With summer heating up in the Northern Hemisphere, we sat down with Innovation Brewer Thomas Hartman to talk about the beer trends we can expect to see this season. Here’s what he had to say!
More Session and Sessionable Beers, Especially IPAs
The trend of making IPAs ever hoppier seems to have slowed, with the pendulum swinging back toward more mellow, drinkable session beers. In a session beer, brewers try to maintain the balance and flavor of an existing beer style while reducing the ABV (usually to about 4% or below). In addition to packing less of an intoxicating punch, sessions tend to be mellow in flavor. These are beers you can drink all afternoon.
It’s important to think about session beers as more than just watered-down versions of other styles though! A good session IPA, for example, is formulated with an eye toward specialty malts, mash formulations, and hop profiles that result in a less-overwhelming flavor, less bitterness, and a lower ABV while providing a distinct flavor that you’ll want to drink all afternoon. Look also for fruit flavors in some of these sessions and sessionable brews.
More Accessible Sour Beers
Just as the pendulum has swung away from outrageously hoppy, 110-IBU IPAs, the extremes of sour beers are receding in favor of a more accessible drink. The craft beer market is typically American: when we do something new, we start out really big! Early sours were mouth puckering, eye watering, and sometimes barely drinkable. Today both sour fermented and kettle sour beers are being developed in lower acidity, lower ABV versions. Blending with fruits, such as passionfruit, to balance sweetness with sourness is also a welcome development. Kettle sour beers, where the acidity is the byproduct of bacterial fermentation, are harder to control, but here too brewers are improving balance while maintaining the refreshing zing of these quintessentially summery beers.
More Local Ingredients and Local Variants
With the trend toward eating and buying local in other industries, it’s no surprise that beer drinkers are looking to drink local too. Small hop farms are popping up all over, with producers working to distinguish themselves with different and novel hop varieties. Both Michigan and upstate New York have vibrant hop-grower societies with an intense demand for their locally grown hops. The same is true of small malthouses providing locally sourced malts and other ingredients. Wine drinkers have known for years that the flavor of wines depends on where their ingredients are grown. Wine made from Malbec grapes grown in Chile is completely different from wine made with those same grapes grown in France. Similarly, Cascade hops grown in Yakima, Michigan, and Germany have distinct flavors and qualities. Expect to see more local ingredients and more regional specialties. The cloudy or hazy IPAs that are being perfected in New England are one delightful example of this regional specialization.
Non-Beer or “Near Beer” Options
With the uptick in local brewpubs and breweries as popular gathering places, there’s a growing demand for non-beer options for those who haven’t yet embraced traditional beer styles. This summer, look for more radlers: a 50/50 mix of beer and fruit juice or soda, generally light and crisp in flavor and only 2 to 3% alcohol. Some breweries are also developing malt-based “near beer” beverages, processing traditional wort in new ways to create drinks that appeal to a non-beer crowd.