The Next New “Thing” in Beer

For years we’ve talked about amazing beers, and the creative approaches brewers have been taking to make them even more amazing and more interesting.  Barrel aging, dry-hopping, torpedo hopped beers, double IPAs, triple IPAs and all sorts of new and old brewing techniques.  We’ve seen an introduction of all sorts of new hop varieties like Simcoe, Sorachi and Citra, some creative new malting techniques and even a resurgence of “live” and “Brett” yeasts.  So what, you may ask, is next?

Well allow me to put on my prognostication hat, and do my best amazing Kreskin imitation and tale a run at what I think will absolutely be the next new “thing” in beer.  Quite simply….Water!

Now I know we’ve seen Rocky Mountain Water and all sorts of marketing efforts to shine up normal tap or spring water, but the next generation will go even further.  Think designer water, or mineral water or even water from specific geographic localities.  I think you’ll already hear people claim that Irish Guinness tastes like it does because of local minerals in the water, why not use that ingredient in a specialized way.  Watch for low batch rarified water beers with all sorts of exotic geographic water as the main ingredient.  Watch for special mineral water brews and even perhaps a few new water conditioned beers.

Sound silly?  It may…but mark my words AND give me credit when it DOES happen.  Remember you heard it here first on mybeerbuzz.com ;)

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