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2 8 | M A C O N M A G A Z I N E F E B R U A R Y / M A R C H 2 0 1 9 Craft beer trends in 2019 L O C A L B U Z Z m INDEPENDENT CRAF T BEER has come a long way since the mid-1980s. Not only that, it has come light years from where it was just a year or two ago. As the co-owner and head brewer of a super busy brewpub in downtown Macon, I know that it's important to stay ahead of the curve in the craft beer industry. Let's look at some of the trends you can expect to see in 2019. LAGERS Overlooked in the American craft beer scene for the last five years, lagers are coming back in vogue as consumers tire of enamel-stripping triple IPAs and gut- busting stouts. In 2018, brewers got on the lager train, but this year it's going to be the craft beer consumer who finds a new love for the thirst-quenching, easy drinkin' lager styles. INTERNATIONAL BREWERIES e crazy wave of craft may have started in America, but good ideas always transcend borders. Two years ago, Portugal, for example, had two major craft breweries; now it has 70. ere's a few hundred in France, and more in Spain, Korea and Japan. A few international breweries have even made their way to the U.S. to wow American beer drinkers with their products. In 2019, prepare for Americans to turn their attention beyond our borders. WILD FERMENTATION BREWERIES ere is a small but growing trend to open a wild, or spontaneous, fermentation brewery. Basically, instead of adding yeast grown in a lab, the brewers open their wort (unfermented beer) to the elements and let the region's natural microflora ferment the beer. It's a style of brewing that speaks to a locality, and many of these breweries go a step further by using only local ingredients. In Georgia, Monday Night Brewing is the only brewery doing this type of fermentation. However, I have heard that my friends at Wild Heaven Beer are about to do the same. WINE-FORWARD BEERS is practice is more than just throwing a bunch of grapes in a beer and saying it's "wine inspired." Breweries are taking notes from winemaking practices to craft a product that has the specificity and locality of a wine. Don't expect every brewery around the country to bring out the wine cork, but don't be surprised to see more breweries creating beer/wine hybrids. TAPROOMS AS GATHERING SPACES If you hear a great song, what's your natural instinct? To share it with someone special? How about a delectable beer? You want to share that taste and that feeling with someone as well. ese words drive home the idea that we drink for flavor, but also for connection. As more breweries dial in their brewing processes, they'll be able to dedicate more time to planning taproom events that transcend the consumption of a beverage. is is even true for us at Piedmont Brewery & Kitchen, where we are planning several cool events for 2019. BRIAN WHITLEY IS THE CO-OWNER AND HEAD BREWER AT PIEDMONT BREWERY & KITCHEN IN DOWNTOWN MACON.