Emerging styles?

From what I've been seeing posted here, it looks like Brut IPA will be next.

 

I'm uninitiated. I know what I think a Brut IPA may be, but please tell me....

 

Definitely, this is what a lot of breweries are starting to make around here. And there seems to be as many new Berliner Weissbiers as IPAs coming out every week.

 

Sounds like a traditional West Coast style IPA but with fruity hops instead of piney hops. Dry, thin bodied. I tried a beer labeled that last weekend - that was my take.

 

Thanks for the assist!

Fwiw, my gut tells me they're not what someone from the wine world would expect when they see the term brut.

But low to no bitterness also.

 

Well Gose wasn't new. But calling anything that's kettle soured a "Gose" is.

Like look at this:

 

Now throw a bunch of adjuncts in them = Emerging style(s)

 

Thanks, that's about what I thought. Like a dry sparkling wine with good fruit to boot. Even though I know it's not quite the same, but Cooper's Sparkling Ale fresh in Adelaide is a great beer along these lines.

 

Might be safe to say that any emerging style/substyle is likely to be a derivative of an IPA or stout.

 

Not new but


I like Brett and sour IPA

I choose these to be the next big thing.

As far as new styles go, hoppy American low ABV Saisson would've nice, maybe with ginger and lemongrass.

Ginger IPA sounds good too.

Enjoy

 

Too many breweries are afraid of using Brett for those to really take off. They also really need to be bottled in thick glass which is expensive, so it’s unlikely that Brett IPA’s will be produced at a price point that many people will regularly pony up for

 

I don't think anyone can really predict this, sort of see how things gel, etc.

I would be for trending away from the barrel aged frenzy and beers that are 10-11% ABV. Seems like everything I grab is so high ABV anymore. How about a nice full flavored beer 5-6% ABV you can have a few of without being blitzed after a couple. LOL



Cheers

 

I’m hoping this series of single hop Pilseners from TBC featuring newer German varieties fits that description. The first (with Hallertauer Blanc) is lagering now. Hopbursted and dry hopped with 3 lbs of hops per bbl and with a super flavorful Extra Pale Pils malt, it’s tasting great right now.

 

Not my style but I do see more Gose on the shelf from other Brewers besides Westbrook. Have to admit the Key Lime Gose is interisting, the other Gose is was to sour way to salty. I also see a few Berliner Weiss too.

 

Ehh . . . the "danger" with Brett sp. is WAY overblown. They're just yeast, after all, so if you clean well, you'll be just fine. Because of their slower growth rate, however, they do usually require a little more time to reach a stable terminal gravity, which may be an issue. Bigger problem, as many brewers are finding out, are var. diastaticus strains of sacch.

 

That sounds awesome and refreshing. I cannot wait to snag some when ready. I think so many breweries get hung up on massive beers they forget how good a simple beer can be. I would drink this stuff all day and I think a lot of other people would too.
Thanks for the info, cheers!