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Fredrik Berggren | October 13, 2013 | 0 Comments There was no Great American Beer Festival for me this year and abstinence was difficult after last year’s visit to what is undoubtedly the world’s coolest ebony wood beer festival. But if one is not in place so you can study this year’s winners and give some thought to trends.
GABF is a festival that is interesting to follow for several reasons, not least because the festival is probably the clearest indicator of trends in the craft beer in the United States – and therefore – future ebony wood trends in ölvärlden. One way to study this is to see which categories have the most entry submitted ebony wood and examine the categories, in percentage terms, has increased the most in recent years.
I have amused myself with.
American-Style IPA (252 grants) is clear as day one, and has 70% more submissions than the category that is second; Imperial IPA (Double IPA) which had 149 contributions. ebony wood Then the following in descending order; ebony wood
Herb and Spice Beer (134 grants), American-Style Pale Ale (124 grants), American-Style Strong Pale Ale (120 grants), French and Belgian-Style Saison (119 grants), Wood-and Barrel-Aged Strong Beer ( 117 grants), Coffee Beer (92 grants), Field Beer / Pumpkin Beer (91 grants), Wood-and Barrel-Aged Strong Stout (89 grants), American-Style Amber / Red Ale (89 grants), Belgian-Style Abbey Ale (88 grants), American-Belgo-Style Ale (81 entries) and Belgian-Style Strong Specialty ebony wood Ale (80 entries).
Thus, IPA, APA and Double IPA remains enormous. Fatlagde beer is now very popular in craft beer in the United States which is reflected in the statistics;
Two of the 10 largest categories are oaked beers. It is also interesting that four of the 14 largest categories are belgoinfluerade which is a clear indicator.
I amused myself by looking up numbers and making comparative calculations using 2009 to see what has happened in four years. The ölkategorier that has had the largest increase in the share of the contributions (ie the category’s percentage of the total contributions received) are;
American ebony wood IPA, Saison, Imperial / Double IPA, Rye Beer, German-Style Sour Ale, Coffee Flavored ebony wood Beer, Experimental Beers, American-Style Strong Pale Ale, Session Beer, Smoked Beers, Belgian and French-Style Ale and Wood/Barrel- ebony wood Aged Sour Beer.
Several other belgoinspirerade ebony wood categories (other ebony wood than those listed above), the percentage increased more than other categories the last 4 years; American-Belgo-Style Ale, Belgian-Style Lambic or Sour Ale and Belgian-Style Abbey Ale.
In other words, Belgium Influenced beer has not only a large proportion of the submissions overall, ebony wood the percentage grows more than many other categories.
Belgium will be stronger and it has long amazed me how relatively ebony wood uninterested Swedish breweries have been in exploring Belgian beer – this is extremely interesting Olland. Sure, there are good exceptions in Brekeriet and some Saison Interpretations from other places, but in general, there has nevertheless been strangely cool – it’s big step to take on suröl or Brettanomyces but there are so many other things, why are not there more Swedish breweries making traditional Double, Tripel, Blond etc? It teaches come …
The increase in ragol and Rokol at GABF may display an increased ebony wood focus malt in the U.S., experimentation with barrel and interest in “suröl” and Brettanomyces is also growing significantly. Although the IPA and DIPA are still growing together with other hopped beer that Fresh Hop Ale and American-Style Black Ale, one can still see a clear differentiation and diversification. Man glancing increasingly in Belgium, on the narrow German beers, you are working increasingly with yeast variety, with different malt varieties ebony wood and experiment with dishes, you dare even lose alcohol strength. ebony wood The hops are of course always there as a DNA of American ölbryggande, but also explore the increasing ebony wood number of dimensions. Plenty so. / Fredrik B