I always have a Flanders Red on tap, and have several regulars that surface seasonally (classic american pilsner every winter, oatmeal stout every summer, usually a double IPA or two hearted ale clone late summer).
I tend to brew somewhat seasonally, but I seem to almost always have:
IPA
Dortmunder or Pils
VMO
If one of those isn’t on tap, then surely there are two kegs in the conditioning fridge waiting for an open slot!
VMO?
Vienna/Marzen/Oktoberfest
I would have no idea either, but Ray Daniels refers to those beers in that way in Designing Great Beers.
No styles that I always keep around, but usually like to keep one of these types of beers:
Something hoppy (IPA, Pale, IIPA)
Something dark and roasty (dry stout, porter, etc.)
Something with a lot of yeast character (Belgian, hefeweizen)
Then I usually I have a store of big beers, like barleywine and imperial stout, also.
I try to keep an APA and either a Kolsch or cream ale on tap. After that it’s seasonal or whatever I’m in the mood for.
exactly.
only said that because sometimes I make vienna, sometimes marzen, but they’re both pretty close. 
Oh. I tried to read Ray’s book but it seemed pointless to me by the time I got 'round to it so I stopped.
I was thinking “Version Marris Otter”
In the past it has been (primarily) PAs . . But I’ve gotten on a Belgian kick and can’t seem to satisfy my hunger. I’ll have 2 of my 7 taps dedicated to Belgian ales by the time May rolls around . .
My west coast Red it the one I wish I aways had ready.
;D
It’s funny…I always wonder how some folks really perceive some of the beer jive talk.
I have a Pale Ale recipe I brew consistently. I can’t call it APA or a Bitter as I sometimes use English yeast, sometimes American yeast. Occasionally I use Marris Otter but normally 2 Row. I have Blonde Ale I brew a lot to.
I only have roo for two in the fridge so in the summer, something German (pils, helles, hefeweizen, Dortmunder), and an IPA. In the winter, Wee heavy, stout, porter, and an IPA.
I usually have a some sort of pils and IPA on tap at all time. A wheat beer for summer also. The rest of the taps usually have other one off type beers.
I usually have a house APA, Bavarian Hefeweizen or Cream Ale on tap but, with four faucets, there’s plenty of room for variety and seasonal styles. Today, It’s Session Pale Ale, Porter, BVIP and Schwarzbier (I’m working off some winter inventory). I have IIPA on deck, Maibock and Helles lagering for a few more weeks, and Cream Ale and Märzen fermenting. My next brew day will probably be a 10-gallon batch of the house APA to lay in some stock for early summer.
I always like to have an 80/- and a stout of some sort available. I like to make sure I have a wheat ready for the sunny months and an O-fest for, well O-fest. After that, something hoppy (IPA, APA, dryhopped ESB).
I had not thought of this, geeze if I could only make the circuits to everyone’s “house”
what a smorgasbord of beer!
If you were to come to my house most likely you would find a Saison lurking around
AND a Stout / Dark of some type. Soon you will be able to tip an oaked rochefort fairly
regularly here as I have to keep that oak solera going. Coming up is a dry hopped American
strong lager AND a Maibock because it is almost Mai…Cheers!
We have started to make our own soad pop as well and so there is some non-al around too.
Upcoming events are going to be an attempt at an Avery Hog Heaven Barleywine style.
geeze, so many different beers, so little liver… :-\
I have a 6 cornie kegerator. The tap on the far left is always a brett beer(saison right now), the tap on the far right is always a stout, either oatmeal or Imperial, and I always have a low hopped Kolsch type beer for my wife. The other 3 taps can be anything. Right now I also have a rye ale, a coffee porter and a wee heavy on tap.
My original house beer was a Belgian strong dark, I just brewed it for the first time in 2 years so it will soon be back in the rotation.
I brew seasonally. 4 taps available. I have a pretty set recipe for a porter and stout. For summer I brew a std lager, a CAP and a pils. I usually make several Pils, and use that to mess with ingredients/mashes etc. I do have a house IPA I’ll make 2-3X a year. I’m still messing with my Belgian recipes. So I guess a Belgian is a house regular, but I don’t have a set recipe yet. Well, I guess I do have pretty set Chimay Blue recipe, but I’m messing with other Belgians. Also always a Kolsch and an Alt for our annual pig roast
I always have some kind of hoppy beer, an IPA or APA of some sort. Don’t really brew the same recipe all too often as there are different ones I’m always wanting to do. I also usually have something amber or dark on tap as well. I’ve got only 2 taps on my kegerator so I try to keep something either hoppy and malty, or light and dark on tap.
I always have a Belgian in the house, since I married her.
As for beer, I don’t brew enough (probably because I don’t drink enough) to really have a house style. In fact, I’ve never duplicated a batch. That will change with a dark “lager” I made recently. I was inspired by 1554 (New Belgium) and used Cal. Lager yeast. I liked it a lot more than I expected.