Your beer predictions for 2014

Indeed we do! Can't wait to try their IPA, and hopefully some of their Woodcut series too!

 

HF Juicy will return in February 2014

 

Craft beer Mios!

 

I predict the craft beer scene will grow and grow and grow beyond our wildest expectations for decades. I've seen more in the past year than I've seen in the previous 30.

 

I predict that I will finally build the brewrig and homebrew....dreaming about mashing in.

And, as to others' observations. Rum barrel aging, yes. Better distro, yes. More -a-rita from craft....uh, Hell No!

 

Oklahoma brewers will boost production and raise the bar again for quality beer from this state. Over half of the sweet stuff will be shipped out of state into highly competitive beer-saturated market areas. The rest will be gobbled up by local shop hoppers for trade ammo and swill villas to sell over their bars. I'll never see any of it this far north since my local shops won't request any from their distros even though I offer to buy all the left over "shelf turds."

Oh, and I'll still have to travel between 45-125 miles one-way to buy nearly all of my beer.

 

i predict getting the beer I want will become even harder...not even talking about whales here. the popularity of the scene is growing faster than the distributors are moving it.

 

In 2014 we will have winter seasonals in summer and summer seasonals in winter. Pumpkin beers will hit the shelves in time for Easter and we will be hoisting Oktoberfests during the Spring Equinox.

 

Vodka infused Double IPA's (hoppy Screwdrivers).
The big guys buy out more indies.
Bearded dud drinking craft beer backlash.
More 4-paks, less 6-paks.
Cans, cans, more cans.

 

I predict that someone will start a "top 5 IPA/DIPA" thread.
Also, I'll continue to drink local beers... That includes traveling to drink other local beers.

 

Solemn Oath will begin canning or bottling (most likely canning).

Next year's Bourbon County Proprietor's Stout will be brewed with coco beans and vanilla beans. Goose has said they will never use vanilla in barrels again, but this is a small enough release that I think they could maybe do it. Plus, they would be using less vanilla this time and making up the difference with coco.

Alternatively, next year's Proprietor's Stout will be aged in bourbon barrels with maple syrup. Goose will directly challenge Founders, in other words.

Next year's other stand-alone Bourbon County variant will be aged in Lion's Pride wheat whiskey or Bernheim wheat whiskey barrels with strawberries.

Next year will be the final bottling of Goose Island Madame Rose.

Next year will be the last year of bottling for Goose Island Pepe Nero.

Next year's Bourbon County Barleywine will see expanded production provided enough of the BCBS barrels remain usable, with a twist---if they aren't, they will make up the shortage by aging the barleywine in BCBS and Proprietor's barrels and the strawberry wheat whiskey barrels.


An American brewery will make a semi-widely-available pumpkin sour.

 

Winter Stouts will be released in April, pumpking beers in May, summer wheats in February, and Hopslam 2015 will be released in Oct of 2014. First to market for everyone. But in all seriousness, give me more rum barrel aged coffee stouts and sour kambucha. More exotic fruit berliners and far less scottish style ales. But, bottom line, just keep giving me more great beer.

 

Dogfish Head will brew a new ancient beer.

 

Every specific beer release will be a complete clusterfuck. Not just whales, but even local seasonals.

 

An American brewery will purchase a brewery in Europe.

 

I predict I'll be drinking lots of St. Bernardus Abt and, if M & S keep stocking it, Lancashire Dark Mild.

 

I agree with this point, but it really makes me sad! I wish there were more breweries like RR and Avery with this idea: http://beeradvocate.com/beer/profile/30/34877

 

Hop infused vodka close enough for you?
http://shop.mikkeller.dk/spirits-18/mikkeller-spirits-dry-hop-simcoe-vodka-361.html

 

Not this.

This x 2