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

I was going to respond with braggot too, for a selfish reason. I can't find braggots in my area. There were some local breweries that brewed braggots once or twice but that's about it, and the other ones aren't distributed here.

 

I always felt like Heady Topper had a faint taste of cereal in it.. Might not be using rice but i'd bet their using some sort of adjunct.

 

Dark Mild.

 

I did try some Helles, but for me it's too yeasty without extra malt and alcohol like the Belgians, not bad beer but I liked the Dopplebocks and Eisbocks alot more, to me these 2 styles are Germanys biggest contribution to beer so far, I hope there's more to come.

 

What brand of Mead was canned? Thanks.

 

That already exists. It's called the last year of fantome bottles. Tastes like epic s**t. :-(

 

I think it could still be interesting, perhaps a little less filling, making it more sessionable? You probably already know that some historical English, including sessionable milds and bitters, used adjunct corn and invert sugar. The trick would be making it not taste like water (apparently those invert sugars were caramelized and flavorful). I think this could be accomplished with a portion of richer base malts in the grist or maybe some toasted or lightly kilned malt. And, of course, generous hop flavor additions.

 

Gruit. The anti-IPA.

As more and more breweries open and demand for certain hop varietals reaches an unbearable high for brewers, I see them all saying "fuck it, let's make some kick ass gruits".

 

Risgoop? listed as an american barleywine but label says rice beer.

 

Wines aged in Beer Barrels which were used to age Wine

 

I don't remember, a new brand I hadn't seen before, I saw it as I was running off to pick up some food I ordered. If I find out I'll let you know for sure.

 

Barrel aging will definitely continue to grow and splinter off.

I'd say sours, especially gose.

 

Thanks. Meads are very elemental and cool. I'm a huge beer advocate, but fermentables have sustained us I'm pretty sure. A touch of mead gets me all through Time.

 

Black/Dark Lagers. Nice dark flavors without the heaviness from the body.

 

If you can make this happen I would appreciate it!

 

What's the next style to blow up with craft drinkers, and/or the general public?

Do you mean a style that gets a bump in coverage on BA or RB? Do you mean a style that 150 craft brewers make next year when 8 made it this year? Or do you mean a style that that has national volumetric impact?

" Although Black Crown represents less than 1% of U.S. beer industry volumes, the new label is part of AB InBev's move upmarket and analysts say the brand is now the largest contributor to the brewer's growth. Bud Light Platinum, a slightly sweeter beer with the same alcohol content, was one of the brewer's most lucrative launches last year."

 

Blue Dog sparkling mead

 

Anything aged in Pappy

 

I would have to say sours.

 

I'd hazard a guess of sours for the in-crowd, and then probably tame/crossover IPA's for the mainstream.