What will be the next style to explode, and why?

Barrel-aged varieties of unlikely styles.. Like, BA IPAs and lagers..

 

The next style to explode will be the session IPA. Expect every brewer you know of to put out at least 4-5 versions of this type of beer.

 

frankly I keep thinking they are done, but they keep trying to surprise me. I am wrong allot.

 

Rice IPAs

 

you mean like bud ipa?

 

A lot of the session ipa's are lightened with rice & corn.

 

Styles which are brewed using wild yeast are far more likely to explode moving forward.

 

Anything with TNT in it.

 

Flying Fish Exit 16 is a very good one.

 

Still thinking about this?

To the OP - maybe they'll gain even more popularity, but I think Berliner Weisses have already become pretty popular. I doubt they'll get to the level of IPA though.

Speaking of session - there's always talk of low ABV, yet tasty beers being the next big thing, but I've yet to see it really take off. I'd like to though. And if that was combined with more use of casks (well handled of course), I'd be happy.

 

I'm hoping for more barrel-aged IIPAs and barleywines. How long til Founders Doom is back again? (rhetorical)

As for session IPAs, I'm lucky enough to have a few great choices (Schlafly's can session IPA and All Day) always available, but I still drink much more Centennial and other "full" IPAs. I doubt sessions will get much more popular than APAs; there is a perfect time and place for them, but most Beer Advocates aren't drinking a case per day.

Not a style to explode, but I'm hoping for AIPAs to be called American Hop Ales. Keep IPA for the "classic" (true to style) IPAs. Completely unnecessary, I know, but it's just a little peeve of mine.

 

Wine barreled aged beers
and/or more beer brewed with grapes added etc
I think there will be a blurring of the line between wine and beer

 

This is something I wouldn't mind seeing. I think wine barrels can add a lot to many styles of beer.

 

Sessionable Czech pilsners dry-hopped with Citra
Regular strength Czech pilsners dry-hopped with Citra
Sessionable German pilsners dry-hopped with Citra
Regular strength German pilsners dry-hopped with Citra
Sessionable American stouts dry-hopped with Citra
Regular strength American stouts dry-hopped with Citra
Sessionable American porters dry-hopped with Citra
Regular strength American porters dry-hopped with Citra
Sessionable American black ales/black IPAs dry-hopped with Citra
Regular strength American black ales/black IPAs dry-hopped with citra
Farmhouse ales/saisons dry-hopped with Citra
Sessionable farmhouse ales/saisons dry-hopped with Citra
Sessionable American stouts fermented with brett and dry-hopped with Citra
Regular strength American stouts fermented with brett and dry-hopped with Citra
Sessionable American porters fermented with brett and dry-hopped with Citra
Regular strength American porters fermented with brett and dry-hopped with Citra
Sessionable American black ales/black IPAs fermented with brett and dry-hopped with Citra
Regular strength American black ales/black IPAs fermented with brett and dry-hopped with Citra
Farmhouse ales/saisons fermented with brett and dry-hopped with Citra
Sessionable farmhouse ales/saisons fermented with brett and dry-hopped with Citra


Also, all of those soured and/or aged in bourbon barrels. Walez bro.


tl;dr version: lots of Citra and wild yeast. In everything.

 

Whatever happened to the canned AWA?

 

Gose? It was a style that basically didn't exist a year ago. Definitely beers brewed with wild yeasts.


I'd love to see more reds particularly higher abv "imperial" style reds but don't think they'll ever be popular enough to boom.

 

Answer to first question:
I don't know

Answer to second question:
Because I'm not psychic

Seriously,
I say sours, of some sort, or Saison.
Because styles seem to catch on right after I fall in love with one.
Maybe because of season? Maybe from increase of options in stores when certain styles become popular? Not sure...

 

Agreed, but also other [non-bourbon] spirit barrels too, because 1) it's a unique twist on an already very popular trend in beer (barrel-aging); and 2) it starts to bridge the gap between beer drinkers and wine/spirit drinkers (i.e. beer markets and wine/spirits markets). I'm not saying that wine afficianados are going to think a beer will taste the same as a good wine just because of a barrel, but it could at least pique their interest enough to try a new beer. I know beers aged in rum, tequila, french oak, and port wine barrels are around, but they are pretty rare, so there's plenty of room for more.