Let's Predict Future Beer Styles

Northwest style American wild ales, aka sours. More everywhere, please.

 

IIIIIPA (5x IPA). 30% alcohol.

 

Wait til you see how they make it in the future

 

Barrel aged, dry hopped, brett fermented, rye oatmeal sour porter stout.

Who the F knows?

 

Belgian Strong Pale Ale heavily dry-hopped with American hops (though this may have already been done, it sounds like an interesting concept to me)

 

Would you be interested in drinking a Barrel Aged Doppelbock?

http://www.beeradvocate.com/community/threads/troegs-barrel-aged-troegenator.389602/

Cheers!

 

True. Guinness is what, 4.4%?

 

Actually BP is doing Sculpin in all of those.

 

Something like that.

It's not just that, though. There are plenty of lower gravity stouts even to this day - oatmeal stouts, milk stouts, etc, - so why would there even need to be a session stout unless the big guys were sucking all of the oxygen from the room.

 

Belgium Strong Kolsch

 

Indiana Pale Ale

 

An IPA distilled into a very expensive and completely disgusting whiskey.

 

Gin barrel aged pale ales, Rogue John John was awesome

 

Soooo...pilsners?

 

Are we talking about officially recognized beer styles unique amongst peers? Or inventions that are or will continue to be recognized and referred to as a distinctive enough variation? Because if we're talking about the latter option...

New England India Pale Ale (NEIPA)
Coffee IPA
Dark saison (like Ommegang's GOT Three-Eyed Raven)
Chili/Mexican Hot Chocolate stouts
Sour/wild IPA

 

I feel like you need to update your avatar so he is holding an Oscar