The Next Big Thing

Bananas

 

As restaurants and bars continue to ramp up their craft beer presence, I think you will see more aging of stouts and other beers (that are meant to be aged) so that vintages become important as well (like wines). I see bars using randals and such to infuse beer with different ingredients. I also see a bigger attention to ingredients. Consumers will want to know what hop variety is used, where the grains came from, and other metrics we see with food. We are already seeing the beginning of this with a promotion of local craft.

 

Schwarzbiers and some north/eastern German dunkels would probably appeal to you.

 

The next new thing will involve breweries honing in on specialty styles and techniques. We are already seeing it, and its the only way breweries will set themselves apart in the future.

 

This one -- yeah, baby!

 

I like what we have.... no need for the next thing.

 

These sound interesting;

http://www.beeradvocate.com/beer/profile/24940/146673/

Tequila barrel stout, never heard of the brewery.


Also;

http://beerpulse.com/2014/02/avery-...aged-sour-to-be-released-on-february-23-2494/

 

I've seen this same conversation brought up every year. Pretty much every type of beer has been aged in every type of liquor barrel at this point.

The breweries that are thinking more into the future are honing their techniques in the brewing process (maybe even creating new ones) and striving for consistency/quality. At least that is what I would do if I wanted to still be open in the next 5 years. It has been an afterthought for so long because everyone wanted to make all these barrel aged things with ridiculous ingredients.

 

Malt flavored beverage then. Something for beer lovers who can't drink anymore.

 

I think the next big thing, and in the North east you can already see it happening, is hyper local small batch breweries with no intention of expansion. I hope the future is full of breweries all across America with brewers who are brewing for passion and not profit.

 

My guess is that we are going to start seeing a lot more Goses and Berlinnerweissens. Also, session IPAs and single hop IPAs are becoming the new trend, rather than ridiculously massive hop bombs. All welcome additions, imo.

I think also we are going to start seeing more white IPAS, and brett IPAs. Funk and hops, two of the beer geek's current favorites. In the heavier beer territory, I expect more dry but BIG stouts to stand next to the barrel aged trend, like Prairie Bomb.

That aside, we might start seeing more spontaneous fermentation wild ales happening.

 

We (Mt Begbie Brewing) just released a Brown Porter with a subtle beechwood smoke on the malt "Cold Smoke Porter". We were a bit unsure about smoked beer, happy to say that so far it has been a huge hit. Nice to see a few here are interested in seeing smoked brews.
We had fantastic success with our fall Rye beer "Bombs-A-Rye" as well. Spicy and dry seems to be trending.
We are looking for ideas on what to do new this spring so I appreciate this discussion! Thanks you all for posting!

 

The next big thing???
Saisons brewed with American hops and aged on various kinds of wacky fruit (kiwi, kumquats, etc.)
Imperial stouts aged in rum barrels
Stouts brewed with unusual local ingredients (e.g., black walnuts, pecans, sweet potatoes, etc.)
"sour" IPAs (i.e., hopped-up, citrusy sours)

hell, I don't know

 

You need to try some ALMANAC, ASAP.

 

Craft beer drinkers defecting en masse to Gatorade....
blue lips anyone?

 

they do

 

That I do! I have my eyes set out like a hawks for some.

 

Vanilla Chocolate Coffee Toasted Almond Rum Barrel-Aged Black Rye-PA with Blood Orange, Coriander, Christmas Trees and Something In A Little White Porcelain Ramekin

 

Kvass's, lots and lots of Kvass!

 

Seems a bit simplistic.