SteveD wrote: Sometimes style designations confuse the hell out of me, particularly the American 'styles' which often to me seem invented out of thin air where no such seperate style really exists.
Like... an ESB. That in the states is a whole style...here it's one beer, by Fullers, which you'd just call a strong bitter. Why don't the Americans have an 'HSB' style as well by that argument, or a 'Broadside' style?
Cream ale?? Can someone describe that style , other than as 'bland'?
At least here and in Continental Europe it's pretty clear cut. But then, this is where the styles originated. I guess the Americans are trying to say that they can originate beer styles too - but finding that the best ones have already been nicked.
Just a couple comments on this. As far as I know, ESB is not considered a style in the US, at least is hasn't been in the last 5 years or so. We recognize ordinary, special and strong bitters, just like you all. Thanks for creating a great ale style.
"American" pale ale and IPAs are just the same as Strong bitters usually, except they're hopped with hops easily available to us, ie Cascade, Willamette, etc., instead of Goldings and Fuggles (which taste different when they're grown here) and we use a neutral and highly attenuating yeast (Chico, usually). This makes for a very different flavor, as I'm sure you noticed. I don't know if it constitutes another "Style" in some historical sense, but in the consumer sense it does. In other words, if someone wants a nice 1.045 bitter, with malty and fruity notes and nice Goldings flavor, he's going to be very surprised if he gets a dry, very hoppy ale with lots of cascade grapefruity aroma.
I think American homebrewers for the most part, though somewhat obnoxious with their Imperial everything and double/triple anythings, know that pale ale and IPA are British styles that we make with little different flavor. As far as what the breweries call their beers, who the hell knows what they're thinking. Everything was an "Amber Ale" for a while, whether it used lots of Chocalate malt and Chico Yeast, or was basically just a Strong Bitter. Some of the IPAs are really just Pale Ales, much like some British IPAs barely make it past 1.040.
Bla bla bla...more than I wanted to write.
I had the fermenter wrarpped in a sleeping bag but the room temp is only about 18-19°... that's mad. (the fermenter wasn't that warm to the touch though so I suspect it might be a bit out. hopefully)
No change there then 
