Magna Carta of Booze – Pt 1 Booze predictions for 2015

Magna Carta of Booze – Booze predictions for 2015

not the magna carta
I don’t have a picture of the Magna Carta a but here is me pretending to read in an old building

The Magna Carta was signed on the 19th June 1215, which is now just 20 weeks away. I’ve decided to go back in time in 20ish year (or there about) increments in search of the alcoholic drinks that were invented during that time period and/or what we were drinking.

Next week I’ll take at look at what we were drinking in 1995, 1975 and 1955.

But for now, charge your glasses, curl up and let me look into my crystal decanter and I’ll tell you the future of booze as I see it.

2015 – A Crafty Year

I write in January so my account of this year will differ from the other years I will cover, as it is more speculation than history. If you are reading this in the future then this is history. So, please let me know if you think. Was wrong or right?

Craft, Craft, Craft – The trend of craft beer, cocktails and gin continue. Although some might argue that Gin has reached saturation point. I don’t, how much is too much gin?

Gin predictions for 2015

homemade gin
Some gin made in my back garden

Hyperlocalized distilling means that here in the UK many of us have a local gin distillery. Two of my favourites close to my Bristol home are the Juniper forward 46% Cotswold dry gin and the experimental seasonal gins from Psychopomp.

Six O’clock gin, Sipsmith, The Botanist and Whitley Neil are all stand out gins too. Being championed by bartenders and cocktail lovers alike. Sales of these gins should continue to rise over the coming year.

I’m not sure how long the trend will continue, it does seem like the gin craze might be a fad. I see it as gateway booze. A gateway into a world of new flavours created by master distillers.  I suspect that the forward thinking distillers will already have new spirits in development. Many already are increasing their range. We live in exciting times if you like booze.

Beer predictions for 2015

Craft beer sales and appreciation of a decent pint will continue to rise. Expect many flagging pubs to get the craft beer overhaul. Distressed wood, 24 beers on tap and stonebaked pizzas are here to stay, at least for the time being. Although, the writing is on the wall for facial hair, trousers that show your arse and woolly hats. There may even be a decline in overly hopped beers as punters just get a little bored of the same old shite.

The experimental path will continue and expect style fusion, stronger (imperial) versions of everything along with herbal non-hopped beers encroaching on the market. I could even see malt forward beers such as milds growing in popularity but in our image-conscious marketplace perhaps under a different name.

My STOUT – This year I’ll be releasing 500 bottles of an 8% stout made with wormwood and based on an ancient recipe for Purl. If you are interested in buying a bottle then do get in touch.

In my last book Brewing Britain, I predicted that Saisons will be huge here in the UK perhaps even replacing lager. I may have been a little enthusiastic about that I still think that their popularity will grow. Although, lager drinkers may move to craft lager before they enjoy a good Saison.

Cocktail and spirit predictions for 2015

Every avenue of cocktail making is being explored a trend that will continue. Bartenders, the industry and punters are all looking for something new but what’s left? Trends that are emerging here in the UK include ageing cocktails and my favourite is a Bordeaux Barrel aged Negroni from the World of Zing. Foraged cocktails and molecular mixology (for want of a better name) will also continue their rise in popularity. Drinks like the  Elderflower Tom Collins that are simple to make and use wild ingredients will certainly be popular.

I also hope there will be a backlash against the rise of the robot bartenders that many of the big cruise ships are using. The backlash will force bartenders to become more innovative and handmade ingredients will flourish. From homemade bitters, syrups and tonics even to homemade digestives and aperitifs. Some of which will break into the commercial market. I suspect there will be a few very interesting foraged spirits coming onto the market.