April 7th is National Beer Day. If you’re a beer drinker, you likely have your favorite style(s).
But what’s trending in beer?
Here it is, adapted from Flavor & The Menu for the facts.
There are four emerging beer styles in the U.S. (and more new styles are always under development).
IPA originated in England centuries ago, an extra-hopped beer created to make the long ocean voyage to the British residents of India. Over the past few years IPA has surged in popularity in the U.S.
This sub-variety is fermented with Belgian yeast. The result is a fruity and bitter style, malty and with textural richness.
It has what is called “the characteristic funk of Belgian yeast,” with the floral aromatics of the hops.
An old German beer style, Gose is an unfiltered beer made with lots of malted wheat.
A cloudy brew with moderate alcohol and a refreshing crispness, it’s less bitter than many other styles: dry and tangy from the addition of coriander seeds and salt.
Like fruit beer? As with Berliner Weisse beers, a Gose can be served with fruit or herb syrups.
“Sessionable” beers are those with moderate levels of alcohol. These are made to be easier to quaff (i.e., less alcohol means you can drink more without “effect”).
The increased popularity of hoppy pale ales has led to the creation low-potency session ales that are 3% to 4% ABV, and have more aroma and flavor from hops. Some are brewed to be less bitter, as well.
Sour beers are an ancient style, with a flavor profile ranging from a gentle tang to a powerful dry astringency—more like Champagne than beer.
They also can offer challenging flavors and aromas unfamiliar to most beer drinkers. They sound amusing, but are real: barnyard, blue cheese and horse blanket, among other characteristics.
The brews use added or naturally occurring yeasts. Ready for some horse blanket?