Hey brewers, what beer style do you want to see more of?

Photo: © Brewers Association
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With more than 7,000 breweries operating in America, it’s hard to imagine a flavor or style of beer that at least one brewery hasn’t attempted. This year’s Great American Beer Festival—which took place in Denver last week—showcased everything from a taco-inspired gose (from WeldWerks Brewing) to an Oyster Jalapeno Porter (Bull Island Brewing) to a Tiramisu Blonde Ale (from Short’s Brewing).

Those were the exceptions, of course. Most breweries’ tap lists are still dominated by recognizable beer styles like IPAs and wheat beers. So I asked some of the brewers in attendance: What beer style do you wish more breweries brewed? Shockingly, not all of them said pilsners.

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“I’d like to focus on some clear IPAs. Let’s get back to our basics—not the late-90s super bitter, smash-your-palate IPAs, but more easy-drinking, clear traditional Americans IPAs.” —Trevor Redding, Bent Barley Brewing in Aurora, Colorado

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Classic pale ales. Everyone’s gotten into the juicy/hazy craze, but classic pale ales have died out. I see a renaissance coming for some of the more classic styles making a resurgence in the next couple of years.” —Brandon Evans, CottonTown Brew Lab in Columbia, South in Carolina

Dark lagers.” —Ryan Hillesland, Lakefront Brewery in Milwaukee, Wisconsin (Editor’s note: He should take an Amtrak ride over to Chicago)

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My first beer of the festival: a Flanders red from Moody Tongue Brewing Company in Chicago
Photo: Kate Bernot

ESBs. Not a lot of ESBs out there. There was a beer I saw out here that was called something-something ESB—and it’s an amber ale. But actual ESBs are delicious.” —Devon Larrance, Middle Coast Brewing in Traverse City, Michigan

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Good IPAs? Good being bolded, there.” —Nick Walker, Ology Brewing Company in Tallahassee, Florida

Berliner weisse. It’s probably one of my favorite styles, and I think we did a really good job with ours, but if everyone else brewed one, it would be a beautiful world.” —Taylor Witt, Stone Brewing

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“More lagers. I think we’re circling back to them, as some of us are just hopped out.” —Tony Cunha, MudHen Brewing in Wildwood, New Jersey

Kölsch—lovely, clean, German. It’s a beautiful beer I could drink a lot of.” —Alexander Bentz, Hops & Grain Brewing in Austin, Texas

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Black IPAs. I miss those.” —Loretta Garcia, Künstler Brewing in San Antonio, Texas

“Stouts or porters. I think the dark beers are overlooked; right now, everyone’s going for the hazy [IPAs], but I appreciate a good American stout.” —Travis Goslar, Steel Bender Brewyard in Albuquerque, New Mexico

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Scottish ales.” —David Baker, Fat Head’s Brewing in North Olmsted, Ohio

“For my own consumption? Pilsner. Selfishly, if someone asked me what I want to consume more of in my day-to-day, it’s pilsner.” —Jared Rouben, Moody Tongue Brewing Company in Chicago

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About the author

Kate Bernot

Kate Bernot is managing editor at The Takeout and a certified beer judge.