A little over half is pretty good considering I've only been brewing all-grain batches since Saturday, July 24, 2010 (see AG Brew day). I thought an interesting 2013 goal would be to brew up the style categories that I am missing. With 11 categories left, that is totally doable.
So, I have decided to give it a try. Once I have all the categories checked off, I may start looking at making sure I have all the sub-categories covered.
Following is a list of the BJCP categories to give you an idea what I will brewing over the next year.
How-bout you? How many of the BJCP categories have you brewed (leave a comment below).
I have not brewed a light lager. I have been thinking of doing a Helles, though. (EDIT ... I brewed a Helles on 1/20/2013 see Brewing Snowball's Chance)
SheppyBrew's Ello Poppet Czech Pilsner is in the 2B. Bohemian Pilsener sub-category, and it is fantastic.
EUROPEAN AMBER LAGER
Of course my Rocktoberfest Lager is a 3B. Oktoberfest. HopToberfest (sort of) Vienna Lager is (sort of) in the 3A. Vienna Lager category.
No dark lagers have been brewed by SheppyBrew. (EDIT ... I brewed this 2/10/2013 see Khazad-dûm Brew Day)
I have not brewed any bock style beers. I think I may do a 5A. Maibock/Helles Bock early in 2013. (EDIT ... I brewed this in March of 2013 see Brewing Helles in a Hand Bock-sket)
LIGHT HYBRID BEER
I've brewed a few of these. Gringo Cerveza Ale (without Jalapeños) is a 6A. Cream Ale. Laser Salt Sandy Blonde Ale is a 6B. Blonde Ale. Summer Lovin' American Wheat is in the 6D. American Wheat or Rye Beer category.
AMBER HYBRID BEER
I have not brewed an Amber Hybrid, but we do have a recipe ready to go: Sasquatch Hunter Düsseldorf Altbier. (EDIT ... I brewed this 1/1/2013 see Sasquatch Hunter Brew Day.)
ENGLISH PALE ALE
Surprisingly, I have not done an English Pale Ale (EDIT ... I brewed this 6/30/2013 see Brewing Gnasty the Gnome ESB).
SCOTTISH AND IRISH ALE
Eric's Irish Red Ale is a great example of the 9D. Irish Red Ale subcategory.
I have all of these subcategories covered. Fox Sox Knox Rye Pale Ale is a 10A. American Pale Ale. I have more 10B. American Amber Ales than I care to mention. 10C. American Brown Ale is covered by Dragon Spit II Brown Ale.
ENGLISH BROWN ALE
I almost want to call Cheap Bastard American Mild Ale an 11A. Mild, but it really is not English enough to get credit for this category. (Edit ... I brewed this 9/8/2013. See Brewing the Sloth Man English Mild)
No all-grain porters for me yet. (Edit ... I brewed this 11/4/2013. See Fall Back ... Brew a Morlock Porter)
Of course, Stouticus American Stout is a 13E. American Stout and Tweedle Beetle Imperial Stout is a 13F. Russian Imperial Stout.
INDIA PALE ALE (IPA)
I call my Tommy Hawk a member of subcategory 14B. American IPA.
GERMAN WHEAT AND RYE BEER
I have not done a German wheat or rye. (EDIT ... I brewed this on 10/7/2013. See Weizened Doonkle)
BELGIAN AND FRENCH ALE
I have 16A. Witbier covered with Whisky Wife Wit. Of course Buckwheat's Belgium Pale Ale is a 16B. Belgian Pale Ale.
Rationalité Poison d'Ereeeek is a 17B. Flanders Red Ale.
BELGIAN STRONG ALE
There are no SheppyBrew Belgian Strongs.(EDIT ... I brewed this 7/29/2013 see NSFW Brewday)
I have not brewed any. (EDIT ... I brewed a barelywine on 12/20/2013 see Brew Day: Schnockered to Comfortably Numb)
There are a few SheppyBrew fruit beers. Boo Berry American Wheat and Apricot Lovin' American Wheat are both in the 20. Fruit Beer style.
SPICE / HERB / VEGETABLE BEER
21A. Spice, Herb, or Vegetable Beer is covered with Gringo Cerveza Jalapeño Ale and Whacko Wife Pumpkin Witbier. All my X-Mas Ales are in the 21B. Christmas/Winter Specialty Spiced Beer.
SMOKE-FLAVORED AND WOOD-AGED BEER
None yet. (EDIT ... This year, I made my X-Mas Ale a Smoked Winter Warmer ... see Brewing the 2013 X-Mas Ale)
23. Specialty Beer is basically everything else. Many of the SheppyBrew beers fall into this category. Pompously Illegitimate Red Ale, Stone Soup IDA, etc... etc...
WY2124 Bohemian Lager™ (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=30) says it is good for Munich Helles, Schwarzbier, and Maibock styles. I might brew those three right in a row, reusing the yeast for each step-up.ReplyDelete
May I recommend 16C. Saison? It's so easy to make and so so tasty. It also ages like a champ. Wyeast 3711 (French Saison) is my second favorite strain.ReplyDelete
Well, I have category 16 already covered already, so saison won't be part of this effort. I will make a saison eventually, though. I am thinking it will be a good spring beer.ReplyDelete