ModernDayNord
Member
Almost every beer I've brewed can fit neatly into one of the BJCP categories, but I'm beginning to feel shackled by it. If everyone were to always brew to style no new ones will ever exist.
I think Sam Adams Boston Lager is a good example. American 2-row, caramel 60, German noble hops and lager yeast does not fit into any BJCP category and IMO is a great beer.
I was thinking, what about a "German Pale Ale," German malt base (pilsner with a bit of munich or wheat) with substantial hop bittering (Magnum/Northern Brewer?), lots of noble flavor/aroma additions, and fermentation with a German Ale yeast (or Kolsch yeast). Basically an APA using all German ingredients.
Or perhaps re-define the American Pilsener. Why should ALL American lager styles be flavorless and full of adjunct? Use American 2-row, NO corn/rice, with American (Cascade?) hopping and lager yeast. Brew as a German Pils with all American ingredients.
Penny for your thoughts?
Cheers.
I think Sam Adams Boston Lager is a good example. American 2-row, caramel 60, German noble hops and lager yeast does not fit into any BJCP category and IMO is a great beer.
I was thinking, what about a "German Pale Ale," German malt base (pilsner with a bit of munich or wheat) with substantial hop bittering (Magnum/Northern Brewer?), lots of noble flavor/aroma additions, and fermentation with a German Ale yeast (or Kolsch yeast). Basically an APA using all German ingredients.
Or perhaps re-define the American Pilsener. Why should ALL American lager styles be flavorless and full of adjunct? Use American 2-row, NO corn/rice, with American (Cascade?) hopping and lager yeast. Brew as a German Pils with all American ingredients.
Penny for your thoughts?
Cheers.