In the last few years, we’ve witnessed an explosion of new beer styles...
Where sours were once obscure, today American wild ales and their fruited variants are the darlings of craft beer. Where session IPA's initially had us scratching our heads (How are they different from pale ales? Are they supposed to be less alcoholic or less bitter than IPA's, or both?), they’ve now distinguished themselves as one of the most popular beer styles on shelves.
But 2016 was different: Unlike years during which we celebrated wholly new styles, this time around we relished in a deepening and broadening of the types of beer we’ve extolled in the past. We found a 14%-ABV barrel-aged blend from Deschutes and Hair of the Dog that was gorgeously layered but surprisingly easy to drink, and a balanced Czech Pilsner from Live Oak Brewing that was wonderfully complex. We saw IPA's that took on new forms—but were still IPA's at heart—with cloudy, juicy and fruited versions landing among our favorites. And while brewers are still playing with fun, unusual and exciting ingredients in beer, this year we enjoyed the thoughtful flavor construction of their food-infused brews.
This was the year that the thrill of finding something novel was replaced by the delight of experiencing something expertly crafted. These 25 beers, all new or newly packaged in the last 12 months, are a testament to where beer is today and, we can only hope, where beer will continue to go.
WILD AMBITION
Brewers took novel and mindful approaches to yeast, barrels and ingredients in these sours, resulting in some of the most well-crafted beers we’ve ever tasted.
SpontanBasil
Brouwerij Lindemans/Mikkeller
Basil Lambic
Diese Geschichte stammt aus der November - December 2016-Ausgabe von DRAFT Magazine.
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Diese Geschichte stammt aus der November - December 2016-Ausgabe von DRAFT Magazine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Irish Moonshine
A tradition of illicit whiskey isn’t unique to the States.
Ditching The Regular Grind
Why coffee beers are about to get weird—and delicious.
Hip Hops
Having ridden freight trains and managed a record label, Brooklyn’s spirited Jesse Ferguson faces his newest adventure: running NYC’s next great brewery and distillery.
The Incredible Edible IPA
From tacos to milkshakes, food flavors are being cooked into an unlikely beer style: the India pale ale.
Alaska Beer In The Last Frontier
It’s known as the land of the midnight sun, the 49th state and even Seward’s Folly. But one thing we know for sure—Alaska is not only filled with incredible natural beauty, the last frontier has a taste for beer.
Spanish Cider from American Soil
With the release of first-of-their-kind Spanish cider apple varieties into the U.S., American cider makers have an entirely new set of tools at their fingertips.That’s good news for small cider houses looking to make their mark with funky,tart interpretations of Spanish cider—grown here.
The Next Round
Much has been made of the creative, bold and entrepreneurial spirit that’s energized the beer industry, but the most seismic shifts in beer may come down to good, old-fashioned science. These technological innovations will undoubtedly shape what—and how—we drink in the future.
Single Malt Whisky Crosses The Channel
French spirit, Scottish soul.
Top 25 Beers Of The Year
IN THE LAST FEW YEARS, WE’VE WITNESSED AN EXPLOSION of new beer styles.
An American Beer Style In London
The most popular beers in the United Kingdom are starting to look, smell and taste a lot like the most popular beers in the U.S.
