Clibit
British sommelier, beer judge and writer Lotte Peplow reports from the Great American Beer Festival on 6 hot beer trends over there. Vegetable sour is the one I've not noticed much before. 

https://www.morningadvertiser.co.uk/Article/2018/10/01/Craft-beer-trends-from-the-US

Some interesting beer descriptions in the article! Spaghetti gose. Not all these are everybody's cup of tea obviously, but the six happening beer trends are...

Lager and session beers - Helles, Pilsners, Kolsch, Oktoberfest, Altbiers and Dunkels.
Barrel aged beers - beers aged in wine, gin, tequila, bourbon, brandy and whisky barrels.
IPAs including Hazy, Milkshake and Brut
Vegetable sours - including a spaghetti gose with tomato basil oregano and pasta.  Others with cucumber mint rosemary kale shiitake mushrooms.
Wine influenced beers - using wine yeasts, wine barrels and hibiscus for a rose colour.
Botanicals - spices, herbs, tree sap, spruce tips, pine needles, coconut, tea,vanilla etc.

Typical American overkill, or vibrant passion and creativity?!!  I think there's a bit of both but I like the way the whole thing has awakened younger people and led to a much wider variety of beers and much better quality beer due to the obsession and the competition. And quite a bit of the above 6 hot trends is just re-visiting old school stuff, like herbs, and altbiers and barrels etc.






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GHW
I might make a cabbage sour
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Clibit
GHW wrote:
I might make a cabbage sour


Yoi could dry hop it with frozen peas. 
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John Barleycorn
Sounds like pickled onions, pickled gherkins and sauerkraut to me. Very nice in their place I suppose. I remember the wife's grandkids plying me with those mouthpuckeringly sour sweets. I just don't get it, but I expect they will grow up to enjoy a nice sophisticated 'pickled snail' ale when they reach the age of majority. There just has to be something to divide the generations doesn't there?

[idea]  Sup 5 pints and you will have consumed the government '5-a-day' guideline !!  [idea]
hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
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Clibit
John Barleycorn wrote:
Sounds like pickled onions, pickled gherkins and sauerkraut to me. Very nice in their place I suppose. I remember the wife's grandkids plying me with those mouthpuckeringly sour sweets. I just don't get it, but I expect they will grow up to enjoy a nice sophisticated 'pickled snail' ale when they reach the age of majority. There just has to be something to divide the generations doesn't there?

[idea]  Sup 5 pints and you will have consumed the government '5-a-day' guideline !!  [idea]


I like the mouthpuckeringly sour sweets!

What I am finding with weird beers is that occasionally you can be surprised. A very small number of brewers are incredibly gifted and concoct amazing beer in the most unlikely ways. 

But mostly the extreme beers are difficult to drink. 


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Pinto
"There's nothing new under the sun" as my granny used to say 😉 tho quite often thing are forgotten for a reason..🤮
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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GHW
Clibit wrote:


Yoi could dry hop it with frozen peas. 


That made me laugh

Edit
Peas actually contain a lot of sugars so you probably could brew with them
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Clibit
GHW wrote:


That made me laugh

Edit
Peas actually contain a lot of sugars so you probably could brew with them


Steve Bruce is heading home to make a cabbage sour apparently. 
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Hops_and_Dreams
GHW wrote:
I might make a cabbage sour

You could with that face.
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