Opinions on beer styles

Honestly sours sell really well in beachy areas and stuff like that, places all around me at the Jersey Shore do sours, lighter IPA's, and a hoppy pilsner.

 

Is that a summer seasonal thing or do the sours sell really well all year?

Cheers!

 

Brown Ale, Hefeweizen, IPA

 

I mean I certainly help with sales during the winter But in all seriousness, tourism really picks up and makes all the brewers money in the summer. Fruity sours and easy drinking IPA's are almost the norm. Personally, I love it but I would enjoy a bit of variety from time to time.
Cheers!

 

And I would personally suggest that sour beers can be more 'desirable' during the warm times of the year. I personally enjoy drinking Gose style beers in the summertime but I rarely (basically never) drink Gose beers during the cold times of the year.

Cheers!

 

Yeah nothing about a sour beer in Cleveland sounds appealing....... but maybe that's just the Cleveland part
Cheers!

 

That sounds like a Pat Paulsen joke!

Cheers!

P.S. You probably have no idea who Pat Paulsen is!

 

That's ageist.... and also 1000% correct. Lol

 

Damn. It seems like you can now place "-ist" after any word!?!

Cheers!

 

Bavarian yeast strain for sure. The rest I'm not sure. Amarillo maybe. New Glarus Crack'd Wheat was pretty damn tasty and seems comparable to the Milkshake IPAs that I've had, minus lactose, vanilla bean, etc. It was great and not super sweet, which the sweetness of a Milkshake IPA can be a turn off for some individuals. No idea why NG stopped production.

O New Glarus, Where Art Thou?

 

I can imagine fruity flavoured wheatbeers taking off in the UK. And everywhere for that matter.

 

NationalInternational sales patterns may not work for you since there are some local variations in sales patterns. I’d suggest you want to ask this type question in the regional forum for your area.

 

Been reading that prediction since I joined this site.

Some year in the future it might come true, at which point everyone who ever posted it, no matter how long ago, will say "Aha! See? I was right!"

 

I find some of these responses quite...interesting.

The OP wrote "...If you were to brew 3 beer styles, with an eye towards commercial viability what would they be?"

First, there's the BAs who reply with their own favorite beers, whether they are commercially viable for a brewpub or not. "I like that been I found once in a small brewery in Southeastern Germany, so everybody else ought to like it too!"

Next are the people who say not to brew an IPA, despite the fact that it's the single most popular craft style out there. It's like the Yogi Berra quote "Nobody goes there any more because it's too crowded." And movement in bottle shops is not an indicator, IMO, for what will sell in a brewpub.

With those caveats in mind, here's my suggestion:

• An IPA. New England style is the New Big Thing, but probably any tasty IPA would sell;
• Something easy drinking for those who aren't into big taste profiles, or who want something similar to an AAL, like a blonde or a Kolsh;
• A darker beer for those who like that direction, like a Brown Ale, an Amber or a Strong Ale;
• A few guest taps to cover other styles and provide some Big Names people would recognize;

Brewing more obscure styles like EvenMoreJesus and others have suggested would probably fly in an area with a lot of breweries but if the OP's locale has only few to none, I wouldn't risk going too unique.

 

XXXX, AK, KK.

 

4 - 5% Pale
7 - 8% Stout
5 - 6% Lager

I'd use those 3 as my base style for each, then rotate different flavors into each. At least I'd try.