Craft beer in the United States is slowly spiraling. At its peak, you could walk into a local brewery or beer store and see a wide range of styles, wheat ales, Saisons, porters, lagers, and even bold doubles and triples. These days, though, most shelves are crowded with one thing: IPAs.
You’ll still find variety within the IPA family, hazy, tropical, West Coast, juicy, but the flavors usually revolve around big hops, citrus, and what I like to call “beer with a bite.” That’s fine, and I’ll admit, I enjoy a good low ABV IPA from time to time. But seriously, where did all the other styles go?
There’s a whole world of beer with rich histories and unique profiles that don’t rely on five pounds of hops to shine. This post is a tour through those styles and why homebrewers are the ones keeping them alive.
Classic European Roots
These are the beers that laid the groundwork for nearly everything we drink today. They’re refined, balanced, and built on tradition.
Saisons
Originally brewed in Belgium, saisons are rustic farmhouse ales—dry, spicy, and perfect for creative additions. They shine when fermented with wild yeast or paired with local ingredients like honey, herbs, or citrus peel. Saisons are as flexible as they are flavorful.
Pilsners and Lagers
These German and Czech classics are crisp, clean, and notoriously tough to brew well. They require patience, precision, and temperature control. But when done right, there’s nothing quite as refreshing and rewarding.
English Milds and Bitters
From the UK, these beers are malt-forward, balanced, and surprisingly sessionable. They’re low in alcohol but rich in character, with flavors ranging from toasty bread to subtle caramel.
Dubbel, Tripel, and Quad
Belgian monasteries gave us these complex, boozy brews. Dubbels and tripels are full of dark fruit, caramel, and spicy esters. Quads push the envelope with even more depth and warmth. You’ll still find these in specialty sections, and they’re some of the most satisfying beers to brew at home.
Forgotten American Styles
Not every American beer was built on hops and bravado. These styles have deep roots and offer something different from today’s trends.
Cream Ale
Light, slightly sweet, and crisp, cream ales were America’s answer to the lager before refrigeration and lager yeast were widely available. They’re still beloved by niche drinkers and easy to brew at home.
Pre-Prohibition Lagers
Using corn and other adjuncts in smart, traditional ways, these lagers were nothing like today’s watered-down macro beers. They were flavorful, full-bodied, and a true part of American brewing history.
Steam Beer (California Common)
This hybrid style uses lager yeast fermented at ale temperatures. It produces a rich, toasty beer without the funky off-flavors that warm lagers can develop. Anchor Steam popularized the style, but homebrewers are bringing it back.
Experimental and Historical Styles
These beers break the mold and stretch what beer can be.
Kvass
A low-alcohol fermented beverage made from rye bread. Somewhere between beer and soda, kvass has deep historical roots in Eastern Europe. It’s funky, refreshing, and totally unique, like a drinkable history lesson.
Raw Ale
A pre-modern brewing method where the wort is never boiled. Instead, it’s heated to around 170 to 180 degrees, just enough to sanitize without breaking down proteins or enzymes. The result is full-bodied, rich, and ready to ferment in record time. No boil. No bitterness. Just pure rustic beer.
Rauchbier
This smoked beer style hails from Bamberg, Germany. Made with beechwood-smoked malt, it delivers bold aromas of campfire, bacon, and charred wood. Balanced by a rich malt base and fermented with German lager yeast, Rauchbier is perfect for fall and winter drinking and unforgettable when paired with grilled food.
Why IPA Took Over and Why It’s OK to Push Back
IPAs took over because they are accessible, attention-grabbing, and profitable. They’re easy to sell, especially to new craft beer drinkers. There’s nothing wrong with that, I enjoy a juicy IPA as much as the next person. But craft beer should be more than one style with endless variations.
Brewing, especially at home, is not about chasing trends. It’s about passion, creativity, and keeping lost traditions alive. I’ve always leaned toward light, refreshing beers in the summer Saisons, blondes, wheat ales and rich, hearty stouts in the winter. For me, that balance and variety is what brewing is all about.
What Are You Brewing Next?
What’s your go-to beer style when you want to break away from the mainstream? If you’re brewing something off the beaten path, let me know. Share your oddball styles and help bring back the forgotten beers of the world, one homebrew at a time.
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