TOP TRENDS FOR 2020

New World Beer and Cider Awards head judge Michael Donaldson’s three top trends for 2020. —

The haze craze — hazy IPAs

For centuries beer has been filtered to provide a clear, sparkling drink, but in the past few years, stemming from a movement which began in Vermont, organic beer that is unpasteurised and unfiltered is becoming popular.

The solid material in the beer from the fermentation process stays in the beer so you cannot see through it.

The beers can be described as ‘‘juice bombs’’ as they taste

‘‘juicy’’ with tropical fruit characters and accents that play down bitterness.

Fruited sours

These are beers such as raspberry sours or passionate fruit sours that ‘‘do not taste like beer’’.

They are new to the market and are aimed at people who do not like beer.

The beer is deliberately soured in the traditional European ways, and fruit flavours added. Some are soured in barrels, others afterwards using a similar bacteria to that found in yoghurt.

They have lower acidity and make a great refreshing summer drink.

Lager is back

Or has it ever gone away? Lager has always been the purview of the big breweries and the craft brewers stayed away from it, but that is starting to change.

Lagers need to be wellbalanced and have a narrow flavour profile to be a crisp, refreshing style.

Brewers also needed to take the time to do it properly as it requires storing for at least six weeks to smooth out the flavours. focus not just on its faults but its flavour.’’

The judges themselves have been selected for the job, not only for their technical skill but for having a good palate and the ability to articulate the flavours and aromas they are tasting in nontechnical terms.

‘‘All have a lot of

experience