Evolution of Beer: What's Next?

It's being done in Michigan and can be ordered online, but probably not done to the point that it's 'caught on' anywhere else.
https://www.trenarytoastcafe.com/

 

That just sounds like a bag of stale crackers

 

Has anyone tried hot poking an imperial stout with a smore attached at the end?

 

No gloves or safety glasses but people are all standing about 15 feet away from the action

 

Maybe treating hope cones in a popcorn popper is next...

 

They're actually pretty good. I bought a bag the last time I was in the U.P. But they aren't anything special, and I can make better cinnamon toast at home.

 

The job's yours if you want it.

 

Last time I was in the U.P. I bought pasties. I can get Melba toast anywhere.

 

I’m in a similar situation and I’ve thought about this a lot, home brewing is the only realistic solution to your problem. Even with home brewing, you’ll likely need to mimic cask ale, unless you can drink 5 gallons in a week. It’s disappointing that there’s so little interest in cask ale.

 

Where are you located: Iowa?

 

Waterloo, IA. Didn't you fairly recently post a list of places that served real/cask ale?

 

@dcotom - Jubeck does cask-condition, and emphasizes real ale vs hand-pulled ale, which is typically force-carbonated ale (i.e. not live)

They installed the engines back in 2022 per the expansion, and is probably your best bet "to get cask/real ale without having to drive hundreds of miles for it." Albeit, Dubuque, Iowa

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Insta Post, for reference (February 1st, 2024) -

 

Well, that's 200 and change, after figuring in a trip to Family Liquor in East Dubuque and then hopping over to Wisconsin for some New Glarus.

Seriously, thanks. I'll check it out.

 

the future will always be where things currently isn't... ok, very stupid and weird to say.

For the flavor seekers I think yeast is the most likely.

I'd like to see more things messing with malts and grains. I feel like wheat is underutilized.

The other extreme to check out would be temperature but that really is a brewery room experience. Somebody will try to spin "hot" beers in the near future. Sadly, freeze distillation is still distillation so we won't be seeing an eisbock craze.

I think "heat" in terms of spice has been explored and I think generally the two do not mix well and beer is not so tasty that you could have a maximal "spice" beer because flavor is not going to make up for the high amount of spice out there.

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I'd love to see the real ale resurgence but there isn't a flavor reason to do and it'll be more about "the hip thing" to do. That being said, good for me, but that will be a culture line and not an innovation line

 

For the record, I know somebody who is going to open a brewery and he has a bit of a "bad ideas" theme. I'm so going to push the hot poker idea.

 

YES!! Poked bocks FTW!!

 

Hoppy Lagers. Try Hoppy Lagers and Pilsners. Esp American craft Pilsners because many now are very quite hoppy. Art History is masterfully brewing these. Also Triptych is bang on with this Pale Lager. Both are lower ABV than most craft Ales. Keep on tryin' those beers! Cheers!

 

There already is one. It's called Shorts