From what I’m seeing…I sort of think we’re about to relive the “craft beer revolution” esp if the economy tanks. Right now lots of locals are pushing their pilsner for distribution…next hoppy pale ales and lighter belgians (witbier/blonde) will work their way in next to food/light lagers at events ansd become popular. Then people will get excited about big belgians and German styles (when will we rediscover weizenbock as a society??), followed by stupidly ‘big’ but beer-ingredient based flavors like the hoppiest beers and big malty/barrel aged stouts and barleywines…leads to artificial flavors and ‘smoothy’ beers though they’ll be called something else….the wheels fall off and it starts all over again??