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Next fad

General Beer Discussion by MATTFUNGUS

Bourbon barrel seems to be the big fad right now... What do you think will be the next fad in beer? Here are some of my predictions... Sugar cane squashed - fill the carboy with the inner layer of sugar cane, then rack your brew and squash it out. Burled beer - find a burl on the side of a tree, hollow it out and age the beer in it. Bowl beer - never racked or aged, served fresh in your kitchen, never let the bowl get empty, always adding fresh water, malt and hops, like sourdough, the objective is to keep a fresh batch of beer going all the time. Exotic fungus beer - find an inert exotic fungus that no one has ever heard of and use it in a beer. We'll have dead man's finger's dopplebock, horse's hooves hefeweizen, and black jelly bitter. Old beer cooler drippings - you find a piece of cardboard that's been sitting in the back corner of a walk in cooler for five or more years and has absorbed the scent and drippings of every bottle that has broken and filter your brew through shredded pieces of that.


12 years ago
# 15
# 15

64 calorie pee pee. For "athletes" [:D]

12 years ago
# 16
# 16

JUDES
457

JUDES
457

pale lagers are the only fad i like

12 years ago
# 17
# 17

HEEMER77
21924

HEEMER77
21924

Iowa is a little behind the times. Barrel aging, especially using the locally bottled (but not distilled!) Templeton Rye Whiskey. This has been hot for years, though. Also, doing Belgian style everything is a trend. Throw Belgian Yeast, candi sugar and maybe Brett in multiple styles of beer. More miss than hit. The sour trend has not started here.

12 years ago
# 18
# 18

[:D]

quote: Originally posted by slowrunner77
64 calorie pee pee. For "athletes" [:D]

12 years ago
# 19
# 19

[:D]

quote: Originally posted by bluesandbarbq
quote: quote: Originally posted by Phishpond417
Would love to hear what other beer drinkers from around the country are seeing right now as far as trends go. I wish I could bounce back and forth between the Midwest and Northwest to see the differences.
You know, in the South, we are a decade or generation behind the rest of the country in just about everything, except when it comes to great music, food, manners and good-looking women, where we're WAAAAAAaaaaay ahead of the rest of the known world. So our beer fancy-pants brewers are just now figuring out what a "lager" is or the definition of "hops". Old is new down here. Old style porters and stouts are reemerging, ESBs, browns, alts, fresh local ingredients, weird stuff like persimmons and the lovely cherry-smoked malts. Some big IPAs, of course.

12 years ago
# 20
# 20

Coors Light Iced Tea?! The obvious fad is sours. I am surprised no one mentioned Single Malt and Single Hop beers, the wine varietal style bottling.... I think it is interesting stuff, but varietal bottling has ruined some of the best practices for great wine all over the world, because blending grapes is how bordeaux consistently creates great wines year after year. I see the same thing in coffee, single varietal.... often the characteristics are too narrow to create a truly great coffee.... Probably why SV hasnt caught on like crazy in beer anyways. Plus people are more aware of beer styles than wine styles.... but anyways, my forecast or trends I would like to see catch on (not neccesarily both in every suggestion): -coffee beers with different coffee blends but the same base beer... (like the mikkeller black hole barrel series, or single hop series) -"estate beers" like sierra neveda, in which ingredients are grown and assembled in small micro climates, which would hopefully reflect terrior a bit (as in does terrior affect beer at all? who knows till this is tried on a large scale). The logical next step from here is spontaneously fermented estate ales, and then from there, wine/beer hybrids that are estate and spontaneously fermented (which the bruery may be kinda doing already) -beer cocktails??? Sangria Wits??? or Sangria Porters?!?! Mulled Stouts? -I also think herb beers have a future, also in representing regional assests, like alpine fruit and flowers in BC for example.... thats all I have been thinking about recently in terms of where to next...

12 years ago
# 21
# 21

Finally, what I was getting at looking beyond the present and the recent past into the future. And those BC herbals makes me wonder when a snowberry beer or a hemlock needle beer will ever come out. One of the reasons I got into brewing was a simple question. Why is no one making prairie beers in Wisconsin out of native grasses like turkeyfoot and big blue stem? Why is it that we only malt barley and sometimes rye or oats? Forgie has it right with microclimating (estate beers), in fact a recent beer, Doanne won its award in part because he used malt from 6 grain from ashland (in other words he malted what was grown in his own soil) If anything follows what I heard about wine a couple years back the best thing would be to get from brewers who are new now and up and coming because in five-ten years they will adopt characteristics that make them more popular to a larger and larger audience, or what I like to call, the pilsner effect.

12 years ago
# 22
# 22

HEEMER77
21924

HEEMER77
21924

quote: Originally posted by mattfungus
Finally, what I was getting at looking beyond the present and the recent past into the future.
I have had Chamomile in a couple of brews. I also agree that single hop is a big thing. I know people are experimenting with tea, but the homebrewers are always a little ahead of the commercial brewers. I knew a guy that did a peanut butter porter and a bacon beer many years ago, way before any brewery was cranking them out. btw - his source of pb was a dried powder made to be reconstituted in water because of the low fat content. The bacon he cooked and rendered out as much fat as possible. I know that tobacco was discussed on RB and it was generally agreed to be a bad idea as apparently nicotine is alcohol soluble?

12 years ago
# 23
# 23

Fads are for suckers that want to stay "cool". Brew it right, brew it great and fads be damned. Give me a fresh, fantastic IPA any day over some bearded-yeast-frog-shit-infused-strained-thru-Marilyn-Monroe's-used-stocking-aged-on-40-year-old-concrete-chips-of-some-random-dead-poet's-tombstone-with-bourbon and I'll be a damn happy camper. God, I sound like BP...lol. But in all sincerety, fuck fads. Great beer isn't a fad.

12 years ago
# 24
# 24

[quote]Originally posted by Stoutlover72
Fads are for suckers that want to stay "cool". Brew it right, brew it great and fads be damned. Give me a fresh, fantastic IPA any day over some bearded-yeast-frog-shit-infused-strained-thru-Marilyn-Monroe's-used-stocking-aged-on-40-year-old-concrete-chips-of-some-random-dead-poet's-tombstone-with-bourbon and I'll be a damn happy camper. God, I sound like BP...lol. But in all sincerety, fuck fads. Great beer isn't a fad.[/quote I think "fad" is probably the wrong word to be used in this topic. Since "fad" is something that is short-lived, "trend," the direction in which something is changing, is probably more accurate. Everything that has been mentioned so far I'd love to see continue, not just disappear overnight.

12 years ago
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