Us humans are a fickle species.
For as much as we are individual snowflakes, there is still even more that binds us together, ingrained predispositions that go back to our earliest ancestors. Fight or flight, companionship and even the kind of food we like to eat.
While our tastebuds can take us in all sorts of directions – cilantro or soap? – there is still one unifying taste to which we return time and time again: sweetness. It’s a choice determined by our culture and biology, all the way into our chromosomes.
So is it a surprise that it constantly finds a way to sneak into the drinks we love? Juices and sodas easily satiate a need for sweet, but even our booze continues to turn that corner, offering more options that either incorporate sweetness or tackle the taste straight on. After all, honey is the 2015 flavor of the year for a reason.
Whenever people talk about trends in beer, it’s always the same few things: sours, session IPA, lagers, cans.
Old feels new again all the time. Trying to talk about hot trends in beer ignores the fact it’s like jumping in a time machine and throwing a dart at a year to visit. “Trends” are cyclical or simply never ending. History can teach us that.
The next “big thing” in beer? It’s already here. It always has been.