Jen points me to a New York Times article on extremely hoppy beers. It's a good article, but the timing is a bit late to the party. While these style has been en vogue, there is a change towards other styles. Even the author notes the shortages at the very end of the piece but instead of exploring the future of beer and where it's going the article is preoccupied with the dying fashion.

I suppose it's a good thing they focused the beers, but as Garret Oliver says in regards of these extremely hoppy beers "Anyone can toss hops in a pot, but can you make it beautiful?"

Complexity is one facet and the Belgians have taught American brewers and beer fans alot, but a new challenge is on the horizon. Anthony Bourdain speaks often of how many great foods were born of taking the less appetizing bits and finding use for them i.e. stomachs, intestines, heart, tongue and so on. Dishes born of necessity and not being able to afford to waste those bits. Likewise American and even global brewers will find a similar opportunity on their doorstep.

How will we stand up and meet the challenge? That is where the adventure in brewing lies in the coming years. Extreme beers are easy, but making garbage into gold now there is talent.