As we slowly saunter into autumn in Los Angeles, I have been wondering where the American sweet tooth is going to land in beer next.
We have had pastry stouts thar have amped up the candyfication of stouts, porters and barleywines and that was followed by the muddying thickness and disgusting colors of smoothie sours but I cannot picture which style will get the sugar treatment from there.
IPAs are right out since they already have hazy guarding the door but will amber ales or brown ales be given a new adjunct heavy lease on life?
As the industry contracts, there will be more throwing things at the wall to see what sticks and since the U.S. can sweeten anything to within an inch of its life, I expect more to come.