A New Year in Craft Beer

Ah yes, a new year is upon us. As we bid a fond and wistful farewell to the old man of 2013, in comes 2014 like a little baby, cooing and cute. Here’s to good times ahead, chances to take, obstacles to overcome, and delicious beers to drink. What can we expect from craft beer in the US of A for 2014?
 
Other Countries Are Getting Crafty.
While the traditional styles and brewing methods are generally associated with the old world European countries, expect imports coming from across the globe that are looking toward the American brewing ways. For more than 15 years, Hitachino Nest from Japan has been a leader in the far east on the craft beer scene. Yet, as more quality American beers make their way into markets like South Korea and China, both countries have seen a rise in breweries. Along with historically non-beer domains like Italy and New Zealand, expect a modern twist on the import list.
 
Many Hands Make Mouthwatering Work.
Whereas the old model, head brewer creates and decides, assistant brewers do a good deal of the work, a new sociocultural perspective will continue to move forward. As the myth of the lone genius is debunked, look for collaborations to bring forth amazing results. Further, these collaborations will introduce breweries not available to the area, such as Cigar City and DC Brau.
 
Wild And Wacky, What’s In My Beer?
Closely related to the collaboration trend in craft beer is the ‘kitchen sink’ idea; anything that can go into a beer will be in your bottle. While I have had poor decisions in this realm, where the beer was just over the top, many fine results abound. Granola for an American beauty. A crazy collaboration between Stone, 10 Barrel, and Bluejacket Brewery rendered Suede, and imperial porter with Calendula flowers, jasmine, and honey. One of my fav’s from the tail end of last year was Southern Tier’s chocolate and fruity Plum Noir.
 
Some Standout Theme Or Brewing Item.
Like the imperial movement, barrel-aged trend, and even the more recent and still lingering fashionable arcs of sour and saison, there’s always a craze that begins slowly in craft beer and then blows up. As referenced above, Plum Noir was one of a few plum and raisin beers recently to hit shelves. Or, another trend I’m seeing is bacon beer; not the class smoked or Rauchbier from Germany, but ales and lagers brewed with pig parts, especially the crunchy breakfast staple. Bring it. Cucumber, rhubarb, sweet potato, persimmon, fig, and even okra, keep your eyes peeled.
 
More Breweries And Brewpubs; Better And More Thoughtful Beer Bars.
We’re well into the long curve and upswing of craft beer taking over the country. I wonder if the bubble will burst? Look for, not only many MANY more breweries, brewpubs, and beer bars to spring up, but also an elite level of some to stand out. It’s not enough now just to brew your own beer, it has to be excellent. No longer does having four dozen taps mean you are the best beer bar in town. The establishments to rise above will take better care of their supporters and cater to those expectations. Enjoy 2014 … Cheers.