Style decisions.

[QuadConPana]

First off, a little history. Unlike most beer drinkers, I didn't move from Bud to Heinekin to Sam Adams to ... I was a wine drinker who was introduced to Abt 12 and was amazed at how good beer could actually be. I say this, because 3 years after becoming a craft beer lover, I'm finally discovering lighter styles.

While I've definitely decided that I'm hooked on this hobby for the long haul, I'm still kind of finding myself in terms of direction.

When I first started, I had this idea that I wanted to be super experimental and create beers that were truly original. I was trying to walk before learning to run and this resulted in a couple of batches heading down the drain.

I did some BIAB and found that fighting with trub didn't exactly add to my enjoyment of this hobby. Also, when I calibrate my thermometer to 32 in ice water, it reads 205 in boiling wort. Since I don't want to invest in another thermometer until I can afford a really good one, I'm not confident that I can mash more effectively than the people who make malt extract. And, I live in Florida, where my next investment will be in fermentation temperature control. So, I'm going to be doing extract with partial mash for a while.

Now I'm trying to decide what styles to try brewing. Sure, I love IPA's. But, in SWFL I can get Jai Alai at the grocery store. Or at the liquor store, I have scores of great IPA's to choose from. On the other hand, if I'm looking for a Kolsch, I might have 3 to pick from, none rating much higher that the low 80's on BA. Also, I just bottled an Apricot Wheat from a kit. Even, warm and flat it was like nothing I could buy at the store. I can't wait for it to finish bottle conditioning.

So, what are some styles that make sense for a beginning homebrewer who doesn't just want to replicate what he can already buy? Something that makes you wonder, "Why aren't more commercial breweries doing beers like this?"

P.S. The only Stouts I like are big oily Imperial Stouts. I would rather have an iced tea than a Guiness. So, when I have 4-6 months to devote to a batch, I will do a stout.

 

[m00ps]

I started homebrewing because I was really into stouts at the time and coudlnt find a malted milk ball stout.

But Id recommend doing some saisons. Especially in the summer since they can ferment +90F without issue. I've found saisons are the perfect canvas for any fruit or spiced experiement. I've made lemon pepper, xmas spiced, and even cucumber mint saisons

 

[Spartan300man]

I am in the middle of the summer brews, but I am looking ahead to some of the brown ales, Alts, and Dortmunder styles for the fall season.

 

[chickypad]

It can be hard to find commercial examples of some of the lower gravity traditional styles. Northernbrewer's Patersbier is a really good recipe that can be done extract if you want to try an easy drinking Belgian. This English mild of Orfy's is also really good, though I make it with EKG, and it includes an extract version. You could do it with Maris otter extract too now.

 

[mrgrimm101]

ESB and cream ales come to mind. There are a few examples of commercially available ESBs, but not too many. It's a style that many bigger commercial brewers overlook. Same for cream ales.

As mentioned above, these are typically lower to moderate gravity styles.

 

[ricshayne]

Saisons are great for your weather and have a "set it and forget it" approach to fermentation

 

[JKaranka]

As above, saison. If you want to go a bit back in the wine direction you could make a strong bragawd / braggot. Dark mild, as above. Don't worry about milds being dark, they aren't meant to have roast flavours. Old ales are few and far between too. Again, you can age them as wine and also blend them.

 

[QuadConPana]

Thanks. Big fan of Saisons. And, I hate that such a high percentage of the commercial saisons come in bombers. I wonder though, since Biere de Garde is a similar style, and even harder to find commercially, if it is as forgiving regarding fermentation temp.

 

[ricshayne]

Thanks. Big fan of Saisons. And, I hate that such a high percentage of the commercial saisons come in bombers. I wonder though, since Biere de Garde is a similar style, and even harder to find commercially, if it is as forgiving regarding fermentation temp.

Biere de Garde is completely different. it is a malty beer, with a clean yeast. they are basically lagered with a ale yeast (colder fermentation, extended cold aging period)

Two Brothers brewing form Warrenville Illinois make a great Biere de Garde called Domain Dupage, it is distributed in Florida

 

[QuadConPana]

Two Brothers brewing from Warrenville Illinois make a great Biere de Garde called Domain Dupage, it is distributed in Florida

Not only is it distributed in Florida. There are 3 in my fridge right now. I agree it's a great beer.

 

[mattdee1]

I too am somewhat of a craft beer neophyte, and homebrew noob to boot. I jumped right into AG and am days away from sampling my first two batches (a porter and a blonde).

I went around and around on what style(s) to start with, but now, for me, the way forward for the next few batches is clear: single-infusion mashes, all ales, no IPAs. The simple mash profile is appropriate for my experience level, sticking with ales means less waiting around (in general), no IPAs because I'm bloody sick and tired of IPAs with gawdy labels, and names that use puns on the word "hops," crowding up the shelf at every liquor store I visit. Might as well brew something that has limited selection locally, which in my area is almost everything other than IPAs, APAs, and the like.

 

[JKaranka]

Matt, you have to admit that the A in IPA stands for Ale, though

Yeah, agree. I get bored of new bars opening with 8-13 casks of IPA or pale on tap and nothing else. I don't mind, a bit of mild, a bit of (plain) saison, a few porters and stouts, that's all welcome.

 

[mattdee1]

Matt, you have to admit that the A in IPA stands for Ale, though

Ha, I wondered if somebody was going to read my post that way. Sorry, should have been "all ales, but not IPAs".

Yeah, agree. I get bored of new bars opening with 8-13 casks of IPA or pale on tap and nothing else. I don't mind, a bit of mild, a bit of (plain) saison, a few porters and stouts, that's all welcome.

Thing is, I enjoy IPAs; it's not that I don't. I'm just finding the lopsided preponderance of that style to be disappointing/annoying, because I like most all styles, and variety is the spice of life. All of my BMC-only friends/family have come to believe that "craft beer" means obnoxious hops, and indeed, I used to think that too until my eyes were opened.

 

[Savagejair]

Get the book classic styles or the new modern recipes book that is out now.[emoji482]