Emerging styles?

That’s a really good price for a Brett beer, but I see that it’s in cans. That’s risky just because Brett can (and will) find sugars to work on and eventually those cans will be over pressurized and potentially explode (unless they’re filtering or doing something to remove or kill the yeast). From
The brief amount of reviews I read on it, it appears they have had some gushing issues. Personally, canning a Brett beer is a risk I wouldn’t ever take. If I would do that though, it would be possible to justify a lower price point.

 

Oh, I donno, surprise me.

 

I heard cannabis beer is something that will be popular soon-

 

A wider use of dry-hopping saisons/farmhose ales.

 

Not to sidetrack the thread, but anyone hear of any resolution to the Left Hand vs. White Labs lawsuit about 6 months ago?

 

Jesus that looks good...

 

Next trend will be beer versions of bubble tea....

Next style will be the sugar free vegetable stout.

 

Those things take a while. Unless they settle, I’d anticipate proceedings to last at least a year and that’s assuming that Left Hand has proof of contaminations. I think they need to have an unused pitchable test positive for any conclusions to be made.

 

God I hope you’re right. Brewery near me has one, haven’t gotten the chance to taste it yet, but the idea of bone-dry beers coming back in style would be literally refreshing.

 

Kulmbacher, Dutch Oud Bruin, Oat Mild, Session Imperial Stout, 90/- Pale Ale, AK, AKA, AKK, Burton Ale, Danziger Jopenbier, XXK, Milk Scotch Ale.

One of those is bound to stick.

 

Does it count if I use IPA as Brut? You know, bitter eau de Cologne?

 

I'm hoping it's the reemergence of lager's generally. Not only are they a nice change of pace from the more typical big beer fare here in the states but I would be really interested to see what modern brewers could come up with if they had a mastery of the lager. Seems like there's a lot of room there to me.

 

So dry i quivered lol.

 

Honestly in my area ive seen 3 big brewers release a Helles so hopefully we see more lagers with a less is more and subtleties are harder to do shows more skill approach.

 

Sixpoint did alpenflo
Neshaminy did tamenend.
Von trapp expanded distro
Firestone Lager

I hope youre right...

 

Brett can infect a whole brewhouse so i see why. It needs more attention and possibly more money to prevent cross contam with other beers.

 

C

Check out how to brew Tepache or Kvass. Its easy and in the same wheelhouse. Make sure you use organic. And if you make Kvass, u can carbonate it with just a tablespoon of simple syrup and a secondary ferment/ bottle condition

 

Kona has a ginger lemongrass wheat it is very spicy and its good. Allagash lil brett and brett ipa are excellent. Two Roads zero to sixty is also tasty sour ipa

 

Soapbox; why exactly do we need more styles, when there are already 104, going on 105? With the wide range of differentiating criteria, any new beer could fit under at least one existing style, and possibly more. For example, I see folks suggesting that a new IPA variant deserves it's own style, but it is still an IPA, so just list it as IPA style and let the name and/or label call out the uniqueness. Beers styles have proliferated so that beer brewing competitions have more trophies to hand out.