Suggest a Style If you’d like to us to consider a lost or forgotten style for inclusion in 2024’s comp, leave a comment below with a pointer to the name and sensory description of the style. Thanks. Published by Garrick van Buren View all posts by Garrick van Buren
I’ve done a brew called Tella which is a beer from Ethiopia that is passed down from families for generations. Ranges from amber to dark like an indigenous porter. They use Gesho Kittel (leaves of a native buckthorn) as a hops substitute, Teff bread, and a native barley. Reply
Altbier is great – and is currently a fully-fledged and recognized style (non-historic, non-pending) by the BJCP. Reply
How about Velveteen Caramei. https://www.homebrewersassociation.org/homebrew-recipe/velveteen-caramel/ Reply
Canadian Spruce Beer – well documented since 1535. I am working with BJCP/AHA and Zymurgy on getting this to become an official style in the guidelines. I’d LOVE to be a part of this and will happily drive to Minneapolis to be a part of it as Historical styles are by far my favorite! Reply
Umqombothi – South African traditional style beer. Lucy Corne gave an incredible presentation on this style at NHC this year. Reply
https://merchantduvin.com/the-beers/traquair-jacobite-ale/ https://beerandbrewing.com/review/jacobite-ale/ https://bineandvine.com/product/traquair-jacobite-ale/ Reply
How about Nuremberg Rotbiet for 2025 styles? Not necessarily forgotten style, but overlooked one by BJCP and only available in limited region of Germany, Reply
How about Franconian-style Rotbier? https://www.brewersassociation.org/edu/brewers-association-beer-style-guidelines/#170 Reply
Meerts – a historic Belgian style typically made as a spontaneous beer from the second runnings of lambic. https://www.lambic.info/Meerts Reply
Historical Berliner? https://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/ Reply
English 1700s Porter https://archive.org/details/bim_eighteenth-century_every-man-his-own-brewer_child-samuel_1798 https://byo.com/article/historical-porter-techniques/ There are other articles available but the point is no blending of malts was used. 100% brown (blown) malt or adjuncts were used for flavor, color and of course balance. Reply
I’ve been doing the Baltic states that last couple of years with previous entries from Lithuania and Estonia. I have been researching Latvia now and plan on experimenting with meadowsweet and yarrow and maybe a some other historical ingredients. Is there a Latvian style you could add? Reply
Wiener Abzugbier – (from “Vienna Lager” by Andreas Krennmair) – a sessionable (‘abzug’ meaning ‘reduced’) version of Vienna Lager from the 1800s Reply
