I tend to avoid annual predictions because they tend to sound like they could have been true last year, at least in beer. Every brewery’s done an imperial stout, double IPA, an oaked beer, some form of questionable sour, and (soon!) a series of hazy IPAs. Most ingredients that are even remotely acceptable in brewing have been used. Every non-technical hop pun has been taken. Things doing well get piggybacked quickly. Exhibit A: fruit IPA. Exhibit B: hard soda.
But! In the spirit of the new year, some looks forward: Hazy IPAs are blowing up, inevitably. Kettle-sour approaches will probably also hit a peak in 2017, with knowledge of the practice spreading to anyone who wants to have a go, though I doubt most are in it for the long haul. These beers have a rough lactic edge more often than not, and complexity usually isn’t there. For producers of more traditional sours: a kettle-sour fallout likely can’t come soon enough. A friend works with South African hops, and (from everything I hear) they’ll be popping up more frequently next year, with strong debuts in beers by folks such as Firestone and Bottle Logic. Interest in newer varieties—and awareness of hop-variety relevance—have probably never been higher. I’d prefer to see hard sodas fizzle. 2017 won’t be the year of the dunkel.
If we haven’t already, we’ll likely reach Peak Tropical in 2017, as we’ve had so many inroads in that direction as of late: lots of breweries with fruit IPAs, tons of interest in new tropical-inclined hop varieties (from New Zealand, Australia, etc.), beers that emphasize ‘tropical’ in their marketing (with or w/o fruit additions), countless new IPAs named via some tweak of the words “juice” and/or “juicy”, etc. We’re all looking for our tropical beach somewhere.