Trends and Gimmicks

Uh, BCBS is like the best beer ever. And it's been around for a long time.

 

Just curious, what do you think is a gimmick? Is barrel aging a gimmick? I don't think so...I think some brewers do it a hell of a lot better than others (there are some shitty barrel aged beers out there), but it's not a gimmick. Wax - that's pretty dumb, but wax doesn't make something highly sought after in and of itself. The reason beers are highly sought after is because they are rare and they are *usually* excellent beers, not because of some "gimmick." And no, I don't think you could walk into any store and pick up a beer that's "just as good" as BCBS.

Again, what do you think is a gimmick?

 

Barrel-aging may be a trend, in that we are seeing more and more breweries putting beer into barrels...but barrel-aging in itself is not necessarily a "gimmick."

Maybe you can expand on your original post?

Cheers.

Mike

 

I said this before there is almost no new thing in beer, that has not been done 100 of years ago or more.
Some love to think there is but they are not reading history....

utopia's and some freeze dried beer maybe is new about all I can think of. I bet even that is not really new. hard to say for sure.

fads and history always repeats. well usually and in general terms.

 

Goose Island started the trend and perfected it while they were at it

 

It think he's saying that dipping a beer in wax is a gimmick, whereas barrel aged beers themselves are a trend.

So, are you asking whether people on here agree or disagree with you? Barrel aged beers may be a trend right now, but I haven't been into craft beer long enough to give a fair opinion on that. Waxing could certainly be a gimmick if people think that a beer is going to be of top quality because it's waxed.

Personally, I'm not a huge barrel aged beer fan, but there are some brews that I enjoy. As far as waxing goes, I could care less whether it's waxed or not. If it sounds appealing to me, I'm going to buy it regardless.

 

I think barrel aged beers, especially bourbon barrels, aren't necessarily a gimmick. It can be though, and I think a lot of breweries do stuff of that nature, weather they can do a good job with it or not, because they think they can increase sales. That's just the nature of business, you have to try to get your piece of the market.

 

well lambic is usually oak aged, and so are many other oulde type of Real Belgian ale/beer/lambics
for a few hundred years now.

 

I know, and those beers are terrific. What I was saying is that I think some breweries don't make great barrel aged beers but will still bottle it and sell it because they think that the term "barrel aged" will sell it.

 

if only the statement '...walk into any good beverage store and grab beer off the shelf that's just as good that's readily available.." were true in regards to barrel aged beers........because I don't know of any. which is why people go nuts for things like bcbs, kbs, uncle jacob's, etc. at least in my opinion, it's because you CAN'T just walk into even the best bottle shop and find something that's just as good (at least in the world of barrel aged stouts, sure I could go grab a dragon's milk any day of the week, but you know...)

i'm not saying you can't find something good to get year round, there are plenty of amazing, easily accessible beers, but these special beers tend to be hyped up for a reason, and to me there is a SIGNIFICANT taste difference (i mean the difference between a beer that i would rank a 3.8 to a beer that would rank 4.8, that's a big deal to me).

 

I think the INCREASE in barrel aging is a trend. But aging alcohol's in barrels (especially previously used barrels) has existed forever. And you're seeing it more in beers now because there are more higher alcohol beers that stand up well to aging. I think there are some gimmicky applications of it. But sometime of the strangest pairings (like CCB's Big Guava) have ended up rather popular.

As for wax dipping...I HATE it. It looks nice but is a pain in the ass to open the bottle. Or at least that has been my experience. The bottles of BA Big Sound made such a mess to open, wax flaky off everywhere.

 

Waxing a beer for cellaring is a gimmick? I wonder if putting labels on bottles is a gimmick too? How about those gimmicky names for styles, like Imperial Stout, or India Pale Ale?

And putting beer into wood is a gimmick? Ummmmmm, no, it is not, not in the least, and it certainly is not a new thing. At one time there was so much beer in wood in old London that this happened:

http://en.wikipedia.org/wiki/London_Beer_Flood

Geez, I guess I am gimmick driven because none of these things seem gimmicky in the least.

Now putting Ghost Peppers into beer and making it so hot it is almost undrinkable? That, to me, is a gimmick.

 

Kind of tired of the spice and chili arms race.

 

I wish I thought craftbeer as a whole was a gimmick. I would be rich I tell you!

 

Barrel aging beer has been going on for many years. Aging in bourbon , wine and yada yada barrels is more recent. Five to fifteen years seems less of a gimmick and even less of a trend. Agreed, it does seem like brewers are barrel aging every style of beer. Not always a successful undertaking. See 3Floyds Bully Guppy.

 

It's like saying that toppings on a pizza are a gimmick.

 

I agree with the OP. Bourbon barrel aging, additional hops, spiced up pumpkin beers...they're all a bit gimmicky. They're additions to beer that are bold, recognizable, over-the-top flavors. My opinion is a truly well-crafted beer can stand up on it's own. Like a world class Helles lager or pilsner. Or an English ale on cask.

If Weihenstephan created an Imperial Weihenstephan Original with 100 IBUs or Westvleteren made a Bourbon Barrel-aged Westvleteren 12 I would not be a fan of it.

A great steak can stand up on it's own. Sure, you could make it taste different if you deep fried it or marinated it, but it's not the same. Same with coffee. A superb Guatemalan roast is incredible. Of course, you could always make it into a caramel macchiato and "add" something to it. Does a deep fried steak and caramel macchiato taste good? Sure they do. And one thing they're great at is grabbing attention and increasing the amount of people that go to your restaurant or coffee shop. And do I enjoy both? Absolutely. But given the choice, I'll grab the clean, beautifully crafted lager every day of the week.

 

One bad trend I really dislike is bad beer festivals. I see all too many groups trying to cash in on the craft beer craze by hosting beer festivals or beer tasting events at their location - then when you show up, they have nothing but beers that are easily obtainable and not very good. I've seen beer festivals in my area advertising that they will have more than 40-50 different beers - and then the majority of those beers are things like magner's cider, sam adams boston lager, and yuengling. I've even seen one festival include Heineken as a specialty beer. Even the good craft beers at these "tastings" are just standard offerings from DFH or Victory (60 minute or storm king), which is easily obtainable in my area.

I hate having to check websites for these beer festivals beforehand, just to determine whether it is a real beer festival or a cash in, especially when some local festivals don't update with a complete listing of what breweries will be available.

 

I want to also say the spice/chiles thing...in pales/IPAs. Gimmicky and to be honest, gross.

Now spice/chiles in stouts...that's welcomed