Emerging styles?

I tried.

 

Adjuncts

Adjuncts are added to the mash tun, not the copper. Schoolboy error there from Dr. Bamforth

 

It's amazing how much less of a shit I'm starting to give about this sort of argument. Maybe I'm finally growing up.

 

I've finally learned that repeated head and wall collisions aren't a good idea.

 

Did you read the information provided by @jesskidden in post #98 above?

Cheers!

 

Yup, words of wisdom right there!

Cheers to you!!

 

Sour IPA is going to become a decent trend. Hudson Valley's are pretty sought after but haven't seen much otherwise. Wine/beer hybrids seem to becoming more prominent as well, with the Rose IPA's (J Wake just put one out), and all the stuff that Trillium is doing as far as their wild beers and their Dialed In IPA. Besides those it seems like we're getting a re-emergence of lagers, especially pilsners. Could be described as what was mentioned above:

A lot of the pilsners being put out by Other Half and the like are "bastardizations" of the german styles, but I don't necessarily think that's a bad thing. Those type of breweries aren't just trying to rehash old styles, they're trying to make something new. I have a Legend Has It from J Wake in the fridge that i'm looking forward to that's in that same vein.

 

Not really a style but hoping cask conditioned (real) ale becomes more popular. And we Americans can take it from there

 

Have you been following this thread?

https://www.beeradvocate.com/commun...brewing-in-america.577840/page-3#post-6067589

Cheers!

 

It might just depress him (I know it did me...)

 

If you were following that thread, you'd "learn" that cask conditioned is not a style but more of a dulling and flattening method. Or just a way to (not) enjoy British culture.

 

I'm still convinced that south German dunkels will eventually be a thing. Pils and helles beers have really caught on, so I don't know why their brown and mild cousins haven't. Schwarzbiers have had a brief moment in the sun before, but IMO they're far less approachable.
I think we just need a mid-sized brewery to make a respectable one to get things rolling.

 

I hope the milkshake lactose IPA emergence dies a horrible gruesome death.

I would like see breweries go back to exploring with Brett. Something that reaches for depth instead of infantile palate rubs.

 

Thanks for correcting me guys, apparently I was subliminally aware of the cask thread.
I really do think we need a bigger reset than just a style tweak (or dammit probably just me again).

 

Are you Islay's brother!?!

Cheers!

 

No, I was just summing up what you'd get for going over to that thread. Of course if you stayed here, you'd learn that adjunct is the most abused and butchered word in the English language.

 

Building on your suggestion and discussion with others in this thread that Brut IPAs may be the next big thing, I found this article interesting. Nice review of how the style got started. Now I need to find one in Indiana.

Brut IPAs are the bone-dry, champagne-like beer hopheads can’t get enough of

https://thetakeout.com/brut-ipas-are-the-bone-dry-champagne-like-beer-hophead-1826929332

 

Drink a schwarzbier with your eyes closed and you'll be surprised how close they can sit next to a pils.

 

There's plenty of ignorance, insight, and snark in both threads to get the full BA forums experience.

 

This sounds like my speed. Can't think of any examples sold here in NYC/LI