Beer Styles I’ve Never Made

[Cheshire Cat]

Out of interest I thought of the beer styles I’ve never brewed for various reasons.

1. NEIPA
2. Porter
3. Mild
4. Radler
5. Smoked beer
6. Alt bier
7. Belgian Quadruple
8. Brett beers
9. Lambic
10. Barley Wine
11. Russian Imperial Stout
12. Cream Ale
13. California Common
14. Any beer called Session

I would be interested to see other people’s list

 

[Miraculix]

First of all for the wold to know, and this is very important to me and all fellow Germans, I cannot be overdramatic enough for this: Radler is not a beer. It is a mix of something like sprite or 7up with beer.

I've never brewed a polish grodziskie and never a stronger Belgian one. I find smoked beers disgusting, but the stronger Belgian beer will be brewed in the future. I've also never brewed a double or triple IPA. Never a bock or doppelbock. No classic German wheat beer up until today. I shall do this one in the future as well. Never brewed a lambic.

 

[jdauria]

My list of "never brewed" is pretty long, but it would be a lot longer if not for the Master Homebrew Program, which forces you to brew outside your comfort zone to rank up. My current list is by BJCP category, asterisk means on list to brew this year:


Cat 3 - Czech Pale Lager *
Cat 5 - German Leichtbier
Cat 9 - Dopplebock *, Eisbock, Baltic Porter
Cat 10 - Dunkles Weissbier
Cat 12 - Australian Sparkling Ale
Cat 14 - Scottish Light, Scottish Heavy
Cat 15 - Irish Extra Stout
Cat 16 - Sweet Stout, Tropical Stout, Foreign Extra Stout
Cat 17 - British Strong, Old Ale, English Barleywine
Cat 20 - Imperial Stout
Cat 21B - Belgian IPA, Red IPA, White IPA, Rye IPA, Brut IPA
Cat 22 - American Strong, American Barleywine, Wheatwine
Cat 23 - No Euro Sours except Gose
Cat 25 - Belgian Golden Strong
Cat 26 - Belgian Dubbel, Belgian Tripel, Belgian Dark Strong
Cat 27 - Lichtenhainer, London Brown, Piwo Grodziskie, Roggenbier. Sahti
Cat 28 - Brett beer, Mixed Ferm Sour, Wild Specialty, Straight Sour *
Cat 29 - Fruit & Spice Beer, Specialty Fruit beer, Grape Ale
Cat 30 - Speciality Spiced Beer.
Cat 31 - Alternate Grain, Alternate Sugar
Cat 32 - Specialty Smoked
Cat 33 - Specialty Wood Aged
Cat 34 - Clone beer, Mixed Style, Experimental
Cat X - Dorada Pampeana, Argentia IPA, Italian Grape,

 

[AlexKay]

Cat 5 - German Leichtbier
Cat 11 - Best Bitter
Cat 12 - Australian Sparkling Ale, English IPA
Cat 14 - Scottish Light, Scottish Heavy, Scottish Export
Cat 15 - Irish Extra Stout
Cat 16 - Tropical Stout, Foreign Extra Stout
Cat 21B - Belgian IPA, White IPA, Brut IPA
Cat 23 - Lambic, Gueuze
Cat 24 - Biere de Garde
Cat 27 - Kellerbier, London Brown, Sahti
Cat 28 - Brett beer, Mixed Ferm Sour, Wild Specialty
Cat 29 - Fruit and Spice Beer, Grape Ale
Cat 30 - Autumn Seasonal, Winter Seasonal, Speciality Spiced Beer
Cat 33 - Wood-Aged, Specialty Wood-Aged
Cat X - Dorada Pampeana, Argentia IPA, Italian Grape, Catharina Sour, NZ Pils

Also brewed, but not easily shoehorned into the above: Sticke Altbier, Imperial Red Ale, Eiskolsch, Lavender-Smoked Helles Eisbock, Rotbier, and a bunch of ultra-session (<1.5% ABV) beers. (Sure, anything can go into a BJCP category if you try hard enough, but those aren't easily matched.)

Planned for the next months: Kuitbier, Adambier, and Weiss Rauchbier.

 

[beersk]

First of all for the wold to know, and this is very important to me and all fellow Germans, I cannot be overdramatic enough for this: Radler is not a beer. It is a mix of something like sprite or 7up with beer.

Kinda sorta...
"The radler owes its creation to a 1920s German innkeeper named Franz Kugler. As the story goes, a large group of cyclists riding through the Bavarian countryside arrived at his tavern, exhausted and parched for beer. Realizing he wouldn't have enough to quench the crowd’s thirst, Franz needed a quick solution. To stretch his beer supply, he added sparkling lemonade to his kegs. Franz coined his drink “Radler,” the German word for “cyclist.”"

I've never brewed a few styles and never will.

1. Sour (any style)
2. Berliner Weiss
3. Braggot
4. Bier de Garde
5. Grodziskie
6. Gose
7. Smoked Beer
8. Scottish Wee Heavy
9. Eisbock
10. Triple IPA or Brut IPA

Plenty of styles I don't recognize as styles in themselves that other people do, like Cold IPA (it's an IPL people), Australian Sparking Ale (umm sure, OK), Italian Pilsner (no brewery in Italy dry hops their beer), Milkshake IPA (f*cking disgusting), Kettle sour (the laziest of all sours, it's not a true sour)...there's probably some I'm missing, doesn't matter, I won't ever brew them.

 

[Agent]

Man, I just realized that I haven't brewed a single Czech beer.

Maybe I'll remedy that this fall/winter.

 

[CascadesBrewer]

Out of interest I thought of the beer styles I’ve never brewed for various reasons.

1. NEIPA
2. Porter

Your first two just might be my most brewed styles over the past few years. I enjoy the challenges of brewing NEIPAs along with all the fun hops. I really enjoy Porters and I have been working on recipes for an American Porter and English Porter.

If based on BJCP styles, I suspect I have not brewed maybe half of the styles. If we expanded the list to beers that I have not brewed in the past 10 years, I suspect it is more like 75% of the styles that I have not brewed. Some groups that stand out:

• Lagers: I have recently brewed a few lagers or hybrid-lagers (one batch each of Cali Common, Kolsch, Helles Bock, and Helles) but before that my only lagers were an American Lager and a generic pale lager.
• Mixed Culture Sours: I doubt I will ever make a "real" sour. I did make a Brett Saison recently and I made a few batches with Philly Sour.
• English/UK Ales: While I used to brew more of these styles, looking through the list there are a lot that I don't have much interest in brewing (such as British Brown Ale, Irish Extra Stout, Tropical Stout, British Strong Ale, Old Ale, Wee Heavy, English Barleywine, British Golden Ale, English IPA, Scottish Light/Heavy/Export). While I could see myself making some of these, I would also be happy just making the occasional Mild, Bitter, and Porter.
• Historical Beers: Maybe I will brew one a beer and call it one of these, but for most of these styles we don't have access to the ingredients that were used. I doubt many people really know what a London Brown Ale or Pre-Prohibition Lager tastes like, and I am not sure we would enjoy a real version of those beers vs todays beers.

 

[FloppyKnockers]

Wow. I would not have thought that anybody's list here would be that long. I can probably count mine on one hand. I simply don't brew beers I don't like. Sours, Lambics, barrel aged anything, or mead. Otherwise, I've definitely brewed each category at least once and the majority of the subcategories.

 

[MaxStout]

Some beers I haven't brewed--yet:
Pilsner--German or Czech
Steam beer
NEIPA
English old ale
Helles

Some beers I have no desire to brew:
Pumpkin beer
Holiday spiced beer
Sours/funk/wild/brett/bacteria, etc.
Anything with peanut butter
Anything in Zymurgy magazine that starts off with "You can ferment this"

 

[FloppyKnockers]

Anything in Zymurgy magazine that starts off with "You can ferment this"

 

[passedpawn]

I've done nearly all of them, at least the old style guidelines. I recently made a 100% peat ale that sadly ended up in the bottom of my keezer, never a taste.

Anyway, it recently occured to me that I never made a Roggenbier (rye). I have used rye in other beers and sorta like the flavor, so that will get recitified soon (probably the 4th of July wkend).

 

[Bramling Cross]

I really don't know and I'm too lazy to find out.

I do, however, know which styles I'm too damned lazy to brew: lambics/gueuze and anything that requires a barrel. I adore those styles, but I'm far too slothful to actually take the plunge.

I also know that any style I haven't brewed yet that is in excess of 1.055 is forever safe from being debauched in my brewery. There is one exception to that rule: I'd really like to go back and make a proper Baltic porter and really do it right this time with the benefit of everything that I've learned.

 

[day_trippr]

I confess I've only brewed 15 official styles and honestly do not anticipate adding to that. I'm down to just 7 or 8 regularly brewed styles even now...

Cheers!

 

[MaxStout]

I've done nearly all of them, at least the old style guidelines. I recently made a 100% peat ale that sadly ended up in the bottom of my keezer, never a taste.

Anyway, it recently occured to me that I never made a Roggenbier (rye). I have used rye in other beers and sorta like the flavor, so that will get recitified soon (probably the 4th of July wkend).

I love anything with rye in it. I've brewed 2 Roggenbiers, both turned out ok. But I've never had a commercial offering of the style, so nothing to compare to.

Buy lots of rice hulls.

 

[Bramling Cross]

Buy lots of rice hulls.

Listen to this man!

 

[beersk]

I confess I've only brewed 15 official styles and honestly do not anticipate adding to that. I'm down to just 7 or 8 regularly brewed styles even now...

Cheers!

Well, NEIPA, but what else do you brew? Seven different styles of NEIPA, right?

 

[day_trippr]

Obviously pales and neipas and wcipas, and stouts, and wheat beers, with an occasional Saison or Trappist or ESB.
That's pretty much it...

Cheers!