Brewing has been hard hit these last several years by pandemic lockdowns, supply chain issues affecting packaging and raw ingredients and staff shortages. But one ray of sunshine has been the growth in the “shop local” movement, which has helped neighborhood breweries survive — sometimes at the expense of larger regional breweries, which have seen big sales downturns. A few breweries closed — although less, perhaps, than expected — but that’s a trend that will likely continue through 2023.

Here’s what else we expect to see in the coming year.

1. Lower ABV beers: Session beers, non-alcoholic versions, low-alcohol brews and even some low-carb have been circling the edges of popularity for years now, but with changing tastes — especially among younger consumers — they may be here to stay. One of the barriers to gaining wider acceptance used to be that these beers tasted different — thinner and less flavorful — than their counterpoints. But times have changed and improvements to the way these beers are created has many of them tasting every bit as good as their higher ABV cousins.

2. Greater experimentation: With so many breweries struggling to stay relevant and survive, expect them to take steps to stand out from the rest. I think we’ll see more beers made with unusual ingredients and flavor combinations. This could be a good thing. The potential for great new beers nobody has ever thought of before is high. But with great experimentation comes heightened risk that not all those new beers will be good. Proceed with caution.

3. Regional breweries making more non-beer products: One of the hardest hit segments of the beer world recently has been the larger, regional breweries, many with national distribution. They’ve taken a hit as consumers looked toward supporting local breweries. Many of the big dogs have pulled back from markets further afield to concentrate on their own communities and have seen decreased revenue as a result. Expect them to try to make up those shortfalls by producing alternative beverages including seltzers, hard teas, alco-pops and ready-to-drink beverages.

4. Staying small: Many breweries who were on the precipice of expansion before the pandemic will make the difficult — but smart — decision to focus on their core and local markets instead in order to stay profitable. Expanding into new markets is expensive and risky, and now is not the time for any business to overextend itself.

5. Craft malt: Hops are what most beer devotees love to talk about. The endless variety and combinations of hops make it a natural ingredient to geek out on, but malt is called the soul of beer for a reason. Brewers talk about it all the time, but consumers haven’t paid it the attention it deserves. That could be changing. With smaller craft malting businesses — think Alameda’s Admiral Malting and Sonoma’s Grizzly Malt — catering to small breweries, it’s becoming easier for brewers to highlight the different malts they use. You’ll be hearing a lot more about whereyour beer’s malt comes from this year.

6. But wait, there’s more: There are a few more trends bubbling under the surface that are worth watching. Dozens of breweries are experimenting with CBD and cannabis-infused beers, for example, including Lagunitas and its Hi-Fi Hops and Ceria Brewing’s Grainwave Belgian-Style White, which was developed by Keith Villa, who also created the popular Blue Moon brand. You’ll also start hearing more about specially designed yeasts genetically modified to impart specific hop flavors and aromas. They’re not without controversy, but I expect to see some interesting new beers created with these new yeasts.

Contact Jay R. Brooks at BrooksOnBeer@gmail.com.

---

• Report an error
• Policies and Standards
• Contact Us