Incoming beer trends as told by Colorado's top brewers and industry experts

Incoming beer trends as told by Colorado's top brewers and industry experts

Budweiser? Never heard of her.

VicesMay 16, 2018 By Will Brendza and Brian Frederick

Though Colorado has little of it these days, winter has finally coming to a screeching halt. What that means for the state is smaller clothes, patios opening up, and brewers unloading flavors both new and old. In light of this, we went around and asked over 50 booze industry experts — all the way from brewers to CEOs, founders and distributors — about their favorite beers to indulge in and what’s in store for the future of froth.

Stay tuned to TheRooster.com for more from the survey in the coming days. Cheers. You earned it.
 

“It’s no secret the craft lager is on the rise and I am 100 percent in favor of it.  It’s bringing craft beer to a whole new set of consumers and occasions. I would encourage every beer drinker it make a point to try new craft lagers in the next couple years.”
-Cody Reif – product research & design brewer, New Belgium Brewing
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“I think clean lagers are about to make a big comeback. I’m very excited about it personally and I hope that the remaining Budweiser drinkers out there will soon be able to find a craft alternative that they prefer!”
-Josh Rapp – brewhouse master, Avery Brewing
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"Innovate or die. What was good enough last year will not be good enough this year."
-Branden Miller – co-Founder and director of operations, Black Shirt Brewing
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“I think craft lagers are starting to gain some momentum. Not only are consumers starting to identify that they love beers that are crisp, drinkable and still full of flavor — so not just like some kind of regular Budweiser or something like that.”
-Ryan Wibby – co-founder and brewmaster, Wibby Brewing
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“Last year we saw a lot of hazy IPAs, milkshake beers, smoothie beers; I think for 2018 people should be ready and excited for outside of the box lagers. Fruit forward, hoppy and bold lagers using exotic ingredients.”
-Aly Sanguily – co-founder, Roaring Fork Beer Company
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"Other than the hyper-local trend, I would have to say brewing with nontraditional ingredients. Our Pink Vapor Stew is a great example. We use beets, carrots, ginger and apple."
-Kurt Randall – head brewer, Ska Brewing
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"I think the immediate future will see even more fruit, sours and fruit sours. We will hopefully continue to see more hop varieties with all sorts of flavors expressed in new ways."
-Mike Lawinski – owner/founder, Twisted Pine Brewing Company
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"I think the pendulum is swinging towards lighter flavored beers, lower ABV, lower bitterness beer. That’s what this whole New England craze is about. It’s kind of exploring hop flavors and aromas, rather that hop bitterness."
-David Zuckerman - brewmaster, Boulder Beer Co.
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“One of the things we’re chasing here, is we’ve seen growth in lager. I think that’s growing to become a genre, or a style in our industry.”
-Michael Mesmic – co-founder and CEO, Sanitas Brewing

[cover photo Jessica To'oto'o via Unsplash]