Next Hyped Beer Style

Man, that's a trend I really wouldn't mind. Cream Ales such as Mother Earth's Cali Creamin' are pretty delicious, IMO. And I love a good Helles.

 

Maybe something really "outrageous" to the general public; like Oyster Stouts? I dunno... Just something that people can get behind because it defies convention. I feel like the current, insufferable trend of "Make everything taste as much like fruit or dessert so that people who don't actually like beer will buy it" is beginning to fade.

 

^^^ This.

Although beergeekdom is celebrating NE IPAs, I'd venture that not many outside these halls give a damn about them. If you look at the trend in craft right now, it is hoppy beer with some kind of fruit added to enhance the fruitness of the hops.

I'd REALLY like to see a resurgence of solid lagers and cask ale, but that's as likely to happen as sour beer being the "next big thing". Too much of a niche market, those.

The overall craft world revolves around the hop right now and shows no signs of changing. I'd like to think that the future holds more than just new varietals.

In looking at the overall NE IPA trend, there is a BIG yeast influence in the making of those styles. Maybe the hoppy future will involve different yeast strains that will enhance the flavors available in hops, so that the fruit that is so popular now will not be necessary? Sauvignon Blanc producers are doing it. Why shouldn't craft brewers?

 

I am starting to see quite a bit of "milkshake" IPAs brewed with lactose with different added fruits/flavorings.

 

I can safely say that any beer with lactose is none of my liking.

I have the impression that this fruit extravaganza is more directed to new generation of drinkers that started on the IPA-stout field and never moved out, so now to overcome the hardening of the palate there is the need to enhance strongly the flavors given just by malt and hops.

I may be a bit radical (or close minded) but I feel that adding orange peel/ tropical fruit to increase specific flavors of a beer is a bit redundant with what the new hops can do by themselves if used correctly, so it just feel like a shortcut. Or maybe is just because drinkers are always looking for something new and extravagant...
Great flavors call for high ratings and the hype train runs (along with FOMO)

I feel that sour and dry-hopped sour can be a good trend, because sours have a strong flavor, but adding hops gives even more flavor. I see dry hopping of pretty much everything right now from sour to pilsner to anything (*cough *cough sierra nevada beer camp *cough *cough).

I think that right know with 5000 breweries and counting and import from everywhere in the world, we are lucky enough to be able to find a huge variety on different styles on the same shelf. That said, I am trying to design my own trend despite what the market say, now I feel I really like dubbels so I am drinking a bunch of them, I will probably move to berliner weisse and lager as soon as the heat will strike hard. I have overlooked a bunch of different style in the past years, so I may wanna look deeper in those too.

But again, the primum movens might be that I am tired of drinkin NEIPA every day and need to diversify, and need new stimuli

 

It is, IMHO, very disappointing that a great deal of new enthusiasts are only concerned with NE IPAs, BBA Mexican Stouts, and sour beer. They tend to have very little foundation in actual beer.

Or maybe it's just novelty? Maybe there's not that much of the fruit or peel in the beer and the hops are doing the heavy lifting and the name/description is just for marketing?

I really do wish Trappist-style Belgian beers would make a comeback. Not holding my breath, though.

 

Ah, nice call, but I'll raise you:

Unfiltered DBA is simply a delight. It's basically their DBA but it's unfiltered and 100% oak aged in their Burton Union system (as opposed to their regular DBA which is a blend, IIRC). Keep an eye out for that stuff....mindblowing.

 

I recently had a highly praised NE IPA and thought, this isn't beer. The brewers are testing the limits and sometimes it works, sometimes it doesn't. Right now, it's about how Juicy can we make this beer and how Thick can this stout be.

 

That gives me a sad.

 

Interesting examination of craft beer trends here:

https://thisiswhyimdrunk.blog/2017/...isten-zymurgys-best-beer-and-national-trends/

 

Thanks, this is the first I've heard of that. Will look for sure!

 

I'm kicking myself because I should have mentioned this in the first place, but two Texas breweries took Gold at GABF in 2014 for Extra Special Bitter and Best/Ordinary Bitter categories: Community Brewing - Public Ale and Oasis - London Homesick. You would have to trade for them, but they are very easily found. Personally I like London Homesick better.

 

Fruit-infused Bourbon barrel-aged imperial IPA? I'd be in.

 

Would love to see Hefeweizens hyped, but I'm sure it will some damn new IPA variant.

 

Danziger Jopenbier, Bitter Vollbier or Berliner Braunbier would be fun.

 

The newest craze where I live is the Sours. But I am over 55 and a creature of habit so I am stuck with the IPAs and barrell aged stouts. Gosh darn it.

 

I think we're seeing a proliferation of these styles and for good reason, we like them. And if sales continue to grow Brewers will be forced to compete. A tough style too that will really test the skill of the Brewers, and there's no place to hide. Another plus is the local ones I've had have all been good.

 

I fear you are all too correct in that prediction and it's a damn shame. One of the worst alcohol trends I have seen and they are becoming particularly problematic around here as they are taking up shelf space that once held craft options.

 

I've been drinking lots of heffie this summer and I'm loving it. For the price Yuengling Summer Wheat will be a staple as long as it's available, but the star of my "summer of heffies" has been Weihenstephaner St Vitus growler fills from growler Xpress.