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  •  Black IPAs (1+ / 0-)
    Recommended by:
    reddog1

    These originally started out as an IPA with a little dark malt added to give it a porter or stout-like color, so essentially you had a beer with the flavor profile of an IPA but dark.  Lately, brewers have been using more roasted malts, though usually of the dehusked or debittered variety, so they're getting closer to hopped up stouts.

    There was a lot of controversy when the American Homebrewers Association tried to assign a name to the style.  Most of the brewers making this were in the Pacific Northwest so they started calling it Cascadian Dark Ale.  Non-Cascadians didn't cotton to that and it eventually wound up being officially called American Black Ale.

    It might be my favorite style of beer.  Some of the best are:

    Stone Sublimely Self-Righteous
    Firestone Walker Wookey Jack (which also includes rye in the malt bill)
    Deschutes Hop in the Dark Cascadian Dark Ale
    Uinta Dubhe Imperial Black IPA (my personal favorite)

    Of course there are the highly-hopped Imperial Stouts like Victory Storm King which blur the line between Stout and American Black Ale in the other direction.  Stone's Anniversary Ale a couple years ago was called Escondidian Black IPA and when it was first available it was extremely hoppy and matched the American Black Ale style perfectly.  After it sat on the shelves for a few months it lost a lot of the aroma from the dry-hopping and the hop bitterness had mellowed to the point where it became an Imperial Stout.

    •  Thank you (1+ / 0-)
      Recommended by:
      Swoof

      Now, not only do I know what I'm drinking, I know the history of the brew.  You amaze me--skoal!!

      •  Forgot something (0+ / 0-)

        Another of the objections to the name Cascadian Dark Ale was rooted in the fact that the style was first brewed in Vermont in the early 1990s, according to records from brew pubs in Vermont.  It just took off on a commercial basis in the Northwest and San Diego in 2007 or so.

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