January 20, 2017 · Team HG
Beer consumption in the Netherlands has been rising for years. In 2016, nearly 50% of the Dutch drank a beer monthly (source: National Beer Survey 2016). It is time to take a look at what this thirst quencher has in store for us in the coming year. Thomas Wijns lists the five most important trends.
Beerologist, zythologist, or beer sommelier. Whatever you call him: Thomas Wijns is a true beer connoisseur. Thomas is affiliated with Warsteiner as a zythologist and is also a brand ambassador for servetheperfectbeer.comLooking into his (beer) crystal ball, he has listed five trends that beer-loving the Netherlands can look forward to in 2017, along with tasty suggestions available in the Netherlands.
In recent years, the diversity on the beer shelf has grown considerably. The rise of local Dutch beers, as well as Belgian and American brands, has been significant. In the coming year, beers from the traditional brewing countries—England and Germany—will increasingly find their way to the Dutch beer drinker. After all, there is still much to discover in that segment in terms of tradition, taste, and quality. Think, for example, of German Doppelbocks (e.g., Koning Ludwig Schlossbrauerei Kaltenberg Ritterbock*), Rauchbiers (e.g., Aecht Schlenkerla Rauchbier), Mai-bocks (e.g., Einbecker Mai-Ur-Bock), and Kellerbiers (e.g., St. Georgen Brau Keller beer). Or English Brown ales, Golden ales (think of Wychwood Hobgoblin and Hobgoblin Gold), and traditional Porters, such as Fuller’s London Porter and St. Peters Old Style Porter.
Dutch (local) beer brewers have sprung up like mushrooms in recent years. Following this sustained growth, the focus is now shifting to delivering consistent quality. Not only are brewers increasingly concentrating on delivering ‘always the same taste,’ but there is also a growing focus on the quality of beer sales in retail. Refrigerated shelves featuring canned beer represent the most significant development in this regard. This ensures that beer retains its flavor longer and better. After all, light and air are the two greatest enemies of beer.
New and small brewers are also increasingly venturing into brewing pilsner – technically one of the most challenging beer styles to produce. A precursor to this trend can already be seen in the US and England, where new breweries are bringing unfiltered pilsners and German pilsner types to the market. Examples of this trend include London-based Four Pure and Lagunitas from the USA. After the explosion of extreme beer flavors, the beer lover is opting for a flavorful thirst quencher with character. It is not for nothing that pilsner is the most consumed beer style in the world.
The arrival of many new breweries in the Netherlands has given a tremendous boost to beer culture, with the local character in particular offering added value for many beer drinkers. A logical consequence is that more and more breweries are opening tasting rooms at their premises. This is especially beneficial for India Pale Ale (IPA) beers, as IPA offers the best taste experience when drunk as fresh as possible.
A number of brewpubs in the Netherlands are De Kromme Haring in Utrecht, Van Moll in Eindhoven, and Butchers Tears in Amsterdam.
We will also increasingly see brewpubs operating remotely: Belgian (Delirium), American (Goose Island), and Scottish (Brewdog) brewer pubs will open their doors. In these establishments, their own beer selection is completely interwoven with the DNA of the venue. These beer pubs are franchises of the brewer, with the selection consisting primarily of the brewer's 'craft beers'.
The consumption of low-alcohol and non-alcoholic beers has been on the rise for years. This growth is certainly set to continue in the coming years. It is therefore logical that brewers are increasingly focusing on brewing more flavorful low-alcohol and non-alcoholic beers. Examples include BrewDog Dead Pony or Jopen Life’s a Beach (low-alcohol) and Warsteiner Alkoholfrei and Weihenstephaner Original Alkoholfrei (non-alcoholic). Taste and quality are the leading factors in these beers, not the alcohol.
Radlers have been on the rise for years. Last December, Warsteiner Premium Radler was named the best product in the ‘Beer’ category in the ‘Best Product of the Year 2016-2017’ competition, in which various beer types were nominated. Alongside the Radler segment, a new niche is emerging featuring beer combined with various fruit peels and juices. Think of an IPA blended with grapefruit juice (such as BrewDog Elvis Juice), a heavy stout with coconut, or a tripel with grape juice, like the d’Achouffe Château d’Ychouffe. These beers will possess a certain freshness when combined with fruit. They have been working on this in the US for quite some time. The motto there is currently: “Sour is the new bitter”.
Will be introduced in the Netherlands later this year
Author: Thomas Wijns
