Let's Predict Future Beer Styles

Meat Porter beer, where a piece of meet is in the can.

 

de Garde's Mulligan is just that. Gin-barrel aged wild IPA.

Holy Mountain's Kings Head is one. There is even a bourbon barrel aged version. King's Head isn't a barleywine or a stout or a porter, it's clearly an Imperial Brown with the flavors and mouthfeel.

 

Imperial Gose

 

Definitely want to see some hoppy sours. Not just dry hopped.
Hops+Bret+Lacto+Hops

 

I'm gonna go out on a limb and say it's been done before. And sure enough it has... It's called Arbor Demetrius Barrel Aged Sour Double IPA

We call that a Black IPA.

We call that 120 minute IPA

I'm gonna go ahead and say IPAs and sours will be "mexican chocolate"-ified.

 

http://www.beeradvocate.com/beer/profile/29972/211995/

Paradox Beer Company makes a few, I think.

 

That beer (Cafe Verdad) really blew me away. With so much going on I thought it would be a mess. The wine barrel and coffee played off one another very well. I stopped at the place I had bought it from (around x-mas) over the weekend, on my drive home from MI, but unfortunately they were all gone. Will definitely be keeping an eye out for another one.

 

I was just pointing out the 'nickname' aspect that's already in use, not really meaning to get into what would make a better Black Pilsner. I'm sure they are all fine beers taken on their own terms.

 

IPA's with 'fruit on the bottom'...shake gently!

 

Coffee Stout that is more coffee than stout.

 

Duff Extra Cold and Skittlebrau.

 

Fresh IPA blended with a barrel-aged sour. That actually sounds pretty good.

 

BABABABABABA Ran Stout

You make a stout and then you put it in a barrel. Doesn't matter what kind of barrel. Any barrel will do. Then you take that barrel and you put it in an even larger barrel. You age the whole thing for a year in a barrel making factory to absorb that fresh barrel flavor. Then, you bottle it. But we're not done yet. Put those bottles in barrels and let them age for six-months. While that's happening, you take your spent barrels and you grind them to a pulp. You take your bottles and open them up and add the pulped barrels to your stout. Bottle them back up and barrel age the bottles again for one month. Then enjoy. Barrel aged barrel aged barrel-factory aged barrel aged bottle aged barrel added ran stout. It's gonna be yuge!

 

Moonshine Barrel-Aged Imperial Stout

 

Curry IPAs. Seems like a natural continuation from the current chile IPA trend.

 

As long as we're merging styles: Dry hopped Gueuze/Gose with Nelson Sauvin and Fluer de Sel. Let's say 4 different blends containing Montmorency cherries from 4 different seasons

 

Not an IPA, but Indra Kunindra: http://www.ballastpoint.com/beer/indra-kunindra/

 

Interesting... it doesn't surprise me that someone added curry to a beer, but it's not an wider trend...yet.