Hazy Bois are trending, lights lagers are here to stay and dessert stouts are still tasty, but what else is popping the top of 2019?
The younger generation has found a niche for sessionable sours. Not to take anything away from the deep, poignant flavors of Brettanomyces or pediococcus, but easy-drinking sours generally brewed through kettle souring or with some form of lactobacillus are a staple of younger craft beer drinkers (and beyond).
Trim Tab brewing in birmingham has made a name for itself with an array of light, refreshing fruited sours (Anywhere from mango to raspberry).
Adding fruit to a tart beer is about as delicious as it comes. Creating a sour that reminds us all of a tropical paradise is a recurring theme in the industry, but for good reason.
Consumer’s in a variety of demographics are gravitating to flavors away from traditional “Beer” (Although don’t tell that to the crushable, light lager drinkers!) and looking for an oasis of flavors blasting their taste buds with passionfruit and lychee.
Remember me? The OG of American beer has distinguished itself outside of the domestic world and the data shows the consumer knows that too.
Craft breweries have realized light lagers, whether German, American, Czech or other country-inspired, can have legitimate flavor and boast a lower-calorie, refreshing sip.
They don’t have to be made with corn-syrup or rice (Unless that’s your thing), and can be crafted to enhance the breadyness from the malt and offer lower bitterness than other styles, not to mention they go well with all the food.
“It’s one of the reason’s we decided to add Gnat Knocker to our core lineup,” said owner of Omaha Brewing Company, Robert Lee. “In the Southeast especially, lagers have been around forever, so creating a brand that envelopes full-flavors in a super light, sessionable lager, yet keeping the branding unique to the south and Omaha, was something we really wanted to portray in one of our year-around brands.”
Remember the Champagne of beers? This is actually the champagne of beers.
The Brut IPA is generally finished with champagne yeast or fermented so that the finish product is abnormally dry and with hops to accentuate those flavors. In a market where IPA is king, why not make a perfect mixer for IPA-Mosas?
Back Forty Brewing Company in Gadsden and Birmingham, Ala., took it one step further: The BamaMosa, a Brut-Style ale fermented with Orange Juice! Talk about a deliciously-dry treat for Sunday brunch!
The style was meant to continue the evolution of the IPA, and targeting the flavors on the dry-end of the spectrum is OK with us (As long as you keep the OJ nearby).
The trendy of trends, these hazy, hop-forward, orange-juice looking beers are the finite answer of hipster meets IPA.
These lighter-drinking IPA’s are generally dry-hopped with massive amounts of hops to punch the drinker in the face with any particular flavor and aroma.
The copious amount of hops give the beer a “Haze”, although sometimes derived from the yeast as well, and a style of IPA that eliminates most of the west-coast essence and finds a new happy medium.
Although more expensive, consumers are asking for the next best haze in 2019. The price seems to be off-set by quality, however, as consuming a great IPA takes a beer that is generally extremely fresh. This doesn’t mean West-coast style IPA’s are gone (quiet the opposite actually), but the haze in IPA seems to be sticking around for future consumers to enjoy.
With all of the styles available to the consumer today, craft beer remains on the rise.
According to The Brewer’s Association (BA), in their mid-year craft brewing report card, production volume for small and independent craft breweries grew four percent. As of June 30, 7,480 active craft breweries exist in the U.S., according to the report.
Also, according to data from the BA, Georgia has 82 current craft breweries that bring an economic impact of $1841 million to the state, ranked 16th nationally.