More on Trends

So my last post: Swallowing Trends, I discussed the idea that due to hops shortages, extreme beers might be on the decline and with that might come a whole new wave of older or experimental beer styles to keep the "interesting-ness" trend flowing.

Well, Friday night, I spent another wonderful evening at The Gate, one of my most favorite beer bars in NYC (Keep a look out for one of my Pub Crawl beer bar reviews). There, I had another blast of beers that have not gotten much play in the past, but I think we are going to see more and more of them in the future.

First up, Maibock. I am having trouble recalling the name of the producer, but I am guessing that it was Ramstein, but I could be totally wrong on that. Maibock is bock that is usually brewed in May. They are dark lagers that are stronger in alcohol (Bock means strong in german) and stronger on the malt side as is typical with most german beers. My Maibock was a darker amber in color, but had an intense honey aftertaste to it. Delicious and still blows me away that German-style beers can get such complex, rich flavors without any adjuncts in the brewing process. Sorry for being a bit light on the details of the beer (Other than it was really good!), but with such a drinkable, but highly alcoholic pint in front of me, I tend to forget the details. Needless to say, really tasty and keep a look put this spring for any and all Maibocks.

Now, one beer that I did have and vividly remember was Brooklyn's Smoked Wezienbock. This style is similar to the Maibock in that both are bocks, which means darker and more alcohol, but that comparison can end right there. This is an AMAZING beer and anyone who has a chance, please order. You will not be disappointed. As I have said in the past, I am not a big breakfast person, but this beer epitomizes breakfast flavors. First up on the palette is the smokiness from the smoked malt. It is really meaty, like smoked bacon, meaty. Tasty! Quickly followed is the sweetness that was similar to the Maibock, but instead of the honey taste, the bananas and cloves that most weise beers are know for, kicks in. To me, this beer reminded me of banana and spiced pancakes, topped with smoked bacon and maple syrup drizzled over everything. I only had a half pint of this, which was the perfect amount. I think the Maibock was definitely more drinkable, but I have to hand it to the Brooklyn Brewery for not going to hog wild with the smokiness. More often than not, the smoke in beers overpowers both the palette and the rest of the flavors in the beer. This was not the case with Brooklyn's Smoked Weizenbock. Again, truly amazing beer.

Lastly, one thing hit me when I ordered my first beer that night. When writing my last post, I didn't take into consideration the wonders of cask ale. Cask ales provide a unique drinking experience and will defiantly attract the beer explorers, such as myself. The downside of this idea, which is rather major, is that more bars and more importantly restaurants will have to learn how to cellar and serve cask ale. As I said, it will be popular with the serious beer drinkers, although, I am curious if it will be as appealing to the more causal drinkers. Drinkers who might have been willing to tempt fate on an Expresso Imperial Stout, but might think otherwise on a flat (I say lightly carbonated), warm (I say more flavorful) beer.

As with most predictions about the future, most will be proven to be bunk and then there are few that get to say "See, told you so!". Which one will I be? Who cares, I am too busy enjoying Brooklyn's Smoked Weizenbock to care.