Beer styles more breweries should consider making

With the ever increasing amount of craft lagers on the market, I’d like to see more dortmunders. Also, more smoke, particularly in lighter lagers, whether according to traditional style, or innovative.

Also more low ABV (>3.5%) Belgian or French table beers, grisettes and the like. These are quite literally the only types of beer I want to see in a large (750ml) bottle or bigger.

 

Looking at my stats;

Rye beer! 5 beers rated average 4.26. I just had a great rye hazy IPA from modern times. I love rye in beer. More of an adjunct suggestion than a style though.
Schwarzbier. 3 beers rated averaging 4.08 but on two of them my rDev is over 10%. I also know that my favorite examples weren't rated by me on here. Here also I suspect I'd enjoy any increase in darker lagers.
Kellerbier/zwiklebier. 2 rated average 4.03 but again the rDev is high on both and I know I've also enjoyed other examples that I didn't rate here.

The stats square with my gut here, these are all styles I actively seek out and can never find enough of

 

We don't need to add smoke to everything (just like we don't have to add every flavoring imaginable, barrel aging, crazy hops, etc.)

 

We do need more smoked hops being used though

 

Really? What year is this post from?

 

Ha, my thoughts exactly.

I was going to ask @JerzDevl2000 where they found 3 Weiss Men. And if it is around, damn that's some old beer.

I kind of see "smoke" as a bit different than something like barrel-aging, since the brewer's would just be using smoked malts.

But I agree, I wouldn't just throw smoked malts in any style. Although I have had some interesting styles of beers that typically don't use smoked malts that did, and they were tasty.

 

I don’t think anyone is arguing for that. I’m certainly not.

 

Designer yeast is already here. There was the group that used a GMO yeast to mimic hops by producing certain compounds, that has not been released.

This has been released, a GMO yeast that produces lactic acid for sour beers. My local small brewery has a sour beer made with it on tap right now.
https://www.lallemandbrewing.com/en/united-states/product-details/sourvisiae/

 

I am!

 

Yes, better breweries already adjust their water. Some have RO systems that remove 98% of the minerals, and then either blend with their tap water (Stone), or add minerals back in. Hell, I do that for my homebrew. There are several spreadsheets available to calculate how much of each mineral is needed for a specific style of beer.

 

You need to get yourself to Cambridge Brewing Company’s Barleywine Fest in 2 weeks:
https://m.facebook.com/events/2727671587279101/

“
Save the date — our annual Barleywine Fest is happening on Saturday January 25th this year! We’ll have 16 vintages of Blunderbuss and Arquebus Barleywines on tap, plus Chef Dave’s amazing Barleywine-friendly specials menu.”


I went a few years ago. I don’t remember leaving and I woke up on the train (the right one somehow) and fortunately I live at the end of the line. It was awesome.

 

The Brut run is over, I’m not sure the IPL was ever a thing here, the Haze seems to be slowing quickly, really the best sellers are good old fashioned WC IPAs.

 

oh that sounds like a lot of fun. I’ve enjoyed those two beers the few times I’ve had them. Unfortunately that’s a big work day for me in NYC but I’ve heard about this event previously so maybe I can make it in future years!

 

I wouldn't drink either one of these, but I think we are going to see more breweries making light beer and seltzer.
Maybe that's for people who want to hang out at the craft brewery but don't drink craft?

 

When my daughter lived in Cambridge I used to look forward to visiting CBC to enjoy Blunderbuss and Arquebus. Usually they were out of season, so the couple times that I had one or the other were memorable moments.

 

Quads and Scotch Ales.

 

Lactose Seltzers



Seriously though, I've always thought that the malty styles get little love compared to the hoppy ones. You do see some love for the stouts, but how about the stuff in between? Browns, Porters, etc.

 

It's usually a 2 to 1 blend of grass-fed Hydrogen and imported Oxygen.

1960s joke (maybe from My Weekly Reader or a Warner Bros. cartoon?).

 

I always say dunkel lager to this query. Lammsbrau Dunkel was always my favorite. It was a beautiful beer that's unfortunately no longer available in the USA.