IPA Domination

[m_c_zero]

A group of us were discussing this the other day. We're all a bunch of hop heads, but we were discussing if this IPA/super-hoppy beer fad would come to an end anytime soon. If so, what would replace it?

 

[nukebrewer]

I don't think it will ever go away really, but I think it might be toned down a bit. If it were to be replaced by something I'd say it would be on the opposite end of the spectrum. It will still be high grav I think, but if/when the hop craze ends, I think it'll just shift to malt forward beers like RIS or dopplebock or something along those lines.

 

[RobertRGeorge]

Two thoughts from the Pacific Northwest: Deschutes claims to be first out of the gate with a "Northwest Pale Ale", which in their version is amber with hints of red, nicely malty, and features the restrained use of citrusy/tropical fruit flavors of the new hop strains. I see a big future in this. Second, BC brewers are working hard to produce a definitive "BC Pale Ale". It seems to be more malty than hoppy, but I don't see the style quite defined yet. I would expect the word "organic" would be in there somewhere. There's also a push for very locally produced barley and hops. Since hemp growing is legal in Canada I see a lot of ales with hemp seed in them but I think this is pretty much a gimmick. There are a decent number of cream ales being produced in BC too.

Phillips Brewing, Okanagan Spring, Mt. Begbie, Crannog, Howe Sound, Nelson Brewing, Cannery Brewing, Steamworks Brewing are doing a pretty good job at creative BC brewing and some are in province-wide distribution.

 

[nukebrewer]

Two thoughts from the Pacific Northwest: Deschutes claims to be first out of the gate with a "Northwest Pale Ale", which in their version is amber with hints of red, nicely malty, and features the restrained use of citrusy/tropical fruit flavors of the new hop strains. I see a big future in this. Second, BC brewers are working hard to produce a definitive "BC Pale Ale". It seems to be more malty than hoppy, but I don't see the style quite defined yet. I would expect the word "organic" would be in there somewhere. There's also a push for very locally produced barley and hops. Since hemp growing is legal in Canada I see a lot of ales with hemp seed in them but I think this is pretty much a gimmick. There are a decent number of cream ales being produced in BC too.

Phillips Brewing, Okanagan Spring, Mt. Begbie, Crannog, Howe Sound, Nelson Brewing, Cannery Brewing, Steamworks Brewing are doing a pretty good job at creative BC brewing and some are in province-wide distribution.

Those may all be really good beers, but the reality is Americans have to do everything at least bigger, if not better, than everyone else. I realize you're from BC, but in the context of the OP, really it's just America where the hop craze is so big, unless there's something I don't know about the Canadian beer scene, which entirely possible. I think the NBT in America will be some form of extreme brew.

 

[ReverseApacheMaster]

Seems like sours are moving in as the next big thing or maybe the next big rare beer because it's a hard beer to produce frequently due to aging and the limitations of fermentor space.

It really seems like the pendulum is starting to swing towards the next big thing as session beers, which makes a lot of sense since they are much cheaper to make than all these big IPAs and maltbombs. I do think we will also see more growth in the imperial stout/robust porter/doppelbock/scotch ale malty side.

 

[RobertRGeorge]

Actually the hophead movement is up in Canada as well. One thing mentioned above is session beer and I recently saw an Okananagan Spring "Mild Winter Beer" that seems to be a push back on winter warmers that are highly alcoholic and packed with all manner of spices. So we may see more of that.

It seems to me that there are some brewers out there really jumping the shark with the bigger is better idea, particularly when you get a company like Rogue coming up with bacon donut beer, and recently with brewer's beard beer. Heck here's an idea: take a quart of vodka, steep some specialty grains and hops in it, force carbonate, and voila! 100 proof beer!

 

[nukebrewer]

Actually the hophead movement is up in Canada as well. One thing mentioned above is session beer and I recently saw an Okananagan Spring "Mild Winter Beer" that seems to be a push back on winter warmers that are highly alcoholic and packed with all manner of spices. So we may see more of that.

It seems to me that there are some brewers out there really jumping the shark with the bigger is better idea, particularly when you get a company like Rogue coming up with bacon donut beer, and recently with brewer's beard beer. Heck here's an idea: take a quart of vodka, steep some specialty grains and hops in it, force carbonate, and voila! 100 proof beer!

Hey! I just heard and learned what that term meant tonight. I thought it was an interesting bit of trivia.

Anyway... so it appears I was wrong about the hop craze in Canada. While the craft brewers among us may appreciate the session beers, I simply don't think it will gain much of a following among the non-brewer craft beer drinkers. There are far more drinkers than brewers and it is my opinion that they will continue to demand bigger and better beers, even if they get off their hop addiction.

 

[Homercidal]

I think the hoppy bitter beer is already starting to fade as the big thing. Sour beers are getting real popular, but from what I've seen I think that fad is slowing down as the market gets enough to satisfy people's curiosity.

I think the next thing will be session, or lighter styles which people can drink more of without getting too buzzed. Brewers and beer people are more aware of the skill it takes to make good examples and appreciate them more.

That all said, I don't think the hoppy beer fad will diminish much in the foreseeable future. I think the market for craft beer has been growing and as brewers produce more unusual beers people will want to try them out and thus you have a "fad". Some of those beers will stick around even while many of those people drinking them will move on to trying other new styles.

 

[RobertRGeorge]

I suspect that the challenging styles like saissons and sours will remain a niche. For me it was a real effort to acquire the taste for them, because after all, they are actually spoiled beers that were lucky enough to spoil in a somewhat palatable way. The first time I tried Orval I took it back, complaining that it had gone bad!

Brett infection for example would be considered a fatal flaw if it appeared in wine. That it happens to appeal to some people who appreciate a winey taste in beer I think is a lucky fluke. (Thinking Rodenbach Grand Cru here)

 

[todd_k]

If the hop shortage from 3 (or so) years ago didn't stop the IPA craze, nothing will. People enjoy them and breweries will continue to give them what they want. I think seasonals have really caught on more the last couple of years which keeps a nice rotation of different styles on the shelf.

 

[ReverseApacheMaster]

I suspect that the challenging styles like saissons and sours will remain a niche. For me it was a real effort to acquire the taste for them, because after all, they are actually spoiled beers that were lucky enough to spoil in a somewhat palatable way. The first time I tried Orval I took it back, complaining that it had gone bad!

Brett infection for example would be considered a fatal flaw if it appeared in wine. That it happens to appeal to some people who appreciate a winey taste in beer I think is a lucky fluke. (Thinking Rodenbach Grand Cru here)

Saisons are not spoiled.

 

[Darwin18]

How exactly are saisons challenging? The wyeast blend has a temperature range from 70 to 95 degrees F. I would consider a pilsner to be challenging as it requires a lot of control to execute well.

 

[RobertRGeorge]

What I mean by "spoiled" is that Belgians often have organisms in there other than domesticated yeast. Brett or wild yeast for example. I don't mean they are spoiled in the sense that they are undrinkable. Many people like them.

What I mean by "challenging" is that they are not a beer that tastes like the beer that the average North American consumer is used to drinking. The taste takes some getting used to. I think for this reason they will not likely ever become "the next big thing" the way IPA went.

I think the "challenging" crown in terms of technical finesse required to brew certainly goes to pilsener. Which brings up what I would like to see as the "next big thing"--not that it necessarily will be--is Classic American Pilsner. 6-row malt, corn or rice, 6% ABV--and a nickle a mug with a free sandwich would be great too.

 

[Homercidal]

Saisons are not spoiled.

No, but they are often lumped into the Belgian category where lots of infected beers are known to habitate. Plus they have a funky flavor and sometimes light tartness that can mimic a brett beer in some ways.

Personally, I don't find them challenging if you can get a yeast strain that doesn't want to stall too soon. The style is wide open in a lot of ways, so it's not hard to hit it.