134 Beers Brewed. What's Next?

As a homebrewer, you always have the ability to branch out and try something new or different.  You don't really have to please anyone except yourself, so the rewards of successful experimentation far outweigh the risks.  If a particular beer comes out different than expected then you learn something from the process that you can manage for the next time.  If it's absolutely unpalatable then you pawn it off on brewing friends and dump the rest down the drain; you're only out of pocket an average of $20.

I've been slowly cycling through the many beer styles in the style guidelines and every once in a while I like to look back and take stock of what's been brewed and make decisions about what's to come.  Here's a breakdown of all 134 beers I've made in the past decade:

	STYLE					TIMES BREWED
2B	Bohemian Pilsener					1
3A	Vienna Lager					1
3B	Oktoberfest/Marzen					1
4B	Munich Dunkel					1
4C	Schwarzbier (Black Beer)					1
5B	Traditional Bock					1
6D	American Wheat or Rye Beer					1
7A	California Common Beer					1
8A	Standard/Ordinary Bitter					1
8B	Special/Best/Premium Bitter					2
8C	Extra Special/Strong Bitter (English Pale Ale)					1
9D	Irish Red Ale					1
10A	American Pale Ale					10
10B	American Amber Ale					8
10C	American Brown Ale					7
11A	Mild					3
11C	Northern English Brown Ale					1
12A	Brown Porter					2
12B	Robust Porter					9
12C	Baltic Porter					2
13B	Sweet Stout					1
13C	Oatmeal Stout					3
13E	American Stout					2
13F	Russian Imperial Stout					3
14A	English IPA					1
14B	American IPA					18
14C	Imperial IPA					7
16A	Witbier					3
16B	Belgian Pale Ale					3
16C	Saison					6
16D	Biere de Garde					2
16E	Belgian Specialty Ale					5
17B	Flanders Red Ale					4
17D	Straight Lambic					1
17E	Gueze					2
18B	Belgian Dubbel					1
19C	American Barleywine					2
21A	Spice, Herb or Vegetable Beer					1
23	Specialty Beer					6
24A	Dry Mead					1
24C	Sweet Mead					1
25B	Pyment					2
26B	Braggot					1
28D	Other Specialty Cider or Perry					2

It's easy to see that my focus has been on American beers, especially IPAs and Pales.  There are also plenty of beers and styles I haven't even started to explore.  Likewise, I should mention that I've included Dregs beers that I've made (10 so far) which are either approximations of styles or complete anomalies depending on what base beer and yeast are combined together.  Some of my favorite homebrews have been lagers, which is interesting because I rarely seek out commercial examples.  Maybe it's all of the time and effort it takes to make them come out right.  I realize that I need to make more beers with fruit and spend more time working on mead and braggot recipes-drinks that I really enjoy.  

For the last weeks of 2013, I plan to make a blackberry cyser, a lambic (number 2 in a series meant for a gueuze), a hibiscus metheglin and a barleywine (recipe to come).