Simple question: What do you think the next beer fad will be? And check out the replies on Twitter, Facebook, and Instagram to this same question.
Sadly, I think higher prices is an answer. A more-to-the-point answer is German styles, but not confined to imported beers. I think there has been an increase in American brewed beers but I'm not certain it has reached the fad stage yet. So let it happen!
My short answer: a little more lager again, a little less IPA, and a little more NA. Wait, can that be called a fad?
NEIPA? Fruit infused beers can't be very far from truth? Identifying the fads of today and yesterday may help to predict the next!
It's really impossible to tell. They've tried Brut. They've even tried Cold. Both "IPAs" fizzled out due to inconsistent execution and unclear definition. Did we even see hazy NE IPAs coming? In the midst of the bitter is better onslaught, it was impossible. The early trailblazers weren't even particularly or consistently hazy. And so much of the industry pushed back against it as poor brewing technique. Slushies? They weren't even looked at as beer, and still aren't by some. People actively said it wouldn't catch on, or even be replicable. Pastry stouts? Having a slight hint of cacao or roasted nut added to a subtle, low ABV stout had a long track record, until Southern Tier (?) started playing with flavor profiles, then breweries added gobs of whole ingredients to absolutely massive brews. From my point of view, we always seem to think that every possible angle has been explored and every possible invention has been concocted, then something new and crazy pops up. And I'm not sure smooj/slushy seltzers even count in all of this, although one of the prevailing creators is also a brewery. As far as lagers being a "fad"...I think that ship has sailed, so we can't really "predict" that, even if it does catch more fire than it already has with those of us that are really enjoying the second coming. And quite frankly, that's not even a category...it's like saying "ale" will be the next fad.
Even NA beer is helping me through difficult times...thanks, beer! The alcohol part tended to be part of the problem, so guess the best of two worlds. Looking forward to any fad within that frame, as long as my hand on the heart most preferred beers also stay on the shelves!
I don't know what the next fad will be, but I'll bet it's another already existing style with a new, unneccessary name.
I think NA is actually a potentially promising prediction. I've seen a few more craft options pop up in the past year or so, this very slow trickle is ripe...
I think NA has been predicted before, it's more like it's slowly gaining momentum now. Wonder when the first year comes, when the NA sales go down? The day will come. It's 1 percent of the sales now, will max at 5-10 percent in the distant future?
Those mentioning traditional true-to-style lagers and pilsners are behind — those fads are already here. Let’s hear some bolder predictions. Mine: pastry and fruited versions of ultra-traditional styles. Give me pastry lagers, fruit purée hefes. They thought we were crazy when NE IPAs happened? Let’s make those traditionalists really vomit.
Political messaging, while possibly already at an all time high, will grow further. Going out of business. That is going to get more popular too.
NA beer is big in Germany. I wouldn't call it "huge," but nearly all of the breweries that people know about (both large and small) have one. People actually buy/drink 'em, too. As Stone has taught us, Germany ≠ the US, but it's at least evidence that NA can be popular.
I’d assume some as yet to be created fruity sour derivative. Fruited kettle sours, slushy sours, pastry sours have all become more popular than I care for. I don’t know the next step, but I’ll bet I’m not keen on it. In a different vein, terroir marketed beers. Increasingly, I see traditional styles renamed for their make-up including local ingredients. So, here, we have Ontario Pale Ale, Toronto Pale Ale, etc. There are beers out west using heritage grains like Red Fife that are marketing the beer heavily according to this feature of one ingredient. So, I’m going to go with terroir marketing of existing styles, with some not insignificant nod to how the terroir impacts the flavour of the beer.
Yes, I have spotted too that every big brand needs an NA alternative. And craft is even specializing. Maybe the tech to remove alcohol without much of the taste finally is greatly accessible, and we may get an NA fad or two.
It's gonna be low abv fruited or "salty" session sours, unless we consider that fad as already here. 10 Barrell is going to sell a metric ton of Crush
OK, I will make a bold prediction: Czech Dark Lager! To quote Martin Mull: "Don't be afraid of the dark".
I think this is the right answer. As for me, I'd like to see a trend towards low alcohol options, like in the 2-4% range. I've tried some NA options, they've definitely come a long way but won't drink them unless I have to honestly.
I honestly have no idea what the next fad will be, but I'm sure it will be something I won't care for.......
