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Yum.

I get that. Especially as I get older. But I still see 9% DIPAs all over the shelves, so there’s clearly a market for beers of that strength.

I don't know. I just hear the way people (brewers) talk about IPA these days and it makes me wonder why thats the style we're all chasing. Don't get me wrong I really enjoy them, and yes I've even started coming around on the hazies a bit more, but the way they're being made now I can only...

To me, Tripel and other Belgian styles have actually made great gateway beers in the past. They're so unique that people who only knew macro lagers and maybe Guinness had no idea beer could taste like that. Obviously craft beer opened people's eyes to so much more the past couple decades. But I...

Mass hysteria.

Man, I've been saying something similar for years. Beer is an adult beverage, but for some reason we seem to be making beer for children now. Most coolers at the local liquor store basically look like the cereal aisle of a grocery store.

I had the same exact thought. Outside of maybe Allagash and Ommegang, most American versions were overly heavy and messy. But so was IPA for a while. They were malty and over-bittered at the same time. But brewers went about fixing it as opposed to abandoning the style. I feel like Belgians have...

Why aren't Tripels more popular commercially? To me they hit so many of the same marks that a lot of IPAs and DIPAs are going for these days. Super lean, dry, fruity. Not to mention 8%-9% ABV. Plus, they last. I don't worry if a tripel is 6 months old. They can actually take a fair bit of...

Just repeating what I heard. Haha. Maybe I should have said "the ol' brewpub model". :bigmug: Edit: Dumb jokes aside, I assume what they meant was more of a focus on local communal establishments (not like there isn't one now) and less of a focus on distribution. Bringing the people to the beer...

Absolutely. There are so many other factors to consider. The mere fact that beer is an agricultural product I believe is totally at odds (for lack of a better term) with the past assumptions that growth was essentially the norm. Trying to pair that with variation in consumer demand has to be an...

I heard a few brewers on a podcast recently talking about how they see potential of the industry in general shifting back toward the old brewpub model. I think so many breweries tried to jump on the bandwagon and saw the production/distribution model as the way to go. The market has very much...

It’s funny. It’s not lightstruck funk. It’s sort of just a general stink. It brings me back to my original point where I’m wondering if a touch of green onion might be nice. I’ve never been a sour guy but I’ve always loved Brettanomyces. I definitely have an appreciation for flavors that aren’t...

Sorry, had to chime in again. I'm enjoying another STS Pils from Russian River and I must say, this beer is straight up skunky, and I love it. Not sure if its sulfur from yeast or a combo with the hops but there is a definite funk going on here. And I absolutely love it. I know its not an IPA...

Ok one more, for quality control purposes only.

Heavily underrated style.

Give me an old school west coast any day of the week. However, these new tooty fruity hops might actually need the fullness and softness of a hazy. I haven’t been impressed with the way they present in stripped down modern WCIPA lately.