Regarding style classification of beers, I still have some questions that are not clear to me after the addition of all the new styles that happened quiet some time ago. Maybe admins could help out. That would make adding new beers and sending corrections easier…
Where should smoked Stout/Imperial Porter/Imperial Stout/Baltic Porter go? We have the Porter – Smoked category should they be added in this category, go to Smoked – Other or stay in their respective category?
Should all beers with honey be categorized as Flavored?
A lot of Imperial Stouts are brewed with honey, which is often not declared, should they all go to Imperial Stout – Flavored / Pastry?
Honigbock – A lot of Bocks are brewed with honey, which is actually kind of a style. Should these beers stay in the category Bock or all be moved to Flavored – Other?Currently, this seems to be a bit inconsistent.
Pale Ale – Australian / New Zealand:
Should all PA brewed exclusively with southern hemisphere hops be categorized in this style?
There are some styles in which flavorings seem (?) to be acceptable to a certain degree.
Should beers of the following styles stay in the category or be moved:
Witbier / Belgian White Ale: If brewed with non classical fruits (passion fruit, peach, berries). Witbier / Belgian White Ale or Flavored – Fruit?
Sour / Wild Beer – Dark: If brewed with fruits. Sour / Wild Beer – Dark or Sour / Wild Beer – Flavored
Porter – Baltic: If flavored. Porter – Baltic or Porter – Flavored//Imperial Porter – Flavored?
Imperial Stouts: If obviously brewed with adjuncts/added flavors, but with no declaration (e.g. certain Omnipollo, Cervisiam
IPA – Hazy / New England, IIPA DIPA – Hazy New England:
I noticed that there are regional differences regarding the criteria when an IPA/DIPA is considered Hazy / New England or “classic”. I understand that we try to follow brewers intend but after the initial wave in Europe many brewers don’t call beers “Hazy” or “NEIPA” anymore. The same is true for the well known American breweries. Sometimes it is referred to the classification on Untappd. Also between the classification on Untappd and Ratebeer there are major differences (particularly for IPAs from the US). Is there a simple rule of thumb to keep our database consistent or should beers be added in the style that seems most appropriate and the final decision left for a local admin?
Many, many questions…if an admin/admins would find time to answer some of them, it would be great!