Beer trend predictions for 2017

Beer trend predictions for 2017

2016 was a year of diversification for craft beer. Big Beer continued its takeover, by diversifying its portfolio with smaller regional craft breweries. Core brands and flagship beer sales being used to fund experimental projects is no longer the norm. Mature beer brand sales are slowing, with greater share going towards the nano brewhouses and increasing variety. A revived beer style, the American Sour, is rapidly expanding. Finally, a glutton of new breweries threatens to either expand or undermine the craft beer market as a whole. While these new breweries expose more people to craft beer and increased variety, those that do so with poor quality product may turn these newer drinkers off.

craft beer diversity

We think that while many of these trends will continue into 2017, there are still other areas of innovation. Craft beer is not only about quality product, but about producing unique flavors and profiles, things that are cutting edge and new. In this vein, here are some of the interesting places we think craft beer will go in 2017.

1.     Utilization of ultra-local ingredients

This is an expansion of the “new-to-you” trend we saw last year. As breweries keep innovating to produce the next combination of flavors/styles one big way to set themselves apart is to use an exclusive ingredient, something that can only be found in their region or even just in their own backyard.

2.     Incorporation of harder to use fruit/vegetable combinations

All the regional breweries are experimenting with fruit-beer combinations. While the most popular include citrus fruits into IPAs, breweries are beginning to branch out. Some of the trends we’re looking forward to include additions of fruits/vegetables with softer flavor profiles (like carrots) or those with harder to use characteristics (like oil-rich coconut).

3.     Addition of fruit to other beer styles

We predict that fruit won’t just be relegated to IPAs, but will see full inclusion within the beer spectrum. Some examples already available include stouts, like the cranberry stout we poured last month, or the Juniper saison coming out this year from Left Hand brewing.

4.     Revival of historic beer styles

As breweries search for something new to produce, a few will begin looking back to the old. Previously forgotten/neglected styles (like last year’s revival of gose) will help bring novelty to their lineups. While these styles will likely be tweaked to form their American counterpart, some long-dead styles to watch out for include: Gruit, Kriek, and Burton Ale.

5.     Expansion of the NorthEast IPA

This year the NorthEast IPA truly blossomed. Roided-up hop profiles gave way to floral, fruity, and downright juicy options. We’ll see this trend continue into next year as this style spreads across the rest of the country and gets picked up by the mainstream west coast breweries. While we think there’s still room for expansion and refinement of this style, as some brewers are experimenting with making more turbid versions, it should become a solid offering this year.

We plan on using these insights and trends to shape some of our own brews during the coming year. How do you think we did? What other trends are you observing? Leave a comment below and let us know.

5,005 and Counting!

5,005 and Counting!

This week the Brewers Association released their annual preliminary review of the US brewing industry. Overall the news is very good, especially for small beer producers like we'll be. While the overall market growth is beginning to slow, the small, local and independent sector (as defined by the BA) is still holding its own with 8% growth. As this market grows, it's going to create new opportunities for companies like ours. 

The BA also released the total US brewery count (>5,000), which means breweries are well on their way to catching up with the 10,000+ wineries across the US. In the Philadelphia area alone, we know of more than 5 new breweries/expansions, including our friends at ARS who are set to open next weekend.  

1.jpg

When we hear reports on these growing statistics the question always comes up. Does the US have room for more breweries? We'd definitely like to think so. If you look back at the records before prohibition in 1900 there were over 7,500 breweries. Or if you compare the US to other countries we actually rank 8th in breweries per capita (100,000 people). So there's definitely still room for expansion in our small little part of the world. 

I think the small, local craft beer sector is where the market is eventually headed anyway. As craft beer drinkers begin to dominate the drinking scene, they're demanding more variety and an increase in locally focused ingredients and recipes. Macro beer companies can't shift and adapt with these changing tastes. It takes a locally focused small-batch brewery, like ours will be, to be to be able to keep up. 

So we're committed to staying on top of the trending tastes and adapting what we brew to what you (our customers/friends) want. Look for the next post where I'm going to break down the trends of 2016 and I will give you a sneak peek of what we think next years hot flavors will be.

Beer festivals and October plans

Beer festivals and October plans

Thank you to everyone who attended our debut weekend. We think it was a great way to break the ice and get our name out there — so great we got ourselves officially rated on Untappd. Check it out

Festivals are the best way to get recognition until we're licensed, and are a vital way to test our initial recipes. Can you imagine needing to set upset panels for each individual beer, like they do in Nebraska? We can't either. Therefore, we're bringing our testing to you, by participating in at least 1 event per month. Luckily in PA there are no restrictions on non-commercially brewed beer at tasting events. New beers each month will give us an idea of what flavors work and what our communities' taste preferences are. If you have suggestions for your favorite event or what beer you'd love us to bring, send them our way.

This month we'll be at the Overbrook School for the Blind and at Broken Goblet's Hoppy Halloween Beer Fest. You can read a bit more about both of these on our events page. Broken Goblet has asked us to get into the holiday spirit and come in costume for their event. So we're taking a poll. Most votes wins.

Create your own user feedback survey

About Us

About Us

Who are we?

Moss Mill Brewing Company is a small nanobrewery in Montgomery County. We are collaboration-centric and specialize in producing crowd-sourced beers. Currently just a husband and wife team, we plan on starting small and growing as big as our community will support.

What does this mean?

collaboration

Craft brewing by nature has always been collaborative. Whether its trading supplies, helping out in a pinch, or going in on a joint beer venture, small craft breweries have always been willing to lend each other a hand. As craft breweries struggle against “big beer” advances, many have suggested that banding together is the only option. We too believe in the “united we stand, divided we fall” mentality, and feel that by sticking together the craft beer community as whole benefits.

The second-half of our promise is really about our brewing style. We specialize in crowd-sourced beer ideas. That’s not to say we don’t have ideas of our own. We just think that if we’re going to build a brewery for the community it should reflect that base. To do this we plan on regularly soliciting feedback on our current beers/operations, and asking for information on what else you would like us to make/do.

Why start a blog?

We needed a longer format to be able to tell our story. While Facebook is great for short form, Twitter can handle pithy quotes, and Instagram can inspire through its imagery, we really needed a platform to connect with you, our community. We think that by starting a blog we’ll be able to have more of an interactive discussion about our ideas, our progress, and about how we can best serve the community we love.

blog definition

What kinds of content will you blog about?

The blog is mainly intended to tell our story. We’re going to try to update it at least twice a month with news on what/how we are doing, our feelings/thoughts about starting a brewery, and information on trends in the craft beer world. We think this will really help us connect with our community on a much deeper level. We really want to make this a platform for community interactions.

You say you want to interact. What’s the best way to do so?

Right on this website for starters. We welcome comments below, or if you don’t want to post something public you can always email us at feedback@mossmillbrewing.com. We hope you’ll connect with us on social media and interact through there. Or you can always meet us in person at events. We’d love to chat about how we’re doing, and of course how you’re doing too.

logo