Forecasting the Future of Craft Beer | Imbibe Magazine

Photo: Aubrie Legault

What a difference a half-decade makes. Five years ago, breweries were battling about the very definition of craft beer. You’re craft! You’re not! How quaint. Now, breweries are making hard seltzers and CBD IPAs, running fruited sours through slushie machines and canning up their own cocktails. For this month’s Imbibe cover story, I tried to make sense of the very changes, talking to the folks at the pH Experiment, Barrel Culture, 3 Daughters Brewing and more, a whole host of humans that helped me make sense of all this fermented mayhem. Be curious to hear where y’all think things are going too.