IPAs are without a doubt the most dominant and popular beer style in America for the past 6+ years. The boom in American craft breweries brought with it a rise in this particular hoppy brew but it has also cast a shadow over many other great beer styles available. Do not be confused, we don’t hate IPAs just like most of you we love them, we just want to help shed light on the many other styles available from our favorite brewers. So we decided to try and go one month without having any beer brewed in the IPA style, and since we are suckers for rhyming, May seems appropriate. Add on top of that a chance for us to do another giveaway and BOOM, #NOIPAMAY. Now to be clear we are not ones for a ton of rules so lets keep it simple, if the beer says India Pale Ale, this includes double IPAs, black IPAs, West Coast IPA, Hazy IPA, Milkshake IPA, etc, then leave it be for the month and pick up a different style.
What will you win?
The winner will be chosen at the end of the month based on the number of entries provided and the best looking picture. The prize includes;
- 1 of our new shirts (Click Here)
- Digital Copy of RetroMania for Xbox
- Our undying love 🙂
How to Enter The Contest
In order to enter the contest be sure to tag us on Twitter/Instagram by using #DBPG and #NOIPAMAY showcasing your non-IPA beer (extra points for including a video game too). We will be featuring our favorite photos on our site and social media throughout the month of May. Every different picture counts as a new submission, so get drinking and get sharing. At the end of the month we will select a winner who will get a special giveaway. I can’t wait to try some different beer styles with you all!
What beer styles should you try during the month of May?
The obvious answer is, drink whatever style you like the most, but I have broken down a few styles that are staples for the spring time and reflect a lighter and more outdoorish (not a word) mood. There are plenty of other styles as well so don’t limit yourself to just this list. The descriptions were pulled from Craftbeer.com
Helles
A beer for beer lovers, the German-style helles is a malt accented lager beer that balances a pleasant malt sweetness and body with floral Noble hops and restrained bitterness. The helles is a masterclass in restraint, subtly and drinkability which makes it an enduring style for true beer lovers and an elusive style for craft brewers to recreate. The German helles reminds beer lovers that the simple things in life are usually the most rewarding and worth pursuing.
Some examples: Hofbräu Original, Hell Lager (Surly Brewing Company), Victory Helles Lager
Kölsch
Crisp, delicate and oh-so-drinkable, the German-style Kolsch is a beer hybrid, meaning that its production and subsequent beer drinking experience saddles qualities of both lager beers and ale beers. These light and refreshing ale-lager hybrids are perfect for warm summer days and have become a favored style by American craft brewers and beer lovers alike. In addition to their thirst quenching ability, they also are a fun beer to enjoy with food, including traditional German sausages and kraut.
Some examples: Ballast Point California Kölsch, Sierra Nevada Kölsch, Leinenkugel Canoe Paddler
Cream Ale
The American cream ale is a mild, pale, light-bodied ale, made using a warm fermentation (top or bottom fermenting yeast) and cold lagering. Despite being called an ale, when being judged in competitions it is acceptable for brewers to use lager yeast.
Some examples: Public House Cream Ale, Neshaminy Creek Cream Ale, Naked Brewing Cream Ale
Pilsner
The Bohemian pilsener has a slightly sweet and evident malt character and a toasted, biscuit-like, bready malt character. Hop bitterness is perceived as medium with a low to medium-low level of noble-type hop aroma and flavor. This style originated in 1842, with “pilsener” originally indicating an appellation in the Czech Republic. Classic examples of this style used to be conditioned in wooden tanks and had a less sharp hop bitterness despite the similar IBU ranges to German-style pilsner.
Some examples: Pilsner Urquell, Lagunitas PILS, Dogfish Head Piercing Pils
Gose
Straw to medium amber, the contemporary Gose is cloudy from suspended yeast. A wide variety of herbal, spice, floral or fruity aromas other than found in traditional Leipzig-Style Gose are present, in harmony with other aromas. Salt (table salt) character is traditional in low amounts, but may be perceptible in varying intensities. Body is low to medium-low.
Some examples: The Kimmie, The Yink & The Holy Gose, Sixpoint Jammer, Evil Twin Brewing Mission Gose
Wheat Beers
American wheat beers are some of the most approachable beers in the craft beer world, and the versatility of wheat beer allows it to be combined with a variety of ingredients or enjoyed on its own alongside a wide variety of food options. The sizable portion of wheat malt used to brew wheat beer lends a lighter, distinctive experience compared to beers brewed with barley exclusively.
Some examples: Bell’s Oberon Ale, Harpoon UFO, Sam Adams Summer Ale
Farm House Ales/Siasons
Beers in this category are gold to light amber in color. Often bottle-conditioned, with some yeast character and high carbonation. Belgian-style saison may have Brettanomyces or lactic character, and fruity, horsey, goaty and/or leather-like aromas and flavors. Specialty ingredients, including spices, may contribute a unique and signature character. Commonly called “farmhouse ales” and originating as summertime beers in Belgium, these are not just warm-weather treats. U.S. craft brewers brew them year-round and have taken to adding a variety of additional ingredients.
Some examples: Ommegang Hennepin, Boulevard Tank 7, Hill Farmstead Arthur
Bocks
Traditional bock beers are all-malt brews and are high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. “Bock” translates as “goat”!
Some examples: Yuengling Bock, Gunther’s Bock, Tröegs Troegenator
Sours
The acidity present in sour beer is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sour flavor from pure cultured forms of souring agents or from the influence of barrel aging.
Some examples: Victory Sour Monkey, Rogue Just a Pinch, Avery Apricot
We can’t wait to see all your beers, Cheers!