Draft Arabier at the brewery is a top-10 beer experience for sure. I have no idea how to make a beer like that and it drives me crazy.

Europe likes the taste beer enough to drink NA but I’m not sure Americans actually do. Same goes with mid-strength beers.

We use the half nonic (10oz to top) for most half pours, so this makes things simple. Choose the Czech pour option for a half-pour and you get to choose a šnyt or mlíko for the same price.

Ya that is odd. Classic city should definitely be in contemporary American lager. Happy little clouds is a great example of what the style really should be though.

Looking over GABF styles now and I’m not sure how contemporary American Pilsner doesn’t already encompass the west coast pils style. The specs and description are already spot on. Weird.

The weirdest part is that non-Californian examples are often 6+% in my experience which doesn’t work for me. Essentially cold ipa with some potentially German kettle hop character. Gotta keep it at real pils drinkability levels. 5.6 is my upper target.

Haha I remember that now. With a couple more years of hindsight, I’d say you have the correct position in Cold IPA and West Coast Pils is a style.

I also feel like Kevin needs to explain himself regarding WC Pils. Pretty clearly and ubiquitously a style here in SoCal now. Everyone makes it and they are mostly pretty tightly defined.

This Rotbier erasure will not stand!

Päffgen is easily the hoppiest classic Kölsch I’ve had but even that one is more aromatic than bitter. Any ideas on IBU?

Two tiers: sour vs normal beer for the casual drinker and mixed-fermentation vs normal for those who want to dive deeper. Beer is either sour or not, the finer details mostly don’t matter. Brett is just yeast and most people aren’t bothered to care. They either like the beer or don’t, just like wine

Looks like a bodega glass. mikkeller and Alvarado Street breweries use them. I actually really enjoy them.