The Beer Judge Certification Program has identified four new styles that brewers can produce. This is pretty wild to me, as we have so many different styles of beer to try to begin with, but why not have more?!
The New England IPA becoming a thing is unsurprising to anyone who’s been watching the beer scene for the past 18 months. That style has taken the US by storm.
The Catharina Sour is one that interests me, however. Not from a tasting perspective-I just can’t get that excited about sour ales-but from a etymology-ish one. Developed in Brazil in 2015? Wow! Craft brewing clearly has a dedicated group throughout the world, and there must be so many interesting opportunities to learn and develop new ideas! I just find that fascinating and very exciting.
The New Zealand pils description really tries to dance around what it isn’t, making it a little more challenging, I think, to say what it is. However, the base concept seems to be pretty evident: Use of hops grown in the New Zealand area that promote those flavors (very fruity) with just enough malt to keep it from being thin. I’d try some.
Possibly the most personally disappointing would be the Burton ale. And for me, this is because there aren’t any commercial examples of the style. I have no way of knowing what the baseline is! On the upside, I suppose that means we can make our own baseline. And this is, to me, a fairly obvious attempt to bring a style back from extinction. I think that’s a good thing, too: even if the style isn’t incredibly popular, I know that it’s going to be someone’s favorite beer and knowing about our history is important.