I am always going to be a Cubs Fan and A Bud Man at heart.But, sometimes I craved something different as a young man. That usually meant a Bartle and Jaymes citrus wine cooler(they did not make it despite my support). But, times change. And today’s beer choices cover all the spectrums.
Today, there is no denying that the craft beer scene is more of the mainstream, and continued future, of beer drinking. IPAs , saisons, high gravity, Belgians, wheats, hefeweizens, sours and more.
And not only that, but now these craft beers are brewed around the seasons.
Winter– Dark and Heavy. Stouts, Imperials, Bourbon aged, coffee and the like
Fall- Heavier than Summer. Lighter than Winter. Seasonal flavors like pumpkin, maple. Belgians, Ambers and Otoberfests.
Summer – Fruits, Hefeweizens(wits or wheats), pilsners and pale ales.
Spring Craft Beers
These started hitting taps probably 2-3 weeks ago in many areas. Beers are like fashion anymore in that they are out way before the season actually begins.
Spring beers have a tendency to be light. You know like Spring. Although they aren’t as light as summer beers, they tend to be drier, meaning more of the sugars have been fermented.
Saisons– Belgian style beers are brewed with wild yeasts. Full of sour notes and typically low in alcohol and are more of a sipping beer.
Common – Simply put, it is an American style lager , but, fermented at a typically warmer ale temperature. Giving you an American lager-ale hybrid.
Fresh hops – Spring is the start of the new hop season. Usually much lighter than the resiny hops used in the autumn and winter, they make for a crisp and delightfully bitter beer.
Bocks– Not the sound a chicken makes, but, darker German bock beers. They’re not nearly as dark as stouts and porters, but they aren’t pale ales either. They are generally malty and sweet.
Pine– This is becoming an increasingly popular flavor and smell in Spring crafts. While a select few actually add pine needles. Most get the gentle hint of pine from particular hops.
Besides what is listed above a variety of seasonal sours can be found at most of your local tap bars. I have increasingly come to enjoy going to local brew rooms and testing different flavors through flights and learning from those who have the passion for the product. I still love my Bud, but, every now and then a change is good.
Front Porches and Backyards: A Southern Tradition and How To Improve Yours
