. Should I be worried about bottle bombs if...

it's more than a color difference, there's a taste difference too. I don't like IPAs that much, but I really enjoy CDAs. Good luck with your Cascadian Dark Ale.

Cool idea. There is a brewery in Seattle that has mythology themed beers, but I like some of your names (and styles that match them) better. The brewery does have great beer though... Huh, the website is down now, but the name of the brewery is Elysian Brewing.

My contention has always been to name it after the region that really popularized it, which I feel is the pacific northwest/west coast. (Stone has a pretty popular version.) However, Southwest Dark Ale has a nice sound to it. I like it better than American Dark Ale, and much better than the...

This is from the link that was provided earlier: Ironic considering we called it California Dark in deference to our friends on the West Coast who we felt "invented" the category (if one can actually "invent" a beer category. . .). I should note that California is very much a part of...

Actually, I like the term American Dark Ale- it conveys the important contributions made by folks living in Brazil, Honduras, Peru, and Chile. =p In all seriousness, it's better than the oxymoronic black ipa, or BIPA, but I still prefer Cascadian Dark Ale. Just because we have the internet, and...

Good luck! I made an ill-fated batch of hefeweizen using brewcraft extracts, and they didn't turn out well... I split my batch, so I tried the mango, cherry and raspberry extracts. Generally speaking, I could smell the extract, but not really taste it and it was kind of artificial tasting...

Mcmenimans has pubs in Seattle, maybe worth skipping? Portland is a definite mire, but if you do stop by, I'd recommend Roots Organic Brewing. They have some really unique stuff. Also, someone already mentioned Pelican Pub and Brewery on the Oregon Coast, but I would highly recommend them-...

That is true- they just haven't tried to match their food with their beer as well as they could. Plus, just like the Italian restaurant , they have the general public to consider-not just homebrewers. There's a great beer & wine pairing book, "He Said Beer, She Said Wine" out there that...

Darn straight we do! ;) The answer of course, is that it doesn't HAVE to be Cascadian Dark Ale anymore than it HAS to be a Black IPA. I just prefer it because A)- it doesn't get confused with "normal" IPAs. B)- it pays homage to a geographic region that helped it gain popularity...

Some still are called black IPAs. I just finished a Widmer "Pitch Black IPA." I fail to see why that means that they BJCP category has to be "Black IPA" instead of Cascadian Dark Ale.

Maybe "keep it CDA" was a poor choice of words. However, if the the northwest was the place to popularize it, then I don't see anything wrong with alluding to that in the name of the style.

Different regions still have difference tastes collectively. I went to school about 30 minutes south of the Canadian border. I was always surprised at the difference of styles when I would visit Canada. Honey lagers, while not on the BJCP guidelines, are very popular in BC, but I can't think of...