It is no wonder that many drinkers in Australia are confused by the beers laid in front of them by brewers, primarily caused by Australian brewers not our European counterparts.
Let me explain. In Australia our craft-beer scene is new and quite small, but growing at a rapid rate and we are very fortunate to have microbreweries (and their brewers) who enjoy complex styles and they are trying to bring them to market here for us to enjoy. One such style which is very popular at the moment is the Witbier with examples including more traditional Belgian influences like Corriander, Orange and Clove through to more Australian examples using native herbs and spices like Lemon Myrtle in the case of Barons Lemon Myrtle Witbier. Which by the way is an excellent summer refresher.
Another example which in my opinion is an undergassed alcoholic Ginger beer rather than a Witbier is 3 Ravens White. Whilst I haven't "reviewed" this beer yet, I recently had the chance to sample it at a local beer festival. The ginger in this beer is so overpowering it masks all the other complexities which may actually be in the beer. That isn't to say its a bad beer, but if I'm looking in a bottle shop and I see a beer which says White or Wit on the label the last thing I expect is a Ginger beer, or a Ginger flavoured beer.
Here in lies my gripe. What exactly is a Witbier? Is it a beer which uses gruut (Corriander, Orange and Spices etc.) to perk up a Wheat based beer. Or is it any Wheat based beer with adjuncts added to it?
What about a wheat based beer without gruut? Is it by defintion a Hefeweizen just because it doesn't have the extra spices and herbs? When does a Hefe stop being a Hefe and become a Wit?
See how the average punter would be confused by the style defination alone, without even sampling a Wit?
The same I guess could be asked of just about any style. For example is a Coffee Porter really a Porter anymore? Or is a American Pale Ale which uses some Australian hops still an American Pale Ale if they market it that way?
Obviously brewers need to find the closest style to match their product to, but where is the line in the sand between styles? Should brewers stick to 'standards' like the BJCP, or should they be given freedom to create and design their beers outside the 'standards'?
I'm just curious if anyone else has seen examples of style confusion or is it just an accepted norm?
Let me explain. In Australia our craft-beer scene is new and quite small, but growing at a rapid rate and we are very fortunate to have microbreweries (and their brewers) who enjoy complex styles and they are trying to bring them to market here for us to enjoy. One such style which is very popular at the moment is the Witbier with examples including more traditional Belgian influences like Corriander, Orange and Clove through to more Australian examples using native herbs and spices like Lemon Myrtle in the case of Barons Lemon Myrtle Witbier. Which by the way is an excellent summer refresher.
Another example which in my opinion is an undergassed alcoholic Ginger beer rather than a Witbier is 3 Ravens White. Whilst I haven't "reviewed" this beer yet, I recently had the chance to sample it at a local beer festival. The ginger in this beer is so overpowering it masks all the other complexities which may actually be in the beer. That isn't to say its a bad beer, but if I'm looking in a bottle shop and I see a beer which says White or Wit on the label the last thing I expect is a Ginger beer, or a Ginger flavoured beer.
Here in lies my gripe. What exactly is a Witbier? Is it a beer which uses gruut (Corriander, Orange and Spices etc.) to perk up a Wheat based beer. Or is it any Wheat based beer with adjuncts added to it?
What about a wheat based beer without gruut? Is it by defintion a Hefeweizen just because it doesn't have the extra spices and herbs? When does a Hefe stop being a Hefe and become a Wit?
See how the average punter would be confused by the style defination alone, without even sampling a Wit?
The same I guess could be asked of just about any style. For example is a Coffee Porter really a Porter anymore? Or is a American Pale Ale which uses some Australian hops still an American Pale Ale if they market it that way?
Obviously brewers need to find the closest style to match their product to, but where is the line in the sand between styles? Should brewers stick to 'standards' like the BJCP, or should they be given freedom to create and design their beers outside the 'standards'?
I'm just curious if anyone else has seen examples of style confusion or is it just an accepted norm?