It’s amazing what a year can do on the craft beer scene. Here at Down With the Hops, we celebrate every time we step into a bar and see the number of gross IPAs dropping off the chalkboard while the number of sours climb in rank.
Hops had their time in the sun, now it’s clearly bacteria time. Who would have thought something with such a negative connotation could produce such beautiful tasting beers?
The general public is shifting their taste from, “brettanoma-what?”
And for this, we are grateful people are realizing how delicious beer can be without having the IBUs constantly skyrocketing