Ok so my issue with the splitting of the
hoppy styles in essence is that there are too many and too in consistent degrees of freedom.
1st degree of freedom - abv - session IPA, Pale ale, IPA, IIPA / Double IPA. (4) Ok Sounds good but no Triple IPA? I’ve definitely drank a Triple IPA.
2nd degree of freedom - colour - Black IPA, Red IPA, White IPA, IPA. (4) Ok I’ve definitely drank those, but I’ve also definitely drank a double black IPA and a Red Pale ale.
3rd degree of freedom - Hop breeds / hop geography - American Pale Ale, Pale Ale Australia / New Zealand, Pale ale English? (maybe not), Regular Pale Ale (4)- Ok, But we don’t make this distinction for IPAs?
4th degree of freedom - Yeast / clarity - IIPA DIPA - Hazy / Double NEIPA, Belgian IPA, IPA Brut, IPA English, HAZY IPA, IPA sour / wild, Belgian Pale Ale, IPA - (6)
5th degree of freedom - malt / adjunct - IPA milkshake, IPA flavoured, Rye IPA, Flavoured Pale Ale, Rye Pale Ale, (3)
The big problem with this approach is that the number of style balloons to the Cartesian product of these degrees of freedoms.
So drawing this forward to its logical conclusion we would have
4 abv categories * 4 colours * 4 hop geography * 6 yeast varieties * 3 adjuncts = 1152 different hoppy beer styles!!
We all can agree that would be insane.