Beer fads that have passed

[Barley_Bob]

Cream ale is having a moment. It seems like maybe it's replacing blonde ale as the summer light beer of choice? I'm definitely seeing cream of three crops and fizzy yellow beer come up a lot more often than centennial blonde.

 

[slym2none]

Icehouse is still around, and recently jumped up to 6.9% ABV, from 5.5% previously.

I bet it still tastes like sweet corn soda.

:hs:

 

[rmyurick]

Yeah, I think "dry" beer in general was a fad. I actually worked on some Bud Dry projects back in the day--it required some special treatment since it was a "draft"--i.e. unpasteurized--product. So they were trying to cash in on two fads--dry beer and canned draft beer, a la MGD.

 

[JonM]

Heh. Icehouse.
So when I was in the dorms, all the dorm residents would have "house picnics" at a local county park in the spring. (A "house" was a two-floor section of a 26-story tower - one men's floor, one women's floor, with a common lounge and laundry and kitchenette area). My house plus a keg of Icehouse was the reason house picnics were banned after 1995.

 

[dyqik]

I predict the next little brewing "fad" bubble will be everything "NE" style... Just like how everything became "Imperial" for a bit. Brewers will be applying the same techniques they do to get NE IPAS to other styles... Like NE Irish Reds, NE Stouts.... We'll see.

Can I interest you in my NE Hefeweizen recipe? Your's for just $10...

 

[PlexVector]

I am fermenting a golden ale right now. While I was researching to create my recipe I saw references to the style being as ubiquitous as IPA is now, but it was in fashion pre 2000.

They are back in style now, but called session IPAs...

 

[PlexVector]

Had a NEIPA today from Raleigh Brewing. We used to call that hop water.

Good to know--I'll drop by there on the way home from work and give it a try. A proper and good NEIPA is harder to make than it looks...

 

[Sbe2]

Cream ale is having a moment. It seems like maybe it's replacing blonde ale as the summer light beer of choice? I'm definitely seeing cream of three crops and fizzy yellow beer come up a lot more often than centennial blonde.

Just tapped into mine, used mosaic. Waayyy better than the Genesee Cream Ale I am used to

 

[JonM]

Yep, me too. I made Cream of Three Crops a couple weeks ago with 1007. Kegged and gelatin'ed it a week and a half ago and one of these days it'll get clear ...

 

[bobeer]

I remember a few years back all my coworkers were raving on about "coronitas" but I haven't heard anything about them in years.

If these are those margaritas with the little corona bottles in them then I'm guilty of liking them. Haha.
I used to get them on the water front tiki bars on the river after being on the boat all day. I'd still get one if I was feeling saucy!

 

[bobeer]

Been seeing session sours a lot lately. Seems like a more sour gose with a tad less abv. Not really sure about it as a long lasting style. Hell, gose was a style that every brewery went nuts over last summer. I still see some around but not nearly as many as year or so ago.

 

[Revvy]

Been seeing session sours a lot lately. Seems like a more sour gose with a tad less abv. Not really sure about it as a long lasting style. Hell, gose was a style that every brewery went nuts over last summer. I still see some around but not nearly as many as year or so ago.

Goses... Guezes...whatever they are called... I think they hit the homebrewing community for a few weeks last summer in terms of hot ness....

 

[jpakstis]

When I first got into home brewing (the heady days of 2014!) it was all about maximum IBUs. 100, 200, 1,000.

 

[betarhoalphadelta]

Goses... Guezes...whatever they are called... I think they hit the homebrewing community for a few weeks last summer in terms of hot ness....

Gose != Gueze

Two different styles entirely.

 

[PlexVector]

Had a NEIPA today from Raleigh Brewing. We used to call that hop water.

I didn't think it was to style...too dry, watery; tasted like they took a west coast IPA, threw in some random hops and didn't filter it to make it cloudy. too bad. Oak & Dagger did something similar a month ago, but at least it had more flavor, but I didn't like it either. Once you have a real NEIPA you know it.

 

[Griffin495]

If these are those margaritas with the little corona bottles in them then I'm guilty of liking them. Haha.
I used to get them on the water front tiki bars on the river after being on the boat all day. I'd still get one if I was feeling saucy!

I thought Coronitas were the same as Coronas just in 7 or 8oz bottles...

 

[JonM]

Coronitas and Tiny Heinies aren't the same thing?

 

[dyqik]

I'm still waiting for the Bitter fad to start over here (the American interpretation of ESB served on keg doesn't count).

My friend* must have served about 4,000 casks of it this week, at one location. He'll have served maybe 10,000 casks of all real ales styles by closing tomorrow.

*plus the beer festival volunteers working for him.

 

[Beerswimmer]

Anyone remember back 30 years ago in the mid 80's when they came out with Michelob Dark? They really pushed that beer with all the advertisements. It was malty and pretty good back then before all the craft beer was available. Then later no one cared and they stopped brewing it.

John

Ahhh....Mickey D! Mickey D was the NICE beer people bought kegs of in college. We couldn't afford kegs of Pete's Wicked, so it was Mickey D or Killians Irish Brown for the beer lovers, and South Paw or Red Dog for something between "good" and Coors......

 

[bobeer]

I thought Coronitas were the same as Coronas just in 7 or 8oz bottles...

no idea... I guess I'm not up to speed on my Corona lingo. Either way those margaritas with the little corona's in em are good... whatever they['re called!

 

[JonM]

Speaking of little beers, I recently learned that Bloody Marys don't automatically come with a tiny Heine/six-ounce draft beer when you're outside of Wisconsin.

 

[ong]

I've had one of these. It was surprisingly good. I've been wanting to make one with the cal common yeast for a while. But then there's so many other things to do...

The California Commons yeast has really become my go-to for IPAs (I can't stand the fruity grossness of US-05/Chico). I don't use pilsner malt or anything, but the "hybrid" yeast strain really drops clear and bright and has a very neutral flavor for hops-forward beers. I generally ferment around 54-56 degrees and crash/lager for a week or so before kegging. I call it India Steam Ale if pressed.

 

[Special Hops]

IP(Anything)
BMC Dry
BMC Ice
BMC Dry Ice Lite.

Reminds me of this from the Simpsons

Zima,
Smirnoff whatever.

 

[jonny24]

I just got back from Barcelona, and all over the place they serve half n half beer mixed with Lemon Fanta... so kind of like a radler.

My girlfriends family does something similar to a Smirnoff "rocket" posted a page or two back, only it's a lager mixed with a Palm Bay cooler. They call them "Turbos" or "Ghetto Fabulous". Not that bad actually, the beer basically cuts the fruit and sugar to a reasonable level.

 

[VApatriot]

I'm really tired of seeing shandy. Fruit in beer is just wrong to me. Either have a lemonade or have a beer, hell, have one of each at the same time just don't mix them together. Gaaaaaak...

 

[TallDan]

If these are those margaritas with the little corona bottles in them then I'm guilty of liking them. Haha.

I used to get them on the water front tiki bars on the river after being on the boat all day. I'd still get one if I was feeling saucy!

Ordered one of these tonight because of this post. Not bad, but now that I've had one I don't think I'll order one again real soon.