Thanks to the growth in micro-breweries and craft brewing, the rest of the world is starting to notice that American beer doesn’t suck anymore. Okay, those beers still suck, but there’s now more to American beer than those beers.
On a side note: It’s mentioned in passing, but I’m glad that I’m not the only one who’s not into the recent trend of “super hoppy” beers:
But the super-hoppy beer trend has its detractors, even among some American brewers. “Can you imagine a chef saying, ‘This is the saltiest stew you’ve ever tried, and you’re not a real man if you don’t like it?’ That’s what some of these breweries are doing,” says Garrett Oliver, brewmaster of the Brooklyn Brewery in New York.
Don’t get me wrong, I like hoppy beers. But too much is too much. It seems in the past few years there’s been a race to the bottom to see who can make the hoppiest beer.
Some speculate that the recent hop shortage will put an end to this trend as brewers find other ways to experiment with their recipes. One can only hope.