Let's Predict Future Beer Styles

Raspberry Doppelbock

 

http://www.beeradvocate.com/beer/profile/1924/25612/

 

Agreed. I've seen this done quite a few times and multiple times by founders as well.

Dissenter was the IPL and last summer they made Velvet Revolution which was more of a straight forward non imperial hoppy lager.

 

I just want rauchbiers to become more popular and available. I long for the day every brewer has an imperial rauchbier or smoked beer in their lineup and they start getting thrown in barrels. I'm not sure I'll ever see that though.

 

You mean serving barrels, I hope.

 

Alcoholic Soda Knock-offs. I vote for Wink (the sassy one).

Ice IPAs. accidently did this with a 60 Minute and after removing the frozen watery part it drank pretty good.

Egg Cream Milk Stouts? would that even work?

 

I don't follow?

 

Naturally conditioned and gravity dispensed like they do in Bamberg. If you have a great beer you may as well show it at it's best.

 

Those are also most likely pitch lined.

 

Good point.

 

Gotcha. So you would be opposed to a high gravity rauchbier or smoked beer that was barrel aged? I personally think it's an overlooked and under appreciated style that I would love to see some "big" variations of it developed in the future. This is just my opinion though.

 

I don't think that style ages well. Barrels let in O2 through the wood unless lined, so the beer would go off faster.

Edit, smoked porters do age well, so a big smokey Porter might do well in a a certain barrel.

 

Opposed is too strong a word, but I bet I'd find the straight version preferable to a bourbon barrel one.

As to gravity, I guess that depends on how high you go. Any harsh alcohol would work against the base beer, imo. But I have tried smoked barleywines in the past, so if they are kept under 10% I bet it could work.

 

Not saying you're wrong. But you have experience with an aged rauchbier? What exactly didn't stand up well with it?

It's essentially the closest beer style to scotch, and I think it's well accepted what time in a cask does for that liquor...

 

I have had it fresh many times in Bamberg. It starts out like clean campfire smoke. With age it can go bacony, then hammy. Eventually it is like liquid smoke, nasty. The owner Brewer of Spezial said he feels his lasts until about 6 weeks, then it goes off. Smoke can be a preservative, but these beers are not high ABV and full of dark roasted malts that are antioxidants. Spirits in a charred barrel will pick up character from the charred wood, I am not sure that would help a Rauchbier.

 

The irony is that this sounds like the most American beer ever made.

 

Extra-gluten beers. A hefeweizen served with a bag of wheat flour.

 

You forgot Extra Bestest Mild.

 

Barrel aged mild mild.