The big story in brewing circles is cost of ingredients (Stan mentions it here). Guys are talking about the price of hops going way up -- maybe to the point that not everyone will get the hops they want -- and the price of barley going up steeply under the demand of land to grow fuel for the Big Ethanol Boondoggle. We're looking at stiff price increases -- a couple bucks a case -- just so brewers can keep up.
What do I think about all this? Well, I'm reminded of something Fritz Maytag said (to a bunch of rye whiskey distillers and bottlers we got together for a Malt Advocate roundtable interview) about the crunch of sharply increased demand for rye whiskey and low aged stocks of the same:
Can I comment on the age thing? Broadly speaking, the whiskey world thinks that older whiskey’s better. It’s like the wine world used to think that older wine was better. And I submit to you that older whiskey is different. Wonderfully different. And many older red wines are wonderfully different. They’re not better, they’re old. And that’s wonderful. But I submit to you that, especially because we have a big shortage of rye whiskey, you are all going to discover the beauty of young rye whiskey.
Yes folks, I think a lot of brewers and drinkers are going to discover the beauty of lower-gravity beers.