Next Hyped Beer Style

Gosh, I hope there is something extremely well balanced that gets hyped. Maybe then, KC will produce something both hyped and/or extremely tasty.

But folks will still accuse "neck beards and Instagram *****s" of loving it.

 

I'm pulling for barleywines to be a winter hyped style for one or two years. It has all the robustness of imperial stouts, with similar barrel aging qualities. Still high gravity and high ABV. Hoping we can get more barleywines in production.

 

I would like to see the Cream Ale come back to without any additions and hopefully a little bit different from Genesee cream ale.

 

Meat infused seems like the next logical step. Chicken, hamburger, buffalo, all the different kinds of steak, the possibilities are endless.

 

I think with the ability to cross breed plants that new hops will keep becoming available and ipa will still be top dog. As for the regional style of NE ipa, I think will be around for a long while. It's still fairly new. And not many can greatly replicate it well. Until it is everyone and done well everywhere then maybe another will tweak it and that will become the IT beer but I believe it will still be some variation of ipa. Barrel aged stout is also up there but unless the price point is there which IMO only lagunitas nails with high westified, it won't exceed

 

IPAs or some variant will be king (as far as those needing trendy beers) for a long time. The trend will stay around these low bitterness (the anti-IPA?) fruity-pebbles, OJ, guava, mango types. I see more low ABV becoming popular as new craft drinkers come on board too. Just like the new craft drinkers are attracted to the low bitterness and soft NEIPA.

 

And I think the beers such as Bateman's that were once available far out-pass Sam Smith's and Fuller's except for 1845. Those two are still here due to their size and resulting marketing. The others are too small to compete w the U.S. scene unfortunately.

 

People will continue messing around with sours, but I think the next think to take hold is heavily hopped pilsners.

Think: Firestone Pivo Pils

 

The first time I read this, I didn't catch that it was an abbreviation and spent a couple seconds trying to figure out what a "neh-behl-goyp-ah" was supposed to be...

 

King and Barnes, Shepherd Neame, and Young's were breweries that I sold, promoted, and loved. These were beers then that pointed the way, especially Shepherd Neame Bishop's Finger.

 

Remember all those names and Bishops Finger was a good one. I can remember having a Gale's prize Old Ale early in the day around 10 AM while there. Still available but not the same as on the home turf. The CAMRA guide was my bible to cask conditioned British ales. We also met some wonderful folks there.

 

Badger Brewery Dorset Best was good as well as I recall. The pub scene there was incredible from old Victorian furnishings w plush carpets and antique furniture to what was then a modern day pub. No blaring music or TVs w sports, just folks having a good old time.

 

Tanglefoot Ale doesn't seem to rate so well around here, but it is a great beer to drink right there and I love it!

 

The next craze will be trading/buying/traveling to get rare/hard to get craft beers from emerging breweries in other countries. Eventually (pretty soon) some will begin to make world class stuff, social media will spread the news and it will be no different than what we currently see for 3F, Cantillon and all the small world class NEIPA beer makers here in the US. As far as specific style? Who knows.

 

Budwiser, if they keep buying up my favorite breweries.

 

And dark Milds. Provided that the brewers realise that the darkness should arise from dark brewing sugars and NOT from roasted grains.

 

I'm pretty new to this, but has Tequila Barrel Aging been around for a while? I'm not particularly a fan of the few that I've tried but I have been seeing a lot of breweries experimenting with the effects of Tequila barrels. Could be something that get's bigger.. though I don't forsee people going as wild for it as they do for NEIPAs.

 

Not beer, but those god-awful hard sodas are wildly popular

 

A few "styles" currently gathering hype:
Milkshake IPAs (NE Style plus lactose and fruit) and Kettle Soured IPAs (tart NE Style)

There are also new maltsters that are offering interesting new and forgotten malts. These new malts will probably led themselves to more malt forward styles.