Emerging styles?

Kentucky Common.

 

The Brewers Association a few months ago created three new styles of Juicy or Hazy PA,IPA, and DIPA.

Cheers!

 

Isn't there a new trend of blending wine/beer? I have seen a number of breweries doing this. I don't think it will take off but then again....

 

Who do they think they are?

 

I wish more breweries would take a cue from the surprise popularity of Alpenflo and do more session Helles and Pilsners. There’s a deep, hidden popularity and demand that isn’t being met. I’m rather tired of constantly seeing these strange IPA, Stout, Gose, and Berliner Weisse takes. And keep the weird fruits, sugars, lactose, and yeasts out of my beer!

I suppose I really do only have a Reinheitsgebot understanding of beer...

 

a local cider company to me did a blend of cider and white whine that was dry hopped (i'm not actually clear on whether the blend was dry hopped or the cider that was used for the blend was dry hopped) and it was surprisingly nice [surprising to me because i don't love cider and am yet to have a white wine that i like]. So i'm down, lets see what we can get from blends

 

that said, i am wondering when we are going to see the expansion of tap houses that promote blending, and specific blends, of their beers

I've been to a few that do this and have definitely enjoyed some blends. This can also extend to the geuze scene but i even think of it as non brewery beer bars promoting blending of existing beers. Its one of my favorite things to do with flights, the winners get drank, the so-sos get blended. I once mixed an undrinkable (to me) braggot with a mediocre saison and got a root beer float, spot on

 

I think that brett has brought the saison to the American palate and so the saison should become more popular. I also think the baltic porter will make a good showing eventually as an alternative to stronger stouts. As far as emerging trends I like the whiskey barrel added to some beers but I predict that the wine barrel will be a better compliment to many more styles. How about a bock fermented in whiskey barrels? I would like to see more of the red wine barrel too not just white . Fermentation in wine barrels?

 

Back to the OPs question, if we are looking for an emerging styles with potential for mainstream (as the examples of NEIPA and gose given) it will need to have broader appeal than this selective group. Verdict is still out on gose although DFH Sea Quench has done surprisingly well and some others seem to have gained more traction than I would have predicted.

I am not sure that we will see Brett beers, true sours ever reach "mainstream" and more likely nuance of more accepted beers (NEIPA was just a tweak on IPA -oh boy) come round like the proposed Brut IPA.

 

Don't they already have adjuncts? Oats seem to be favored in NEIPA and I thought Gose utilized wheat.

 

Yup, but it is wheat malt so that is not an adjunct.

Cheers!

 

Yes, but some are taken it to a “whole nother level” (i.e. dessert IPA) -



…adjuncts becoming limitless

 

“Star Chamber (7%) Sour IPA with raw wheat, malted oat, milk sugar, green tea, papaya & coconut —“

This beer includes a couple of adjuncts – raw wheat and milk sugar.

The ingredients of green tea, papaya and coconut are flavorings, they are not adjuncts.

Cheers!

 

Just buy a gallon of tropicana

 

OP is asking about emerging styles, so here’s a style that’s doing just that: America loves sprucing things up/adding adjuncts. Thus, the point is, where does it go from here as new brewers enter the octagon – 2, 3, 4, 5, 6…

 

More so flavorings vs. adjuncts.

Cheers!

 

I guess it's your turn to beat your head against that wall now.

 

Clear beer, like clear Pepsi.

 

I'll settle for both

 

We've already had this debate, but I'll reiterate my point that flavorings are a type of adjunct based on the way the term is widely understood and commonly used in the English language. Many brewers through the years have adopted "adjunct" as the shortened form of "malt adjunct" to refer to unmalted grains that can supplement malted grains, but modern consumers need not kowtow to brewers' imprecise adoption of a generic term for their specific purposes. I agree that, at times, there's value in distinguishing between these types of adjuncts. You can call them "flavoring adjuncts" v. "malt adjuncts" or "unfermented adjuncts" v. "fermented adjuncts" (which slices up the groups slightly differently).