So you know that as of 17B. Old Ale, I have successfully brewed at least one beer in all 2021 BJCP Categories.
Well ... actually, since "I Lied" ... this isn't technically true, but let's pretend that we're still in the days where we didn't really realize there additional categories past 27. Historic Beer. I promise that I'll get to 28. American Wild Ale and 33. Wood Beer at some point this year.
But ... I spent the time typing up this post before I realized that I Lied, and I hate to think I've wasted that effort.
Looking through the guidelines, there are still lots of individual styles I'd like to brew, so I think I'm going to start seeing how many I can get through before the next version of the Guidelines come out.
I don't think I want to brew one of every style because there are a couple I don't really think I'd like to drink.
If I'm counting correctly, there are 42 styles of beer (see below) that I need to brew to have one batch of each in the guidelines (WOW!).
For now, I'll remove Historical Beers, Sours, and 3 "Specialty" IPA's that I don't really like to drink.
I'll also remove Eisbock and Rauchbier for now.
If my math / counting is correct ... that leaves 25 styles of beers to brew. That will almost certainly take me over a year, especially because I won't JUST be brewing these.
But ... here are a list of styles that I have not brewed yet ...
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
NOTE: this is one of the styles that I'm not really sure I want to brew. But, I could certainly change my mind at some point.
9C. Baltic Porter
A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.
10. GERMAN WHEAT BEER
A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.
A bitter, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the most authentic flavor profile.
14A. Scottish Light
A low-alcohol, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.
14C. Scottish Export
A moderate-strength, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.
A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.
16A. Sweet Stout
A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.
NOTE: Stouticus American Stout is probably the closest to this style, but I'm using that in the American Stout section.
16C. Tropical Stout
Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.
16D. Foreign Extra Stout
A very dark, rich, moderately strong, fairly dry stout with prominent roast flavors.
17. STRONG BRITISH ALE
17A. British Strong Ale
An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.
17C. Wee Heavy
Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.
17D. English Barley Wine
A strong and richly malty ale with a pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.
20. AMERICAN PORTER AND STOUT
20A. American Porter
A malty, bitter, and often somewhat hoppy dark beer with a balanced, roasted, and frequently chocolatey character.
21B. Specialty IPA
NOTE: With the exception of "Hazy IPA", there is a reason I have not brewed the IPA's below. I'm just not really a fan of them. So ... I probably won't brew them ... at least probably not for awhile.
Specialty IPA: Belgian IPA
A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.
Specialty IPA: White IPA
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.
Specialty IPA: Brut IPA
A very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.
21C. Hazy IPA
An American IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.
22. STRONG AMERICAN ALE
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body. The emphasis is first on the bready, wheaty flavors with malt, hops, fruity yeast, and alcohol complexity.
23C. Oud Bruin
A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor, and often substantial alcohol.
A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a café drink.
A very refreshing, highly carbonated, pleasantly sour but balanced wild Belgian wheat beer. The wild beer character can be complex and varied, combining sour, funky, and fruity flavors.
23F. Fruit Lambic
A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.
A tart, lightly-bittered historical central European wheat beer with a distinctive but restrained salt and coriander character. Very refreshing, with a dry finish, high carbonation, and bright flavors.
24. BELGIAN ALE
Three main variations are included in the style: the blond (blonde), the brown (brune), and the most traditional amber (ambrée).
A golden, moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.
26C. Belgian Tripel
A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content.
26D. Belgian Dark Strong Ale
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous.
27. HISTORICAL BEER
Historical Beer: Kentucky Common
Historical Beer: Lichtenhainer
Historical Beer: London Brown Ale
Historical Beer: Piwo Grodziskie
And ... of course I there are styles in
31. Alternative Fermentables Beer
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