Breweries are also finding new sales opportunities through taprooms and brewpubs. These themed restaurants are a great way to attract a broader demographic and promote craft beer.
While IPAs are still in demand, the trend may be shifting slightly towards sweeter hazy IPAs. This could be due to consumers looking for healthier options. Visit craft beer shops.
1. Local Beers
Unlike the mass-produced, bland brews you’ll find in every grocery store (which make up the vast majority of the world’s beer production), craft beers are made locally by independent breweries. That makes for a kaleidoscope of flavors that are influenced by everything from local ingredients to one-off interpretations of established styles.
Located in Ridgewood, Queens, Fifth Hammer is the latest addition to Long Island City’s vibrant brewery scene. The woman-owned brewery is the passion project of Tara and LeAnn, who quit their corporate careers to pursue a brewing venture that’s as community-minded as its name.
They’re donating proceeds from their Black Is Beautiful, a rich and roasty imperial stout, to organizations that promote police reform, equality, and inclusion. It’s a delicious way to support the cause and show off their brewing prowess.
2. Sours
The past few years have been a challenging time for many businesses, including craft breweries. But in 2023, the craft beer industry will continue to adapt and evolve.
For example, a Berliner weisse or gose is among the most popular sour beers brewed. These light sour ales pair nicely with food. They also have a unique lemony tartness and a subtle saltiness.
Miller says sour beers are attracting palates typically inclined towards other drinks like cocktails and wine. He believes this trend is a sign that consumers are starting to appreciate the variety offered by the sour style.
Some breweries are reducing the number of beers they produce to focus on the ones that are truly different. For example, Hill Farmstead offers a Juicy series that changes each year with the yeast strand and aging method used. This helps maintain a consistent flavor profile that brings customers back.
3. Dark Beers
Dark beers have a reputation for being bold and rich in taste. They range in color from dark brown to jet black, and are dominated by a roasted flavor that is a staple for many beer drinkers.
The dark beer spectrum also encompasses stouts, which are top-fermented like IPAs but use more unmalted barley to achieve their darkness and fuller body. Whether you are looking for a sessionable stout like Guinness or a more full-bodied stout, such as Zero Gravity, there is something for everyone to enjoy.
For those who prefer a lighter approach, try a dunkel like Weihenstephan’s Altbairisch Dunkel. This style is a benchmark of the dunkel category, and combines a rich mahogany color with a tame flavor that will please many palates.
4. Fruit Beers
Beer is one of the most profitable beverages in a bar, so it’s not surprising that many craft breweries are adding remarkable fruit flavors to their brews. From the lesser-known pawpaw to the more common mango, there’s no end to the variety of fruits breweries are using to add to their beer.
Many breweries are sourcing their fruit ingredients from local farmers or at least using organic fruits to ensure that their brews don’t contain pesticides or other harmful chemicals. Frozen fruit and purees are a great alternative, but look for brands that use minimal amounts of preservatives.
Fruity beers are most often made with ales (though sour styles like lambic and Berliner weisse also play well with fruit) or wheat beers, but some are even available in lagers. These beers range from 4% to 8% ABV.
5. Belgian Beers
Belgium’s breweries have centuries of tradition to pull from, and its beers will impress any beer enthusiast. Trappist ales like dubbels and tripels, Flanders red ale, and gueuze will impress discerning drinkers with their light body, low bitterness, and yeasty taste that can include spicy or fruity notes.
The Belgians also weren’t bound by the German Reinheitsgebot purity law that kept brewers from adding oats and wheat to their beers, so they were free to create a beer with a wide array of flavors and aromas. For example, some Belgian beers smell like running through a hayfield at harvest or exploding with a whole orchard of fruit flavors. Others may be effervescent with mouth-puckering acidity and savory umami flavor. And some are perfumey with floral or herb aromas that can resemble a bouquet of roses.
