Cascadian Dark Ale or Indian Jones Pale Bottom Brew

[curlyfat]

This pole needs a "I don't give a **** what they call it!" option. That's where I'm at.

 

[joety]

I don't know the whole history behind the name, but assume it's related to the hops grown in the PacNW. That said, I would think that using Centennial, Amarrillo, Warrior, etc., would be just as appropriate.

How about "West Coast Hoppy Dark Ale" or just "Hoppy Dark Ale"?

 

[cheezydemon3]

I vote CDA. Because pale black ale sounds dumb. Plus, if Cascadia really seceded I would move there.

Oh, and nonsensical arguments aside, it's ******. Attempts at shocking language and badassery lose a lot of weight when spelled wrong. That's what the squiggly line under the word means.

No spell checker here. I thank you though. I am a spelling master, I just haven't seen ****** on too many spelling bees lately....or much of anywhere for that matter.

I agree about the pale black thing. I am a grammar and logic hound as well.

(see my rant on "irregardless")

 

[ArcaneXor]

Black Pale doesn't sound dumb if you consider that it uses pale malt as its base.

 

[cheezydemon3]

Well, you don't call a stout pale, so I am sorry, that argument gets nowhere with me.

 

[SpanishCastleAle]

Most beers use pale malt as the base so I don't see the connection either.

 

[ArcaneXor]

Well, you don't call a stout pale, so I am sorry, that argument gets nowhere with me.

Historically, there were pale stouts, actually. That is, pale in color (relatively speaking). But stouts tended to be brewed using brown malt in general, not pale malts.

 

[humann_brewing]

Black Pale doesn't sound dumb if you consider that it uses pale malt as its base.

but it's followed by ale, insinuating that it is a pale in color ale..... which it is not.

 

[ArcaneXor]

I am all in favor of simply calling it "Hoppy Dark". Straight and to the point. Like Gose. Like Koelsch. Like Altbier. Like Bitter. Gives a lot more width in interpretation, doesn't offend anyone, and doesn't result in constructs like "Imperial American Black India Pale Ale" that make little sense. It's simply a dark ale that is hop-accentuated.

 

[cheezydemon3]

Historically, there were pale stouts, actually. That is, pale in color (relatively speaking). But stouts tended to be brewed using brown malt in general, not pale malts.

Most stout recipes I have seen start "9 lbs pale 2 row".

Whatever. The only beers called pale are called that because they are pale in color, no one reads the recipe to see the base malt unless they are brewing it.

I will never buy that line of argument.

I am all in favor of simply calling it "Hoppy Dark". Straight and to the point. Like Gose. Like Koelsch. Like Altbier. Like Bitter. Gives a lot more width in interpretation, doesn't offend anyone, and doesn't result in constructs like "Imperial American Black India Pale Ale" that make little sense. It's simply a dark ale that is hop-accentuated.

Excellent thought. Short and sweet.

 

[alecoholic]

Where are the hops grown used in these beers? Cascadia region.
Where were the hop cultivars developed used in these beers? Cascadia region.
Where are most commercial examples brewed? Cascadia region.

Seems like a regional style to me.

 

[ArcaneXor]

Where are the hops grown used in these beers? Cascadia region.
Where were the hop cultivars developed used in these beers? Cascadia region.
Where are most commercial examples brewed? Cascadia region.

Seems like a regional style to me.

That's like saying Pilsner should be renamed "Deutscher" or even "St. Louiser" because most Pilsners are made in Germany and the U.S. instead of the Czech Republic, and many of them use non-Czech ingredients. It's called Pilsner because that's the origin of the archetype, which for the dark hoppy style of beer is on the East Coast.

 

[Blackgaurd_Brewing]

Haters gotta hate!

Sure someone made the first batch, but wasn't everyone screwing around with beer ingredients around that time? The sheer number of breweries in the PNW making these beers and calling them Cascadian Darks will solve this debate once and for all.

I'll let marketing and time take care of this one.

This is awesome, lets base our hobby on commercialism. Since when do homebrewers allow marketing to govern the styles we create or recreate.

And why does dark IPA have to contain "cascadian" hops, or be based on brews out of "cascadia" Why cant i make it with Chinook and Saaz? This is rediculous, no BJCP style states that you MUST use hops grown in a region.

 

[humann_brewing]

This is awesome, lets base our hobby on commercialism. Since when do homebrewers allow marketing to govern the styles we create or recreate.

And why does dark IPA have to contain "cascadian" hops, or be based on brews out of "cascadia" Why cant i make it with Chinook and Saaz? This is rediculous, no BJCP style states that you MUST use hops grown in a region.

It's a style thing and yes we homebrewers brew outside of styles but it is just that, you are drawing outside of the lines.

And most styles do have certain hops used.

14B. American IPA

Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.

Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.

Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.

Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.

Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.

History: An American version of the historical English style, brewed using American ingredients and attitude.

Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 70 FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA

 

[Blackgaurd_Brewing]

American hops isnt regional, Noble hops isnt neccasarily regional either.

 

[cheezydemon3]

Wasn't all beer started in europe?

Didn't europeans first use hops?

DURRRRRRRRRRRR

Didn't freaking GOD or Mother nature originate all of this??????

Get off of your imaginary casacadian high horse.

The People who originated it should get to name it. (Not God or Goddess, but flesh and blood).

Why are hops so well grown in the PNW???????????? IT'S THE WEATHER!!!!!!!!!

Not a general brewing intelligence of the area, or the creative genius of the people there. You are standing on the shoulders of giants and claiming to have invented something because hops generally find the weather there favorable........

The weather is also the reason for record amounts of suicides in the seattle area.

Let's call it the Dark Suicide Ale if we are going to honor the weather in oregon.

 

[humann_brewing]

American hops isnt regional, Noble hops isnt neccasarily regional either.

please point to the region, state and city that grows 90% of the US crop

I would say that is pretty regionalized

 

[Blackgaurd_Brewing]

please point to the region, state and city that grows 90% of the US crop

I would say that is pretty regionalized

Funny how its still called American IPA instead of Cascadian IPA

 

[humann_brewing]

Funny how its still called American IPA instead of Cascadian IPA

probably because the American IPA "style" wasn't started in the NW although a lot would argue that Bert Grant brought it back, only the hops came from there.

 

[moti_mo]

If it ends up that the name "Cascadian Dark Ale" sticks, I'll shortly thereafter be petitioning for my own CDA classification - "Colorado Dank Ale". And since I'm a Colorado transplant and want to stay true to my Southeastern roots, I'll probably also petition for my "Carolina Delicious Ales" to be properly represented. C'mon everybody - every region/city/state deserves to arbitrarily name their own CDA brew - give it a try...

 

[humann_brewing]

If it ends up that the name "Cascadian Dark Ale" sticks, I'll shortly thereafter be petitioning for my own CDA classification - "Colorado Dank Ale". And since I'm a Colorado transplant and want to stay true to my Southeastern roots, I'll probably also petition for my "Carolina Delicious Ales" to be properly represented. C'mon everybody - every region/city/state deserves to arbitrarily name their own CDA brew - give it a try...

sounds good, I try out Central Valley Heat Chili beer

 

[cheezydemon3]

Alright buddy. Who grows most of the grain that goes into those? Wanna point out that region?

Your precious CDA would be bitter water, and pretty pale at that, without the grain. I don't hear them whining that it should be named after the grainbelt.

Maybe we should rename Pearl Jam based on where their instruments were made.

This discussion has been opened up.

People who live in the magical fairy world of cascadia who want to jump on the band wagon justify the name based on where 1% of the ingredients were grown....by dumb luck.

Everyone else sees through this and either: A.doesn't care, or B.will die before ever referring to it as cascadian.

Thanks everyone!

 

[smizak]

I don't know why it bothers me so much, but if I ever see "Cascadian Dark Ale" in a BJCP style guideline, I'm quitting beer forever and turning Mormon.

Super ghey.

 

[Scooby_Brew]

Yeah it's Cascadian, because this is where this beer was created and this is where they brewing it now. And I'm moving there when they win their independence

 

[Walker]

Good Lord...

did we REALLY need another thread on this stupid thing? Seriously? I'm frankly confused as to why people even give a crap what it's called.

 

[smizak]

Good Lord...

did we REALLY need another thread on this stupid thing? Seriously? I'm frankly confused as to why people even give a crap what it's called.

I normally wouldn't.

But "Cascadian Dark Ale" is soooooo pretentious and corny I can't help but getting dragged in to these stupid threads.

 

[cheezydemon3]

Yeah it's Cascadian, because this is where this beer was created and this is where they brewing it now. And I'm moving there when they win their independence

You can apparently type, so you must be able to read somewhat.

Try reading some of a thread before replying. Sorry, but as little as I'm on here, I see a definite trend with you.

I normally wouldn't.

But "Cascadian Dark Ale" is soooooo pretentious and corny I can't help but getting dragged in to these stupid threads.

Exactly.

Corny, pretentious, and just wrong.

 

[humann_brewing]

Alright buddy. Who grows most of the grain that goes into those? Wanna point out that region?

Your precious CDA would be bitter water, and pretty pale at that, without the grain. I don't hear them whining that it should be named after the grainbelt.

Maybe we should rename Pearl Jam based on where their instruments were made.

This discussion has been opened up.

People who live in the magical fairy world of cascadia who want to jump on the band wagon justify the name based on where 1% of the ingredients were grown....by dumb luck.

Everyone else sees through this and either: A.doesn't care, or B.will die before ever referring to it as cascadian.

Thanks everyone!

just to fuel the flames but why do they call it kentucky bourbon

 

[joety]

just to fuel the flames but why do they call it kentucky bourbon

Well, by that definition no one outside of the PacNW can brew CDA, so we can rule it out as a BJCP standard.

 

[Walker]

Well, by that definition no one outside of the PacNW can brew CDA, so we can rule it out as a BJCP standard.

Guess that means Koelsch would have to go, too. You can't brew that outside of Koeln.