What's the next beer style trend?

"Increased" is, of course, always a relative term. There have absolutely been some forceful micro-trends of people chasing sours for years. But that doesn't really take away from my point that it will remain something of a niche market. My contention was more that I think as interest in the sour category grows, it will become increasingly focused on more authentic "wild" production methods.

Along with being dispersed, I think the "sour" category is awfully broad. Berliner weisse, gose, lambic, Flanders, etc.--there are about as many "sours" as there are "ales"--even more, perhaps, if we consider some breweries' sour interpretations of traditionally non-sour styles (The Bruery's Tart of Darkness sour stout, for example). Up against all of that, a style like IPA is pretty damn easily understood by the average beer drinker.

 

Here you go....


I bought one in Belgium, but unfortunately the can broke in transit. Whether it's a true to style lambic we can discuss another time, but on the label is kriekenlambic.

 

Schwarzbier

 

Gose, maybe stouts with a fruity secondary ingredient (raspberry stout for instance), kristallweizen.

The latter would be immensely popular with the big beers because "filtered" is a buzzword that sells.

 

I think you have been living under a rock as sours are already a big craze (no offense)

 

I read your post in the serious tone of a Game of Thrones character...summer is coming...

 

Cambics? Or Canbics?

 

I agree with OP, sours are up next. They've been an extremely popular style for BA's for a while now, but they'll break through to the mainstream soon. Berliner weisse, gose, tart saison, lambic... They'll be the mainstream craze is 2015-2016.

 

Perhaps just drinking beer.Beer for long term enjoyment, not stuff for sipping in those insulting 330 ml bottles.

 

I tend to agree with it going more towards the Saison/sour variety direction. It is the road less traveled and gives a brewery a chance to stand out.

 

A quote from Ralph Kramden a bit altered; It is, it has been, it always will be!

 

I'd love to see Czech Pils or Kristallweissbier make a huge push but I'm not holding my breath. Gose seems like such an odd blend of tastes and sensation that it can't possibly have that wide an appeal, right? I mean to rival BA'd beers or IPAs? That's a hefty task for such an eclectic style. I'm going to say that at some point in time the radler / shandy will make a major push. Leinenkugel has been doing it for years, ciders are huge and the craft beer market still lacks an offering that has broad appeal to females. Think wine coolers - radlers and shandies could be the next wine cooler moment and take off like gang busters.

 

I'd like to see more brewers try making a true Sahti.

 

I disagree immensely with everything you have posted here besides Gose's getting increasingly popular!

Stouts with fruit are the next big thing? I...do not think so. There are plenty out there already and most of them are not very popular it seems. I also don't think "filtered" is a buzzword that sells in the craft industry. And anyone drinking non-craft likely won't go for a style they aren't familiar with.

No offense or anything just my opinion of course, bring on the blueberry imperial krisalweizen stout!

 

I really want Gose to blow up and for brewers to do it correctly. Because right now I can only get the Anderson Valley and Westbrook before its all taken. Other than that I am screwed. Maybe I should look more into Berliner's.

 

kolsch

 

What are these "sours" you speak of - they sound interesting.

Serious answer. It will be a continuation of imperializing, souring, and/or barrel aging styles that have so far been left alone.

Bro - Toppling Goliath's new Sour Imperial Kolsch with Galaxy - made me realize how much can be achieved with the style. Thank you TG for opening my eyes. Germany - you're welcome.

 

Bocks, Bock will be Back.

 

Wishful thinking: Munich Dunkel or weizenbock.

More realistic: Wheatwine. Why not?

 

This would make me very happy. New Braunfels Brewing Company makes and excellent weizenbock, then also have a version that they age in red wine barrels. Out of this world.