Next Hyped Beer Style

I'm starting to see it more up here lately too. Pineapple IPAs, Cherry Pilsners, Strawberry Rhubarb ales, Oak Aged Peach Hefeweisens, Eisbock with Ice Wine Grapes, Apple lagers, Ginger Honey Shandys, Raspberry Sours, Blackberry Sours, Watermellon Ales, Mojito Sours. I'm guilty in buying in to the trend

 

I've only tried one. It was odd, but still tasty. I'll have more if I come across them.

 

there's these things called pale ales you should check out

 

Anyone mention the "FloridaWeisse" yet? Thanks the J. Wakefields tasty concoctions, this style has slowly been picking up steam over last year or 2.

 

Both of those are definitely new ones that are catching some steam lately. Good call!

 

Is this 'beer style' being made outside of Florida? If so, how many breweries/states outside of Florida?

Cheers!

 

Cask conditioned NE style IPA sounds awesome. Can't say I've seen one, although it seems like most people trying to do NE style are small outfits trying to get beer into can as quickly as possible and aren't doing a lot of bells and whistles (cask/nitro/BA or any kind), or even taproom tbh.

 

The vast majority of tequila sold is "Silver/Plata" it's clear, and it doesn't see time in a barrel at all. They reuse bourbon barrels for the percentage of tequila that is Reposado/Anejo/Extra Anejo. There's no market for used Tequila barrels in the spirits industry, so unless a brewer goes out of their way to buy some as a curiosity, they will remain in Mexico until they fall apart..

The reason bourbon barrels are so prevalent is bourbon needs to have a new charred barrel, every batch. After they dump the barrel, it can't be used for bourbon again. They get sold or transferred to use in the spirits of Scotland, Jamaica, Canada, Ireland, Mexico, or maybe a brewery. Basically, barrels that leave the U.S. don't come back.

 

Well, based on the OP's list, if there's one thing they have in common, it's that the flavors are fairly extreme. West Coast IPA (big bitterness), imperial/barrel-aged stouts and other dark ales (big booze/candy/sweetness), wild ales (big sourness/funk), and NEIPAs (big fruitiness).

As much as I'd love to say it'll be lagers, I don't think it will, mostly because they're not "big" enough and don't tend to translate well when you try to make them big.

Now, I could definitely see lagers becoming more popular. I notice more local breweries trying their hand at them. But, as far as becoming the next "it" style, the one that the nerds chase all over the country for, probably ain't happening.

Whatever it is, my money is on it continuing to be BIG.

 

Interesting insight, thanks for the reply.

I imagine brewers would have a reason to go out of their way to buy those few used tequila barrels if there was a demand for tequila aged beer but, using my own taste as a gauge, I don't know if that'll happen.

 

I'd say the bigger issue isn't "if" it would work, or taste good, I'm sure they would...

It's that the merchants who buy and sell barrels have their entire operation based on a KY->World model. The people who inspect, the packaging supplies, the bulk shipping rates they negotiate, are ALL based in KY going outward. They have no facilities in Mexico, nor are people in Mexico's distilleries prepared or even aware of the barrel resale market.

I believe there was a Avery Rum Coconut Porter that had to be rebooted as a Bourbon Barrel Coconut Porter because, essentially, they bought some lots of Rum barrels that were in too poor of condition to use. Who knows if they got their money back, or burned on that deal. There are Caribbean Cask scotches but even of the single malt market, probably less than 1%. The heat and humidity are not good for the barrels.

 

I honestly don't know. Just hear alot of buzz about them on the forums and such. Maybe I had one at a local brewerey and didn't know it was a Florida but labelled as a session sour or something. Aren't Florida Weisse's primarily fruit puree added to a standard Berlinner recipe? Friend who got the sample the Miami Madness a year or so ago said it was amazing as well.

 

Pale Ale? Uuhhh.... I think I've heard of it....I saw some rare beer in the supermarket the other day. It was called Sierra something or other...something with a snow capped mountain. Maybe this will be the next big thing!!!

 

Dry-Hopped Sours,
Because, why not, is a bit a sour and a bit an IPA, can't fail.
or some stupid nonsense-adjunt-filled IPA...

 

Indie Beer

 

Dry hopped barrel aged rauchsour

 

What!?!

No coffee and/or vanilla and/or coconut and/or... additions!?!

Cheers!

 

I think Sours are getting more notice and will become a trend.

 

Let me preface, I'm predominantly an ale guy. Ales get all the love these days. I'd love to see the lager side kick butt and thank you Jack's Abby for putting lagers back on the radar!