I need to give a talk on beer trends in the US in a week or so. One part will be a comparison between the current and previous BJCP standards, I got that covered. Any macro trends you want to share with a Belgian twerp?
All grain sales are up, extract is down.
Many I know have gone BIAB, and new Brewers are starting with BIAB. That helps explain the increase in all grain.
More of the club members are converting to electric brewing, with programmable controllers. Commercially available automated systems are coming onto the market, Zymatic and Pico were some of the first, but there are more.
By now whirlpool additions for hoppy beers has become pretty standard.
Water is adjusted by many, opposed to the mindset from not too many years ago that you don’t need to adjust the water.
HSA was a thing a long time ago. Then it wasn’t, but now it is again. LODO is the new name.
The growth of Homebrewing has slowed from double digits to single digits/flat.
Others can add the trends they have observed.
Sour brewing is also more popular.
Way more barrels floating around in homebrewing circles, made available by more smaller distilleries using five to fifteen gallon barrels.
Stupid style trend stuff that applies both to homebrew and to commercial:
Black IPA is out.
Habanero, Ghost Pepper, Jalapeno, and other pepper beers used to be in but are kind of fading out now.
Saisons with stupid additives are still in but starting to fall out of favor.
Overly salted gose is now in.
Sculpins are in (IPA with citrus peel or other fruit flavors).
Anything with loads of brand new hops with stupid names is in.
Meanwhile… Interest in cider is exploding! I am happy about this, even if the USA commercial examples mostly suck.
Other general non-stylistic trendy type things (sorry if some of these might not actually be “trends”):
I agree with the BIAB comment above – more and more folks are giving it a try and loving it. BIAB is also an especially good option for those wanting to make smaller batches…
Not everyone is making 5-6 gallons by default anymore – I think most still do, but not all. There are kits now for 1, 2, and 3 gallons for those wanting to start out small or who are only very casually interested in the hobby.
Most homebrewing forums are dead or almost dead, trending more towards generally poor advice from less formal Facebook groups.
Most American homebrewers don’t know what LODO is yet, but they will in another year or two. We’re still on the far left end of the time scale. My bet is they’ll try it out for a few years, decide it’s a pain and not decidedly better in flavor, and so it will go by the wayside just like olive oil aeration and so many other fads from 10 years ago.
Dry yeast is being used as much as ever and maybe even more, as more and more strains are being released.
Rehydration is a steady flat trend, as is pitching in accordance with MrMalty.
More folks are trying refractometers and getting super confused about how they work and how to adjust pre and post ferment readings, e.g., complaining of very high FG readings.
Brulosophy.com has become SO huge, it’s YUGE! YUGE! They and Denny inspired me to run my own blind triangles this month. My club was impressed and found it as entertaining as it was educational. I think this is going to be happening again and in more and more clubs around the nation, inspired by the likes of Marshall and Denny. Thank you guys.
Many US homebrewers are now playing with water, but meanwhile nobody truly understands it, and in a few cases, homebrewers who become obsessed with perfecting their water may in fact be hurting their beer instead of improving it. My humble opinion.
No one might agree with me on every point, but this is my 2 cents, so accept it for what it is truly worth.
Cheers. 
A trend I am seeing regionally (California) and even the rest of the USA is that laws pertaining to home brewing are becoming much more relaxed.
How about the macro part of “macro homebrew trends”?
What definition of macro? I think some macro trends were covered, as in long term trends. Or do you mean homebrewers trying to clone a macro beer like Budweiser?
We don’t understand your use of the term. Must define for us silly Americans.
I imagine he is using it in the same manner it would be used in economics. Overall trends affecting be community as a whole. I think most were covered well.
NEIPAs
Accelerated lager fermentation schedules including higher than traditional temps
Oops yes, macro, from Greek ‘μακρός’ meaning ‘long’ so longer-term evolution.
Oh yeah – good ones. Or should I say – juicy ones.
I don’t believe either of these is a fad that will die. Here to stay. You could say “macro” even.
If there is another type of macro brew trend that would be fine too!
No additional trends to add but I wanted thank everyone for connecting LODO and HSA for me. I’ve seeing LODO and had figured out what the letters stood for but hadn’t gotten beyond that yet. Just like in teaching and IT, same conversations and “new” ideas every 10-20 years.
Paul
Hilarious, Pete ! All topics well covered. I’d just add the increasing willingness to experiment and to question accepted info to the list.
LOw Disolved Oxygen, but I could be wrong.
WHAT? :o
I have one planned for early next year. :-[
You missed the train.
Seriously… do what makes you happy. I still enjoy my RIS. I just don’t dumb it down or use artificial black food coloring and insist on calling everything an IPA.
I kid. A little. 
Dave, I assume you hate Schwarzbier (basically dyed Gpils/Helles) for the same reason?
Edit - Kidding aside, I freely admit that the misnomer ‘black IPA’ is pretty dumb, but I’ll admit that I’ve had and made some good ones.