Let's Predict Future Beer Styles

Kombucha (serious)
A fermented tea that can be considered a food (<0.5% ABV), or a wine, or a beer depending on ingredients.
Often flavored with fruit and/or herbs/spices (sometimes hops) and contains high levels of acetic acid making it very much like a good sour beer.

Full disclosure, I'm a brewer.
This post is not intended as promotion.
To that end, I will not say where or for whom.

 

As people have mentioned, many porters and stouts are already sessionable

 

Already happening:

http://www.beeradvocate.com/beer/profile/27861/147582/

 

A few breweries have already made "Imperial Session IPA":

http://www.beeradvocate.com/beer/profile/1106/166484/

http://www.beeradvocate.com/beer/profile/35188/154150/

Cheers!

 

beers that probably have whole cone hops in the bottle... like 1-3 cones

More tea based beers would be awesome, maybe a lemon tea mead for when you are sick

Probably more cocktail beers. I'd love to see a good Hot Toddy beer

Probably some sort of "blend your own" that comes with 12 different barrels of the same beer that you blend to taste

be cool to see more braggots, india pale braggot? Braggot stout?

steam stout lagers

Potato beers?

Location specific beers? still waiting for someone to do a series of State park beers where they harness the regions wild yeasts and bacteria for the spontaneous fermentation.

sour lagers?

 

West Coast Canadian Grapefruit IPA, East Coast Canadian Tangerine IPA, and North Coast Canadian Unfiltered Grapefruit IPA.

 

The first one was named that as a joke by the Brewer. He said many just didn't get it.

 

Already been done, by Paradox at least, they have now made 2 beers that are like this, and I can't remember who but someone else did this as well.

 

Avery made one called 5 Monks

 

It doesn't really matter anymore, all it takes is a little alcohol in a bottle of juice and its beer, the makers don't even have to lie and call it beer, the idea of advocacy to beer is dead and adherence to made up guidelines called "styles" is rapidly falling apart. http://www.beeradvocate.com/beer/profile/719/213650/

 

Best Mild.

 

Nah, man, North Coast gots that chill haze for days.

Psh, that'll never be a thing.

Jeppe? Is that you?

Being brewed in Colorado this 4/20 with marijuana added.

 

O'so has been doing this for 5+ years now.

 

How about India Black Lager?

 

I figured that with wine barrel aging and grape must additions to beer it might become popular enough to depart from the standard "fruit beer" category. I suppose we just have a large enough separation from the wine community for that to gain momentum.

 

didnt know, doesnt come to NJ
thanks for the link

 

I think brewers have covered a LOT of territory in the last few years. Very few stones have been left unturned.
Someone somewhere has tossed just about every conceivable yeast, adjunct, malt, and hop concoction together.
The only real question is if any of those experiments will ever be codified as a style.
Not sure I really know to be honest.

 

Yeah, it doesn't make it very far out of WI (Just IL, actually). I was just really surprised the first time I saw it and thought I'd share.

 

https://untappd.com/b/redwood-brewing-company-india-black-lager/1444043

Cheers!