I was thinking along the line of hoppy seltzer or sour seltzer. Something that riffs off of popular beers. Enjoy
plus = 'Split mixes' (2) 8 oz cans of (2) different styles, stacked to make a 16 oz 'split mix' can - to be poured into same glass (see: black and tan). Many varieties of 'combination recipies'. 'Drink 'em alone - or together - and mix 'em how you like 'em' - or some new variation of malt kool-aid beer.
Ummm...that's already the thing over here. Although, I admit I'm not sure it qualifies as a "fad" I mean when a small brewers have an Imperial Stouts aged in red wine, cognac, sauternes and port barrels...not that I'm complaining, mind you. My "local" sources are Molen & Grutte Pier breweries. I'm afraid with the barley situation, there'll be more "eurolager" and "americanlager" beers brewed with adjuncts.
I’d like to see lagers become the next fad. Someone innovate on them, put something out there never before seen or at least for some time.
Lotta that going on right now in and around Chicago. https://www.beeradvocate.com/community/threads/chicagoland-lagers-2022.664098/
Fads = what the masses are drinking= not always good... What i'd like to see: Barley-wine Fad! (now going to the barley-wine appreciation page ahhhh that's better.)
Yess!! I'm in! But honestly American brewed versions of these beers has mostly underwhelmed so far...
Sour Pastry Stouts infused with fruit puree and hopped to the high heavens... that's my prediction. My desire is to see beer flavored beer.
Bottle looks bigger than the Old Foghorn. Or has Anchor stopped using the smaller bottles for OF? @jesskidden
I've actually had a porkchop beer brewed with sage and rosemary that wasn't bad... wasn't amazing... but I didn't gag. And @DrewBeechum makes a clam chowda Saison...
They start adding: fruit, seltzer, lettuce, meat or anything other than the standard stuff etc to beer is the day I stop drinking beer. NA I can handle, but Trendy-fad-beer would be the final straw (which BTW should also not be added). I’ll turn to bourbon. And yes, I am. CAMRA member.
Where you been? That's been an ongoing trend for some time now. Unless you mean fully replacing traditional beers, which will never happen (he said with 90% confidence ).
Technology will play a role as well- once beer defermentation is perfected expect a lot of fruit puréed beers to spontaneously implode.
It's interesting hearing about what some people think are "upcoming trends" (*ahem*flyoverstates*ahem*) are actually already trends elsewhere (the coasts). Even though the industry is far more homogenized than it used to be, it is pretty cool that there's still some regional specialties and diversity across the country.
Beer that is infused with cannabis products, including THC (when the laws change to allow it) and CBD. This could be a gigantic market. Quality cannabis has a pleasant taste to it, and a beer with cannabis overtones would potentially be very good.
The craft beer movement was started with Amber beers. First there was Anchor Steam which was 're-invigorated' by the purchase of the brewery in 1965 by Fritz Maytag. And then in 1982 there was New Amsterdam beer brewed in New York which was an Amber lager. And soon after Chesapeake Bay Brewing made an Amber lager featuring Cascade hops. And then... And will Amber beers be the re-beginning of craft beer!?! Cheers!
Been thinking about this and I’m going to go with low ABV English style ales. Fits in nicely with the growing demand for (generally low ABV) lagers but also offers opportunities for the brewers who prefer to brew ales rather than lagers.
What I hope becomes a trend is Malted Barley in all it's various toasted and roasted character. I hope to see traditional, classic styles embraced and refined by skilled, imaginative brewers who care more about making Really good beer than following a trend... or a hop profile. I'd like to see more small beers with Big flavor aka milds and special bitters - balanced pale ales and rich malty Maibocks, natural carbonation and un chilled pint glasses. IOW's, I hope to see a return to normal become a thing - like breweries and brew pubs in every town was.
One can only hope... especially if they are served via gravity and a hand pump, moderately carbonated, at 55*F, from a cask...
My guess: I think pastry stouts will continue to rise. I hope: Belgians/Belgian styles will be the next big wave. NEIPA’s continue to dominate and only become more juicy and more body. Lagers go back to the cold, vapid place they came from. And I hope cellar-quality beers continue to gain notoriety. I can’t wait for the day where I go to a “fancy” restaurant and the wine menu is also accompanied by a cellared beer menu.
Maybe we'll get lucky and the next fad will be American brewed Belgian styles that rival the originals brewed in Belgium.
It looks like more breweries are doing the lurkr side pull thing for lagers, and mliko pours. Tree House is doing it, one of the hype new money haze bros breweries in upstate NY is doing it. Although I hesitate to the use trend. Rather, with all of the haze/pastry/smoothie stuff going on, the underdog of American craft beer right now is exploring European brewing traditions again. On that note, hopefully British ales on cask will become more commonplace.
Beer brewed using only socially acceptable green enegy brewed with ingredients farmed using organic, sustainable procedures, and transported only in EVs. It will be a contest to see which brewer is more socially and environmentally responsible.
Did you try Real Ale insitu? As in, London proper, that first time? Not so warm, nice carbonation without being gassy, and full of flavor. Yeah, enjoyed my UK trip.
Still needs that proper conditioning -- hand pump or not, cask or no cask. And yeah -- there are some places using beer engines on beers that aren't properly cask conditioned.
Acting upset that “none of my favorite styles” are available. Seems to be the one problem everyone wants to bitch about no matter what they like. Cheers.
