Next Hyped Beer Style

Newfoundland/Labrador IPA's. New England IPA's have become to commonplace and easier to acquire.

 

Indeed! I watch Meg's show, not because I like it, but more because I'm keeping an eye on the enemy. It makes me furious when she complaigns about haze in homebrew. B!tch, please, I like haze in my homebrew!

 

A brewery near me does an imperial saison. I can't say it's my favorite of their beers, but so far the only one I've seen.

 

Godzilla IPA.

Starts at 1000 IBUs.

 

Imperial Saison sounds like somebody got promoted.

 

Just like hazy IPAs in 16 oz cans next will be crazy fruited and hopped Berliner weisse. In 16 oz cans.

 

Something with a solid malt presence, flavorful hops, alcohol in the 4.5-5% range, 30-40 BU, with a beautiful white cap and lacing. Of course it would need a name other than Pilsner.

 

That was odd, or at least to me to see Scottish Ales that high @ 5.9% on the next hyped up styles graph. They're expecting it to be the 4th most hyped up style for 2017, did I read that right?

 

Minus the dry-hopping, I've definitely had one of those before... Blended Oxbow Oxtoberfest.
https://www.beeradvocate.com/beer/profile/26439/91065/

 

Love a good firkin----but hate that I can not get a growler of it to go.
My only gripe on it. Other than that I would honestly say the best ale to have
in a firkin is a good English style ale.

 

Oh my! A return to balanced characteristics without blowing off ones lips
with hops and causing serious brewers droop, or giving them a diabetic seizure with a malt
bomb........Sounds revolutionary for today

 

Be careful what you wish for, Mr. Ron Burgundy.
https://www.dogfish.com/events/deli-crowler-release

"After weeks of waiting, it's time to tap Deli - the collaboration brew between Carton Brewing's Augie Carton and Dogfish Head's Sam Calagione!

Deli, a beer that evokes the aspects of the archetypal pastrami sandwich: bitter, salty, sweet, sour, and umami. goes on tap Friday, June 9."

... I'm totally with you, but the beer actually wasn't that bad.

 

Another variant on the IPA.

 

I guess you have to take into consideration that they're polling AHA members.

 

I have been seeing more and more beers being released with the difference being they are unfiltered and the brewery advertises this aspect in significantly sized font on their labels.

I wonder if the next new hype 'thing' will be unfiltered versions of base beers?

Cheers!

 

That style just caught me by surprise for a high percentage of "next hyped beer style."

Makes me wonder how many Vermonters are in the AHA? Somehow that style doesn't seem to reflect the "Vermont homebrewer mentality" to want to brew. But then again, given the population of my state compared to most other states in the nation, I'm guessing it's probably a low amount of homebrewers from Vermont in the AHA. In turn, this makes me want to do a road trip so I can't get out of the "Vermont bubble" and truly get the real "vibe" of the rest of the brewers around the US of what they want to brew.

Guessing I'm curious to see if "Scottish ales" really do take off....leaves me scratching my beard, but hey, whatever, right.

 

I wouldn't put any money on it or anything, but you never know.

Sometimes you just need a Skull Splitter to break up all those IPAs, you know?

 

True, but it does make me wonder at least (to the first part of your comment).

But AMEN to that! Though I have to admit, I've never had Skull Splitter but know of it (second part of your comment).

I mean don't get me wrong, there's a ton of great IPA's and saisons here, but after awhile, well at least for me - I can only have so much of that hoppy stuff and saisons. I need the big stouts, doppelbocks, barleywines, Scotch ales and other stuff of that nature in the Winter. So it's nice that Founders does distro here, cause I usually love most of their big stuff. Also, I just take the ferry across the lake to get Bell's, so that's a plus.

 

This sounds incredibly interesting, or maybe to me,

 

The Joy of Homebrewing has a recipe for **** Ale made with the gutted carcass of a chicken, quoted from a cookbook from the 1700's, I think.

Recently, a local pub made a small batch of bock made with chicken bouillon and chicken seasoning from a mid-Michigan restaurant well-known for their chicken dinners. They called it **** Bock,and it was pretty decent.

So, jumping off your idea I'm gonna say the next big thing is savory ales.