Among the many wonderful things about craft beer, one of the most wonderful is the variety of beer being brewed all over the world, from ancient and traditional styles to wild experiments and flights of fancy.
Unless you’re one of the few remaining unreconstructed wine snobs, who pout and sniff and say, “I just don’t like beer,” it’s not much of a challenge to find a style that will suit your palate. Beyond that, there are beers for every season, occasion, cuisine and dish.
But, I will admit, among all that diversity and seemingly endless choices, there are still beer styles I don’t embrace with open arms. Give me malty, hoppy, crispy or refreshing any day. Sour, I need to consider a bit more carefully. Same with smoky. I want to be wooed, not assaulted by those strong aromas and flavors. And I want them to come dancing with some good balance.
And then there’s Black IPA — or Cascadian Dark Ale, as the West Coasters like to call it. In essence, it’s a dark ale, with roasty