Next Hyped Beer Style

There are pretty strict laws regarding labeling for wine and beer, and from what I understand cider is in a class of it's own. It may be tough for companies to get around those laws. That being said...

https://www.beeradvocate.com/beer/profile/9784/98558/

Citizen Cider and Zero Gravity Brewing did a collab and made a Gruit. I did not have the chance to drink any, but I heard good things.

 

Einfachbier. I forgot about that. What could be more modern than Simple Beer?

 

I love a good Scotch Ale. Skull Splitter is solid. Love Robert the Bruce. But if the idea is the ales they drink in Scotland...please God no! I just came back from there. Nearly impossible to find anything on draft or cask that was over 4.3% and everything was as bland as is possible. Budweiser would have stood out as a flavor bomb. Even the "craft" offerings were still so watered down.

 

I think the key is "well made" and "fresh". I have even trying different ones as they seem to hit the spot when the heat rises here in NC. By well made I mean I want to be able to taste it and not have it be just an expensive AAL. Perhaps the key to "fresh" is you advice to drink local.

 

Have you tried Highland Pilsner and/or Lynnwood Czech Yourself beers?

Cheers!

https://www.beeradvocate.com/community/threads/new-beer-sunday-week-621.482739/#post-5224892

https://www.beeradvocate.com/community/threads/new-beer-sunday-week-625.489837/#post-5278350

 

First Barleywine I ever had was the 2014 Samael's that had sat on the shelf for a couple years. OH. MY. GOD. I'm so mad at Avery for discontinuing that beer and Czar that I pretty much refuse to buy anything from them.

I agree that Barleywines are due for a moment in the sun. I think what's holding them back are the trash "American" renditions of the style like SN Bigfoot, which put people off. You're going to take a wonderfully complex style, water down the body, and then put in tons of hops? And not even good, complimentary hops like Nelson Sauvignon, but cat pee palate wreckers?

 

I have tried Highland but not the Lynwood. I also tried Torch from Foothills and Panic Water from AMB. Of those I enjoyed Panic the most. I think Crisp and Wussie meet my taste preferences the best. The search continues. Have you had a chance to try the new Sweet Action from Sixpoint yet? A really nice low ABV pale ale.

 

Who is it? Red Cypress in Florida makes a fucking good barleywine ale.

 

Yes I have had one can so far from my recently purchased Sixpoint 12 pack variety pack. I enjoyed drinking that beer.

Cheers!

 

I'm confused by your question.

 

Or a beer style that's not really like an IPA, but is still called one......

 

Their Beer for Breakfast had scrapple in it, it was pretty good.

 

Is that where the meaty smokiness came from? I'd assumed they'd used smoked malt.

 

Both. https://www.dogfish.com/brewery/beer/beer-breakfast

 

Thanks, I hadn't really looked into it. I tried it, thought it was an interesting take on a Breakfast Stout, and decided that I wouldn't turn one down if offered but I wouldn't go out of my way to buy it again.

 

Yeah, not really an everyday drinking beer but it was well executed for the concept.

 

It's probably going to be smokebeers... at least that's what I invested my child's college savings account into. Everything you ever wanted to know and more (definitely more) at https://smokebeerministry.wordpress.com/

 

Hazy Pale Ales

 

The NEIPA really strikes me as a market that isn't quite done with hops just yet. And I kinda lump all hoppy beers together into the same trend.
Barrel-aged everything as another.
I guess gose is a bit newer to the scene, which is a concern because I don't want the community to back their palates down to lighter and lighter beers.
SmokeBeer is certainly the next trend that will take over the beer market of the world.
Oh, and you know they're making Zima again... These are dangerous times.

 

As a dark beer advocate, and being in Australia...

Of late there has been a real push on sweeter dessert-style stouts. A couple of breweries here though have experimented recently with nut infused porters (recently one brewer released an outstanding hazelnut porter) though and personally I would love to see some of the brewers experimenting more with this idea.

@DarkBeerMark
http://medium.com/the-darkside-of-beer