I had a Founders Red Rye at Steinbeck's a few days ago and couldn't help thinking that the overwhelming grapefruit hops that characterize so many American ales (Dogfish Head 60 probably being the most prevalent example) have run their course. I felt like I had gone back in time. Could just be wishful thinking on my part.
There's a trend that's much more exciting though: sour beers!
There seems to be a real trend towards sour beers. It wasn't too long ago that the only lambic you saw was a sweetened Lindeman's (made by killing the wild yeasts so that a last addition of sugar would not get turned to alcohol). Then, somehow, Duchesse de Bourgogne settled into steady rotation at BSP and The Porter. It has some added candy sugar to make it more palatable to those not used to a traditional Flemish sour, but it will still shock your taste buds the first time you try it. Since the arrival of Duchesse there has been a slow trickle of new sour beers, and though they don't all reach Atlanta taps yet, a lot of the best American brewers are starting to pay attention to sour. For those not familiar with these wonderful beers I'll post more soon.
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