We have a saying in the brewing community, “don’t yuck someone else’s yum.” Everyone has different tastes. Let them enjoy it even if you don’t. It’s not hurting anyone. And that goes beyond beer
The problem with IPA’s is not that people enjoy them or that brewers brew them and pubs stock them. The problem is that there’s so many of them, all purporting to be slightly different, that it’s pushing out other kinds of beer. The amount of times I have walked into a pub and there’s somewhere between three and seven IPA’s and I ask if they’ve got any stouts and the answer is, “We’ve got Guinness.”
Stouts don’t necessarily take longer than an IPA to brew unless it’s barrel aged but that’s not a necessity. They both use ale yeast and ferment at the same temperature.
Right but the higher concentration of complex sugars means you need longer to get to the desired attenuation, making longer secondary fermentation almost part of the style. Beyond that, most stout gets bottle or keg conditioned for several more weeks, as this really aids in development of the desired complexity. I used to work at a brewery and did BJCP training and “young” stouts tend to have a very obvious flavor profile most people don’t like. With other ales, we would turn around a batch from grain to cans to sales in about three weeks, but the stouts were more like a 2 month process at minimum. Our best selling gingerbread stout basically took all year to brew. Most breweries treat stouts like the special occasion they are because doing so produces something incredible, and rushing it produces something mediocre.
Complex sugars are simply not going to be metabolized by yeast, which is why many dark beers are cloying? Not all dark beers (IE schwartzbier) are sweet because of better conversion in malting and mashing (and water chemistry)?
IPAs can have very quick turn around though. A local place only uses kveik…
Part of that is seasonal. You’re not going to get a stout in the summer, just like you’re not going to get an Oktoberfest in the spring or a Shandy in the winter. Like you said about IPAs, there are so many variations, they’ve become a year round beer. Other year round beers are things like lagers and ales. Comparing a seasonal style to a year round beer isn’t a fair comparison
If you can’t find a stout on tap in the winter, you’re going to the wrong breweries
Personally my issue with IPAs is that so many of them are generic IPA that tastes the same as 75 percent of the other IPAs and everybody that successfully brewed an IPA things they need to open a brewery with a bunch of IPAs.
When I go to a brewery and the option is 7 different variations of IPA and a guest beer, I usually know that the master brewer doesn’t know much else about beer.
Just because you drink them year round, doesnt mean most people do. They dont brew them in the summer because they cant sell them enough to make it profitable.
You definitely have a point there about only having ipas at a brewery. IPA is the easiest beer to make, and the easiest beer to hide any imperfections. 1 of our 2 main breweries in town basically only does IPAs. Took them like 5 years until they did something that actually was good and not an IPA
I live in the UK. My experience has been that the selection of beers isn’t that seasonal. Sure there will be guest beers in some pubs/chains but for example I can go to a Sam Smith’s pub and they have four stouts year round plus a pretty good porter. Just a lot of people don’t like to go to Sam Smith’s pubs because the owner has… feelings about one thing and another.
So if I’m meeting friends usually there’s something nearby that we’re planning to do and in a great number of pubs the choice is Guinness or nothing.
I know people who love them, but I can’t for the life of me understand the semi recent popularity of sours. I’ve tried several and all I taste is old sock
Sour beers are a thing you will try the first time and hate initially, then a few days later you will think that sour was pretty good. This also assumes you get a good sour, and not something that’s basically vinegar, which is harder than is should be.
Definitely not my experience, I tried several a while back from a few local breweries that made stuff I loved in the past and just did not care for anything about the flavor or taste, but I don’t have to drink them so enjoy. I’ll stick to the ESBs, pilsners, and IPAs
I’m not a brewer, but I’m assuming that the process is slightly different. Try a sour from a company that’s known for making sours. There are a lot of very delicious ones out there.
Appreciate the advice, but I’ve been through many that were acclaimed by folks that love sours, just not to my pallet. Everyone else go nuts but I’m not interested, and there’s plenty of other beer out there I do like so I’m not missing out
That’s definitely fair. I just know that whenever someone says, “I hate X type of beer,” they typically mean they haven’t had one that suits their palate yet.
not my say to decide what should or should not be enjoyed, but IPA are the worst of beers and that is a fact
We have a saying in the brewing community, “don’t yuck someone else’s yum.” Everyone has different tastes. Let them enjoy it even if you don’t. It’s not hurting anyone. And that goes beyond beer
The problem with IPA’s is not that people enjoy them or that brewers brew them and pubs stock them. The problem is that there’s so many of them, all purporting to be slightly different, that it’s pushing out other kinds of beer. The amount of times I have walked into a pub and there’s somewhere between three and seven IPA’s and I ask if they’ve got any stouts and the answer is, “We’ve got Guinness.”
Stouts are expensive to brew and take a long time, which is why you don’t see breweries make more of them. Also, they tend to brew what sells.
Stouts don’t necessarily take longer than an IPA to brew unless it’s barrel aged but that’s not a necessity. They both use ale yeast and ferment at the same temperature.
Right but the higher concentration of complex sugars means you need longer to get to the desired attenuation, making longer secondary fermentation almost part of the style. Beyond that, most stout gets bottle or keg conditioned for several more weeks, as this really aids in development of the desired complexity. I used to work at a brewery and did BJCP training and “young” stouts tend to have a very obvious flavor profile most people don’t like. With other ales, we would turn around a batch from grain to cans to sales in about three weeks, but the stouts were more like a 2 month process at minimum. Our best selling gingerbread stout basically took all year to brew. Most breweries treat stouts like the special occasion they are because doing so produces something incredible, and rushing it produces something mediocre.
Complex sugars are simply not going to be metabolized by yeast, which is why many dark beers are cloying? Not all dark beers (IE schwartzbier) are sweet because of better conversion in malting and mashing (and water chemistry)?
IPAs can have very quick turn around though. A local place only uses kveik…
Part of that is seasonal. You’re not going to get a stout in the summer, just like you’re not going to get an Oktoberfest in the spring or a Shandy in the winter. Like you said about IPAs, there are so many variations, they’ve become a year round beer. Other year round beers are things like lagers and ales. Comparing a seasonal style to a year round beer isn’t a fair comparison
If you can’t find a stout on tap in the winter, you’re going to the wrong breweries
I definitely drink Stouts year round.
Personally my issue with IPAs is that so many of them are generic IPA that tastes the same as 75 percent of the other IPAs and everybody that successfully brewed an IPA things they need to open a brewery with a bunch of IPAs.
When I go to a brewery and the option is 7 different variations of IPA and a guest beer, I usually know that the master brewer doesn’t know much else about beer.
Just because you drink them year round, doesnt mean most people do. They dont brew them in the summer because they cant sell them enough to make it profitable.
You definitely have a point there about only having ipas at a brewery. IPA is the easiest beer to make, and the easiest beer to hide any imperfections. 1 of our 2 main breweries in town basically only does IPAs. Took them like 5 years until they did something that actually was good and not an IPA
Might have been a wording mistake but I was replying to the idea that I wouldn’t do it.
And there are breweries in my area that seem then year round.
I live in the UK. My experience has been that the selection of beers isn’t that seasonal. Sure there will be guest beers in some pubs/chains but for example I can go to a Sam Smith’s pub and they have four stouts year round plus a pretty good porter. Just a lot of people don’t like to go to Sam Smith’s pubs because the owner has… feelings about one thing and another.
So if I’m meeting friends usually there’s something nearby that we’re planning to do and in a great number of pubs the choice is Guinness or nothing.
Measured by whom?
Personal preference is now fact, apparently.
IPAs are fine it’s the chase for the hoppiest thing that is a waste. As Garret Oliver once said it’s like chefs trying to make the saltiest soup.
yap, I like the analogy
It was the best way to describe people’s issues with them in 2008
They are one of the most popular, and most diversely flavorful, styles. They’re not the “worst” by any metric but your narrow opinion.
Farmhouse ales?
Sours?
Milkshake-style beers (lactose back-sweetened)?
I know people who love them, but I can’t for the life of me understand the semi recent popularity of sours. I’ve tried several and all I taste is old sock
Sour beers are a thing you will try the first time and hate initially, then a few days later you will think that sour was pretty good. This also assumes you get a good sour, and not something that’s basically vinegar, which is harder than is should be.
Definitely not my experience, I tried several a while back from a few local breweries that made stuff I loved in the past and just did not care for anything about the flavor or taste, but I don’t have to drink them so enjoy. I’ll stick to the ESBs, pilsners, and IPAs
I’m not a brewer, but I’m assuming that the process is slightly different. Try a sour from a company that’s known for making sours. There are a lot of very delicious ones out there.
Appreciate the advice, but I’ve been through many that were acclaimed by folks that love sours, just not to my pallet. Everyone else go nuts but I’m not interested, and there’s plenty of other beer out there I do like so I’m not missing out
That’s definitely fair. I just know that whenever someone says, “I hate X type of beer,” they typically mean they haven’t had one that suits their palate yet.
Lol no one is making you drink IPAs. This take is really terrible and immature.
Idk. Even if they’re way, way overdone, Bud Light exists and is some kind of pilsner-type thing.
Daaamn 70 downvotes, I guess people are really attached to their IPAs