As the calendar pages have fallen away to reveal 2020, the craft beer world is still dominated by IPAs (mostly of the hazy, New England-style juice bomb variety), heavily fruited sours that look to redefine what you can call beer and massively adjuncted pastry stouts.
Last year, several local beer experts predicted these styles would continue to thrive and they were right, including Big Ditch’s Matt Kahn who said we would see more lactose in beer. Resurgence’s Jeff Ware also correctly predicted that more local breweries would package their beer, a trend that is on the rise.
But not every prediction came up roses: Many industry insiders, including myself, naively thought we were in for a clear beer movement in 2019.
So where does craft beer trend in 2020? Do we see more openings or closings? Do traditional lagers and pilsners get their time in the sun? Or does the "bubble" finally burst, causing everything to crash around us and ending all this fun?
While I hope that last one doesn’t ring true, I asked seven local craft beer authorities where the scene is heading this year. While most said the popularity of hazy IPAs, fruited sours and pastry stouts won’t fade anytime soon, they also agreed there is room for additional beer styles. Some even suggested that lower ABV beverages like locally made hard seltzers could carve out some popularity, while others again predicted that 2020 will be the year of craft pilsners and lagers. Here are their answers.
Mike Shatzel, founder of Shatzel Group: “I don’t see the hazy IPA, fruited sour and pastry stouts really going away. What I’m happy to see is that some traditional styles are coming back. Not the styles that Untappd users and traders necessarily want, but for people looking to curate a well-rounded draft list at their establishments, it’s a good thing. Styles like Kellerbier, Schwarzbier, Belgian Blonde, Dunkel, etc. Unless you’re really bringing what people want IPA-wise, it’s getting harder to get a piece of those draft/keg and can sales. So these breweries will have to brew new styles in order to fill the less ‘glamorous’ lines.”
Tim Herzog, owner of Flying Bison Brewing: “I see the local market in Buffalo continuing to grow through 2020. The number and quality of the locals will continue to take share from nationals and internationals. Good news for the local folks; more money in our economy. I think we will see a bit of NEIPA [New England-style pale ales] and sour fatigue. They will still be made, but consumers are increasingly asking for drinkable styles, from crisp pilsners to balanced porters.”
Matt Gordon, head brewer at 12 Gates Brewing: “I'm pretty sure there will be at least three new breweries opening up this summer, so we could see more people venturing out to breweries that they may have passed over. I'm expecting big and exciting things for 2020. As for the trend(s), I wish I already knew. I think it'll be a lite beer summer, low ABV's and plenty of flavors from hops or fruit. I'm sure a brewery or two will even put some hard seltzers in the market. IPA's will still be everywhere, but I'm trying to experiment with some ideas I think will be fun.”
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Rudy Watkins, head brewer at Thin Man: “In Buffalo we're going to keep seeing tons of juicy, low bitterness IPAs. We're going to see more fruit puree bombs and diabetes-inducing adjunct stouts as the cost of pasteurizers continues to drop. I know a lot of the breweries have been building their barrel programs, and you're going to see a bunch of barrel aged stouts/barleywines/dark strong things. I'm hoping that we also get some brighter flavors such as barrel-aged saisons as well.
I also think this is going to be the first year where New York grown hops start to get some recognition. I know we have plans for some beautiful Finger Lakes grown varieties. The quality of some of the New York State hops presented at selection this year was staggering – matching, or in some cases, surpassing, the quality of the same varieties grown in the Pacific Northwest.”
John Domres, owner/head brewer of Buffalo Brewing Company: “Honestly, I don’t really see the seltzer trend slowing down. So maybe us brewers will come up with a NEIP (seltzer), milkshake seltzer and/or sour seltzer. I also see a lot of brewers making these insane sours that look like my son's juice. I would expect the trend of making beers that don’t look or taste like beer to continue.
My hope is that the trend is craft lager. I think the major issue with this getting momentum is that brewing and fermenting lagers is difficult and different from brewing ale. I have had a bunch of horrible locally made lagers and [though] they are not technically flawed, the errors usually occur in the cellar where the technique is so critically important.”
Karl Kolbe, head brewer at Pressure Drop Brewing: “More of all the things – more haze, more fruit, more sweet stouts, and more sours. I especially see sours on the rise, from simple kettle sours to barrel aged. It’s a movement that just keeps picking up.”
Jesse McLaughlin, owner/head brewer, Froth Brewing: “I believe current trends in beer will continue to prosper and reach new heights in 2020. Beers like fruited sours, NEIPAs and big, adjuncted stouts will stay in demand, but breweries will continue to push the limits of these styles. When the day comes that the haze craze subsides, I think the West Coast IPA game will step up and become popular again.”
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December 31, 2019 at 11:02PM
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Sours and seltzers: Buffalo experts predict craft beer trends in 2020 - Buffalo News
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