The Next Big Thing

Dear Stone,

Please age RuinTen in Tequila barrels with Lime Peel.

I had Ruination on cask with Agave and Lime Peel. Out of this world. I know the additions were post Stone, but a fantastically smooth and delicious beer regardless.

And I'd like to see more of what happens to world class DIPAs/IIPAs aged in different barrels.


Edit: Also, I'd like to see some more Rauchbiers. Love me some sweet smokey flavors.

 

I would love to see more smokiness - a lot of potential types of woods to use and ways of introducing the smoke (hey you could even smoke the hops if you wanted). I love peaty whiskey so I would be all over this

 

There are styles that have yet to be aggressively hopped

I also think that craft alcohol-free beer is an untapped market

 

stouts re-labeled as porters

 

Same here. I've always drink craft but only started to pay "geek" attention about a year ago when I joined this site.

5 years really isn't that long, I'm not sure why everything has to be extreme on this site but about half the players are either really amped up, having shitty days or just plain old asses...either way...it's all good...cheers!

 

clear stouts!

 

10% imperial stouts/IPA with 0 calories with the same great taste!

 

Alcohol free beer cannot be considered beer. It would be like drinking a coke.

 

Kristalweizen. Please, please, PLEASE more of these.

Kristalweizen.

Yes, Kristalweizen.

 

More smoked ales.

 

Beer made on a 3D printer, additive manufactured! With specially manufactured hop additions!

 

It's wild how popular gose's have become over the last year. Westbrook seemed to of been the first big one to get that trend started; good, though not too impressive.

 

I wish brewers would stop putting their beers in barrels. Just make a damn good base beer.

 

I bet we start seeing some beers brewed with POT instead of hops in some of the states where weed is now legal.....

 

A couple things I would love to see when it comes to barrels and whatnot...

Port and/or Sherry Cask aging would be cool. See if any sweetness can be added to the flavoring of the beer.
Some kind of Solera aging on beer, say an old ale I think would be very interesting.
I know that some breweries are doing their own new oak barrel aging, but how about aging in new charred oak barrels?

 

@bigotecircus some Rogue John John Juniper perhaps? I don't know of too many gin barrel aged beers, but I can see them being pretty interesting.

I'm with @yemenmocha on this one though. Having just come back from Germany, I've been craving some good Weizenbocks, or any good, stronger wheat beers. I know Eisbocks are tough and expensive to make, but I'd love to see an American brewery's take on one.

 

I'm sure I'm not alone in seeing and reading more and more about International beer markets emerging. Like being able to get a seaweed burger over at Mcdonalds China, I feel these new international areas will be putting in there own unique ingredients to go with there own unique tastes. Will it translate to the US Market? That's the question, and also the future of new unknown taste in beer.

 

A good beer at a fair price.

 

Kaffir Lime is the first example I can think of, BTW