I wrote not too long ago about about how I think breweries might be well served to focus on a few styles and have those always there, then branch out into other stuff.
Zoiglhaus is a pretty good example of what I’m talking about and this article on the Beervana blog talks about the potato ale they’re making, along with other obscure styles from history.
I like this for multiple reasons; First, the rotating schedule allows for those seasonal ales to be on long enough that the process can be refined and honed. As a consumer, that means I get better beer. Second, seeing revival styles is always a thrill for me and as an aficionado, valuing the history of beer and brewing is important to me.
But, you know….getting better beer is where it’s at and having those standard ale be the centerpiece of it is exactly what I like.