The Top 10 Trends in Wine, Spirits and Beer

“Every purchase I make is basically a vote for who I think should succeed.” –Aaron Sherman, Sommelier & Assistant GM, Girl & the Goat .

the classroom at kendall

This week, Cellar Angels’ Co-Founders Martin and Denise Cody participated in Kendall College Beverage Program’s panel to discuss Beverage Trends: The Movement in Chicago. Adding to the informative discussion and (delicious!) tasting event were Tremaine Atkinson, Distiller / Owner of Chicago’s sole distillery cocktail bar CH Distillery, Mike Siegel, Innovation Brewer at Goose Island Brewery and Aaron Sherman, Sommelier / Assistant GM of Top Chef Season 4 winner Stephanie Izard’s Girl & the Goat.

“It drinks like a dream.” – Innovation Brewer Mike Siegel, regarding Goose Island’s Lolita, a Belgian Style Wild Ale.

john laloganes kendall college

The panel, selected by John Laloganes, Assistant Professor of Hospitality Management, shared their top industry trends with the audience of industry professionals and students of the Hospitality and Beverage Management program. 
So, what are the panel’s top ten beverage trends over the next 1-3 years, you ask? Here’s what the experts had to say…

1. Over the next year, we’ll see an increase in sparkling wine ordered with dinner
2. The “classic” (e.g. Merlot) varietals will make a comeback
3. Wine points will matter less and less to the consumer
4. In three years, Malbec will be dead and Syrah is “just not gonna make it”
5. The explosion and growth of online wine purchases
6. GSM (Grenache, Syrah, Mourvedre) blends will be at the forefront
7. Unique, forgotten brewing recipes will be pulled from the archives
8. More premium foods and cocktails served at distilleries
9. Consolidation of the distillery industry
10. A return to more modest, session* beers

tremaine and mike

What other beverage trends do you think we’ll see over next 1-3 years? Feel free to build on this ever-evolving list. Cheers!
*What’s a “session” beer? The Beer Advocate defines it as “Any beer that contains no higher than 5 percent ABV, featuring a balance between malt and hop characters and, typically, a clean finish – a combination of which creates a beer with high drinkability. The purpose of a session beer is to allow a beer drinker to have multiple beers, within a reasonable time period or session, without overwhelming the senses or reaching inappropriate levels of intoxication.”

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