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Opinion: what a brewer should be able to cook

In the section “Opinion”, which publishes reflections on the cornerstone issues of modern craft brewing, we asked several brewers to speak on what should be able to cook in 2019.

On May 10–11, I managed to attend one of the best beer festivals in the world. The MBCC, which takes place annually in Copenhagen, gathers more than a hundred breweries. Many of them are at this holiday for the first time, someone comes from year to year. It is believed that this festival sets the tone for the craft market and allows you to experience the achievements of industry giants.

As for MBCC 2019, then several styles ruled the ball at once. Firstly, these are imperial confectionery stouts – dense, viscous, sweet, barrel. I admit, it was quite difficult to move away from some racks, as beer, at times, left me in a little shock. Secondly, this is the New England IPA. They were also abundant here: muddy, juicy, fruity, dense, double, triple, with prefixes micro and DDH. Thirdly, it is impossible not to mention the whole variety of “sour”. Spontaneous fermentation, blends, aging with fruits and berries, a variety of barrels – sometimes the concentration of quality varieties per square meter seemed to me simply unbelievable. We can say that these are three festival pillars, on which the excitement and endless lines easily rested.

At the same time, it should be noted several trends that I would like to talk about in more detail. First of all, these are confectionery variations of sour styles. Yes, you heard right. Sweet-sour berliner weiss, dessert sauer ales, fragrant, flavored with a crazy amount of Goze fruit puree. Many breweries had camp varieties in their festival arsenal. These were mainly modernized versions of Pilsner and Kölsch.

To summarize under such a diverse assortment, we decided to ask the industry leaders and ask them what the brewer should be able to brew in 2019.

“In my opinion, every brewery must have a well-welded IPA in its portfolio. Firstly, this style occupies more than half the size of the current craft market. Now this style is being transformed into separate subcategories: Milkshake IPA, New England IPA, White IPA, Brut IPA, Micro-IPA and others. In the near future, I think he will maintain his dominant position.

I would also like to note the growing popularity of various camp varieties. In particular, I would like to highlight the IPL. Lager remains the most popular style and is in great demand. From myself, as a brewer, I want to add that I always liked the technological process of cooking the lager more. ”

“Today, the progress and availability of information allows the brewer to brew almost any beer from the entire palette of styles. Not the fact that at the same time everything will turn out well the first time. Therefore, I would like to highlight not just any particular style, but the technology that every brewer – Sour Kettle – should be able to apply in our time. It allows you to prepare an acidic wort in a fairly quick time, while remaining controlled and safe. Having mastered Sour Kettle, you will get ample opportunities and you will be able to cook Berliner Weiss, Goze, a variety of Sauer Ales, as well as Sour IPA, which is gaining popularity. ”

“Recently, dark and strong beers have been very popular. For example, an imperial stout. The rich malt aroma and rich taste of fried malts, along with a significant alcohol content, make this style one of the most popular among connoisseurs of craft beer. When cooking imperial stouts, certain difficulties may arise. Double, and sometimes triple mash, increases the filtration time several times. Due to the high initial density, fermentation takes much longer. Long exposure of the finished beer is also beneficial, as the taste of the drink will change for the better every new month. All these efforts are worth it in six months or a year to enjoy the wonderful taste of this cult style. It is such a complex and capricious beer that every brewer should be able to brew in 2019. ”

“We believe that everyone should be able to cook the classic West Coast IPA. If we are not talking about a completely “sour” brewery, then it seems to me that everyone should have an IPA in their regular line. This is still a standard thing, the most popular style of craft beer. Well, and it is desirable that it be a good, that is, dry, hopped variety, and not malt, sweet and caramel. Due to the juicy series, the style itself has faded into the background, but this does not mean at all that it will not return to the leading position again. ”

“In recent years, there has been a sharp jump in interest in craft beer, and all and sundry rushed to brew a variety of, often very exotic beers.

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