What's the next beer style trend?

Mead is so 1991. For me, anyway.

 

That's when I first got into Gueuze...

 

Sour IPAs

 

That's so funny! I think that's when I started hating Gueuze!

 

I still think it's going to be IPA's for awhile, but I do see a more concerted effort to make good lagers and that is a good thing IMO.

 

Foreign Export Lagers bumped-up with Citra, to be exact.

 

already is

 

Shhh...Don't tell anyone...It makes it easier for us to get Scotch Ales....

 

That would be unfortunate.

 

Hopefully something soon.

This bourbon fusion/barrel aged crap has gone on far too long.

 

Not quite- what will be unfortunate is when they inevitably become de-facto 'Barleywines' and are no longer thought of as the flavored variety.

 

That's what I thought. Surprised it didn't get mentioned until page 2.

 

I was going to go Pils, then I noticed no one mentioned session IPA, even though it's not a category....yet,

 

So far... The 2015 BJCP style guidelines list American, Belgian, Black, Red, White, Rye, and Brown IPAs, DIPAs and APAs - is it really reaching to predict a Session IPA style?

And I agree with you. While there are established styles and rules about styles, a lot of that seems to go out the window in the craft market today. It seems like interpretation, opinion, and semantics have more influence than hard-and-fast adherence to styles.

 

Exactly - I was literally typing my response one post above while you were typing that

Brilliant minds, eh, bro?

 

East-coast-style "hop juice" IPAs/IPLs that have relatively low bitterness but lots of citrus flavor. More experimentation with hop profiles as well. Also more "colored" IPAs - white, black, brown, red, Belgian.

 

Gose offerings around the US have dramatically increased over last 24 months. Probably more than any other style I can think of except for sessoin IPAs. They are still somewhat polarizing a style however, but then again hoppy IPAs are as well.

Lots of breweries seem to be expanding operations into the various wild ale/sour/barrell aged styles as well but due to the high price point, I don't think they'll ever become mainstream. Figure out how to make them fairly well for $12 or less a sixer and then they will explode but that just isn't feasible.

 

I had a SN Nooner yesterday since it was the only decent beer at a gas station. Ive been drinking IPAs and Stouts and the occasional sour so much I was blown away by the crisp new tatse.

Good thread. Im going to start venturing out and drinking some new brew styles

 

Hmmm, Rauchbier?

 

I don't know if they'll ever make a comeback but I love that style. I have to get a 12 of DAB which is I believe (correct me if I'm wrong) is a blonde lager in that Dortmunder style. Not world class but certainly worlds above many and an easy drinking thirst quencher.