Vinepair asks What Craft Beer Style is Dead in 2026. The caveat of the idea is what styles aren’t being brewed in the United States these days. Though some argue it’s a great time for craft, the number of styles commonly available is in decline and has been for over a decade. This is a concerning trend. While most anything not an IPA or Lager are on life support in the current market, the Style Spotlights have given me insight into the state of the market.

So what are my dying styles list? 

Doppelbock – I wanted to showcase it in Winter, but I could not find enough examples. Traditionally it is said this beer was consumed by Monks during Lent for sustenance. Big malty beasts of a beer, Celebrator from Germany is most likely the one found on the shelf with the white goat ornament hanging off the bottle. Michael Jackson in Ultimate Beer describes it as “dark brown to ebony color; soft, rich, coffeeish, malt flavors, and figgy dryness in the finish.“ Locally BMC Brewing hasn’t forgotten the style, making J.S. Doppelbock which they had on draft recently and worth finding as it returns next Winter.

Saison – While often called a Farmhouse ale, documentation of the style doesn’t go back much into the 1800s and most of it is commercial brewing in origin. From Jackson again “They are firm and dry, with a yeasty, fruity acidity like that of an orange, and usually unfiltered.” Saison Dupont remains the textbook example, but Boulevard’s Tank 7 Farmhouse Ale is a solid example that can be found. I hope to be wrong and find enough local examples to spotlight this Summer.

Belgian Blonde – As much as I love a great Tripel, it would be nice to drink a lower ABV alternate that has a similar flavor profile. Back to Jackson this time in Beer Companion “It is a style similar to an English pale ale, but more aromatic and spicy in both malt and yeast character. Outside of Belgian I think this style has actually died but if you find a De Knoninck or Palm Special are a treat.

Kentucky Common – Which never really has been that common a beer hails from naturally Kentucky. While homebrewers and some modern versions can feature a tart sourness, brewing records historically don’t support such notions. Light in body, often with some corn in the mash, they do run amber or a bit dark due to a touch of Black malt in the mash. Light in body and quaffable they are a great Summer brew. I can’t think of an example in the Carolinas.

What beer style do you miss? Please leave yours in the socials.