We are back for round 20 of our Jar of Destiny homebrewing challenge with two new assignments. Every beer style from the 2015 BJCP guidelines went into the jar when we started this series. We randomly select styles, research them, brew them, and eventually return to taste the finished beers together. Once these two beers are complete, Mike and I will have brewed 40 beers for this challenge. Let’s see what the Jar gave us this time.

Fruit Lambic – 23F

My selection came from the European Sour Ale category, specifically BJCP style 23F, Fruit Lambic. The immediate challenge is producing a sour beer quickly enough to fit within our usual brewing schedule. A traditional version involves fermentation and aging, which does not exactly work well with an approaching December deadline.

We discussed encouraging fermentation with warmer temperatures during the colder months to keep the souring process moving. Cherries came up during our conversation, although I still need to decide which fruit I will actually use. Either way, I need to develop my brewing plan and get this beer fermenting as soon as possible.

Brown IPA – 21B

Mike pulled style 21B, Brown IPA, giving him another interesting assignment from the broader IPA category. The challenge is balancing an American IPA hop profile against a noticeably maltier brown beer foundation. There should be substantial bitterness and hop aroma without adding excessive roast character that competes with those hops.

Mike described the easy approach as brewing an aggressively hopped American Brown Ale, but the finished beer still needs to drink primarily like an IPA rather than simply becoming another brown ale. He also discussed using old-school American hops, potentially creating the assertive citrus character associated with earlier American IPAs.

Now It’s Time To Research and Plan

This round gave both of us styles where balance and process should make the biggest differences. My Fruit Lambic creates a fermentation and aging challenge because sour beer usually benefits from considerably more time. Mike’s Brown IPA requires balancing malt character, color, bitterness, and hop aroma without letting roast flavors dominate.

We are targeting December to taste both beers and determine how closely they match their respective styles. Until then, we have research to complete, recipes to develop, and two more unusual beers to brew.

BREW ON!