Yesterday was National Bock Beer Day, coinciding with the first day of spring. It’s a holiday declaration that makes sense: bock beer is a spring beer.
There’s a lot of media attention to eating seasonally; less so to drinking seasonally.
So today we’re starting the first in our seasonal beer recommendations. By the end of the year, you’ll have them all, including summer beer, fall beer and winter beer.
Some people drink the same beer year-round. But aficionados know to look for the “seasonals,” as they’re known in the trade. America’s craft brewers have made plenty for you to choose from.
Spring beers are brewed with brighter flavors, sharper textures to bridge the gap between the stronger cold-weather beers and the lighter summer styles. Brewers use different hops, malts, spices and brewing styles to create fresh flavors and crisp textures.
It takes 3 months to assemble the ingredients, brew the beer and let it mature before release. So these are beers that are brewed in the winter, to be released and in the spring:
Irish ale, brewed to be ready for spring.
Belgian Wit/White Beer
Bock Beer (including Doppelbock and Maibock)
Fruit Beer (framboise with raspberries, kriek with cherries, etc.)
Green Beer novelties for St. Patrick’s Day (typically lager with food color)
India Pale Ale/American Pale Ale
Irish Ale and Irish Stout
Saison, a Belgian ale
Wheat Beer, a.k.a. Hefeweizen, Weisse and Weizen
Thanks to brewer Greg Smith of Beersmith.com for his guidance.
Now, how about a tasting party to share the different spring styles with your pals?