Repeating styles is just bad. It looks like “Grodziskie / Grätzer is a base style with Gratzer / Lichtenhainer as offshoot”.
Or even worse, that Sahti and Koduolu are offshoots of Gotlandsdricka / Koduõlu. It looks messy and looks incorrect IMO.
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I see you point…maybe written this way then until they FIX IT?
Pilsener - Bohemian / Czech / Světlý “Svetly” ?
Pilsener - Bohemian / Czech / Světlý (Svetly) ?
This is still better than to get no result…
eck we could add a quote in the description to justify we include the term temporarily to bypass that problem…
still…I hate each time I’m looking for a Kölsch that I have to type “lsch” and not “kol” in order to see the results…
No, just no. I’ll let others chime in, but please let’s not in any way encourage workarounds that butcher non-Western languages.
And trust me, the amount of people searching for “světlý” - which is very few because to the locals, that just means “pale”, but unable to type the ě will be very low.
The way it looks now it looks shoddy, unprofessional and a legacy of 1990s. Let me also note that Bière de Garde has the “è” which is impossible to type on our keyboards, and nobody’s demanding it to be changed to “Biere” - and that would suck and look bad, now wouldn’t it. And yet - that’s what you want to do to languages that aren’t yours (though I know your heart’s in the right place).
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Isn’t that the whole website you are talking about? 
Maybe you are right …we should let others express what they think is better about those specific cases (4-5)
More concise without result VS Temporary fix with results
(I guess the DEV guys will prefer something that works as a temporary “clean” bypass rather than having no result at all)
ps: I totally missed “Bière” btw
Sorry, the more I look into it, the worse the list looks. Too many damn workarounds, unnecessary complications, just because of something that can and should be fixed. @aww @services
We get a Märzen / Marzen, a whole slew of variations on the theme, but not Bière / Biere, making it obvious where the edits come from. 
It should just be Märzen and it should just be Bière and it should just be Kölsch and should just be Koduõlu - like this you’re just making a fix that NEEDS to be done less of a priority. People will survive a little search and adaptation until that’s fixed. And we’ll avoid the style names being an utter, senseless and mockery-drawing mess that something like " Grodziskie / Grätzer - Gratzer / Lichtenhainer" definitely is.
Let’s see what the others think.
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Oh, by the way - just tested it a little. I remain even more steadfast in believing that there is absolutely no reason for Koduõlu and Světlý to be butchered, as they appeared just fine after typing “Kodu” and “Sv”. Same with Grätzer, where it appeared second on the list, which is hardly a problem. Same with BdG too while we’re at it. 
So new users shouldn’t have any problems with them either.
IMO, the changes aren’t warranted and the tricky ones (tricky at least until the bug is fixed) - Kölsch, Märzen, have been handled.
I agree Weizenbock should belong into the Wheat Beer category, but Weizenbocks are Bocks, legally speaking.
However, legally speaking, IPAs are also Bocks, and you wouldn’t wanna say IPAs are Bocks on ratebeer, would you? 
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It’s all fixed now when it comes to that, finally.
You should keep that to yourself or you’ll end up sparking the next style craze. Nevermind the Brut IPA, here’s the Bock IPA!!
But that style is specifically not supposed to contain Japanese Rice Lagers…
So why is NEIPA the only style that has it’s own DIPA versions? A load of my DIPA ticks are Flavored so according to the definition of DIPA all these beers should just be under IPA - Flavoured. And yet DIPA - NEIPA is still a style. The argument slightly stands up for Red - IPAs but makes no sense when applied to Flavored. Especially as so many Flavoured DIPAs are listed as DIPAs and not IPA - Flavored.
The India Pale Ale (IPA) is used to describe a hop-forward, bitter, dryish beer. None of these beers ever historically went to India, and many aren’t pale.The standard version generally stands for the American IPA and range between 5.0-7.0 ABV. The American IPA is a decidedly hoppy and bitter, moderately strong American ale, showcasing modern American or New World hop varieties, even more focussed in the case of the West Coast IPA.
This needs editing for accuracy and grammar. Every sentence is off in at least one way.
Because there are literally tens of thousands of hazy DIPAs on this site. They are also a huge part of the zeitgeist of modern craft beer, and to ignore that alienates a huge proportion of the craft beer drinking community.
I do agree that DIPA - Flavored should probably also be on the site, as the number of those comfortably passes the threshold. However, you should know that IPA - Flavored and Hazy DIPA were added at the same time and we have more than double the number of Hazy DIPAs in the database at the moment.
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DIPA FLAVORED should probably added (? Tags)
Same for PALE ALE HAZY (900 tags)
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Feel free to correct it (it was online for a year though…) I’m speaking French so I might have written some things incorrectly…
Yes because they had their own separate style on the site but we lost it shortly afterwards for no reason… So we need to put them somewhere…
And we put them in regular pale lager, which is what was always intended, feel free to check your original spreadsheet (they were a style for the add beer page that was to merge into regular pale lager).
We split pale lagers by style, not by whether they are adjuncted or not. Don’t make me get out my list of mainstream European lagers so we can all play another round of pure barley or not.
In most literature, they are described as being pretty similar to American Adjunct Lagers so we better stick with it then to avoid confusion and avoid them being split between 2 pale Lager styles depending on the user. (I do agree that any example are better quality than most cheap American Lagers though)
They have as much in common with most American adjunct lagers as they do most mainstream European lagers.
They’re not split between two places, they’re all in pale lager excluding all those nobody ever got round to moving there, which is probably most of them. You are adding confusion by trying to include them. There are shit lagers brewed with rice and maize and corn all over the world, but the point of the American adjunct category is that is a widespread specific shit style of lager. Why do you think it is a sensible split of pale lagers to have Japanese rice lagers and American adjunct lagers in one style but leave all of the maize filled African lagers in another?
A Pale Lager - Shitty and Pale Lager - Not Shitty would fix most problems 
Never been a fan of the term North-American Lager anyway since those can be found worldwide … I would have prefer Pale Lager - Adjunct / Light on the first place especially for those Adjunct-evident cheap maize and rice lagers from over the world compared to all-malt “premium” lagers but some people objected in the past
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