10 replies to this topic

[SchwanzBrewer]

I really enjoy this series. I look forward to it every week. I think they are doing a great job.If you watched the latest one at the end they give out the code btv10. This gets you 10% off at the Northern Brewer website. Excludes some stuff.What says the Blue Board on this style debate?Cheers,Rich

Edited by rcemech, 12 July 2010 - 02:53 PM.

[ThroatwobblerMangrove]

I really enjoy this series. I look forward to it every week. I think they are doing a great job.If you watched the latest one at the end they give out the code btv10. This gets you 10% off at the Northern Brewer website. Excludes some stuff.What says the Blue Board on this style debate?Cheers,Rich

Throw some general ingredients at me and I'll let you know what I think. I had a black rye ipa at CBC that I thought was good.

[djinkc]

Throw some general ingredients at me and I'll let you know what I think. I had a black rye ipa at CBC that I thought was good.

The latest BYO and Zymurgy had similar articles about the new style. Basically an IPA with C hops. Some Crystal and some type of dark/black malt excepting Black Patent and Roasted Barley. But of course someone will use those too.Not too different from a hoppy porter in my book.I think that catches the essence of it........

Edited by dj in kc, 12 July 2010 - 03:31 PM.

[SchwanzBrewer]

I like the sound of Cascadian Dark Ale. I would pick that over Black IPA, American Style though I have to admit the latter is much more descriptive. Cheers,Rich

[ThroatwobblerMangrove]

The latest BYO and Zymurgy had similar articles about the new style. Basically an IPA with C hops. Some Crystal and some type of dark/black malt excepting Black Patent and Roasted Barley. But of course someone will use those too.Not too different from a hoppy porter in my book.I think that catches the essence of it........

so what are they using to darken? debittered black? chocolate? pale chocolate?

[ThroatwobblerMangrove]

I like the sound of Cascadian Dark Ale. I would pick that over Black IPA, American Style though I have to admit the latter is much more descriptive. Cheers,Rich

I like the sound of the name on it's own but what I don't like is the attitude of the people from the PNW pushing for the name. They seem to want to take 100% of the credit when that seems unlikely to be warranted. I guarantee people have made dark IPAs in the past. Here's an example right from the comments:

One thing I felt this episode was lacking, as that one of the earliest and most influencial beers of this style wasn't even west coast! It was Greg Noonan's Black IPA at the Vermont Brew Pub which was brewed as early as the late 80s/early 90s (having trouble finding exact dates). Many of these West Coast brewers, including Mitch Steele, cite Noonan as a significant influence. How is this suddenly an entirely Cascadian derived style? I'm not disputing the role of the Pacific Northwest in advancing this style, but I think certain people are giving themselves a little too much credit in designing this style and ignoring the role of people outside their small region in developing this style.

[DaBearSox]

I've done reviews on 2 different commercials varieties and liked the one with more roast better...it's not really a hopped up porter, the mouthfeel and flavor are totally differnt. Check them out...Quarry BrewingWidmer W'10

[ThroatwobblerMangrove]

I've done reviews on 2 different commercials varieties and liked the one with more roast better...it's not really a hopped up porter, the mouthfeel and flavor are totally differnt. Check them out...Quarry BrewingWidmer W'10

so what do you think the diff is? dehusked versus something like chocolate?

[DaBearSox]

so what do you think the diff is? dehusked versus something like chocolate?

yep from the articles and recipes in the magazines it looks like Widmer uses dehusked...it really was like drinking a dark IPA...barely any roast it was pretty much just color...The quary IBA he told me he used black and on his next batch was gonna tone it down a little bit...by style definition the dehusked is more proper but I think for a new style some black and chocolate is really nice. I think the difference between this and a hopped up porter is mostly the body.

[ThroatwobblerMangrove]

yep from the articles and recipes in the magazines it looks like Widmer uses dehusked...it really was like drinking a dark IPA...barely any roast it was pretty much just color...The quary IBA he told me he used black and on his next batch was gonna tone it down a little bit...by style definition the dehusked is more proper but I think for a new style some black and chocolate is really nice. I think the difference between this and a hopped up porter is mostly the body.

I do have a bunch of chocolate I need to use...

[Genesee Ted]

I must be behind in my beer geekiness. Cascadian Dark Ale is a new style? Cool. I am not big on styles, but it seems to me that this is exactly like what schwartzbier is to Pilsner. I have had a bunch of black IPAs and IIPAs, but I guess I never thought about them as a style. Although I have not had any that had significant roastiness, so perhaps I have missed the boat here. It is intriguing though that by simply making a "traditionally colored beer" black an entire new supposed style can be created. It is pretty easy to make a black beer these days without altering the traditional flavor profile. Sinimar and Carafa come to mind. What if you add Carafa II to an American Amber ale? What does that become? To me, this is a fun way for brewers to play with their beer more than a new style. I would be really a lot more impressed if brewers started making a pale dry stout. Still keeping the flavor profile, but making the color more like a pils. I guess historically, making a beer a different color has led to new styles, so there is some precedent. To me though, right now, with this thing, it just seems like a trendy way for brewers to get some attention. Jeez, even I recently made an Imperial Brown Pilsner. Does that mean it should be a new style? Eh, I guess not until I get a bunch of bloggers and BA junkies to start hyping it up