The Next Big Thing

Half Acre did a Gin barrel aged Pilsner. It was okay, but it didn't really have much gin characteristics.

 

An attempt to tap it was made back in the late 1980s by vintner Brooks Firestone with his Firestone Non-Alcoholic brand. (Firestone was the father and father-in-law of the founders of Firestone-Walker).

 

Eisbocks would be good, whether starting from a weizenbock or a doppelbock. The complexities of intense flavors, the high ABV that's usually concealed...nom.

Of course, in the US, there's that whole federal law against fractional freezing to get rid of first.

 

I'd try it!

 

Less focus on gimmicks and greater emphasis on quality. You know, beers that are carbonated properly and have depth rather than one overpowering note, be it hops or barrel.

 

Gin barrel aging can only really happen if there is a craft distillery around making a barrel aged gin. Typically, gin is not a barrel aged product (it's clear...). The few "gin barrel aged beer" I've seen have been barrels first used for bourbon then used to make a bourbon barrel aged gin, then used to age a beer.

Tequila, yes, but gin barrel aging is unlikely to be much of a thing since it requires making a different version of the base product. How about using a bourbon barrel which was used to age a bourbon barrel gin which was used to age a gin barrel farmhouse ale to age a gin barrel aged farmhouse ale port to age a bourbon, gin, farmhouse ale, port, sour?

 

As already stated. The idea of aging in different barrels, such as gin or brandy need to be explored more. I think that barrels like cider or maybe even Tabasco need to be touched on. I'm not sure what kind of beer that would benefit from the salty Tabasco barrels but I'm sure it would benefit some beers. And I would love some apple notes added to a beer that sat in a cider barrel for a couple months.

 

if only there was some country somewhere with a tradition of doing just that....

 

Doritos Locos Barrel-Aged Tacos

 

I feel like I'm seeing a lot of peanut butter porters pop up lately. And I'm ok with that.

 

Have you tried Susquehanna Brewing Company (SBC) Pils Noir?

I personally like this beer but I doubt that this style will ever be a big seller. Moderate alcohol Dark Lagers (Schwartbier, Dunkels, etc.) seem to just languish at my beer stores and I rarely see them on draft.

http://www.beeradvocate.com/beer/profile/29196/86001/

Cheers!

 

how about beer flavored beer for a change. Just well crafted beer with no weird ingredients

 

I've also seen a lot of Sriracha flavored beers popping up.. why is this all of the sudden becoming such a popular hot sauce?? Damn hipsters and their Sriracha. It's good and all, but I'd much rather just have a habenero or chili beer. It doesn't seem as 'crafted' throwing in some mass-produced hot sauce.

 

Next big thing will be more craft bars offering serve yourself kiosks where you pay by the ounce. I know there's a place in Asheville set up like that now.

 

How about everyone just giving this whole "bigger, faster, stronger" trajectory a break and try making simple styles that are masterfully done that people don't have to stand in line to try?

 

This is what I missed about sabbatical. You are a font of historical knowledge.

 

I was tempted to post a message very similar to the one you posted but the ‘issue’ is who are the folks who are willing to purchase “simple styles that are masterfully done”?

There is a raging debate ongoing in two separate threads concerning Boston Beer Company not brewing beers that are worthy of being consumed. There is no doubt in my mind that Boston Beer Company can make “simple styles that are masterfully done” but based upon the comments I am reading it appears that BAs would not buy those beers.

Cheers!

 

There's a place in Saratoga Springs that does that. It sucks.

 

Schwarzbier, try Uinta Baba Lager of you can.