Craft Beer

[u/innsource]

So I run a liquor store which speciallizes in craft beer. #1 store in the state, to be more specific. I live and breath beer. If I'm not selling beers or ordering beers for the store, I'm buying beers, reading about beers, brewing beers, out with beer reps drinking beers. You get it.
Over the past few years I've been getting more and more disenfranchised with the what is being considered "craft" beer. This really hit hard with feedback from my last 3 batches.

Super crisp- clean, sessionable Lager: Too boring
Top tier West Coast IPA: Too bitter, not hazy or fruity enough
Marshamallow Dessert stout (I wasn't happy with sub-par quality) AMAZING!!!

Long story short, I want to brew more "Craft" beers. Does anybody have any recipes for a good New England Double Bourbon Barrel Aged Imperial Tropical Salted Caramel Double Dry Hopped Extra Oat Cream Vanilla Milkshake Chocolate Raspberry Icecream Sour White Stout Infused with Mint, Hibiscus and Truffle oil?

[u/[deleted]]

There has never been an easier time to access a huge variety of craft lagers than today and yet all you hear from beer snobs is “why are there so many IPAs? Why aren’t there more LAGER options???” It’s just the same shit you’d hear from beer snobs 25 years ago, except with the styles reversed.

I get it, you think the kids aren’t alright. You liked beer before it was cool. The good news is that there’s tons of beer for everyone. We’re spoiled for choice, I don’t get why we need to see this rant 20 times a day on beer reddit/Instagram/etc.

[u/HerrKarlMarco → u/[deleted]]

Absolutely correct. If you don't like the newer styles, don't buy them. But chances are, the brewery who makes your favorite Czech lager is making a pastry stout because it helps keep the doors open. Let the brewers make what the market wants, let the market buy what it wants.

[u/Rsubs33 → u/HerrKarlMarco]

100% this. Forest and Main outside of Philadelphia opened focusing on English and Belgian styles and they were amazing, but you could only get some of their saisons in bottles and do some growler fills. They started brewing hazy IPAs which allowed them to expand increasing their production and allow them to start canning. I moved to NY, but when I visit my parents I love that I can grab cans of their ESBs, Bitters and lagers to bring back with me. I can go into my local Wegmans and get a bunch of Jack's Abbey no problem. People who bitch about the new styles just come off as snobbish and are just as bad as the people who look down on those who drink macro brews.

[u/HerrKarlMarco → u/Rsubs33]

Damn skippy, and you can read the same story in dozens of breweries. I admit I was a styles snob until I got employed in the industry and did work behind the bar and in the brewhouse. It really broadened my views on the industry. There's a time, place, and market for hazies and adjunct laden beers as well as to the BJCP style letter-correct styles. Just drink the beer you like and the beer that supports your local community.