![]() ![]() To differentiate themselves from mainstream lagers, craft breweries are embracing lesser-known European lagers. The People’s Pilsner, which makes up the majority of the brewery’s volume, continues to grow by “double digits” each year. A well-made pilsner, by contrast, can deliver flavor, body, and anytime refreshment. The slew of bubbly, 100-calorie hard seltzers over the past two years “took this step a bit too far,” says Ryan Fry, an owner of Sudwerk Brewing in Davis, California. “As a result of the pandemic, a hefty segment of the beer-drinking population has become more aware of their health and overall wellness,” says Sean Lawson, the CEO and founding brewer of Lawson’s Finest Liquids in Waitsfield, Vermont. To increase market share and appeal to devotees of domestic lager, “breweries will brew more craft lagers because that’s what consumers are already used to drinking,” says Sam Kazmer, the president and a founder of Elsewhere Brewing in Atlanta.īeyond mainstream appeal, lagers are generally lower in alcohol and calories, aligning with prevailing trends toward moderation. Craft Lagers Target Mainstream and Health-Conscious Drinkers With reduced supply and increased cost, “brewers are going to have to figure out how to make the same great-tasting beer with fewer high-quality raw ingredients,” Denby says. The company has seen success with its Galactic strain that quickly produces lactic acid, plus the Tropics strain that delivers scents of guava and passionfruit.ĬEO Charles Denby views bioengineered strains as a coming necessity, especially as climate change and wildfire smoke adversely impact fruits and hops. Berkeley Yeast in Oakland, California, is a leader in genetically engineered yeast. Omega Yeast in Chicago created a “thiolized” series of strains including Cosmic Punch, which helps yeast create aromas of passionfruit, guava, and grapefruit. “I expect breweries to go even more heavily into synthesized ingredients, whether hop products, flavor additives, or bioengineered yeast,” says The Beer Bible author Jeff Alworth. Trillium Brewing, Burial Beer, and WeldWerks Brewing are among early breweries playing with the powder. Derived from Sauvignon Blanc grape skins, New Zealand’s Phantasm powder is packed with thiols, a family of sulfur compounds, and is used during active fermentation to deliver tropical fragrances. ![]() Haas now offers several concentrated liquid products, including Incognito and Spectrum, the latter designed for dry hopping. Facing Climate Change, Hops and Yeast Go High-Techīreweries seeking bigger flavors and aromas are turning to science to satisfy an IPA fan’s “demand for heavily tropical beers,” says Jeff Smith, a founder of LUKI Brewery in Arvada, Colorado. As another pandemic year recedes in the rearview mirror, here are six trends that will steer the industry in 2022. ![]() ![]() “We should be ready for inflation and higher-priced beer,” says Brandon Richards, the president of AleSmith Brewing in San Diego.Ĭlimate change, a clenched job market, and evolving drinking preferences will also impact the industry, beginning another round of adaptations. The average pint and four-pack will get pricier, from small-batch IPAs to bulk-buy lagers. “We are absorbing those costs and not passing them on to consumers, but that may not be sustainable long term,” says Kelsey Roth, the general manager of Exhibit ‘A’ Brewing in Framingham, Massachusetts. And the supply chain snapped, leading to delays and price increases in raw materials, equipment, and shipping. Hard seltzer’s breakneck growth decelerated, leading the Boston Beer Company to dump excess Truly hard seltzer. Cautious customers didn’t flood back indoors. Riding a vaccinated wave and a fitfully receding pandemic, breweries and taprooms reopened doors last year to a changed drinking landscape. ![]()
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