[dannyjed]

I've made a lot of malty beers lately becauses this is the time of year that I make lagers and my basement has been perfect this year. I do see a hoppy beer in the near future after making 3 lagers and 2 Belgians. My beer ADD prevents me from focusing on one style for too long

[HoosierBrew]

 My beer ADD prevents me from focusing on one style for too long

+1.  Same here !

[el_capitan]

I just kegged a 70 Shilling ale.  My first experience with WY1728.  The hydro sample was brilliantly clear and tasted awesome.  The wort caramelization came through well, along with a great smoky yeast character.  I can't wait for this one to carb up!

[klickitat jim]

Shillings are the bomb!

[majorvices]

I just kegged a 70 Shilling ale.  My first experience with WY1728.  The hydro sample was brilliantly clear and tasted awesome.  The wort caramelization came through well, along with a great smoky yeast character.  I can't wait for this one to carb up!

I made my second 60/- several weeks ago and for a 3.2% abv beer I found it simply amazing. That's another recipe that, contrary to style, Dark Munich II found its way in the recipe and for the better.

One of my favorite styles that I don't see enough commercial versions of is Bockbier. Why do we 'mericans neglect this style?

[klickitat jim]

I suppose there are exceptions to the rule, but it seems that shelf space is 75% of one style subcategory. The rest is dedicated to some version of IPA, and maybe a stout or a green bottle. One could say there are pale ales, ESB, etc... but anymore they are all creeping up in abv and IBU. The pendulum swing of meeting customer demand I suppose.

[yso191]

Not me.  I still can't get enough AA and/or wonderful hop oils.  I just had some Lucille by Georgetown - wow good.

I try to always have a big IPA (big hoppy not ABV) on tap and a lighter beer (currently a Scottish 60/).

[euge]

I'm about to keg a traditional Bock brewed the day after New Years. At a OG of 1.069 and 19 bu's it'll be pretty malt forward.

[erockrph]

I have over 20 pounds of hops in the freezer, yet 8 of my last 10 beers I brewed have been malt-forward beers (and 1 of the remaining 2 was a lambic). I love hops, but there are a million commercial APA/IPA/IIPA's out there. The last 6 months or so I've had a few English/Scottish Ales and German Lagers that I've really liked, but I haven't been able to get my fill on the commercial stuff. Plus, I've brewed so many hoppy beers in the past 2 years that I feel the need to branch out.

I'm already starting to get a few ideas for new hoppy beers, so I'm sure I'll be back on the IPA train after I get the malty stuff out of my system.

[Pinski]

Last night we kicked a keg of Bo-Pils and replaced it with our Helles. Wow, is there some wonderful grain goodness going on there. 

[Jimmy K]

How about a few examples of malt forward non-hopped to death beers.

Anything German or influenced by Germany will work, among others.

[Pinski]

'Tis the season for Maibock brewing.

[ynotbrusum]

I have a keg of Horst Dornbusch's Edel Hell on tap right now.  Simply sublime! A
light, but richly malt forward style that is only 3.9% ABV.  I also have a 3 gallon  keg of bock - and I agree that it is a style many homebrewers seem to avoid for some reason.  Lagering on dry hops is a CP recipe - Claude of Neptune 2 - a dark lager that is not overly hopped, but assertive.  Can't wait to carb and drink that one.

[dbarber]

I always have something malty on tap as well as a belgian, but after a while I crave American hops and have to make an ipa or apa.

[beersk]

I love hoppy beers, but I brew one about every 5 or 6 batches nowadays. Used to brew an IPA probably every other batch. Brewing a lot more lagers and British styles now. I love a balanced beer in the 4-6% range. I like to be able to enjoy 3 or 4 or 5 if I want and not get palate fatigued or hammered.